September 13, 2025
Roasted Butternut & Sage Pasta
This pasta has all the nutty, sweet, savory flavors of fall. The secret is adding a bit of pasta water while tossing in the rest of the ingredients. It adds a silky texture without using butter or cream. I could eat this every day of the week. Try topping it with toasted walnuts for added crunch!
1 package penne or gluten free penne cooked to package instructions 3 cups chopped butternut squash 1 whole onion chopped 6 cloves garlic minced fresh chopped sage leaves 2 tablespoons Savory Sage Infused Olive Oil 1 cup grated Pecorino Romano Cheese 1/2- 1 cup pasta water Fresh ground black pepper to taste
Heat oven to 425 degrees. Place butternut squash and onions on a baking sheet and coat with Sage oil. Roast until slightly brown and tender, about 30-45 minutes. Meanwhile cook the pasta to package instructions, reserving about a half cup of pasta water. In a large skillet, add 1 Tablespoon sage oil, fresh sage leaves and garlic. Sautee the garlic and sage until fragrant and sizzling. Turn the heat to low, add cooked pasta, and roasted squash and onions. Toss on low heat slowly adding pasta water and grated cheese alternately until a light sauce forms. Serve immediately and top with extra cheese, fresh sage leaves or toasted walnuts.