Roasted Butternut Squash and Sage Farfalle

• 1 medium butternut squash, peeled and cubed
• 12 ounces farfalle pasta
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• Fresh sage leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss butternut squash cubes with olive oil, dried sage, salt, and pepper.
3. 3 Spread squash on a baking sheet and roast for 25-30 minutes until tender and golden.
4. 4 Meanwhile, cook farfalle according to package instructions until al dente.
5. 5 Drain pasta and return to the pot.
6. 6 Add roasted squash to the pasta and toss to combine.
7. 7 Stir in Parmesan cheese and pine nuts until well mixed.
8. 8 Serve garnished with fresh sage leaves.

Equipment

• Baking sheet
• Large pot
• Colander

Variations

• Add cooked sausage for a heartier dish.
• Toss with a drizzle of brown butter for extra richness.

Substitutions

• Substitute butternut squash with sweet potato for a similar flavor profile.
• Use penne or fusilli pasta if farfalle is unavailable.

Pairings

• Pairs well with a crisp white wine like Pinot Grigio.
• Serve with a side of garlic bread.

Nutrition

Tips

• For extra flavor, toast the pine nuts in a dry skillet before adding them to the pasta.
• Use fresh sage if available for a more robust flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water or broth.

Serving Suggestions

• Pair with a simple green salad for a complete meal.
• Serve with crusty bread for a satisfying dinner.

FAQ