Introduction to Butternut Squash Pasta with Walnuts & Sage
Cooking at home has become more important than ever. Switching to homemade meals not only allows you to control the quality of ingredients but also helps you save money and reduce waste. Did you know that preparing your own meals can encourage healthier eating habits? With a little creativity and the right recipes, like Butternut Squash Pasta with Walnuts & Sage, you can whip up powerful flavors in no time!
This delightful dish beautifully marries the sweet, earthy flavors of roasted butternut squash with the crunch of walnuts and the aromatic essence of fresh sage. It’s perfect for busy weeknights or cozy weekend dinners. And who doesn’t love the idea of a warm, hearty plate of pasta that’s both filling and nutritious?
Plus, as you experiment in the kitchen, you’ll find cooking can be a wonderfully relaxing activity. Whether you’re cooking solo or with friends, preparing a dish from scratch fosters connection and creativity. If you're worried about time, believe me, this recipe is wonderfully forgiving and quick!
Ready to dive into this delightful culinary adventure? Let’s get cooking!
Ingredients for Butternut Squash Pasta with Walnuts & Sage
Gathering the right ingredients is the first step to crafting a delicious dish like Butternut Squash Pasta with Walnuts & Sage. You'll find that many of these items are pantry staples, making this scrumptious meal both convenient and accessible. Here’s what you’ll need:
- 2 cups cubed butternut squash: The star of the dish, providing a sweet and nutty flavor.
- 1 tablespoon extra-virgin olive oil: For roasting and sautéing, adding depth.
- 1 tablespoon butter (or vegan butter, or more olive oil): To create a rich base.
- 1 small shallot, sliced: Adding sweetness and a mild onion flavor.
- ¼ cup chopped sage leaves: For a fragrant herbal note that complements the squash beautifully.
- ¼ cup chopped walnuts: These give the dish a delightful crunch and healthy fats.
- ½ cup cooked chickpeas: A hearty addition for protein and texture.
- 1-2 garlic cloves, finely chopped: Because garlic makes everything better!
- Big squeeze of lemon: Brightens up the flavors.
- Splash balsamic vinegar: Adds a touch of acidity.
- 4-6 ounces spaghetti or linguine: The perfect vessel for this sauce.
- A few handfuls of chopped spinach (or kale or chard): For added nutrition and color.
- ½ cup chopped parsley: A fresh garnish to finish.
- Grated pecorino cheese (optional): An indulgent touch for cheese lovers.
- Sea salt and freshly ground black pepper: Essential for seasoning.
Feeling inspired? Check out this guide for more benefits of butternut squash! As you prepare, keep in mind that substitutions are welcome; feel free to personalize this dish to suit your dietary preferences. Happy cooking!
Step-by-step preparation of Butternut Squash Pasta with Walnuts & Sage
Walking through the process of creating Butternut Squash Pasta with Walnuts & Sage is not just a culinary journey but also an opportunity to experiment with flavors and textures that harmonize beautifully. Here’s how to make this delicious dish in a few simple steps—let’s dive in!
Prepping the butternut squash
To start, you’ll want to give that butternut squash some tender love. First, preheat your oven to 350°F (175°C). Peel the squash, scoop out the seeds, and then cut it into cubes. Aim for about 2 cups of cubes, ensuring they’re roughly the same size for even cooking. Place them on a baking sheet, drizzle with a tablespoon of extra-virgin olive oil, and sprinkle with salt and freshly ground black pepper. Roast them for around 20 minutes, or until they’re soft and slightly caramelized. The roasting brings out their natural sweetness, which will complement the savory elements of the dish perfectly.
Cooking the pasta to perfection
While the squash is roasting, it’s time to tackle the pasta. In a large pot, bring salted water to a boil, and then add your spaghetti or linguine (4-6 ounces). Cook until al dente, typically 8-10 minutes depending on the brand. Pro tip: don’t forget to reserve at least 1 cup of the starchy pasta water before draining! This liquid will be a game-changer for bringing your dish together later on.
Sautéing shallots and sage
In the meantime, grab a medium skillet and heat it over medium heat. Add a tablespoon of butter (or more olive oil if you prefer a vegan option) along with some additional olive oil if needed. Once the butter is melted, toss in a sliced small shallot and sauté until it turns translucent—about 3-4 minutes. Next, add ¼ cup of chopped sage leaves and let their aromatic essence fill your kitchen for another 30 seconds.
Combining flavors in the skillet
Now it’s time for the real magic to happen! Add in your roasted butternut squash, ¼ cup of chopped walnuts, and ½ cup of cooked chickpeas to the skillet along with a couple of finely chopped garlic cloves. Sauté everything until the chickpeas and squash start to brown a bit, but be careful not to let the garlic burn. Sprinkle in some sea salt and black pepper, and once it all starts to marry, add a generous squeeze of lemon juice and a splash of balsamic vinegar for a zesty kick.
Tossing it all together
Finally, add the cooked pasta and a handful of chopped spinach (or kale or chard) to the skillet. Using tongs, gently toss everything together, allowing the greens to wilt and mingle with the flavors. If things seem a little dry, now’s the time to add some of that reserved pasta water—start with ¼ cup. If you’re feeling indulgent, sprinkle in some grated pecorino cheese at this stage too.
Once everything is harmoniously combined, stir in chopped parsley for a fresh finish. Give it a taste, adjust the seasonings if necessary, and serve immediately—perhaps with an extra sprinkle of cheese on top!
This simple yet elegant dish is perfect for a weeknight dinner or impressing guests. For more tips on cooking with seasonal ingredients like butternut squash, you can explore resources like Food & Wine or check out Bon Appétit’s seasonal cooking guides. Enjoy your Butternut Squash Pasta with Walnuts & Sage!
Variations on Butternut Squash Pasta with Walnuts & Sage
Make it Vegan-Friendly
Transforming your Butternut Squash Pasta with Walnuts & Sage into a vegan delight is simple! Swap out butter for vegan butter or just use a bit more olive oil. Omit cheese or sprinkle nutritional yeast for a cheesy flavor without the dairy. You won’t miss a thing, and it’s perfect for plant-based diets.
Gluten-Free Alternatives
For those sensitive to gluten, don’t worry! You can enjoy your Butternut Squash Pasta with Walnuts & Sage using gluten-free pasta options like brown rice or chickpea noodles. They cook beautifully and will still deliver a satisfying meal. Plus, they add a nice boost of protein to round out your dish.
Experiment with these variations to discover your favorite twist on this comforting classic! Wouldn’t it be exciting to surprise your friends with your own unique take? Add in seasonal veggies or even a sprinkle of chili flakes for a kick! Check out this article for more information on gluten-free pastas.
Cooking Tips and Notes for Butternut Squash Pasta with Walnuts & Sage
When whipping up Butternut Squash Pasta with Walnuts & Sage, a few tips can elevate your dish beyond the ordinary:
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Choose Perfect Squash: Look for firm, heavy squash with smooth skin. This ensures a sweet and creamy texture when roasted. Need more tips on selecting veggies? Check out this guide.
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Flavor Boosts: Adding a hint of nutmeg along with your garlic can deepen the flavor profile. It’s a little trick that makes all the difference!
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Cooking Pasta: For optimal texture, cook your pasta just until al dente. Remember to reserve some of that starchy water; it’s a game-changer for binding sauce to pasta.
Feel free to experiment by tossing in seasonal veggies or even adding a touch of heat with red pepper flakes! Happy cooking!
Serving Suggestions for Butternut Squash Pasta with Walnuts & Sage
When serving Butternut Squash Pasta with Walnuts & Sage, consider pairing it with complementary sides to elevate your meal. A light arugula salad with a squeeze of lemon can add a fresh contrast and enhance the rich flavors of the dish. You might also consider roasted Brussels sprouts with balsamic glaze for a warm, savory addition.
For a cozy, comforting touch, serve with crusty whole-grain bread to help scoop up every delicious bite. If you're feeling indulgent, a sprinkle of freshly grated pecorino cheese adds a delightful, creamy note. Don’t forget a splash of your favorite sparkling water to refresh your palate!
Time Breakdown for Butternut Squash Pasta with Walnuts & Sage
Preparation Time
This delightful dish takes about 15 minutes to prepare. You’ll peel and cube the butternut squash, chop your vegetables, and get your pasta started—all while the aromas start to fill your kitchen.
Cooking Time
The cooking process will take about 25 minutes. During this time, the butternut squash roasts to perfection, and the pasta cooks al dente. Expect delicious scents to waft through your space!
Total Time
In total, you can whip up this Butternut Squash Pasta with Walnuts & Sage masterpiece in 40 minutes. Perfect for a weeknight dinner that's both nutritious and satisfying. By the way, have you thought about what you’ll pair with this pasta? A light salad or a drizzle of olive oil can enhance the flavors beautifully.
For more insights on butternut squash, check out Healthline’s guide on its numerous benefits! Happy cooking!
Nutritional Facts for Butternut Squash Pasta with Walnuts & Sage
When you whip up a comforting bowl of Butternut Squash Pasta with Walnuts & Sage, you’re not just treating your taste buds; you're also fueling your body. Here’s a quick breakdown of the nutritional benefits per serving:
Calories
Around 350 calories, offering a satisfying and balanced meal without overindulging.
Protein
Providing approximately 12 grams of protein, thanks to the chickpeas and walnuts, making it a great option for plant-based diets.
Dietary Fiber
Packed with about 6 grams of dietary fiber, this dish supports digestive health and keeps you feeling full longer.
Incorporating such nutritious ingredients into your meals can make a big difference in how you feel day-to-day. For more on the health benefits of butternut squash, check out articles on Healthline or WebMD.
FAQs about Butternut Squash Pasta with Walnuts & Sage
Can I use other types of squash?
Absolutely! While this recipe features butternut squash for its sweetness and creamy texture, you can easily substitute it with other varieties like acorn squash or kabocha. Each type will bring its unique flavor to the dish. Just ensure you adjust the roasting time as needed—some may require a bit longer or shorter!
How do I store leftovers?
Leftovers can be a lifesaver! Store your Butternut Squash Pasta with Walnuts & Sage in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing individual portions. Just remember to let it cool completely before sealing, and it should be good for about 2 months.
What can I substitute for walnuts?
If you're looking for an alternative to walnuts, try pine nuts, pumpkin seeds, or even slivered almonds. Each of these options brings a delightful crunch and nuttiness to the dish. Just be mindful of any allergies, especially with nuts!
For more tips on ingredient substitutions, check out resources like The Spruce Eats for additional ideas and insights. Enjoy your cooking!
Conclusion on Butternut Squash Pasta with Walnuts & Sage
In summary, Butternut Squash Pasta with Walnuts & Sage is a delightful dish that beautifully balances flavors and textures. It's not just a comforting meal; it’s nutritious and easy to prepare, making it perfect for busy weeknights. Enjoy this seasonal favorite and let the warmth of autumn fill your kitchen!
For more tasty ideas, check out this article highlighting the health benefits of squash.
Butternut Squash Pasta with Walnuts & Sage
Equipment
- oven
- Medium skillet
- Pot for Pasta
Ingredients
- 2 cups cubed butternut squash
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter (or vegan butter or more olive oil)
- 1 small shallot, sliced
- 0.25 cup chopped sage leaves
- 0.25 cup chopped walnuts
- 0.5 cup cooked chickpeas
- 1-2 cloves garlic, finely chopped
- Big squeeze of lemon
- Splash balsamic vinegar
- 4-6 ounces spaghetti or linguine and save some pasta water
- A few handfuls of chopped spinach (or kale or chard)
- 0.5 cup chopped parsley
- Grated pecorino cheese (optional)
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees. Roast the butternut squash cubes with a little olive oil, salt, and pepper for about 20 minutes, or until they're soft and mostly cooked through. Remove from the oven and set aside.
- Cook pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.
- Meanwhile, heat a medium skillet over medium heat. Add the olive oil and butter, then add the shallot and cook until translucent. Add the chopped sage and cook for another 30 seconds, then add the walnuts, chickpeas, butternut squash cubes, garlic, salt, and pepper. Cook until the chickpeas and squash brown a bit (but before the garlic burns).
- Add a big squeeze of lemon and a good splash of balsamic and stir.
- Add the cooked pasta and spinach. Use tongs to gently toss the pasta with everything in the pan, allowing the greens to wilt. Add pasta water to help loosen it (I used about ¼ cup).
- Add some grated pecorino at this step if you wish.
- Remove from heat, then stir in the chopped parsley.
- Taste and adjust seasonings and serve with extra grated cheese.
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