Squash Sage Pasta Recipe

Butternut squash: A sweet, nutty-flavored squash that becomes tender and caramelized when roasted.

Olive oil: Used for roasting the squash and sautéing the garlic and sage, adding a rich flavor.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a mild heat and depth to the recipe.

Pasta: The base of the dish, choose your favorite type.

Vegetable broth: Adds a savory depth to the sauce.

Full-fat coconut milk: Provides a creamy, dairy-free base for the sauce.

Fresh sage: Adds an earthy, slightly peppery flavor that complements the squash.

Garlic: Adds a fragrant, savory note to the dish.

When roasting butternut squash, make sure to spread the cubes out in a single layer on the baking sheet. This ensures even cooking and allows the squash to caramelize properly, enhancing its natural sweetness. Additionally, when sautéing the garlic and sage, keep a close eye on the heat. You want the garlic to become fragrant and golden, but not burnt, as burnt garlic can impart a bitter flavor to the dish.

• butternut squash - Substitute with acorn squash: Acorn squash has a similar texture and sweetness, making it a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for roasting and sautéing.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be interesting in pasta dishes.

• pasta - Substitute with zucchini noodles: Zucchini noodles are a low-carb, gluten-free alternative that work well with the sauce.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, earthy flavor that complements the squash and sage.

• full-fat coconut milk - Substitute with cashew cream: Cashew cream provides a creamy texture and neutral flavor, making it a good dairy-free alternative.

• fresh sage - Substitute with fresh thyme: Fresh thyme offers a different but complementary herbaceous note that pairs well with squash.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the overall taste of the dish.

• Allow the squash sage pasta to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.

• Transfer the pasta to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator. The pasta will stay fresh for up to 4 days.

• For freezing, place the cooled pasta in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date and contents. This will help you keep track of how long it has been stored.

• When ready to reheat, thaw the pasta in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the pasta on the stovetop over medium heat. Add a splash of vegetable broth or coconut milk to help revive the sauce and prevent it from drying out.

• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until warmed through.

• If the sauce appears too thick after reheating, add a bit more vegetable broth or coconut milk to reach the desired consistency.

• Garnish with fresh sage before serving to enhance the flavor and presentation.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of vegetable broth or olive oil to the skillet to prevent sticking.
  3. Add the leftover Squash Sage Pasta to the skillet.
  4. Stir occasionally and heat for about 5-7 minutes until warmed through.
  5. Optionally, add a bit more coconut milk if the pasta seems dry.

• Microwave Method:

  1. Transfer the Squash Sage Pasta to a microwave-safe dish.
  2. Add a tablespoon of vegetable broth or coconut milk to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the pasta and microwave for an additional 1-2 minutes if needed, until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Squash Sage Pasta in an oven-safe dish.
  3. Add a splash of vegetable broth or coconut milk to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, stirring halfway through, until the pasta is heated through.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the Squash Sage Pasta in the top pot.
  3. Stir occasionally and heat for about 10-15 minutes until warmed through.
  4. This method helps retain the texture and flavor of the pasta.

• Oven: Used to roast the butternut squash to bring out its natural sweetness and tenderness.

• Baking sheet: A flat surface to spread the cubed butternut squash evenly for roasting.

• Mixing bowl: To toss the butternut squash with olive oil, salt, and pepper before roasting.

• Pasta pot: For boiling the pasta according to package instructions.

• Colander: To drain the cooked pasta once it’s done.

• Skillet: Used to sauté the garlic and sage, and to combine the roasted squash with the vegetable broth and coconut milk.

• Wooden spoon: For stirring the ingredients in the skillet to ensure they are well combined.

• Measuring spoons: To measure out the olive oil, salt, and pepper accurately.

• Measuring cup: For measuring the vegetable broth and coconut milk.

• Chef's knife: To chop the fresh sage and mince the garlic.

• Cutting board: A surface to safely chop the sage and mince the garlic.

• Peeler: To peel the butternut squash before cubing it.

• Tongs: Useful for tossing the pasta with the squash sauce in the skillet.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can skip the roasting step and save 25-30 minutes.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time. It’s a small change that can save you a few minutes.

Cook pasta ahead: Cook the pasta the night before and store it in an airtight container. When ready to use, just reheat it briefly.

One-pot method: Combine the vegetable broth and coconut milk in the same pot you used for the pasta. This reduces the number of dishes to clean.