Butternut Squash Pasta

Quick Answers

Butternut Squash Pasta: Step by Step

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1. Heat the oven to 210°C / 410°F (190°C / 375°F fan). Toss the squash with 2 tablespoons of the oil and half the salt on a tray. Roast for 25 minutes until soft and browned.

   Mark done Start 25 min timer

2. Boil the pasta in well-salted water until just tender. Keep a mug of the water, then drain.

   Mark done

3. Heat the remaining oil in a large pan over medium heat. Fry the sage for 40 seconds until crisp and lift it out. Add the garlic to the oil for 30 seconds.

   Mark done Start 40 sec timer

4. Add the squash and mash roughly with a fork. Add the pasta, half the cheese, the remaining salt, pepper and a splash of the water. Toss until the sauce coats the pasta. Top with the sage and remaining cheese.

   Mark done

Tips That Matter

• Cut the squash small so it caramelises in the time given.
• Add the pasta water a spoonful at a time.
• Watch the sage closely; it burns in seconds.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serve It With

Green salad · Garlic bread · Steamed greens

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat with a splash of water.

Butternut Squash Pasta Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.