Sage Squash Fettuccine

Sage Squash Fettuccine

This is one of our favorite recipes! Butter and sage make the squash wonderfully creamy and flavorful, while the parmesan adds an extra richness to the sauce.
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Course: Main Course
Cuisine: American, Italian
Keyword: fall, Italian, Pasta, Pasta Dishes, Pasta Recipes, Recipes, Simple Recipes, Squash, vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 640kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Saute Pan
  • Pot
  • Strainer
  • Heat resistant spoon/spatula

Ingredients

  • 1/2 each Butternut Squash peeled, seeded and diced
  • 1/2 box Fettuccine
  • 6 leaves Sage 2 chopped, 4 left whole
  • 2 cloves Garlic minced
  • 4 Tbsp Butter
  • Parmesan optional
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed

Instructions

  • Bring a pot of water to a boil and cook pasta. Drain and toss with a bit of oil so it doesn’t stick together.
  • -In a saute pan, heat butter and a bit of oil to medium high heat. Add in the squash, toss to coat the squash and season. Cook 3-4 minutes.
  • Add in the garlic and herbs, lower heat a bit and cover to cook 5-7 minutes.
  • Once butternut squash is tender, adjust season, add in the pasta and toss together. Finish with parmesan and chopped sage.
  • Serve & Enjoy!

Nutrition

Calories: 640kcal | Carbohydrates: 81g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 227mg | Potassium: 275mg | Fiber: 4g | Sugar: 2g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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