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Penne with Roasted Butternut and Sage


A delightfully tasting roast butternut pasta dish perfect for any occasion!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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  • 1 packet (500 g) cubed butternut (about 2 x 2 cm)
  • 3 cloves garlic, crushed
  • 1 large sprig of sage leaves
  • olive oil
  • 1/2 packet (250 g) penne pasta
  • 1 small handful of pine nuts
  • 1 small handful of pumpkin seeds
  • 50 g salted butter
  • 8 sage leaves
  • salt and pepper

Preheat the oven to 200 °C.

Place the butternut on a baking tray and sprinkle with garlic, sage, a drizzle of olive oil, and salt and pepper. Roast for 30 minutes, or until tender with crispy, slightly charred edges. Keep to one side.

While the butternut is roasting, boil the penne in salted water until al dente and keep to one side.

In a large dry pan, toast the pine nuts and pumpkin seeds, then remove and keep to one side. In the same pan, add the butter and sage. Melt the butter until the colour changes to nutty brown (not burnt), turn off the heat and leave on the stove top to keep warm.

Add the pasta, pine nuts, pumpkin seeds and butternut to the sage-butter pan and toss until well combined. Heat through if needed and drizzle with a little more olive oil. Check seasoning and serve.