Go Back
–+ servings
Butternut Squash & Sage Pasta

Butternut Squash & Sage Pasta: Comforting Autumn Bliss

Enjoy this Butternut Squash & Sage Pasta, a comforting vegetarian dish perfect for autumn nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Use fettuccine for a silkier sauce or penne for a satisfying bite.
For the Sauce
  • 2 cups Butternut Squash Diced; feel free to swap with acorn squash if you prefer.
  • 3 tablespoons Olive Oil Divided; any light cooking oil can be used in its place.
  • 1 small Onion Finely chopped; shallots offer a milder taste if you prefer.
  • 3 cloves Garlic Minced; roasted garlic adds sweetness.
  • 1 teaspoon Fresh Sage Finely chopped or use ½ teaspoon dried.
  • ½ teaspoon Red Pepper Flakes Optional; omit for a more mellow flavor.
  • Salt and Pepper Essential for seasoning as you go.
  • ½ cup Vegetable Broth Deepens the sauce; chicken broth is a suitable option for non-vegetarians.
  • ½ cup Heavy Cream Or coconut milk; almond milk works as a lighter dairy substitute.
  • ½ cup Parmesan Cheese Grated; nutritional yeast is great for a vegan twist.
  • ¼ cup Toasted Walnuts Roughly chopped; substitute with pecans or leave out for nut-free cooking.
For Garnish
  • Fresh Sage Leaves Perfect for presentation; parsley can serve as a fresh alternative.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • large pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Toss 2 cups of diced butternut squash with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. While the squash roasts, bring a large pot of salted water to a boil, add 12 ounces of pasta, and cook until al dente. Reserve 1 cup of pasta water before draining.
  4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent. Stir in 3 minced garlic cloves, 1 teaspoon fresh sage, and optional red pepper flakes, cooking for another 3-5 minutes.
  5. Add roasted squash to the skillet, partially mash for a chunky texture. Stir in ½ cup vegetable broth, ½ cup heavy cream, and ½ cup grated Parmesan cheese until smooth.
  6. Add drained pasta to the skillet and toss with the sauce, adjusting consistency with reserved pasta water as needed.
  7. Plate the pasta and garnish with toasted walnuts and fresh sage leaves before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 900IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store your Butternut Squash & Sage Pasta in an airtight container for up to 3 days. Freeze for up to 3 months and reheat gently with reserved pasta water.

Tried this recipe?

Let us know how it was!