Description
Warm up this autumn with a comforting bowl of Savory Butternut Squash & Sage Pasta. This delightful dish showcases the rich flavors of roasted butternut squash alongside aromatic sage in a velvety, creamy sauce. A cozy, nourishing meal perfect for seasonal dinners.
Ingredients
- 12 oz (340g) pasta of your choice (fettuccine or penne work well)
- 2 cups butternut squash, diced into small cubes
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- ½ cup vegetable broth
- ½ cup heavy cream or coconut milk (for a dairy-free option)
- ½ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup toasted walnuts, roughly chopped
- Fresh sage leaves for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast for 25–30 minutes or until tender and slightly caramelized.
2. While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
3. In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes, or until soft and translucent.
4. Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Sauté for another 1–2 minutes until fragrant.
5. Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture.
6. Stir in the heavy cream and Parmesan cheese. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
7. Add the cooked pasta to the skillet and toss well to coat in the sauce. Season with additional salt and pepper as needed.
8. Plate the pasta into bowls and top each serving with toasted walnuts, extra grated Parmesan, and fresh sage leaves.
Notes
To make this recipe vegan, substitute the heavy cream with coconut milk and use a plant-based Parmesan alternative. For a nut-free version, omit the walnuts. Leftovers can be stored in the fridge and reheated with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg