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Savory Butternut Squash & Sage Pasta Recipe

Savory Butternut Squash & Sage Pasta Recipe
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★★★★★

5.3 from 25 reviews

A comforting and creamy Savory Butternut Squash & Sage Pasta recipe that combines roasted butternut squash with fragrant sage, creamy sauce, and toasted walnuts for a delightful autumn-inspired dish perfect for a cozy meal.

Ingredients

Scale

Pasta and Vegetables

  • 12 oz (340g) pasta of your choice (fettuccine or penne work well)
  • 2 cups butternut squash, diced into small cubes
  • 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

Liquids and Oils

  • 3 tablespoons olive oil, divided
  • ½ cup vegetable broth
  • ½ cup heavy cream or coconut milk (for a dairy-free option)

Cheese and Nuts

  • ½ cup grated Parmesan cheese (plus extra for serving)
  • ¼ cup toasted walnuts, roughly chopped

Garnish

  • Fresh sage leaves for garnish

Instructions

  1. Preheat the Oven: 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 in the oven for 25-30 minutes or until tender and slightly caramelized.
  2. Cook the Pasta: 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 the pasta and set aside.
  3. Sauté the Aromatics: 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. Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.
  4. Combine Ingredients: 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. Stir in the heavy cream and Parmesan cheese. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.
  5. Toss the Pasta: Add the cooked pasta to the skillet and toss well to combine, ensuring every piece is coated in the sauce. Season with additional salt and pepper to taste.
  6. Serve: Plate the pasta into bowls, topping each serving with a sprinkle of toasted walnuts, additional grated Parmesan, and fresh sage leaves for garnish.

Notes

  • For a dairy-free option, substitute heavy cream with coconut milk and omit Parmesan or use a dairy-free cheese alternative.
  • Red pepper flakes are optional but add a subtle heat that complements the sweetness of butternut squash.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
  • Fresh sage can be substituted with dried sage if fresh is unavailable, but use half the quantity as dried is more concentrated.
  • This recipe pairs nicely with a simple green salad or crusty bread.

Nutrition

Keywords: butternut squash pasta, sage pasta, creamy pasta recipe, vegetarian pasta, roasted squash pasta, autumn recipes

Find it online: https://zarameals.com/savory-butternut-squash-and-sage-pasta-recipe/