Savory Butternut Squash & Sage Pasta Recipe
This Savory Butternut Squash & Sage Pasta is a comforting, creamy dish featuring roasted butternut squash infused with fresh sage and garlic, coated in a luscious Parmesan cream sauce. Perfectly tender pasta is tossed in a flavorful blend of roasted squash, sautéed aromatics, and creamy sauce, then topped with toasted walnuts for a delightful crunch and fresh sage for garnish. It’s an ideal fall-inspired meal that balances sweetness and savoriness with a hint of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta & 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
Liquids & Oils
- 3 tablespoons olive oil, divided
- ½ cup vegetable broth
- ½ cup heavy cream or coconut milk (for a dairy-free option)
Herbs, Spices & Seasonings
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Cheese & Nuts
- ½ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup toasted walnuts, roughly chopped
Garnish
- Fresh sage leaves for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 alternative.
- Roasting the butternut squash until caramelized enhances the natural sweetness and adds depth of flavor.
- Reserved pasta water helps to adjust the sauce consistency and helps the sauce stick to the pasta better.
- Toasting the walnuts brings out their flavor and adds a satisfying crunch to the dish.
- Fresh sage leaves used as garnish provide an aromatic finish and visual appeal.
- Red pepper flakes are optional and can be adjusted based on your heat preference.
Keywords: Butternut Squash Pasta, Sage Pasta, Creamy Butternut Squash Sauce, Roasted Squash Pasta, Vegetarian Pasta Recipe, Fall Pasta Dish, Comfort Food
