Savory Butternut Squash & Sage Pasta Recipe
This Savory Butternut Squash & Sage Pasta combines tender roasted butternut squash with aromatic sage and a creamy Parmesan sauce. The dish features a perfect balance of flavors enhanced by toasted walnuts for crunch, making it a comforting and elegant meal perfect for fall or any cozy evening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Pasta
- 12 oz (340g) pasta of your choice (fettuccine or penne work well)
Butternut Squash & Sauce
- 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 1/2 teaspoon dried sage)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut milk (for a dairy-free option)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
Garnish
- 1/4 cup toasted walnuts, roughly chopped
- 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
- To make this dish dairy-free, substitute heavy cream with coconut milk and omit the Parmesan or use a vegan cheese alternative.
- Red pepper flakes are optional; omit them if you prefer no heat.
- Feel free to use your favorite type of pasta; both fettuccine and penne hold the sauce well.
- To toast walnuts, dry roast them in a skillet over medium heat for 5-7 minutes until fragrant, stirring frequently to prevent burning.
- Reserve some pasta water to thin the sauce if needed, as it helps the sauce stick to the pasta nicely.
