Savory Butternut Squash & Sage Pasta Recipe
This Savory Butternut Squash & Sage Pasta is a comforting and creamy dish featuring roasted butternut squash blended into a flavorful sauce with garlic, sage, and Parmesan. Enhanced with toasted walnuts for crunch and a subtle touch of heat from red pepper flakes, it’s a perfect fall-inspired vegetarian meal that balances richness and earthiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz (340g) pasta of your choice (fettuccine or penne work well)
Roasted Butternut Squash
- 2 cups butternut squash, diced into small cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sautéed Aromatics & Sauce
- 2 tablespoons olive oil
- 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)
Garnish & Toppings
- ¼ 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 evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat all pieces. Roast in the oven for 25-30 minutes or until the squash is tender and slightly caramelized on the edges.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
- Sauté the Aromatics: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes if using. Sauté for an additional 1-2 minutes until fragrant.
- Combine Ingredients: Add the roasted butternut squash to the skillet along with the vegetable broth. Use a fork or potato masher to lightly mash some of the squash pieces, creating a creamy texture in the sauce while still leaving some chunks. Stir in the heavy cream (or coconut milk) and grated Parmesan cheese until melted and combined. If the sauce is too thick, gradually add reserved pasta water until reaching your desired consistency.
- Toss the Pasta: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to ensure that every piece of pasta is well coated with the creamy squash and sage sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Distribute the pasta into serving bowls. Top each serving with a sprinkle of toasted walnuts, extra grated Parmesan cheese, and fresh sage leaves for garnish. Serve immediately while warm.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk and omit Parmesan or use a vegan cheese alternative.
- Red pepper flakes add a slight heat but can be omitted if you prefer a milder flavor.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- Reserve some pasta water to adjust sauce consistency; it helps the sauce cling better to the pasta.
- If fresh sage is unavailable, dried sage can be used at half the quantity.
Keywords: Butternut Squash, Sage, Pasta, Vegetarian Dinner, Roasted Squash, Creamy Pasta, Fall Recipes, Parmesan, Walnut Topping
