Savory Butternut Squash & Sage Pasta Recipe
This Savory Butternut Squash & Sage Pasta combines tender roasted butternut squash with fragrant sage, garlic, and Parmesan cheese to create a creamy, comforting dish. Perfect for a cozy dinner, this recipe balances savory flavors with a hint of warmth from red pepper flakes and the crunch of toasted walnuts for texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Squash
- 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
- Salt and pepper, to taste
Aromatics and Sauce
- 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)
- 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
- 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 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 alternative, substitute heavy cream with coconut milk and omit Parmesan or use a vegan Parmesan substitute.
- Red pepper flakes are optional; omit if you prefer no heat.
- Feel free to use any pasta shape you like, but fettuccine or penne hold the sauce well.
- Reserve some pasta water to adjust sauce consistency as needed.
- To toast walnuts, place in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
Keywords: butternut squash pasta, sage pasta, roasted squash pasta, creamy butternut squash, vegetarian pasta recipe, autumn pasta dish
