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Savory Butternut Squash & Sage Pasta Recipe

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

4.9 from 22 reviews

This Savory Butternut Squash & Sage Pasta is a comforting and flavorful dish featuring roasted butternut squash in a creamy sage-infused sauce. Combining tender pasta with the subtle sweetness of roasted squash, aromatic garlic and sage, and topped with crunchy walnuts and Parmesan, this recipe offers a perfect balance of textures and rich flavors suitable for a cozy dinner.

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

Sauce

  • 3 tablespoons olive oil, divided
  • 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

  • ¼ cup toasted walnuts, roughly chopped
  • 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

  • You can substitute heavy cream with coconut milk for a dairy-free version.
  • Red pepper flakes are optional and can be adjusted to taste for heat.
  • Save some pasta water to adjust the sauce consistency as needed.
  • Use fresh sage for best flavor; dried sage works in a pinch.
  • To toast walnuts, dry roast them in a skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.

Nutrition

Keywords: butternut squash pasta, sage pasta recipe, creamy squash pasta, roasted squash recipe, vegetarian pasta dish

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