Go Back
–+ servings
Butternut Squash & Sage Pasta

Butternut Squash & Sage Pasta: Cozy Fall Comfort Food

Experience the comforting flavors of Butternut Squash & Sage Pasta, a perfect autumn dish that warms the soul.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or penne Works best for sauce adherence
For the Roasted Squash
  • 2 cups Butternut Squash Diced; substitute with pumpkin if desired
  • 3 tbsp Olive Oil For roasting and sautéing; can be replaced with other oils
  • Salt & Pepper Essential for enhancing flavor
For the Sauce
  • 1 small Onion Finely chopped; shallots are a great milder substitute
  • 3 cloves Garlic Minced; adjust based on your love for garlic
  • 1 tsp Fresh Sage Finely chopped; use less dried sage as it’s more potent
  • ½ tsp Red Pepper Flakes Optional; omit if you prefer a milder flavor
  • ½ cup Vegetable Broth Creates depth in the sauce; chicken broth is a good substitute
  • ½ cup Heavy Cream Provides creaminess; coconut milk is a great dairy-free swap
  • ½ cup Parmesan Cheese Plus extra for serving; nutritional yeast works well for dairy-free
For the Finishing Touches
  • ¼ cup Toasted Walnuts Roughly chopped; feel free to swap with pumpkin seeds for nut-free
  • Fresh Sage Leaves For garnish

Equipment

  • Oven
  • Large Pot
  • Skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to roast the butternut squash perfectly.
  2. Dice 2 cups of butternut squash and toss with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes.
  3. Boil salted water and cook 12 ounces of pasta until al dente, about 8-10 minutes. Reserve 1 cup of pasta water.
  4. Heat 2 tablespoons of olive oil in a skillet, sauté 1 small onion for 5 minutes. Add 3 minced garlic cloves, 1 teaspoon fresh sage, and optional red pepper flakes. Cook for another 1-2 minutes.
  5. Add roasted squash to the skillet, pour in ½ cup vegetable broth, mash some squash. Stir in ½ cup heavy cream and ½ cup Parmesan cheese.
  6. Toss the cooked pasta with the sauce. Adjust thickness using reserved pasta water and season with salt and pepper.
  7. Serve garnished with chopped toasted walnuts, additional Parmesan, and fresh sage leaves.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Reserve pasta water for the sauce, taste and adjust seasoning as you go for the best flavor.

Tried this recipe?

Let us know how it was!