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Savory Butternut Squash & Sage Pasta Recipe

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

5.2 from 10 reviews

A comforting and flavorful pasta dish featuring roasted butternut squash, fresh sage, and a creamy Parmesan sauce, perfect for a cozy weeknight dinner or special gathering. This recipe offers a rich, savory profile balanced by a touch of heat from red pepper flakes and a crunchy texture from toasted walnuts.

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
  • 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
  • ½ teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper, to taste

Liquids and Dairy

  • 3 tablespoons olive oil, divided
  • 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)

Toppings and 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, which intensifies the squash’s natural sweetness.
  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 before draining, then set the pasta 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 and flavorful.
  4. Combine Ingredients: Add the roasted butternut squash to the skillet, followed by the vegetable broth. Using a fork or masher, lightly mash some of the squash to create a creamy texture while leaving some chunks for bite. Stir in the heavy cream and grated Parmesan cheese to form a rich sauce. If the sauce feels too thick, gradually add reserved pasta water to get your desired consistency.
  5. Toss the Pasta: Add the cooked pasta to the sauce in the skillet and toss well to combine. Make sure every piece of pasta is coated with the creamy butternut squash sauce. Season with additional salt and pepper to enhance the flavors.
  6. Serve: Divide the pasta into serving bowls. Top each serving with a sprinkle of toasted walnuts for crunch, extra grated Parmesan for added richness, and fresh sage leaves for an herbal garnish. Serve warm and enjoy!

Notes

  • For a vegan or dairy-free version, use coconut milk instead of heavy cream and omit Parmesan or use a vegan Parmesan alternative.
  • Red pepper flakes are optional and can be adjusted based on your spice preference.
  • To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
  • Reserved pasta water is great for adjusting sauce consistency—add it little by little.
  • Fresh sage enhances flavor but can be substituted with thyme or rosemary if unavailable.
  • This dish pairs well with a light green salad or crusty bread for a complete meal.

Nutrition

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

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