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Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta: Autumn's Cozy Comfort Food

This Savory Butternut Squash & Sage Pasta is a comforting autumn dish that delights the senses with its rich flavors and creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or Penne Use fettuccine for creamy coating or penne for texture.
For the Sauce
  • 2 cups Butternut Squash Diced.
  • 3 tablespoons Olive Oil Divided.
  • 1 small Onion Finely chopped.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Fresh Sage Finely chopped or use ½ teaspoon dried.
  • ½ teaspoon Red Pepper Flakes Optional for heat.
  • Salt To taste.
  • Pepper To taste.
  • ½ cup Vegetable Broth
  • ½ cup Heavy Cream or Coconut Milk For creaminess.
  • ½ cup Grated Parmesan Cheese Plus extra for serving.
  • ¼ cup Toasted Walnuts Roughly chopped.
  • Fresh Sage Leaves For garnish.

Equipment

  • Oven
  • Large Pot
  • Large Skillet
  • Baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. In a bowl, toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender and golden brown.
  3. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté onion for 5 minutes, then add garlic and sage, cooking for an additional 2 minutes.
  5. Add roasted squash to the skillet. Pour in vegetable broth, mashing some squash with a fork. Stir in heavy cream (or coconut milk) and Parmesan, adjusting consistency with reserved pasta water as needed.
  6. Add the drained pasta into the skillet and gently toss to coat with the sauce. Season with salt, pepper, and red pepper flakes to taste.
  7. Serve hot, garnished with toasted walnuts, extra Parmesan, and fresh sage leaves.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 8000IUVitamin C: 25mgCalcium: 200mgIron: 2.5mg

Notes

For vegan option, replace heavy cream with coconut milk and Parmesan with vegan cheese. Store leftovers in an airtight container for up to 3 days.

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