Go Back
–+ servings
Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta for Cozy Nights

This Savory Butternut Squash & Sage Pasta captures autumn’s essence with creamy sauce and roasted squash.
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 Pasta Fettuccine or penne for best results
For the Roasted Squash
  • 2 cups Butternut Squash Peeled and diced; substitute with sweet potato if needed
  • 3 tbsp Olive Oil For roasting and sautéing
  • Salt and Pepper Essential for seasoning to taste
For the Sauce
  • 1 small Onion Diced; shallots can be used for a milder flavor
  • 3 cloves Garlic Minced; fresh is best
  • 1 tsp Fresh Sage Or ½ tsp dried
  • ½ tsp Red Pepper Flakes Optional for heat
  • ½ cup Vegetable Broth Can use chicken broth for non-vegetarian version
  • ½ cup Heavy Cream Or coconut milk for a dairy-free option
  • ½ cup Parmesan Cheese Grated; nutritional yeast is a good vegan substitute
For the Garnish
  • ¼ cup Toasted Walnuts Adds crunch; pecans can be substituted or omitted
  • Fresh Sage Leaves For garnish

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Toss 2 cups of peeled and diced butternut squash with 3 tablespoons of olive oil and season with salt and pepper. Spread on the baking sheet and roast for 25-30 minutes.
  3. Bring a large pot of salted water to a boil and cook 12 ounces of pasta until al dente, reserving 1 cup of pasta water before draining.
  4. In a large skillet, heat 2 tablespoons of olive oil, sauté 1 small diced onion for 5 minutes, then add 3 minced garlic cloves, 1 teaspoon of fresh sage, and optional ½ teaspoon of red pepper flakes for 1-2 minutes.
  5. Add the roasted butternut squash, pour in ½ cup of vegetable broth, mash some squash, and slowly stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Adjust consistency with reserved pasta water.
  6. Add the drained pasta to the skillet, toss to coat evenly and allow flavors to meld for 2-3 minutes over low heat.
  7. Serve the pasta topped with toasted walnuts, additional Parmesan cheese, and fresh sage leaves.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 75gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without nuts for up to 2 months.

Tried this recipe?

Let us know how it was!