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Butternut Squash & Sage Pasta

Butternut Squash & Sage Pasta: Comforting Fall Flavor Awaits

This Butternut Squash & Sage Pasta combines delightful fall flavors in a vegan-friendly dish that is also gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz pasta of your choice fettuccine or penne recommended
For the Butternut Squash
  • 2 cups butternut squash, diced into small cubes choose firm squash for best results
  • 3 tablespoons olive oil, divided extra virgin recommended
For the Aromatics
  • 1 small onion, finely chopped fresh onions provide best flavor
  • 3 cloves garlic, minced fresh garlic ideal for peak flavor
  • 1 teaspoon fresh sage, finely chopped or ½ teaspoon dried sage
For Seasoning
  • ½ teaspoon red pepper flakes optional
  • Salt and pepper to taste
For the Sauce
  • ½ cup vegetable broth homemade or low-sodium is best
  • ½ cup heavy cream or coconut milk for dairy-free option
  • ½ cup grated Parmesan cheese plus extra for serving
For the Topping
  • ¼ cup toasted walnuts, roughly chopped toast for enhanced flavor
  • Fresh sage leaves for garnish

Equipment

  • oven
  • mixing bowl
  • Baking sheet
  • Large Pot
  • skillet

Method
 

Step-by-Step Instructions for Butternut Squash & Sage Pasta
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Combine the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes.
  3. Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
  4. Heat remaining olive oil in a skillet. Sauté onion for 5 minutes, then add garlic, sage, and red pepper flakes for another 1-2 minutes.
  5. Fold in the roasted squash, vegetable broth, cream or coconut milk, and Parmesan cheese, simmering for a few minutes.
  6. Add drained pasta to the skillet and toss gently with the sauce. Adjust seasoning as needed.
  7. Serve with toasted walnuts on top and garnish with fresh sage leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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