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Butternut Squash & Sage Pasta

Butternut Squash & Sage Pasta: Comforting Fall Flavor Awaits

This Butternut Squash & Sage Pasta captures the flavors of autumn in a rich, vegan-friendly dish that delights your taste buds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 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 A hearty base; fettuccine or penne ensures great sauce adherence.
For the Butternut Squash
  • 2 cups butternut squash, diced into small cubes The star ingredient, choose firm squash for the best results.
  • 3 tablespoons olive oil, divided Key for roasting and sautéing; extra virgin is perfect.
For the Aromatics
  • 1 small onion, finely chopped Fresh onions provide the best flavor.
  • 3 cloves garlic, minced Fresh garlic is ideal for peak flavor.
  • 1 teaspoon fresh sage, finely chopped Fresh sage is recommended for a brighter flavor.
  • 0.5 teaspoon dried sage Use if fresh sage is unavailable.
For Seasoning
  • 0.5 teaspoon red pepper flakes Optional; omit for a milder flavor.
  • salt and pepper Essential for balancing flavors.
For the Sauce
  • 0.5 cup vegetable broth Homemade or low-sodium is the best choice.
  • 0.5 cup heavy cream or coconut milk Coconut milk makes it vegan-friendly.
  • 0.5 cup grated Parmesan cheese Freshly grated cheese melts beautifully.
For the Topping
  • 0.25 cup toasted walnuts, roughly chopped Toast them for enhanced flavor.
  • fresh sage leaves for garnish Whole leaves are perfect for presentation.

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes.
  3. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, typically 8-10 minutes, reserving 1 cup of pasta water before draining.
  4. In a large skillet over medium heat, pour in the remaining 2 tablespoons of olive oil and sauté the onion for about 5 minutes. Add garlic, fresh sage, and red pepper flakes (if using) for another 1-2 minutes.
  5. Add the roasted butternut squash to the skillet, stirring in vegetable broth. Mash some squash for texture, then mix in heavy cream and Parmesan cheese, adjusting thickness with reserved pasta water as needed.
  6. Toss the drained pasta with the sauce, adjusting seasoning with salt and pepper as desired.
  7. Plate and top with toasted walnuts, extra Parmesan, and fresh sage leaves for garnish.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

For best results, ensure uniform cuts of the butternut squash, avoid burning garlic and reserve pasta water for sauce adjustments.

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