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Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta for Cozy Autumn Nights

Savory Butternut Squash & Sage Pasta embodies autumn flavors with creamy butternut squash and fresh sage, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Fettuccine or penne works well.
For the Sauce
  • 2 cups Butternut Squash, diced Look for firm squash; its sweetness is the dish's star.
  • 3 tablespoons Olive Oil Essential for roasting and enhancing the flavor.
  • 1 small Onion, finely chopped Adds depth and sweetness when sautéed.
  • 3 cloves Garlic, minced Fresh garlic elevates the aromatic profile.
  • 1 teaspoon Fresh Sage, finely chopped A must for that earthy essence; add fresh towards the end for the best taste.
  • ½ teaspoon Red Pepper Flakes Adjust for a touch of heat if desired.
  • Salt and Pepper Fundamental for balancing the dish’s flavors.
  • ½ cup Vegetable Broth Helps adjust the sauce consistency, adding depth.
  • ½ cup Heavy Cream or Coconut Milk Use coconut milk for a delicious dairy-free creamy touch.
  • ½ cup Parmesan Cheese Richness in flavor; feel free to omit for a vegan option.
  • ¼ cup Toasted Walnuts, roughly chopped Bring crunch and nutty contrast.
  • Fresh Sage Leaves Sprinkle on top for a touch of elegance and extra flavor.

Equipment

  • Oven
  • Baking Sheet
  • Pot
  • Skillet
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl. Spread on the baking sheet and roast for 25-30 minutes.
  3. Bring a large pot of salted water to a boil and cook your choice of pasta until al dente, usually around 8-10 minutes. Reserve about 1 cup of pasta water before draining.
  4. In a large skillet, heat 2 tablespoons of olive oil. Sauté the onion for about 5 minutes, then add the garlic, sage, and red pepper flakes for 2 minutes.
  5. Add the roasted butternut squash to the skillet, pour in the vegetable broth, and mash the squash slightly. Stir in the cream or coconut milk and Parmesan cheese.
  6. Add the cooked pasta to the skillet, tossing gently to coat it in the sauce and season to taste.
  7. Serve in bowls, topped with toasted walnuts, extra Parmesan, and fresh sage leaves.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 5000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Consider saving some of the toasted walnuts to add fresh crunch just before serving; they can lose their texture when stored in the pasta.

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