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Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta for Cozy Evenings

This Savory Butternut Squash & Sage Pasta is a comforting meal perfect for cozy evenings, featuring roasted squash and a creamy sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz fettuccine or penne Feel free to use any pasta type, including gluten-free options.
For the Squash
  • 2 cups butternut squash, diced Substitute with pumpkin or acorn squash for variety.
  • 3 tablespoons olive oil Divided; enhances the flavor during roasting.
For the Aromatics
  • 1 small onion, finely chopped Serves as a sweet foundation when sautéed.
  • 3 cloves garlic, minced Amplifies the aroma and complements the squash beautifully.
  • 1 teaspoon fresh sage Or substitute with ½ teaspoon dried.
  • ½ teaspoon red pepper flakes Optional; add for a touch of heat.
  • salt & pepper To taste; essential for achieving balanced flavors.
For the Creamy Sauce
  • ½ cup vegetable broth Adds depth and can help adjust the sauce’s consistency.
  • ½ cup heavy cream or coconut milk Use coconut milk for a dairy-free option.
  • ½ cup Parmesan cheese, grated Adds a savory, salty flavor.
For the Crunch
  • ¼ cup walnuts, toasted and roughly chopped Contribute a crunchy texture and healthy fats.
  • fresh sage leaves For garnish; enhances both presentation and flavor.

Equipment

  • Oven
  • Baking Sheet
  • Large pot
  • large skillet
  • Potato Masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in an even layer. Bake for 25-30 minutes, or until tender and lightly caramelized.
  3. While the squash is roasting, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  4. In a large skillet, heat the remaining olive oil over medium heat. Add onion and sauté for about 5 minutes until translucent. Stir in garlic and sage, cooking for additional 1-2 minutes.
  5. Add roasted butternut squash to the skillet. Mash some of the squash gently for texture, keeping some pieces intact. Pour in vegetable broth, heavy cream (or coconut milk), and Parmesan, stirring to combine.
  6. Reduce heat to low and add cooked pasta to the skillet, tossing gently to coat with the sauce. Allow to heat through for a few minutes.
  7. Serve the pasta, sprinkling toasted walnuts on top and garnishing with fresh sage leaves.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 6000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This dish is versatile, allowing substitutions for vegan and gluten-free preferences. Always use fresh ingredients for the best flavor and texture.

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