Description
This Butternut Squash and Sage Pasta recipe brings warm, seasonal comfort to your table. You will love the creamy texture and the earthy flavor combination of sweet squash and aromatic sage. It is a perfect dish for an autumn evening.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream (or substitute for a lighter version)
- 1/4 cup fresh sage leaves, chopped
- 1 pound pasta (like penne or rigatoni)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Black pepper to taste
Instructions
- Roast the butternut squash: Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Roast at 400°F (200°C) until tender, about 20-25 minutes.
- While the squash roasts, cook the pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic and chopped sage to the skillet. Cook for 1 minute until fragrant.
- Transfer about two-thirds of the roasted squash to a blender or food processor. Add the broth and blend until very smooth and creamy.
- Pour the squash puree into the skillet with the onions and sage. Stir in the heavy cream and heat gently. Do not boil.
- Add the cooked, drained pasta to the skillet. Toss to coat with the sauce.
- Stir in the Parmesan cheese and a splash of reserved pasta water until the sauce reaches your desired consistency.
- Add the remaining roasted squash cubes for textural contrast. Season with salt and pepper to your liking.
- Serve immediately, topped with extra Parmesan cheese.
Notes
- For a deeper flavor, roast the squash until the edges are slightly caramelized.
- If you prefer a dairy-free sauce, substitute the heavy cream with full-fat coconut milk.
- You can crisp the sage leaves separately in butter and use them as a garnish for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
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