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Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta for Cozy Fall Nights

A delightful vegetarian dish featuring sweet roasted butternut squash and aromatic sage, perfect for cozy fall nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine or penne Works best for grabbing every bit of the sauce.
For the Roasted Squash
  • 2 cups Butternut Squash, diced Sweet and creamy, packed with vitamins A and C.
  • 3 tbsp Olive Oil Essential for roasting.
  • Salt and Pepper To enhance flavors.
For the Aromatics
  • 1 small Onion, finely chopped Adds a sweet base flavor.
  • 3 cloves Garlic, minced Gives a savory aroma.
  • 1 tsp Fresh Sage, finely chopped Or ½ tsp dried.
  • ½ tsp Red Pepper Flakes Optional for heat.
For the Creamy Sauce
  • ½ cup Vegetable Broth Enriches the sauce.
  • ½ cup Heavy Cream or Coconut Milk Coconut milk for dairy-free.
  • ½ cup Parmesan Cheese Plus extra for serving.
For the Garnish
  • ¼ cup Walnuts, toasted, roughly chopped Provides crunch.
  • Fresh Sage Leaves For garnish.

Equipment

  • Large pot
  • Baking Sheet
  • Skillet

Method
 

Steps to Prepare
  1. Preheat your oven to 400°F (200°C) to roast the butternut squash.
  2. Cut butternut squash in half, peel, dice and toss with olive oil, salt, and pepper. Roast for 25-30 minutes.
  3. Cook the pasta in a large pot according to package instructions, reserving 1 cup of pasta water.
  4. Sauté chopped onion in olive oil for 5 minutes. Add garlic and sage, cooking for another 1-2 minutes.
  5. Combine roasted squash with sautéed onion and garlic. Add vegetable broth and lightly mash squash.
  6. Stir in heavy cream or coconut milk and Parmesan cheese until melted and creamy. Adjust texture with reserved pasta water.
  7. Toss the cooked pasta with the sauce, season with salt and pepper to taste.
  8. Serve garnished with toasted walnuts and fresh sage leaves.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For dairy-free, substitute heavy cream with coconut milk and ensure vegetable broth is vegetarian.

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