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Creamy Butternut Squash & Sage Pasta

A rich and comforting pasta dish made with roasted butternut squash blended into a silky sauce and finished with aromatic sage and parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Sauce
  • 1 medium butternut squash peeled, seeded, cubed
  • 3 tbsp olive oil divided
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • 1 tsp dried thyme
  • 0.75 cup vegetable broth
  • 0.75 cup heavy cream
  • 0.5 cup parmesan cheese grated
Pasta
  • 12 oz pasta fettuccine, penne, or rigatoni
  • 10-12 leaves fresh sage

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
  2. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
  3. Sauté onion in olive oil until soft. Add garlic and thyme; cook until fragrant.
  4. Blend roasted squash, onion mixture, broth, and cream until smooth.
  5. Lightly fry sage leaves until crisp. Set aside.
  6. Warm sauce in skillet. Add pasta and toss, loosening with pasta water as needed.
  7. Remove from heat, stir in parmesan, garnish with sage, and serve.

Notes

For a vegan version, replace cream with coconut milk and parmesan with nutritional yeast.