Savory Butternut Squash & Sage Pasta for Cozy Fall Nights

This Savory Butternut Squash & Sage Pasta combines roasted squash and sage for a comforting meal, perfect for fall nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Gluten-Free, Vegetarian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 oz Pasta fettuccine or penne work well
½ cup Vegetable Broth chicken broth can be used for a non-vegetarian option

For the Roasted Squash

2 cups Butternut Squash diced and ripe with a firm texture
3 tablespoons Olive Oil divided; can substitute with avocado oil or melted coconut oil
Salt & Pepper to taste

For the Aromatics

1 small Onion finely chopped; shallots can be used as an alternative
3 cloves Garlic minced
1 teaspoon Fresh Sage finely chopped; or use ½ teaspoon dried sage
½ teaspoon Red Pepper Flakes optional

For the Creamy Sauce

½ cup Heavy Cream or coconut milk for a dairy-free option
½ cup Grated Parmesan Cheese plus extra for serving; use nutritional yeast for a vegan option

For the Toppings

¼ cup Toasted Walnuts roughly chopped; can substitute with pine nuts or pecans
Fresh Sage Leaves for garnish

Equipment

large skillet
Baking sheet
large pot
Mixing Bowl

Method

Instructions

Preheat your oven to 400°F (200°C).
Toss diced butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes.
Boil salted water and cook pasta according to package instructions until al dente, reserving 1 cup of pasta water before draining.
Heat remaining olive oil in a skillet, sauté onion for 5 minutes, then add garlic, sage, and red pepper flakes for another 1-2 minutes.
Mash half of the roasted squash and add it to the skillet with the sautéed aromatics. Stir in vegetable broth and heavy cream, let simmer for 2-3 minutes.
Add drained pasta to the skillet, tossing to coat with sauce. Adjust thickness with reserved pasta water if needed, and season to taste.
Plate the pasta and top with toasted walnuts, extra Parmesan cheese, and fresh sage leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 75mgCalcium: 20mgIron: 15mg

Notes

Keep leftovers in an airtight container for up to 3 days and freeze portions for up to 2 months.

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