Description
A creamy, sweet butternut squash pasta paired with earthy sage, perfect for cozy fall evenings and packed with autumn vibes.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 handful fresh sage leaves, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 12 ounces pasta (spaghetti, rigatoni, or gluten-free)
- Salt and pepper to taste
- Optional toppings: crushed walnuts, red pepper flakes, balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, and spread them out on a baking sheet.
- Roast the squash for 20-25 minutes, flipping halfway, until golden and tender.
- Boil your pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Add the roasted squash, garlic, and vegetable broth to a blender or food processor. Blend until smooth and creamy.
- Heat olive oil in a large skillet. Add chopped sage and sauté for 1-2 minutes until fragrant.
- Pour the squash mixture into the skillet. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Add the cooked pasta to the skillet and toss until fully coated in the sauce.
- Stir in grated Parmesan cheese, and adjust seasoning with salt and pepper.
- Plate the pasta and garnish with optional toppings like crushed walnuts or red pepper flakes.
Notes
Roast the squash properly by spreading it in a single layer for even cooking. Save pasta water to adjust sauce consistency. Fresh sage is essential for flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400450
- Sugar: 4
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 65
- Fiber: 6
- Protein: 12
Keywords: butternut squash pasta, fall recipe, vegetarian pasta, creamy pasta, autumn comfort food