How to Make Creamy Butternut Squash and Sage Pasta

Simple Summary

This Butternut Squash and Sage Pasta is a comforting autumn dish that combines the sweet, nutty flavor of roasted butternut squash with aromatic sage and al dente pasta for a satisfying meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 lb penne pasta (or pasta of choice)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh sage leaves, chopped (plus extra for garnish)
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup pasta cooking water (reserved)
• 1/4 cup toasted pine nuts (optional)

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

3. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.

4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

5. Add the minced garlic and chopped sage to the skillet. Cook for another 1-2 minutes until fragrant.

6. Once the butternut squash is roasted, transfer about 3/4 of it to a blender or food processor. Add the onion-garlic-sage mixture, heavy cream, and blend until smooth.

7. Return the blended sauce to the skillet over low heat. Stir in the grated Parmesan cheese and the reserved pasta cooking water to reach your desired consistency.

8. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Gently fold in the remaining roasted butternut squash cubes.

9. Serve hot, garnished with additional sage leaves, grated Parmesan, and toasted pine nuts if desired.

Chef's Notes

• For a smoother sauce, blend all of the roasted squash. For more texture, reserve more cubes to fold in at the end.
• To make this dish vegan, substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
• For added protein, consider adding cooked chicken, crispy pancetta, or roasted chickpeas to the dish.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 450
• Protein: 14g
• Carbohydrates: 70g
• Fiber: 5g
• Fat: 15g
• Vitamin A: 200% of daily value
• Vitamin C: 35% of daily value
• Calcium: 15% of daily value

This dish is rich in complex carbohydrates, fiber, and vitamins A and C from the butternut squash. The Parmesan cheese provides calcium and protein.

Serving Suggestions

• Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta.
• Serve alongside roasted Brussels sprouts or steamed green beans for added vegetables.
• A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors nicely.
• For presentation, serve in wide, shallow bowls and garnish with a sprinkle of toasted pine nuts, fresh sage leaves, and a light dusting of grated Parmesan cheese.