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 and elegant meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• 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 medium onion, diced
• 4 cloves garlic, minced
• 15-20 fresh sage leaves, divided
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 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 cup of pasta water before draining.

4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened.

5. Add the minced garlic and 10 chopped sage leaves to the skillet. Cook for another 1-2 minutes until fragrant.

6. Once the butternut squash is roasted, add it to the skillet with the onion mixture. Pour in the broth and simmer for 5 minutes.

7. Transfer the mixture to a blender or food processor. Add the heavy cream and blend until smooth. Season with salt and pepper to taste.

8. Return the sauce to the skillet and add the cooked pasta. Toss to coat, adding some reserved pasta water if needed to reach desired consistency.

9. Stir in the grated Parmesan cheese until melted and well combined.

10. In a small pan, fry the remaining sage leaves in a bit of olive oil until crispy, about 30 seconds.

11. Serve the pasta hot, garnished with crispy sage leaves, additional Parmesan cheese, and toasted pine nuts if using.

Chef's Notes

• For a lighter version, substitute half-and-half for the heavy cream.
• You can make this dish vegan by using plant-based cream and nutritional yeast instead of Parmesan.
• 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 broth or water to loosen the sauce.
• If butternut squash is not available, you can substitute with pumpkin or sweet potato for a similar flavor profile.

Nutritional Info

Per serving (based on 6 servings): Approximately 450 calories, 18g protein, 65g carbohydrates, 16g fat. This dish is rich in vitamin A from the butternut squash, which supports eye health and immune function. The sage provides antioxidants and may have memory-enhancing properties.

Serving Suggestions

Serve this Creamy Butternut Squash and Sage Pasta as a main course for a cozy dinner. Pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta. For wine pairing, a crisp Pinot Grigio or a light-bodied Chardonnay complements the creamy sauce nicely. Garnish with additional fresh sage leaves and a sprinkle of toasted pumpkin seeds for extra crunch and visual appeal.