Savory Butternut Squash Sage Pasta (Print-Friendly Format)
Tender pasta with roasted butternut squash, creamy sage sauce, and a hint of Parmesan for cozy autumn comfort.
# Ingredients You’ll Need:
→ Pasta
01 -
340 g fettuccine or penne pasta
→ Vegetables
02 -
2 cups butternut squash, diced into small cubes
03 -
1 small onion, finely chopped
04 -
3 cloves garlic, minced
→ Herbs and Spices
05 -
1 teaspoon fresh sage, finely chopped or 0.5 teaspoon dried sage
06 -
0.5 teaspoon red pepper flakes (optional)
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Sauce
09 -
120 ml vegetable broth
10 -
120 ml heavy cream or coconut milk
11 -
50 g grated Parmesan cheese plus extra for serving
→ Garnish and Finish
12 -
30 g toasted walnuts, roughly chopped
13 -
Fresh sage leaves, for garnish
→ Other
14 -
3 tablespoons olive oil, divided
# How to Make It:
01 -
Preheat oven to 200°C. Arrange diced butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender and edges begin to caramelize.
02 -
Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package instructions. Reserve 240 ml pasta cooking water, then drain and set aside.
03 -
In a large skillet over medium heat, warm remaining 2 tablespoons olive oil. Add the finely chopped onion and cook for 5 minutes until translucent. Stir in garlic, chopped sage, and red pepper flakes if using. Sauté 1–2 minutes until fragrant.
04 -
Add roasted butternut squash to the skillet. Pour in vegetable broth and use a fork or masher to gently mash some of the squash, creating a creamy texture. Stir in heavy cream or coconut milk and grated Parmesan. Adjust consistency with reserved pasta water as needed.
05 -
Fold cooked pasta into the sauce, tossing to coat evenly. Season with additional salt and pepper to taste.
06 -
Portion pasta into bowls, topping each with toasted walnuts, extra grated Parmesan, and fresh sage leaves for garnish. Serve immediately.
# Extra Tips:
01 -
Coconut milk can be substituted for heavy cream for a dairy-free version without compromising creaminess.
02 -
For a smoother sauce, mash more of the roasted squash with a fork before adding the pasta.