Print

Butternut Squash Sage Pasta

Print Recipe

This creamy Butternut Squash Sage Pasta combines roasted squash and fragrant sage in a luscious sauce for a comforting and flavorful Italian-inspired meal.

Ingredients

Scale
  • 12 oz pasta (penne or rigatoni)
  • 1 medium butternut squash, peeled and diced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh sage leaves
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
  2. Cook pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat remaining olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
  4. Add fresh sage leaves and cook for 1-2 minutes until crisp. Remove half of the sage leaves and set aside for garnish.
  5. Add roasted butternut squash to the skillet along with vegetable broth. Use a blender or immersion blender to puree the mixture until smooth.
  6. Return the sauce to the skillet and stir in heavy cream and Parmesan cheese. Cook over low heat until warmed through and slightly thickened. Season with salt, pepper, and red pepper flakes if using.
  7. Toss the cooked pasta into the sauce until evenly coated.
  8. Serve hot, garnished with reserved crispy sage leaves and additional Parmesan cheese if desired.

Notes

For a vegan version, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

Find it online: https://seasonedrecipe.com/butternut-squash-sage-pasta/