Description
A rich and creamy butternut squash and sage pasta dish that’s perfect for cozy fall evenings. Easy to make and packed with autumn flavors.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 12 ounces pasta (fettuccine, linguine, penne, or rigatoni)
- ¾ cup heavy cream
- 3 cloves garlic, minced
- 6–8 fresh sage leaves
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Crushed red pepper flakes
- Optional: Baby spinach or kale
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- Heat remaining tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add fresh sage leaves and crisp for about 30 seconds.
- Transfer roasted squash to a blender or food processor. Add sautéed garlic and sage, heavy cream, and Parmesan cheese. Blend until smooth, adding reserved pasta water as needed to thin the sauce.
- Return cooked pasta to the skillet and pour sauce over it. Toss to coat evenly. Add more pasta water if needed to loosen the sauce. Garnish with extra Parmesan and crispy sage leaves. Serve warm.
Notes
[‘Roasting the squash caramelizes its natural sugars for a richer flavor.’, ‘Fresh sage is recommended for the best taste.’, ‘Save pasta water to thin the sauce and help it cling to the pasta.’, ‘Blend thoroughly for a smooth sauce.’, ‘Reheat leftovers gently with a splash of cream or pasta water.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Fat: 15
- Carbohydrates: 50
- Fiber: 3
- Protein: 10
Keywords: butternut squash pasta, creamy pasta, fall dinner, sage pasta, vegetarian pasta