Creamy Butternut Squash & Sage Pasta
A cozy, creamy pasta dish featuring roasted butternut squash and aromatic sage, perfect for autumn dinners.
Equipment
- Mixing bowls
- Baking sheet
- Skillet
- Immersion blender or regular blender
Ingredients
Pasta & Sauce
- 12 oz pasta fettuccine or pappardelle
- 1 medium butternut squash peeled and cubed (~4 cups)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 10 leaves fresh sage
- 0.25 tsp nutmeg optional
- to taste salt and pepper
- optional red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash in 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until tender and caramelized.
- Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, drain, and set aside.
- In a large skillet over medium heat, melt butter with remaining 1 tbsp olive oil. Fry sage leaves 2–3 minutes until crisp. Remove and set aside.
- Add onion and garlic to the skillet. Sauté 3–4 minutes until translucent.
- Add roasted squash and heavy cream. Simmer 5 minutes, then puree until smooth. Stir in Parmesan and nutmeg, season with salt and pepper.
- Toss cooked pasta in sauce, adding reserved pasta water as needed for desired consistency.
- Serve immediately, topped with crispy sage leaves, extra Parmesan, and red pepper flakes if desired.
Notes
Make ahead: Roast squash in advance to save 15 minutes. For vegan version, use coconut cream and plant-based butter.