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Creamy Butternut Squash Pasta

A close-up of a white bowl filled with creamy butternut squash pasta, topped with grated cheese and fried sage leaves.
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A comforting and savory pasta dish featuring a silky butternut squash sauce, perfect for a fall vegetarian meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 12 ounces pasta (fettuccine or penne recommended)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and dried sage to the skillet and cook for 1 minute more, until fragrant.
  4. Transfer the roasted butternut squash to the skillet with the onions and garlic. Add the vegetable broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
  5. Carefully transfer the mixture to a blender (or use an immersion blender in the pot). Blend until smooth and creamy.
  6. Return the pureed squash mixture to the skillet. Stir in the heavy cream and Parmesan cheese. Cook over low heat, stirring, until the sauce is heated through and slightly thickened. Season with additional salt and pepper to taste.
  7. Meanwhile, cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
  8. Add the drained pasta to the skillet with the butternut squash sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves if desired.

Notes

  • For a vegan version, substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese or use a vegan alternative.
  • You can roast the butternut squash ahead of time to save time.
  • This sauce is also delicious with roasted chicken or shrimp.

Nutrition

Find it online: https://blissbatter.com/butternut-squash-pasta-recipe/