Squash Pasta Recipe
A comforting and creamy sage pasta featuring roasted butternut squash, sautéed aromatics, and a luscious Parmesan sauce. This recipe blends warm flavors of fresh sage and garlic, finished with crunchy toasted walnuts for added texture. Perfect for a cozy weeknight dinner or a special vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 12 oz (340g) pasta of your choice (fettuccine or penne recommended)
- 2 cups butternut squash, diced into small cubes
Sauce and Seasonings
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup vegetable broth
- ½ cup heavy cream or coconut milk (for dairy-free option)
- ½ cup grated Parmesan cheese (plus extra for serving)
Garnishes
- ¼ cup toasted walnuts, roughly chopped
- Fresh sage leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast the squash for 25-30 minutes until tender and slightly caramelized.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Sauté the Aromatics: In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes if using, and sauté for 1-2 minutes until fragrant.
- Combine Ingredients: Add the roasted butternut squash to the skillet along with the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
- Toss the Pasta: Add the cooked pasta to the skillet and toss thoroughly to combine, ensuring every piece is coated in the creamy sauce. Adjust seasoning with additional salt and pepper as needed.
- Serve: Plate the pasta into serving bowls and garnish with toasted walnuts, extra grated Parmesan cheese, and fresh sage leaves for a fragrant and crunchy finish.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Red pepper flakes can be omitted for a milder dish or increased slightly for more heat.
- To toast walnuts, spread them on a baking sheet and bake in the oven for 5-7 minutes at 350°F (175°C), shaking the pan occasionally.
- Reserve pasta water carefully as it helps adjust sauce consistency.
- Pasta shapes like fettuccine, penne, or rigatoni work well for holding the sauce.
Keywords: sage pasta, roasted butternut squash pasta, creamy sage sauce, vegetarian pasta, fall pasta recipe
Find it online: https://deliciousdishspot.com/squash-pasta-recipe/
