Description
A creamy, comforting pasta dish made with roasted butternut squash, fresh sage, garlic, and Parmesan. Perfect for cozy fall and winter dinners, this vegetarian-friendly meal is simple, flavorful, and satisfying.
Ingredients
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12 oz (340g) pasta (fettuccine, rigatoni, or your favorite)
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1 small butternut squash (about 2 cups cubed)
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2 tbsp olive oil
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2 tbsp butter
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2 cloves garlic, minced
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8–10 fresh sage leaves
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1/2 cup vegetable broth (or pasta water)
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1/2 cup grated Parmesan cheese (plus more for topping)
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Salt and pepper, to taste
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Optional: 1/4 tsp chili flakes for heat
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Optional: 1/4 cup cream or milk for extra creaminess
Instructions
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Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
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Cook the Pasta: Boil pasta according to package instructions. Reserve 1/2 cup pasta water. Drain and set aside.
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Make the Sauce:
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In a skillet, heat 1 tbsp olive oil and 2 tbsp butter.
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Add garlic and sage leaves. Sauté for 1–2 minutes until fragrant.
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Add roasted squash and mash slightly with a fork.
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Stir in broth (or pasta water) and Parmesan. Mix until creamy.
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Add cream if using. Season with salt, pepper, and chili flakes.
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Combine: Add pasta to the skillet. Toss to coat evenly in sauce.
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Serve: Garnish with extra Parmesan and crispy sage if desired.
Notes
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Make it vegan: Use vegan butter and nutritional yeast instead of Parmesan.
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Add protein: Serve with grilled chicken, chickpeas, or crispy pancetta.
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Texture tip: Blend half the squash for a smoother sauce, leave the rest chunky for texture.
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Storage: Keeps well in the fridge for 3 days. Reheat gently with a splash of broth or cream
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 15g