Description

Description: This creamy butternut squash pasta is a perfect fall dish! Roasted butternut squash is blended into a smooth sauce with garlic, sage, and Parmesan, creating a rich and comforting pasta dish that’s easy to make and full of flavor.

Ingredients

Units Scale

1 small butternut squash, peeled, seeded, and cut into cubes
2 tablespoons olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1/2 teaspoon ground sage (or fresh, if preferred)
1/2 cup vegetable broth or chicken broth
1/2 cup heavy cream (or coconut cream for dairy-free)
1/4 cup grated Parmesan cheese (optional for dairy-free)
12 oz (340g) pasta (like penne, fusilli, or spaghetti)
Fresh parsley, chopped (for garnish)
Extra Parmesan cheese, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
Cook the pasta according to package instructions, reserving 1/2 cup of pasta water. Drain the pasta and set aside.
In a large skillet, heat a bit of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the roasted butternut squash, sage, and vegetable broth to the skillet. Stir to combine and cook for a few minutes.
Transfer the squash mixture to a blender or food processor and blend until smooth. Add heavy cream and blend again until creamy. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
Toss the pasta with the butternut squash sauce until well coated. Add Parmesan cheese (if using) and toss to combine. Season with salt and pepper to taste.
Serve the pasta with a sprinkle of fresh parsley and more Parmesan, if desired.

Notes

You can swap the heavy cream for a non-dairy option like coconut milk or almond milk if you prefer a dairy-free version.
Roasting the butternut squash brings out its natural sweetness, so don’t skip this step!
This recipe is perfect for making ahead, as the sauce can be stored in the fridge for a few days or frozen for future use.

Nutrition

Calories: 450 kcal
Sugar: 8g
Sodium: 350mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 9g
Cholesterol: 30mg