Description

A creamy, comforting pasta dish featuring roasted butternut squash, crispy sage leaves, and a luscious sauce perfect for chilly autumn evenings.

Ingredients

Scale

3 cups butternut squash, peeled, seeded, and cubed
4 tablespoons olive oil
Fresh sage leaves
2 garlic cloves, minced
1 cup vegetable broth (or chicken broth)
1/2 cup heavy cream (or coconut cream for dairy-free option)
1/2 cup Parmesan cheese, grated (use vegan Parmesan for plant-based version)
12 ounces pasta of choice (fettuccine, pappardelle, or penne)
Salt and pepper to taste
Optional: red chili flakes for a spicy kick
Optional: toasted pine nuts for extra texture

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly on the baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized.
Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sage leaves and cook for about 30 seconds, flipping once, until crispy. Remove and set aside on a paper towel.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Transfer the roasted squash into a blender or food processor, add the garlic, vegetable broth, and heavy cream. Blend until smooth. If it’s too thick, add a bit of the reserved pasta water to loosen it.
Return the skillet to medium heat and pour the sauce in. Add the cooked pasta and toss to coat evenly. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
Plate the pasta and garnish with crispy sage leaves. Optionally, sprinkle some extra Parmesan and red chili flakes for a pop of flavor.

Notes

[‘Ensure the squash is spread out evenly on the baking sheet to caramelize properly.’, ‘Make sure sage leaves are completely dry before frying for maximum crispiness.’, ‘Reserve pasta water to adjust the sauce consistency.’, ‘Blend the sauce thoroughly for a creamy texture or pulse for a chunkier sauce.’, ‘Taste and season frequently for the best flavor.’]

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 plate of pasta
Calories: 450
Sugar: 4
Sodium: 450
Fat: 20
Saturated Fat: 10
Carbohydrates: 50
Fiber: 5
Protein: 12

Keywords: butternut squash, sage, pasta, fall recipe, autumn comfort food, vegetarian, creamy pasta, quick dinner, easy recipe