Butternut Squash & Sage Pasta (Print Version)

Creamy pasta with roasted butternut squash, aromatic sage, and Parmesan in a velvety sauce – the ultimate autumn comfort dish.

# Ingredients:

→ Pasta

01 - 340g pasta (fettuccine or penne recommended)

→ Vegetables & Aromatics

02 - 2 cups butternut squash, diced into small cubes
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced

→ Herbs & Seasonings

05 - 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
06 - ½ teaspoon red pepper flakes (optional)
07 - Salt and pepper, to taste
08 - Fresh sage leaves for garnish

→ Liquids & Dairy

09 - 3 tablespoons olive oil, divided
10 - ½ cup vegetable broth
11 - ½ cup heavy cream or coconut milk
12 - ½ cup grated Parmesan cheese (plus extra for serving)

→ Garnish

13 - ¼ cup toasted walnuts, roughly chopped

# Steps:

01 - Preheat oven to 400°F (200°C). Spread diced butternut squash on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper, toss to coat. Roast for 25-30 minutes until tender and slightly caramelized.
02 - While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
03 - Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook for about 5 minutes until soft and translucent. Stir in minced garlic, chopped sage, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.
04 - Add roasted butternut squash to the skillet, followed by vegetable broth. Use a fork or masher to lightly mash some squash for a creamy texture. Stir in heavy cream and Parmesan cheese. Adjust consistency with reserved pasta water if needed.
05 - Add cooked pasta to the skillet and toss thoroughly to coat every piece with sauce. Season with additional salt and pepper to taste.
06 - Plate pasta into bowls, garnish each serving with toasted walnuts, additional grated Parmesan, and fresh sage leaves.

# Notes:

01 - This autumn-inspired pasta showcases seasonal butternut squash and aromatic sage in a creamy, velvety sauce.
02 - For a dairy-free version, substitute coconut milk for heavy cream and omit the Parmesan cheese.
03 - Reserve pasta cooking water to adjust sauce consistency as needed.

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