Description
A delightful blend of butternut squash and sage in a creamy pasta dish.
Ingredients
Scale
- 2 cups butternut squash, diced
- 3 tablespoons olive oil, divided
- 12 oz (340g) pasta (penne or fettuccine)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- ½ cup vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
- ½ cup grated Parmesan cheese (plus more for serving)
- 1 teaspoon fresh sage, finely chopped (or ½ tsp dried)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup toasted walnuts, chopped
- Salt and pepper, to taste
- Fresh sage leaves, for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). Toss the diced butternut squash with one tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.
- While the squash roasts, boil a large pot of salted water and cook the pasta according to package instructions. Reserve one cup of pasta water before draining.
- In a skillet, heat two tablespoons of olive oil over medium flame. Add onion and sauté until translucent, then add garlic, sage, and red pepper flakes. Stir until fragrant.
- Add roasted squash to the skillet with vegetable broth and mash slightly. Stir in heavy cream and Parmesan until combined. Adjust sauce consistency with reserved pasta water.
- Toss the cooked pasta with the sauce until coated. Season with salt and pepper.
Notes
Feel free to customize ingredients based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 350 mg
- Protein: 15 g