Savory Butternut Squash & Sage Pasta
Indulge in the comforting embrace of autumn with this exquisite butternut squash and sage pasta. Roasted to perfection, the sweet and earthy squash creates a naturally creamy sauce, perfectly complemented by fragrant fresh sage and a hint of garlic. This dish offers a sophisticated yet remarkably easy-to-prepare meal that's ideal for a cozy weeknight dinner or an impressive gathering.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Delivers rich, comforting flavors perfect for any season, especially fall.
- Surprisingly quick to prepare, making it ideal for busy weeknights.
- Features naturally sweet and creamy butternut squash, a nutritional powerhouse.
- Offers versatility with dairy-free options and choice of pasta.
- Garnished with toasted walnuts, adding a delightful crunch and nutty depth.
Ingredients
- 340 grams (12 ounces) pasta of your choice (fettuccine or penne work well)
- 300 grams (approximately 2 cups) butternut squash, peeled, deseeded, and diced into small cubes
- 45 milliliters (3 tablespoons) olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 milliliters (1 teaspoon) fresh sage, finely chopped (or 2.5 milliliters / ½ teaspoon dried sage)
- 2.5 milliliters (½ teaspoon) red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 120 milliliters (½ cup) vegetable broth
- 120 milliliters (½ cup) heavy cream or coconut milk (for a dairy-free option)
- 50 grams (½ cup) grated Parmesan cheese (plus extra for serving)
- 25 grams (¼ cup) toasted walnuts, roughly chopped
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 200°C (400°F). Arrange the diced butternut squash in an even layer on a baking sheet. Drizzle 15 milliliters (1 tablespoon) of olive oil over the squash, then season generously with salt and pepper. Toss gently to ensure all pieces are coated. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and exhibits beautiful caramelization, which enhances its natural sweetness.
- While the butternut squash is roasting, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve approximately 240 milliliters (1 cup) of the starchy pasta water; this will be crucial for adjusting the sauce's consistency later. Drain the cooked pasta thoroughly and set it aside.
- In a large skillet or Dutch oven, heat the remaining 30 milliliters (2 tablespoons) of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant, forming the aromatic base of your sauce.
- Stir in the minced garlic, finely chopped fresh sage (or dried sage), and red pepper flakes (if you desire a touch of heat). Continue to sauté for another 1-2 minutes, just until the garlic is fragrant and the sage releases its aromatic oils, being careful not to burn the garlic.
- Carefully add the roasted butternut squash to the skillet with the aromatics. Pour in the vegetable broth. Using a fork or a potato masher, lightly mash some of the butternut squash directly in the skillet. This action helps to break down some of the squash pieces, naturally thickening the sauce and creating a wonderfully creamy texture without needing excessive dairy.
- Stir in the heavy cream (or coconut milk for a dairy-free alternative) and the 50 grams (½ cup) of grated Parmesan cheese. Simmer gently for 2-3 minutes, allowing the flavors to meld and the sauce to warm through. If the sauce appears too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until it reaches your preferred silky consistency.
- Add the drained, cooked pasta directly into the skillet with the butternut squash sauce. Toss everything thoroughly to combine, ensuring every strand or piece of pasta is beautifully coated. Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper as needed.
- Divide the pasta evenly among serving bowls. Garnish each portion generously with a sprinkle of toasted walnuts for crunch, extra grated Parmesan cheese for a sharp, savory finish, and a few fresh sage leaves for an aromatic and visual flourish. Serve immediately and enjoy the harmonious blend of flavors.
Tools You’ll Need
- Baking sheet
- Large pot for pasta
- Large skillet or Dutch oven
- Fork or potato masher
- Cutting board
- Sharp knife
- Measuring cups and spoons
Essential Success Tips
- For intensely flavored squash, ensure it's spread in a single layer on the baking sheet to allow for proper caramelization, not steaming.
- Always cook pasta to al dente; it will continue to cook slightly when tossed with the hot sauce, preventing it from becoming mushy.
- Don't skip reserving the pasta water. Its starch helps the sauce cling to the pasta beautifully and provides a silky texture.
- Taste and adjust seasonings at every stage, especially before serving, as the flavors develop.
- If using dried sage, add it earlier with the onions to allow its flavor to bloom fully in the hot oil.
Professional Cooking Secrets
- Toasting your walnuts beforehand is crucial. It brings out their essential oils and deepens their nutty flavor, which elevates the final dish significantly.
- When mashing the butternut squash in the pan, don't overdo it. Leaving some smaller chunks provides textural contrast and a more rustic feel to the sauce.
- A splash of white wine (like Chardonnay or Pinot Grigio) added after the aromatics and before the broth can add another layer of complexity and acidity, balancing the richness of the cream and squash.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable broth or water to loosen the sauce.
- Variations: Add cooked chicken or crumbled Italian sausage for a heartier meal. Incorporate spinach or kale at the end for extra greens. A squeeze of fresh lemon juice at the very end can brighten all the flavors.
- Cheese Alternatives: For a vegan version, use nutritional yeast in place of Parmesan cheese.
Frequently Asked Questions
Can I make this dish dairy-free?
Absolutely! Simply substitute the heavy cream with full-fat coconut milk (from a can) and either omit the Parmesan or use a plant-based alternative like nutritional yeast for a cheesy flavor. The texture will be just as creamy and delightful.
What kind of pasta works best for this sauce?
Medium to large pasta shapes with ridges or broad surfaces are excellent choices, as they can hold onto the creamy sauce beautifully. Fettuccine, penne, rigatoni, or even orecchiette are all fantastic options.
Can I prepare the butternut squash ahead of time?
Yes, you can roast the butternut squash up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to cook, simply add it to the skillet as instructed, warming it through before adding the broth and cream.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 480, Protein: 18g, Fat: 22g, Carbohydrates: 55g, Fiber: 6g.
Allergy Information
Contains dairy and gluten. For a dairy-free option, use coconut milk and omit Parmesan or use a vegan alternative. For a gluten-free version, use certified gluten-free pasta.
No comment