Description
This creamy butternut squash pasta recipe features roasted butternut squash blended into a rich and velvety sauce, enhanced with garlic, sage, and Parmesan cheese. Perfectly tossed with fettuccine or tagliatelle, it creates a comforting and flavorful meal that’s both elegant and satisfying. A great dish for fall or any time you crave a creamy pasta with a healthy twist.
Ingredients
Scale
Vegetables & Herbs
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
- 2 cloves garlic, unpeeled
- 1 small yellow onion, diced
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for garnish)
Pasta
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta)
Liquids & Oils
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 3/4 cup vegetable broth
Dairy & Cheese
- 1/3 cup grated Parmesan cheese (or vegan alternative)
Seasonings
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare oven and vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel, seed, and cube the butternut squash, then arrange the cubes along with unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss well to coat evenly.
- Roast squash and garlic: Place the baking sheet in the preheated oven and roast the squash and garlic for 25 to 30 minutes, stirring or turning halfway through. Roast until the squash is tender and edges are caramelized, and the garlic cloves are soft.
- Cook pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the fettuccine or tagliatelle and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and chopped sage leaves, sautéing until the onion is soft and fragrant, about 4 minutes.
- Prepare roasted garlic and squash sauce: After roasting, squeeze the softened garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash cubes, roasted garlic, sautéed onion and sage mixture, vegetable broth, and heavy cream. Blend until the mixture is smooth and creamy.
- Finish sauce: Return the blended sauce to the skillet over low heat. Stir in the grated Parmesan cheese and a pinch of nutmeg if using. Season the sauce with salt and black pepper to taste. If the sauce is too thick, gradually add the reserved pasta water to achieve your desired consistency.
- Combine pasta and sauce: Add the cooked pasta to the sauce in the skillet. Toss gently to coat the pasta evenly with the creamy butternut squash sauce. Warm through on low heat for 2 to 3 minutes to meld the flavors.
- Serve: Plate the pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best taste and texture.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan with a vegan cheese alternative.
- Roasting the garlic with the butternut squash mellows its flavor, offering a sweet and subtle garlic taste to the sauce.
- You can use fresh or dried sage; fresh will give a brighter flavor.
- Adjust the sauce consistency with reserved pasta water to avoid thinning it out too much.
- Make sure to reserve pasta water before draining as it helps to create a smooth and silky sauce.
- This dish pairs well with a crisp green salad and crusty bread for a complete meal.
