Description
This creamy and comforting Butternut Squash Pasta combines tender cubes of butternut squash blended into a smooth, flavorful sauce with sage and Parmesan. It’s a perfect vegetarian main course, easy to prepare on the stovetop, and ideal for cozy fall dinners.
Ingredients
Scale
Pasta and Sauce Base
- 12 oz pasta (such as penne or fettuccine)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 cups butternut squash, peeled and cubed
- 1 ½ cups vegetable broth
- ½ cup milk or plant-based milk
Seasonings and Garnish
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Simmer Butternut Squash: Add the cubed butternut squash and vegetable broth to the skillet. Cover and let it simmer for 12 to 15 minutes, or until the squash is tender when pierced with a fork.
- Blend the Sauce: Transfer the cooked squash mixture to a blender. Add the milk, nutmeg, black pepper, and salt. Blend until the sauce is completely smooth and creamy.
- Finish the Sauce: Return the blended sauce to the skillet and place over low heat. Stir in the grated Parmesan cheese and chopped sage. Mix until the cheese melts into the sauce and it is warmed through.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy butternut squash sauce.
- Serve: Serve the pasta warm, topped with extra grated Parmesan cheese and fresh sage leaves if desired.
Notes
- For a vegan version, substitute dairy milk with plant-based milk such as almond or oat milk and use vegan Parmesan cheese.
- Roasting the butternut squash before cooking can deepen the flavor and add a caramelized sweetness.
- Fresh sage offers a more vibrant flavor, but dried sage works well if fresh is unavailable.
- Adjust seasoning to taste, especially salt and pepper, depending on your broth choice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg
