Butternut Squash Pasta Creamy (Print Version)

Cozy pasta with velvety roasted butternut squash sauce, infused with sage and garlic flavors.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 ounces dried fettuccine or tagliatelle (or fresh pasta)

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange cubed butternut squash and unpeeled garlic cloves on the sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
02 - Roast for 25 to 30 minutes, turning halfway through, until squash is tender and edges caramelize.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and chopped sage until onion becomes soft and fragrant, about 4 minutes.
05 - Squeeze the roasted garlic cloves out of their skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
06 - Return sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg if desired. Season with salt and pepper. If sauce is too thick, gradually add reserved pasta water to adjust consistency.
07 - Add cooked pasta to the sauce and toss gently to coat evenly. Warm through for 2 to 3 minutes.
08 - Plate the pasta and garnish with chopped parsley and additional Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce tastes decadent but comes together in less than an hour with just one blender.
  • It's naturally plant-based if you swap the cream, so vegetarians and vegans both get to celebrate at the same table.
  • Roasting the squash brings out a caramelized sweetness that feels like comfort in a bowl.
02 -
  • Don't skip roasting the garlic whole; I once added minced garlic directly to the sauce and it turned acrid and bitter, teaching me that roasting is everything.
  • Keep some pasta water close by because squash blends to different thicknesses depending on humidity and how much moisture your specific squash held; the starchy water is your secret to achieving that perfect sauce consistency.
  • Blend the sauce while it's still slightly warm so the fat and cream emulsify properly and stay silky instead of breaking.
03 -
  • Buy pre-peeled butternut squash if you can find it; it's worth the few extra dollars and changes the entire equation of whether you actually make this on a weeknight.
  • Taste the sauce just before adding the pasta because that's your last chance to adjust the seasoning and ensure it's as flavorful as it can be.
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