Description
This creamy butternut squash pasta combines roasted butternut squash and garlic with sautéed onions and sage, blended into a luscious sauce enriched with cream and Parmesan cheese. Served over tender fettuccine or tagliatelle, it’s a comforting dish perfect for fall or any time you crave a rich, flavorful pasta meal.
Ingredients
Scale
Vegetables and 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 and Oil
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 3/4 cup vegetable broth
Cheese and Seasonings
- 1/3 cup grated Parmesan cheese (or vegan alternative)
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare oven and vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel, seed, and cube the butternut squash. Place the cubed squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until the vegetables are evenly coated.
- Roast squash and garlic: Roast the butternut squash and garlic in the preheated oven for 25 to 30 minutes, turning the vegetables halfway through to ensure even cooking. The squash should be tender and slightly caramelized at the edges.
- Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped fresh sage. Sauté for about 4 minutes until the onion becomes soft and fragrant.
- Prepare roasted garlic and squash sauce: Once the roasted garlic is cool enough to handle, squeeze the softened garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until the mixture is smooth and creamy.
- Finish sauce: Pour the blended sauce back into the skillet and heat over low. Stir in the grated Parmesan cheese and a pinch of nutmeg if using. Season with salt and black pepper to taste. If the sauce is too thick, gradually add some of the reserved pasta water to achieve your desired consistency.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Toss gently to evenly coat the pasta. Warm the pasta and sauce together for 2 to 3 minutes so the flavors meld.
- Serve: Plate the creamy butternut squash pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with full-fat coconut milk for a vegan version.
- Use a vegan Parmesan alternative to make this recipe fully vegan.
- Reserve pasta water is crucial for adjusting sauce consistency.
- Roasting garlic whole mellows its flavor and adds depth to the sauce.
- Fresh sage adds a wonderful aroma, but dried can be used if fresh is unavailable.
- This recipe freezes well without pasta; cook and toss pasta fresh when serving.
