Description
This creamy butternut squash pasta combines roasted butternut squash and garlic with fragrant sautéed onions and sage, blended into a rich, velvety sauce. Tossed with tender fettuccine and finished with Parmesan cheese and fresh parsley, it’s a comforting and elegant dish perfect for fall or any cozy meal.
Ingredients
Scale
Squash and Vegetables
- 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)
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 1/3 cup grated Parmesan cheese (or vegan alternative)
- 3/4 cup vegetable broth
- 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. Arrange the cubed butternut squash and unpeeled garlic cloves on the sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss everything to coat evenly.
- Roast squash and garlic: Roast the squash and garlic in the oven for 25 to 30 minutes. Turn them halfway through cooking to ensure even caramelization. Roasting softens the squash and mellows the garlic flavor.
- Cook pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the fettuccine or tagliatelle according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and chopped sage leaves and sauté until the onion is soft and fragrant, about 4 minutes.
- Prepare roasted garlic and squash sauce: Squeeze the roasted garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash, roasted garlic, sautéed onions 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 warm over low heat. Stir in the grated Parmesan cheese and a pinch of nutmeg if using. Adjust seasoning with salt and black pepper. If the sauce is too thick, add the reserved pasta water gradually to reach desired consistency.
- Combine pasta and sauce: Add the cooked pasta directly to the sauce in the skillet. Toss gently to coat all the pasta evenly with the creamy butternut squash sauce. Warm through for 2 to 3 minutes to let the flavors meld.
- Serve: Plate the pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while warm and creamy.
Notes
- You can substitute heavy cream with full-fat coconut milk for a vegan version.
- Use vegan Parmesan cheese alternatives to keep this dish fully plant-based.
- Roasting brings out the natural sweetness of the butternut squash and softens the garlic for a subtle flavor.
- Reserving pasta water helps to loosen the sauce and helps it cling to the pasta better.
- Add fresh sage for a woodsy aroma, but dried sage works as a convenient alternative.
- This recipe can be doubled easily for larger gatherings.