Description
A comforting pasta dish with roasted butternut squash, sage, and creamy sauce, topped with walnuts and Parmesan.
Ingredients
- 12 oz (340 g) pasta (fettuccine or penne)
- 2 cups butternut squash, diced
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh sage (or ½ teaspoon dried sage)
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup vegetable broth
- ½ cup heavy cream or coconut milk
- ½ cup grated Parmesan cheese
- ¼ cup toasted walnuts, roughly chopped
- Fresh sage leaves for garnish
Instructions
- Preheat oven to 400 °F (200 °C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and lightly caramelized.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, heat remaining 2 tablespoons olive oil. Add onion and cook ~5 minutes until soft and translucent.
- Stir in garlic, sage, and red pepper flakes (if using); sauté 1–2 more minutes until fragrant.
- Add roasted squash and vegetable broth to the skillet. Lightly mash some of the squash to help form a creamy texture.
- Stir in heavy cream (or coconut milk) and Parmesan cheese; if the sauce is too thick, add reserved pasta water to reach desired consistency.
- Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce. Season with additional salt and pepper as needed.
- Divide into serving bowls and top with toasted walnuts, extra Parmesan, and fresh sage leaves.
Notes
- For a dairy‑free version, use coconut milk instead of heavy cream and omit (or replace) Parmesan.
- You can use gluten‑free pasta if needed.
- Reserve pasta water to adjust sauce consistency — the starchy water helps bind the sauce.
- To intensify flavor, roast the squash until some edges are lightly browned.
Nutrition
- Calories: 400‑500
