Creamy Butternut Squash Pasta
Roasted butternut squash blended into a silky, sage-flecked sauce with Parmesan and pasta. Autumn comfort, naturally creamy.
Ingredients
- Squash & Sauce:
- 4 cups 550 g butternut squash, cubed
- 3 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic minced
- 8 sage leaves
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp nutmeg
- 1 cup 240 ml veg broth
- ½ cup 120 ml whole milk
- ¼ cup 25 g Parmesan
- Pasta & Finish:
- 12 oz 340 g pasta
- ⅓ cup toasted walnuts
- Extra sage
- Parmesan
Instructions
- Roast squash at 425 °F with 2 tbsp oil, salt, pepper—25–30 min.
- Boil pasta; reserve 1 cup water.
- Sauté onion 5 min; add garlic + sage 1 min.
- Blend squash, onion mix, broth, milk, Parmesan, nutmeg—smooth.
- Toss sauce + pasta in skillet with pasta water to coat.
- Serve with walnuts, crispy sage, Parmesan.
Notes
- Roast squash until caramelized—flavor base.
- Reserve pasta water—adjusts sauce thickness.
- Freeze sauce (no pasta) up to 3 months.
- Reheat low with milk; avoid boiling.
- Vegan: Oat milk + nutritional yeast.