Creamy Butternut Squash Pasta With Sage
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 lb pasta (penne, rigatoni, or fusilli work best)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 12–15 fresh sage leaves
- 3 cloves garlic, minced
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized around the edges. - Step 2: Boil the Pasta
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, carefully reserve about one cup of the starchy pasta water. Drain the pasta and set it aside. - Step 3: Create the Squash Puree
Place the roasted squash into a blender or food processor. Add the heavy cream, ground nutmeg, and a splash of the reserved pasta water. Blend until the mixture is completely smooth and velvety. If it is too thick, add a little more pasta water. - Step 4: Sauté Garlic and Sage
In a large skillet or pan, melt the butter over medium heat. Once the butter starts to foam, add the fresh sage leaves. Fry them for 1-2 minutes until they are crispy, then remove them and set aside. In the same butter, add the minced garlic and sauté for 30 seconds until fragrant. - Step 5: Combine and Serve
Pour the squash puree into the skillet with the garlic butter. Stir in the Parmesan cheese and the cooked pasta. Toss everything together until the pasta is well-coated, adding more pasta water if necessary to reach your desired consistency. Season with extra salt and pepper to taste.