Description
This creamy butternut squash pasta is a comforting and flavorful dish featuring roasted butternut squash blended into a smooth sauce with garlic, sage, and Parmesan. The sauce coats perfectly cooked fettuccine or tagliatelle, garnished with fresh parsley for a vibrant finish. It’s a cozy, elegant meal that highlights seasonal squash with a rich, velvety texture, perfect for fall or anytime craving a hearty pasta dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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 and line a baking sheet with parchment paper. Peel and cube the butternut squash and keep the garlic cloves unpeeled.
- Roast squash and garlic: Arrange the cubed butternut squash and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat everything evenly. Roast for 25 to 30 minutes, turning halfway through, until the squash is tender and edges are caramelized.
- Cook pasta: While the squash roasts, bring a large pot of salted water to a boil. Cook the fettuccine or tagliatelle according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped sage, sautéing until the onion becomes soft and fragrant, about 4 minutes.
- Prepare roasted garlic and squash sauce: Once the squash and garlic have roasted, squeeze the garlic cloves out of their skins. In a blender or food processor, combine the roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until the mixture is smooth, creamy, and well combined.
- Finish sauce: Pour the blended sauce back into the skillet and heat it on low. Stir in the grated Parmesan cheese and add a pinch of nutmeg if desired. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, gradually stir in the reserved pasta cooking water to reach your preferred consistency.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to coat each strand evenly and warm through for 2 to 3 minutes.
- Serve: Plate the creamy butternut squash pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan cheese with a vegan alternative.
- Roasting the garlic unpeeled mellows its flavor and adds a sweet depth to the sauce.
- Reserve pasta cooking water to help adjust sauce consistency and ensure it clings perfectly to the pasta.
- You can use dried or fresh pasta depending on availability and preference.
- Fresh sage offers the best flavor, but dried sage can be used if necessary.
- Adding nutmeg is optional, but it adds a warm, comforting dimension to the sauce.
