If you’re searching for a soul-soothing dish that feels like a warm embrace, the Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe is an absolute winner. This Italian-inspired pasta combines the sweet, velvety richness of roasted butternut squash with savory garlic and fragrant sage for a sauce that’s decadently creamy but still comforting and approachable. Each bite carries that perfect balance of flavors, with a silky texture that coats the pasta beautifully, making it an irresistible meal to enjoy year-round, especially on cozy nights in.
Ingredients You’ll Need
Don’t let the simple list fool you! Each ingredient here plays a starring role in creating fresh, vibrant flavors and luscious textures. The herbs elevate the dish with their aromatic notes, while the butternut squash brings natural sweetness and creaminess without heaviness.
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed: The base of the sauce, offering a natural creaminess and subtle sweetness.
- 2 cloves garlic, unpeeled: Roasting mellows the garlic, adding a gentle depth of flavor.
- 1 small yellow onion, diced: Adds a savory sweetness as it softens in the pan.
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried): The star herb that infuses the sauce with earthy warmth.
- 2 tablespoons fresh parsley, chopped (for garnish): Brightens the whole dish with its fresh, peppery bite.
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta): Wide noodles are perfect for catching the creamy sauce.
- 2 tablespoons olive oil: Used for roasting and sautéing to build layers of flavor.
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option): Keeps the sauce rich, smooth, and luxurious.
- 1/3 cup grated Parmesan cheese (or vegan alternative): Adds a savory tang and depth to the sauce.
- 3/4 cup vegetable broth: Helps blend everything into a silky, saucy delight.
- Salt and black pepper, to taste: Essential for boosting all the natural tastes.
- Pinch of nutmeg (optional): A subtle warm spice that complements the squash beautifully.
How to Make Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe
Step 1: Prepare the Oven and Vegetables
Kick things off by preheating your oven to 400°F. Get a baking sheet ready by lining it with parchment paper for easy cleanup. Arrange your cubed butternut squash and the unpeeled garlic cloves evenly across the sheet. Drizzle with a tablespoon of olive oil, sprinkle salt and pepper, and toss everything gently until well coated. This step ensures that the squash roasts to a tender, caramelized perfection while the garlic loses its raw edge and gains a mellow sweetness.
Step 2: Roast the Squash and Garlic
Slide the baking sheet into the oven and roast the squash and garlic for about 25 to 30 minutes. Halfway through, give them a turn to promote even roasting. You’ll know it’s ready when the squash cubes are soft and their edges develop a golden, slightly caramelized crust — this flavor development is crucial for the sauce’s depth.
Step 3: Cook the Pasta
While the veggies are roasting, bring a large pot of salted water to a rolling boil. Cook your fettuccine or tagliatelle according to package instructions until al dente — perfect firmness with a touch of bite is best here to hold up against the lush sauce. Before draining, reserve about half a cup of the starchy pasta water; this liquid is magic when adjusting your sauce’s thickness later.
Step 4: Sauté Aromatics
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Toss in the diced onion and chopped sage leaves, and let them cook together until the onion turns translucent and aromatic—about 4 minutes. This combination releases wonderful herbal notes and sweetness that will mingle perfectly with the roasted squash and garlic.
Step 5: Prepare Roasted Garlic and Squash Sauce
Once the roasting is done, gently squeeze the softened garlic cloves out of their skins; they should come out easily. Add the roasted squash, garlic, sautéed onion and sage mixture, vegetable broth, and heavy cream to a blender or food processor. Blend everything until the sauce is silky smooth and gloriously creamy. This is where the magic of the Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe really starts to come together.
Step 6: Finish the Sauce
Pour the blended sauce back into your skillet and warm it gently over low heat. Stir in the Parmesan cheese and, if using, sprinkle a pinch of nutmeg to awaken the flavors even more. Taste and season with salt and black pepper as needed. If you find the sauce too thick for your liking, add a spoonful or two of the reserved pasta water until it reaches that perfect creamy consistency that clings to every strand of pasta.
Step 7: Combine Pasta and Sauce
Add the cooked pasta to the skillet, tossing it gently so each ribbon is beautifully coated with the luscious sauce. Warm the mixture together for just 2 to 3 minutes to allow all those flavors to marry magnificently. This step is key to ensuring every forkful delights your taste buds with a comforting, balanced bite.
How to Serve Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe
Garnishes
Finish your plate with a flourish. A sprinkle of freshly chopped parsley adds just the right splash of green and a hint of brightness each bite needs. If you love cheesy goodness, an extra dusting of Parmesan never hurts either. These small finishing touches elevate the dish from simply delicious to effortlessly elegant.
Side Dishes
This pasta pairs wonderfully with simple sides like a crisp arugula salad tossed with lemon vinaigrette to cut through the creaminess. For something heartier, roasted seasonal vegetables or a crusty bread for dipping are excellent companions, helping you savor every last drop of that velvety sauce.
Creative Ways to Present
Want to impress guests or add a creative twist? Serve the pasta in individual shallow bowls and drizzle a little extra olive oil infused with fresh sage on top for added aroma. Alternatively, sprinkle toasted pine nuts or walnuts over the dish for a delightful crunch that complements the soft textures beautifully.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this delightful Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect next-day lunch or dinner option that still tastes fresh and comforting.
Freezing
While fresh is always best, you can freeze the sauce separately for up to 2 months. Store it in a freezer-safe container, leaving some room for expansion. Thaw it in the refrigerator overnight before reheating to keep the creamy texture intact. Avoid freezing the pasta itself as it might become mushy upon reheating.
Reheating
To reheat, gently warm the sauce in a skillet over medium-low heat, stirring frequently. Add a splash of vegetable broth or reserved pasta water if it thickens too much. Then toss in the cooked pasta just until warmed through. This gentle reheating method preserves the sauce’s creaminess and fresh flavors perfectly.
FAQs
Can I make this recipe vegan?
Absolutely! Simply substitute the heavy cream with full-fat coconut milk and use a vegan Parmesan alternative or nutritional yeast for that savory kick. The creaminess and flavor remain just as delightful.
Is it possible to use another type of pasta?
Yes! While fettuccine or tagliatelle are preferred because their wide shape holds the sauce excellently, you can use penne, rigatoni, or even spaghetti. Just ensure that the pasta is cooked al dente to maintain texture with the creamy sauce.
Can I prepare the roasted squash and sauce in advance?
Roasting the squash and preparing the sauce ahead of time is a great idea for quick meals. You can roast and blend the sauce a day before, then simply warm it and toss with cooked pasta when you’re ready to eat.
What can I use if I don’t have fresh sage?
Dried sage works well in a pinch — use about one teaspoon instead of a tablespoon of fresh. Alternatively, fresh thyme offers a different but still wonderful herbal note if you want to experiment.
How do I adjust the sauce if it’s too thick or too thin?
If the sauce feels too thick, stir in a little reserved pasta water or vegetable broth gradually until you achieve your desired consistency. For a thinner sauce, be cautious; adjust slowly to avoid watering down those rich flavors.
Final Thoughts
This Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe is truly a celebration of comfort food done right. Warm, inviting, and unbelievably delicious, it’s perfect when you crave something hearty yet elegant without too much fuss. I hope you give it a try soon and enjoy every creamy, vibrant forkful just as much as I do!
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Creamy Roasted Butternut Squash Pasta with Sage and Garlic Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Seasonal Flavors
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Cozy and creamy pasta made with a velvety roasted butternut squash sauce, infused with garlic, sage, and Parmesan. This Italian-inspired dish is perfect for a seasonal meat-free meal with comforting flavors and a smooth texture.
Ingredients
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)
Dairy & Liquids
- 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. 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 to coat evenly to ensure even roasting.
- Roast squash and garlic: Roast the vegetables for 25 to 30 minutes, turning them halfway through the cooking time. Roast until the butternut squash is tender and the edges caramelize, bringing out their natural sweetness.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- 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 roasted, squeeze the garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash, roasted garlic, sautéed onion 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 over low heat. Stir in the grated Parmesan cheese and add a pinch of nutmeg if using. Season the sauce with salt and black pepper to taste. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
- Combine pasta and sauce: Add the cooked pasta to the sauce and gently toss to coat evenly. Warm everything through on low heat for 2 to 3 minutes to marry the flavors.
- Serve: Plate the pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best taste and texture.
Notes
- You can substitute heavy cream with full-fat coconut milk for a vegan version.
- Use vegan Parmesan alternatives to make the dish completely vegan.
- If you prefer a thinner sauce, add more reserved pasta water gradually.
- Fresh sage is preferred for the best flavor, but dried sage can be used as a substitute.
- Be careful not to overcook the pasta; al dente texture is ideal for this dish.
- Roasting the garlic in the skin mellows its flavor, so don’t peel it before roasting.
