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
Scale
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.
