This creamy butternut squash pasta is the perfect fall dish!
Butternut squash is roasted and then pureed with onion, garlic, and nutmeg for a flavorful and healthy dish. Top with crisped sage for the ultimate fall bite. This easy pasta dish is perfect for cozy weeknight dinners.
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I love butternut squash. This year I cannot get enough of it. I love that it reminds me of fall and the flavors that often come with it like sage and nutmeg. I love how creamy the vegetable is when you puree it. And I love how versatile it is!
I have been experimenting with butternut squash to create different dishes. It’s delicious roasted, caramelized, in a casserole, or served on its own. One night I was craving a warm hearty pasta dish, so I whipped up this recipe! My husband can not get enough of this dish. When we went to Costco he put the 3 pack of butternut squash in my cart so I would keep making it!
Ingredients
- Butternut Squash: Select a squash that is firm and heavy for its size, with smooth, blemish-free skin.
- Olive Oil: Olive oil is my go-to in cooking, but feel free to swap with your favorite cooking oil.
- Onion
- Garlic
- Sage: To prep the sage, stack the sage leaves, roll them tightly, then slice thinly into ribbons. Keep an eye on the sage when cooking with the onions, as it can burn quickly.
- Vegetable Broth
- Nutmeg
- Salt
- Pasta: Rigatoni is ideal because its ridges hold the sauce well.
- Parmesan Cheese
Variations: Add a splash of cream to the sauce for extra richness and creaminess. Stir in lemon zest to brighten the dish.
You will also need a skillet, pot, and immersion blender.
No immersion blender? No problem. Add roasted squash, onion mixture, broth, nutmeg, and salt to a blender. Blend until smooth. Add back to skillet and cook until heated through.
How to Make Butternut Squash Pasta
- Roast butternut squash.
- Cook garlic, onion, and sage. Separately cook pasta.
- Blend sauce ingredients together. Toss with cooked pasta.
Aylas Tip: Butternut squash can be tricky to handle. Here is my plan of attack.
Cut off both ends of the squash (the top where the stem is and the bottom) using a sharp chef’s knife.
Peel the skin in long downward strokes.
Once peeled, cut the squash in half lengthwise from top to bottom.
Use a spoon to scoop out the seeds. Cut as desired.
More Fall Recipes
Butternut Squash Mac and Cheese
Butternut Squash Pasta
Equipment
- immersion blender
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil divided
- ½ yellow onion diced
- 2 garlic cloves minced
- 10 sage leaves chiffonade
- 1 cup vegetable broth
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 10 ounces rigatoni
- ¼ cup grated parmesan cheese
- freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Toss cubed butternut squash in ½ tablespoon olive oil and a pinch of salt and pepper. Spread into an even layer on baking sheet.
- Roast butternut squash for 30 minutes, until golden brown and caramelized.
- In a skillet add remaining ½ tablespoon olive oil, diced onion, garlic, and sage. Cook on medium heat until onion is translucent and garlic and sage becomes fragrant, stirring occasionally. Use a slotted spoon to remove crisped sage.
- In the meantime, bring a large pot of water to boil. Cook pasta al dente according to package directions. Reserve ½ cup pasta water before draining.
- Add butternut squash, vegetable broth, nutmeg, and salt to skillet. Using an immersion blender, blend until smooth.
- Add cooked pasta to sauce and toss to combine. Stir in reserved pasta water as needed to thin out sauce. Remove from heat and stir in Parmesan cheese.
- Top pasta with crispy sage and pepper and serve immediately.
When do you add the lemon zest?
I would stir it in with the parmesan cheese or add it on top with the crisped sage. Enjoy!
It looks delicious
Please include the calories
Yum! I think I’ve been stalking your food posts! Haha
This looks delicious! I’m adding the recipe to my collection. Thank you!