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Creamy Roasted Butternut Squash Pasta with Sage

Close-up of rigatoni pasta coated in a rich, orange butternut squash pasta sauce, garnished with fresh parsley.
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I am happy you found this recipe. This creamy butternut squash pasta uses roasted squash to create a rich, velvety sauce that feels gourmet but is simple for a weeknight dinner. It is a perfect fall comfort food.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, plus more for roasting
  • 1 pound pasta (like rigatoni or penne)
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1/4 cup nutritional yeast (for vegan cheese flavor)
  • 1/4 cup grated Parmesan cheese (optional, omit for vegan)
  • 2 tablespoons fresh sage leaves, chopped
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until it is very tender when pierced with a fork. Let it cool slightly.
  3. While the squash roasts, cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  4. Scoop the roasted squash flesh out of the skin and place it into a high-speed blender or food processor.
  5. Add the vegetable broth, coconut milk (or cream), nutritional yeast, nutmeg, and 2 tablespoons of olive oil to the blender. Blend until the sauce is completely smooth and velvety. Taste and add salt and pepper as needed.
  6. In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the minced garlic and chopped fresh sage. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  7. Pour the butternut squash sauce into the skillet. Stir to combine with the garlic and sage. Heat gently for 2 minutes.
  8. Add the drained pasta to the skillet with the sauce. Toss everything together. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until you reach your desired creamy consistency.
  9. If using, stir in the Parmesan cheese now. Serve immediately.

Notes

  • For an even richer flavor, roast the squash with a few cloves of garlic still in their skins alongside it. Squeeze the soft roasted garlic into the blender with the squash flesh.
  • If you want to add protein, brown 1 pound of Italian sausage or diced chicken breast before starting step 5, and toss it with the finished pasta.
  • You can make this butternut squash sauce ahead of time and store it in the refrigerator for up to 4 days. Reheat gently on the stove, adding a little broth or water to thin it out.

Nutrition

Find it online: https://www.purecookingjoy.com/butternut-squash-pasta-creamy-sauce-recipe/

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