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Creamy Butternut Squash Pasta That Will Steal Your Heart

creamy butternut squash pasta
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A creamy butternut squash pasta with crispy sage and Parmesan cream sauce, perfect for a cozy vegetarian dinner.

Ingredients

Scale
  • 12 oz pasta (fusilli/rotini/cavatappi)
  • 3 cups butternut squash, peeled and cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided (plus more to taste)
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth or vegetable broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 425°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Roast 20–25 minutes until tender and lightly browned.
  2. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  3. In a skillet over medium heat, melt butter with remaining 1 tbsp olive oil. Add sage leaves and fry 30–60 seconds until crisp. Remove sage to a paper towel.
  4. In the same skillet, add garlic and cook 30 seconds. Add roasted squash and broth. Simmer 2 minutes, then mash well (or blend for extra smooth).
  5. Stir in cream, Parmesan, and red pepper flakes (if using). Add pasta and toss. Use a splash of reserved pasta water to loosen the sauce if needed.
  6. Plate and top with crispy sage and extra Parmesan.

Notes

  • Use vegetable broth for a vegetarian version.
  • Blend the squash for a smoother sauce if preferred.
  • Adjust red pepper flakes for more or less heat.

Nutrition

Keywords: creamy butternut squash pasta, fall pasta recipe, crispy sage pasta, Parmesan cream sauce, cozy vegetarian dinner, easy weeknight pasta

Find it online: https://jessicarecipe.com/creamy-butternut-squash-pasta-recipe/