Description

This creamy butternut squash pasta is a delightful dish featuring roasted butternut squash and onions blended into a smooth, savory sauce infused with sage and nutmeg. Tossed with perfectly cooked pasta and finished with freshly grated Parmesan cheese, this recipe offers a rich, dairy-free sauce base that’s both comforting and flavorful, ideal for a quick and satisfying weeknight meal.

Ingredients

Scale

Vegetables

1 whole butternut squash, 2 pounds (566 grams), peeled and cut into cubes
1 medium yellow onion (2 cups/293 grams), cut into large chunks
2 garlic cloves, unpeeled

Seasonings and Oils

1 tablespoon vegetable oil
1 teaspoon dried sage
¼ teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon fresh sage

Other Ingredients

1 cup (236 ml) vegetable stock
1 pound (453 grams) pasta
Freshly grated Parmesan cheese, for garnish

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash and chopped onion in an even layer on a large baking sheet. Drizzle with vegetable oil and sprinkle with dried sage, freshly grated nutmeg, salt, and black pepper. Toss everything by hand to coat evenly and ensure the vegetables are spread out to avoid steaming.
Roast Vegetables: Roast the squash and onion for 20 minutes. Then add the two unpeeled garlic cloves to the baking sheet and roast for an additional 10 minutes, or until the butternut squash is tender when pierced with a fork. Remove from the oven and allow the vegetables to cool in the pan for 5 minutes.
Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Blend Sauce: Peel the roasted garlic cloves and transfer them along with the cooled butternut squash and onions to a blender. Add fresh sage and vegetable stock. Blend everything until smooth to create a sauce-like consistency. If desired, add additional stock gradually to thin the sauce into a soup consistency.
Toss Pasta and Serve: Immediately toss the drained hot pasta with the butternut squash sauce. Serve garnished generously with freshly grated Parmesan cheese for an extra layer of flavor.

Notes

This sauce provides a creamy texture without dairy, making it a great option for those avoiding lactose.
Make sure the vegetables are not crowded on the baking sheet to ensure they roast rather than steam, achieving a deeper flavor.
You can adjust the sauce’s thickness by adding more vegetable stock to suit your preference, making it either a pasta sauce or a more liquid soup.
Fresh sage adds a fragrant note, but dried sage can be used as a substitute if unavailable.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 92
Sugar: 3 grams
Sodium: 640 milligrams
Fat: 5 grams
Saturated Fat: 1 gram
Unsaturated Fat: 4 grams
Trans Fat: 0 grams
Carbohydrates: 11 grams
Fiber: 2 grams
Protein: 3 grams
Cholesterol: 3 milligrams