Butternut Squash Pasta | FoodByMaria Recipes

Vegetarian

Creamy Butternut Squash Pasta

Prep

30 minutes

Cook

50 minutes

Yield

6

Creamy, delicious butternut squash pasta may just be my latest favorite vegetarian pasta dish. It’s oh so creamy, healthy, hearty, and extra comforting for any fall or winter meal. The best part is how easy it is to make without any sacrifice to flavor. This recipe will impress even the picky eaters in your family.

 Butternut Squash Pasta in a pan on a counter

Why you’ll love this butternut squash pasta: 

  • Easy: This recipe is a straight-forward, easy recipe that even a novice cook can pull off 
  • Flavorful: The flavor of the spices, garlic, and fried sage really is so warming and delicious 
  • Crowd-Pleasing: Everyone will love this recipe. Make it for your next dinner party or quick family dinner

 Butternut Squash Pasta in a serving bowl

Ingredient Notes: 

Butternut Squash: Rich in important vitamins, minerals, and antioxidants, butternut squash is low-calorie and fiber-rich. It’s the perfect winter squash to add to recipes like this, soups, salads, or to eat on its own. 

Sage: Not only does sage have a delicious flavor but it also contains vitamins A and C, plus antioxidants that can help reduce the risk of certain health conditions. 

 Butternut Squash Pasta in a bowl

How to make butternut squash pasta: 

  1. Preheat the oven to 400F and prepare a baking tray with parchment paper.
  2. Cut the butternut squash in half length-wise, and remove the seeds. Drizzle olive oil on top of each half and season with salt + pepper. Place face down onto the prepared baking tray. Bake for 30 – 40 minutes, until tender. Allow to cool slightly, remove the skin, and dice into pieces. Set aside.
  3. While the squash cooks, heat a pan over medium-high heat and add the chopped pecans. Stir often until the pecans begin to turn golden and become fragrant. Transfer to a small bowl. Set aside.
  4. Set a large pot over medium-high heat and add the olive oil + diced onion. Allow it to cook for 5 minutes, until tender and fragrant. Mince the garlic cloves and add them to the pot, allowing them to soften. About 2 – 3 minutes. Stir consistently to prevent burning. Add the diced butternut squash, salt, black pepper, garlic powder, onion powder, sage, and dried chili flakes. Cook for about 5 – 10 minutes to allow the flavors to strengthen. The longer you cook it, the stronger it will be. Add the heavy cream and bring to a slight boil. Transfer everything to a large blender or food processor, blending until smooth. Add this back into the pot over low heat. Adjust seasoning to taste, and add more heavy cream to thin it.
  5. While the sauce keeps warm, cook the Spaghettini. Boil a large pot with salted water. Add the pasta and cook until floating + tender. This will be approximately 5 – 10 minutes. Follow the instructions on the box. Strain cooked pasta into a colander, and rinse with hot water. Transfer the cooked Spaghettini to the pot of pasta sauce, continue to keep warm on low.
  6. Next, to make the fried sage, cover the bottom of a small pan with approximately 1-cm or less of oil and place over high heat. Once the oil begins to bubble, add the whole sage leaves. Let them fry for 20 – 30 seconds and then, using a fork or tongs, flip to the other side for another 20 – 30 seconds until golden.
  7. Remove them from the heat carefully onto a plate layered with a paper towel, to drain excess oil.
  8. Garnish the pasta with the toasted pecans, fried sage, parmesan cheese, extra chili flakes, cracked black pepper, and squeeze fresh lemon juice over top of each plate. 

 Butternut Squash Pasta in a pan on a cooling rack

Expert Tips & FAQ: 

How do I make this butternut squash pasta vegan? Make this dish completely vegan by using plant-based milk and vegan cheese!

Sage Tip: Be careful when frying the sage, wear oven mitts if you need them!

Storage: Store the pasta in the fridge for 5 – 7 days, reheat to serve!

Other pasta recipes you’ll love:

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Butternut Squash Pasta in a white bowl

Creamy Butternut Squash Pasta

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: Mediterranean Inspired
  • Diet: Vegetarian

Description

This creamy, delicious butternut squash pasta with fried sage and parmesan cheese is the perfect fall or winter dish that’ll impress the whole family.


Ingredients

Scale

1 small/medium butternut squash

2 tbsp olive oil

1 medium yellow onion (diced)

5 garlic cloves

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

½ tsp sage

½ tsp chili flakes

2 cups heavy cream

340g pack dried Spaghettini (or enough for 46 people)

vegetable oil

¼ cup fresh sage

½ cup pecans (chopped)

1 cup parmesan cheese (finely grated)

cracked black pepper

chili flakes

1 lemon


Instructions

Preheat the oven to 400F and prepare a baking tray with parchment paper.

Cut the butternut squash in half length-wise, and remove the seeds. Drizzle olive oil on top of each half and season with salt + pepper. Place face down onto the prepared baking tray. Bake for 30 – 40 minutes, until tender. Allow to cool slightly, remove the skin, and dice into pieces. Set aside.

While the squash cooks, heat a pan over medium-high heat and add the chopped pecans. Stir often until the pecans begin to turn golden and become fragrant. Transfer to a small bowl. Set aside.

Set a large pot over medium-high heat and add the olive oil + diced onion. Allow it to cook for 5 minutes, until tender and fragrant. Mince the garlic cloves and add them to the pot, allowing them to soften. About 2 – 3 minutes. Stir consistently to prevent burning. Add the diced butternut squash, salt, black pepper, garlic powder, onion powder, sage, and dried chili flakes. Cook for about 5 – 10 minutes to allow the flavors to strengthen. The longer you cook it, the stronger it will be. Add the heavy cream and bring to a slight boil. Transfer everything to a large blender or food processor, blending until smooth. Add this back into the pot over low heat. Adjust seasoning to taste, and add more heavy cream to thin it.

While the sauce keeps warm, cook the Spaghettini. Boil a large pot with salted water. Add the pasta and cook until floating + tender. This will be approximately 5 – 10 minutes. Follow the instructions on the box. Strain cooked pasta into a colander, and rinse with hot water. Transfer the cooked Spaghettini to the pot of pasta sauce, continue to keep warm on low.

Next, to make the fried sage, cover the bottom of a small pan with approximately 1-cm or less of oil and place over high heat. Once the oil begins to bubble, add the whole sage leaves. Let them fry for 20 – 30 seconds and then, using a fork or tongs, flip to the other side for another 20 – 30 seconds until golden.

Remove them from the heat carefully onto a plate layered with a paper towel, to drain excess oil.

Garnish the pasta with the toasted pecans, fried sage, parmesan cheese, extra chili flakes, cracked black pepper, and squeeze fresh lemon juice over top of each plate. Enjoy!!


Notes

Make this dish completely vegan by using plant-based milk and vegan cheese!

Be careful when frying the sage, wear oven mitts if you need them!

Use homemade pasta instead of store-bought! 

Store the pasta in the fridge for 5 – 7 days, reheat to serve!


Nutrition

  • Serving Size: 6
  • Calories: 356
  • Sugar: 4.1g
  • Sodium: 336.1mg
  • Fat: 32.2g
  • Saturated Fat: 14.8g
  • Unsaturated Fat: 3.4g
  • Trans Fat: 0,5g
  • Carbohydrates: 11.9g
  • Fiber: 3g
  • Protein: 8.3g
  • Cholesterol: 55.2mg

Keywords: sauce, recipe, sage, creamy

Bailey

Your recipes are always so fun and well-written. This pasta recipe was so easy and the outcome was a delicious surprise, I wasn’t expecting it to taste this way. I love it!

Maria Koutsogiannis

thank you so much!

Andrea

Wow!!! This was soooo delicious!! And very easy! We will definitely be making it again soon. My family went crazy, the boys didn’t even see that I snuck in more variety of nuts, ahah!

Maria Koutsogiannis

thanks hun!

Jules

This is extremely yummy!! Very easy and just a fun sauce all around – I’ve made my fair share of pasta, and this one sits in my unique category.!!

Maria Koutsogiannis

I love this for you!

TAYLOR

I made this last night, it was really good!

Maria Koutsogiannis

I am so glad you loved it!

Rayanna

This pasta is so so so delicious! I’ll be making this as part of Christmas dinner. So easy, I’m obsessed!

Maria Koutsogiannis

YES!!! please let us know if you make it again next year!

Cassandra

I don’t think I’ve ever tried something so delicious! The squash textures are everything. The creamiest pasta I have ever made, thank you!!

Maria Koutsogiannis

thank you so much my love!

Riley

My partner and I love this creamy pasta! The pecans just add to the buttery effect, very great stuff! Super easy and delicious!

Maria Koutsogiannis

so glad to hear!!!

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