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Creamy Roasted Butternut Squash Pasta with Sage

Creamy Roasted Butternut Squash Pasta with Sage in 30 Minutes

Creamy Roasted Butternut Squash Pasta with Sage is a quick vegetarian delight perfect for busy weeknights, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Butternut Squash cubed
  • 2 medium Shallots finely chopped
  • 2 cloves Garlic minced
  • 6 leaves Sage fresh, or dried works
  • 1 tablespoon Flour for thickening
  • 1 cup Milk can substitute with coconut milk
For the Pasta
  • 12 oz Pasta any shape that captures sauce

Equipment

  • oven
  • baking sheet
  • Skillet
  • parchment paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the Oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Cube butternut squash, place it on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 40 minutes.
  3. In a skillet, heat olive oil and sauté shallots and garlic for 3-4 minutes until translucent.
  4. Sprinkle flour over sautéed shallots and garlic, stir to coat, and cook for 1-2 minutes.
  5. Whisk in milk gradually, then add roasted squash and mash into the sauce. Simmer for about 5 minutes.
  6. Cook pasta according to package instructions, drain, and reserve a bit of pasta water. Toss pasta with the sauce.
  7. Serve hot, garnished with fresh sage or grated parmesan if desired.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze for longer storage. Reheat gently on the stovetop, adding a splash of milk to restore creaminess.

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