Parmesan-Sage Butternut Squash Pasta
Nov 16, 2024 11:29 AM
This creamy butternut squash pasta is GOOD. The smooth, nutty-tasting sauce is plushed-up with butter instead of cream, and blended with tender roasted butternut squash cubes, caramelized onion, fresh sage leaves, Parmesan cheese, and garlic.
Like all butternut squash recipes, the subtle sweetness of winter squash pairs brilliantly with the comforting flavors of fall. For me, that means pairing it with plenty of savory ingredients — including Parmesan, butter and herbs.
Sauce cooked pasta, and stir in more chunky pieces of roasted butternut squash to make the comfiest dinner bowl!
If I’m not transforming it into a creamy butternut squash soup, then I’m always down to enjoy something vegetarian-ish, and pasta is never out of the question.
Ingredients:
- 5 cups (625 g) peeled butternut squash cut into 1-½-inch cubes
- ½ cup sliced yellow onion, or shallot
- ¼ cup extra virgin olive oil
- Kosher salt
- ½ teaspoon crushed red pepper
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, finely chopped
- ¼ cup fresh sage leaves, or 1 teaspoon dried sage or thyme
- 2½ cups vegetable broth, warmed
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 12 ounces dried short pasta, such as rigatoni, shells, or ziti
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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