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Creamy Butternut Squash & Sage Pasta

A cozy, vegetarian autumn pasta dish featuring tender roasted butternut squash, toasted walnuts, and a rich garlic-sage cream sauce clinging to fettuccine noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Autumn, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium butternut squash peeled, seeded, cubed
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp nutmeg optional
Pasta & Sauce
  • 1 lb fettuccine pasta
  • 0.5 cup unsalted butter
  • 20 leaves fresh sage
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup parmesan cheese grated
  • 1 cup pasta water reserved
Garnish
  • 0.5 cup walnuts toasted and chopped
  • 1 tsp red chili flakes

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Baking sheet
  • Colander

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with oil, salt, and nutmeg.
  2. Roast squash on baking sheet for 25-30 mins until tender and caramelized. Set aside.
  3. Toast walnuts in a dry skillet for 3-5 mins. Remove and chop.
  4. Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
  5. Melt butter in a large skillet. Fry sage leaves until crisp. Add garlic and cook 30 seconds.
  6. Stir in cream and simmer 2 mins. Lower heat and melt in parmesan cheese.
  7. Toss pasta and roasted squash into the sauce. Add reserved pasta water gradually to create a glossy coating.
  8. Serve topped with toasted walnuts and red pepper flakes.

Notes

If the sauce becomes too thick while serving, add a splash of warm water or milk to loosen it up.