Description
This creamy butternut squash pasta features a rich, dairy-free sauce made from roasted butternut squash and sage, blended into a smooth and flavorful coating for pasta. Roasting the squash and onion brings out their natural sweetness, while fresh and dried sage add a wonderful herbal note. It’s a cozy, autumn-inspired pasta dish perfect for a comforting meal.
Ingredients
Scale
Roasted 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
- 1 tablespoon vegetable oil
- 1 teaspoon dried sage
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, unpeeled
Pasta & Sauce
- 1 pound (453 grams) pasta
- ½ teaspoon fresh sage
- 1 cup (236 ml) vegetable stock
- Freshly grated Parmesan cheese, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Spread the butternut squash cubes and chopped onion evenly on a large baking sheet. Drizzle with vegetable oil, then sprinkle with dried sage, freshly grated nutmeg, salt, and freshly ground pepper. Toss everything with your hands to coat evenly, ensuring the vegetables are in a single layer without crowding to allow roasting rather than steaming.
- Roast Vegetables: Roast the vegetables in the oven for 20 minutes. After that, add the unpeeled garlic cloves to the baking sheet and continue roasting for another 10 minutes, or until the butternut squash is tender when pierced with a fork. Once done, remove from the oven and let the vegetables cool in the pan for 5 minutes.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Make Sauce: Peel the roasted garlic cloves and transfer them along with the cooled butternut squash, roasted onion, fresh sage, and vegetable stock to a blender. Blend until smooth and creamy, resembling a sauce consistency. If desired, add more vegetable stock in small amounts to thin the sauce into a soup-like texture.
- Toss Pasta with Sauce: Immediately toss the drained hot pasta with the creamy butternut squash sauce, ensuring it is evenly coated.
- Serve: Garnish the pasta with freshly grated Parmesan cheese and serve warm for a comforting meal.
Notes
- This recipe produces a deliciously creamy, dairy-free sauce using roasted butternut squash and sage.
- The sauce is naturally rich and flavorful without the need for cream or butter.
- You can adjust the sauce consistency by adding more vegetable stock depending on preference.
- Fresh Parmesan cheese adds a lovely finishing touch, but for a vegan version, omit the cheese or use a plant-based alternative.
- Ensure vegetables are roaster evenly and not crowded to avoid steaming and achieve proper caramelization.
Nutrition
- Serving Size: 1 serving
- 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
