Cozy Autumn Butternut Pasta (Printable Version)

Creamy pasta with roasted butternut squash, sage, Parmesan, and nutmeg. Ideal for autumn comfort.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 small yellow onion, diced
03 - 3 cloves garlic, minced

→ Pasta

04 - 12 ounces short pasta such as rigatoni or penne

→ Dairy

05 - 1/2 cup heavy cream
06 - 1/2 cup grated Parmesan cheese, plus more for serving
07 - 2 tablespoons unsalted butter

→ Herbs & Spices

08 - 6 fresh sage leaves, chopped, plus extra for garnish
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper to taste

→ Oils

11 - 2 tablespoons olive oil

→ Optional

12 - 1/4 teaspoon red pepper flakes
13 - 2 tablespoons toasted pumpkin seeds for garnish

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and black pepper. Arrange on the prepared baking sheet and roast for 25 to 30 minutes until tender and caramelized.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
03 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and chopped sage, and cook for 1 to 2 minutes until aromatic.
04 - Transfer the roasted squash to the skillet. Add ground nutmeg and red pepper flakes if desired. Pour in the heavy cream and half of the reserved pasta water. Simmer for 3 to 4 minutes, stirring occasionally.
05 - Using a blender or immersion blender, process the mixture until smooth and creamy. Adjust consistency by adding more reserved pasta water if necessary.
06 - Return the squash sauce to the skillet over low heat. Add the cooked pasta, unsalted butter, and Parmesan cheese. Toss until the pasta is thoroughly coated, adding additional pasta water as needed. Season with salt and black pepper to taste.
07 - Serve immediately, garnished with extra Parmesan, chopped sage, and toasted pumpkin seeds if desired.

# Additional Tips::

01 -
  • Uses simple, wholesome pantry and fridge staples
  • Naturally creamy and comforting without feeling heavy
  • Perfect way to enjoy autumn produce
  • Great for meatless Mondays and fits easily into vegetarian diets
02 -
  • High in vitamin A and fiber thanks to butternut squash
  • Makes delicious leftovers that reheat beautifully
  • Easy to make dairy free or gluten free with smart swaps
03 -
  • Roast the squash until it is deeply golden and gnarly at the edges for the best flavor
  • Do not skip step of blending the sauce this is what gives the dish restaurant-level creaminess
  • Always save more pasta water than you think you will need it is liquid gold for adjusting the sauce at the end

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