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Vegetarian, Italy

Butternut squash pasta with sage and parmesan

Butternut squash pasta with sage and parmesan is a creamy pasta dish made with roasted squash, serving 4 people, ready in 45 minutes, rated easy, for about €1.90 per person. The key is roasting the squash in the oven rather than steaming it, so it caramelizes and makes a richer tasting cream.

When fall arrives, nothing beats pasta in a roasted squash cream, scented with sage and topped with parmesan.

Butternut squash pasta with sage and parmesan
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Roasted squash turns into a soft, lightly sweet cream that coats the pasta without needing any heavy cream. Sage fried in butter adds an herbal scent and a slight crispness that plays against the smooth sauce, while parmesan seasons the whole dish just right.

This is a great weeknight dinner for fall or winter, when you want something warm and comforting without spending hours in the kitchen. Kids generally like it, especially if you keep a few squash cubes visible so they can see what they're eating, and leftovers reheat easily the next day.

The ingredients

4 people

Pantry

  • Short pastaoften in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Butternut squash 800 g
  • Fresh sage 10 sprigs
  • Garlic 2 cloves

Dairy

  • Butter 30 g
  • Grated parmesan 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the squash into cubes, toss it with the oil, the unpeeled garlic cloves, salt and pepper, and roast at 200°C. 30 min

    Spread it out in a single layer, so it browns instead of steaming.

  2. Blend three quarters of the roasted squash with the peeled garlic and a little hot water to make a cream.

    Keep the rest in cubes for texture.

  3. Cook the pasta in salted boiling water, saving a cup of the cooking water. 10 min

    Short pasta like conchiglie holds the cream well.

  4. Melt the butter with the sage leaves until they turn crisp. 3 min

    The sage is ready when the butter foams and turns nutty brown.

  5. Mix the pasta with the squash cream, the reserved cubes and the parmesan, then top with the sage butter.

    Loosen with pasta water if it's too thick.

Our tips to get it right

  • Pick a butternut squash that feels firm and heavy for its size, it will be sweeter and less fibrous.
  • Don't blend all the squash, the reserved cubes add texture against the smooth cream.
  • If your squash cream turns out too thick once mixed with the pasta, add the reserved pasta water little by little instead of tap water, its starch helps it bind better.

The variations

  • Swap the butternut squash for kabocha squash, its edible skin saves you peeling time.
  • For a richer version, stir a spoonful of mascarpone into the squash cream while blending.
  • For rushed kids, skip the sage butter step and simply drizzle olive oil and parmesan over the pasta.

What to serve it with

  • A green salad with lemon dressing
  • Crusty bread for mopping up sauce
  • A glass of sparkling apple juice

Storage

Store the pasta in the refrigerator in an airtight container for 2 to 3 days. It freezes well for up to 2 months, ideally before adding the sage butter. Reheat in a pan or microwave with a splash of water or milk to bring the cream back to life.

Questions about this dish

Can I use a different squash instead of butternut?

Yes, kabocha or acorn squash both work well. Avoid watery squashes like zucchini, since they won't give you the same concentrated cream.

Can I make the squash cream ahead of time?

Yes, you can roast and blend the squash a day ahead, then store it in the fridge. Just warm it gently before mixing it into freshly cooked pasta.

What if I don't have fresh sage?

Fresh thyme or finely chopped rosemary works as a substitute, with a different but equally fragrant result. Dried sage also works, just use half the amount.

What short pasta shape works best for this recipe?

Conchiglie or orecchiette are ideal since their curves hold the squash cream well. Penne or fusilli also work fine if that's what you have on hand.

How long does it take to make a butternut squash pasta with sage and parmesan?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a butternut squash pasta with sage and parmesan?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a butternut squash pasta with sage and parmesan cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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