Butternut Squash & Sage Pasta Recipe

Ash Tyrrell

Butternut Squash & Sage Pasta Recipe

I made this recipe on a cozy evening when I was craving something warm and comforting. I roasted fresh butternut squash until it was sweet and tender, then tossed it with pasta and a fragrant sage-pesto. The aroma of caramelized onion and garlic filled the kitchen and I couldn’t wait to dig in.

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Prep Time 15

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

300 g butternut squash peeled, cubed – Roasting squash brings out its natural sweetness and gives a creamy texture.
200 g pasta such as cavatappi or other short curly pasta – The curled shape holds sauce nicely and gives a fun texture.
1 medium onion finely chopped – Caramelizing the onion adds depth and a mild sweetness.
2 cloves garlic minced – Garlic lifts the flavours and balances the sweetness of squash.
1 cup almond milk unsweetened – A creamy dairy-free base that keeps things rich without heavy cream.
2 Tbsp olive oil – Helps roast squash and sauté the onions; good flavour and healthy fat.
½ cup walnuts coarsely chopped – Adds crunch and a nutty flavour; walnuts complement the squash beautifully.
2 Tbsp fresh sage leaves finely chopped – Sage is the star herb here; its savory, slightly peppery taste pairs perfectly with squash.
1 Tbsp parsley chopped – Adds fresh green colour and a hint of brightness.
1 Tbsp balsamic vinegar – A splash of acidity to balance the richness.
¼ tsp thyme dried – Adds a subtle earthy flavour underneath.
Salt and pepper to taste – Essential for seasoning the dish properly.

Method

Preheat your oven to about 425°F (220°C). Toss the cubed butternut squash with 1 Tbsp olive oil, salt, pepper and thyme, then spread it in a single layer on your baking sheet. Roast until the squash is tender and edges are lightly caramelized—about 20 minutes.
While the squash roasts, cook your pasta in salted boiling water according to package instructions until al dente. Drain and set aside. In a skillet over medium heat, add the remaining olive oil and sauté the chopped onion until golden, then add the minced garlic and cook for an additional minute until fragrant.
To the skillet, add the roasted butternut squash, almond milk and balsamic vinegar and gently mash or break up some of the squash to create a creamy base. Stir in the chopped sage and parsley, then add the drained pasta and walnuts, tossing everything together so the sauce coats the pasta evenly. Season with salt and pepper, and serve immediately while warm.

Notes

I found that roasting the squash in a single layer ensures even caramelization and prevents steaming.
I pre-snapped the pasta a minute before the minimum time to keep it firm and prevent mushiness once tossed in the sauce.
I add the walnuts toward the end of mixing to preserve their crunch—if you add too early, they lose texture.
I finely chop the sage rather than using whole leaves so its flavour distributes evenly through the sauce.
I garnish with a few fresh sage leaves and a drizzle of extra virgin olive oil just before serving for an elevated presentation.