By Maria Lichty
Published on October 09, 2013
Pin Recipe
4.59124This post may contain affiliate links. Read mydisclosure policy.
Creamy Butternut Squash Pasta with crispy sage leaves-a comforting pasta recipe for fall!
Butternut squash always makes me think of the song, ‘Build Me Up Buttercup.’ I always start singing the classic song, but change the lyrics to “build me up butterNUT.” I recently made Creamy Butternut Squash Pasta and this time we turned on the song and had a dance party in our kitchen. Don’t worry, I waited until I was done cutting the butternut squash to bust out my best dance moves. Knives and the funky chicken don’t mix:)
We eat a lot of butternut squash during the fall months. I can never get enough. We love butternut squash tostadas, salad, soup, and mac and cheese. Our Butternut Squash Mac and Cheeseis one of our favorite recipes so I thought it was time to create another butternut squash pasta dish.
This time I made a simple butternut squash pasta sauce to go with DeLallo’sOrganic Whole Wheat Linguine.
The sauce is rich and creamy…without any butter or cream! Who would have thought a big orange squash could create such a decadent sauce? Even the vegetable haters will love this sauce! This is a great recipe to get your kids to eat their veggies too! Caleb loves this pasta!
After I toss thewhole wheat pasta with the creamy sauce, I garnish the dish with crispy fried sage leaves. Don’t skip the sage. It brings out the best in the sauce. Butternut and sage are awesome together!The sauce is healthy so you can splurge a little on the garnish:)
Creamy Butternut Squash Pasta makes a great weeknight meal. You can have a healthy and comforting meal on the table in no time! And it’s so good, I am sure you will be singing “Build Me Up ButterNUT” too!
Vegetarian
Creamy Butternut Squash Pasta
Whole wheat pasta with creamy butternut squash sauce and crispy sage leaves. A healthy and comforting meal!
4.59 from 112 votes
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Ingredients
- 1 medium butternut squash peeled and diced
- 3 tablespoons olive oil
- 8 sage leaves
- 12 ounces DeLallo whole wheat linguine or other pasta
- 1 1/2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1/4 cup diced yellow onion
- 2 cloves garlic minced
- 1/8 teaspoon ground nutmeg
- 1/4 cup freshly grated parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Disclosure-this post is in partnership with DeLallo, but our opinions are our own.
Home » Recipes » Kid Friendly
Maria
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More
Vegetarian Fall Kid Friendly Main Dishes Thanksgiving
4.59 from 112 votes (95 ratings without comment)
Leave a Reply
Comments
Leave a comment
This recipe is great. The only thing that I would advise is to remove the skin off of the squash before the puree. The shell stays hard and it becomes difficult to enjoy the pasta.
Reply
It says peeled and diced in the recipe.
Maybe I should have added more salt, came out quite bland. Easy recipe though and the kids ate it so I can’t complain.
This is delicious!
Reply
Both my kids gobbled this up which is basically a miracle! Used acorn squash because I think it’s more flavorful than butternut, roasted in the oven and then scooped out into the sauce.
Reply
Yay!
how much pureed squash is this? i would like to use the organic canned squah as a shortcut please
Reply
I made this tonight and I will be making it again, thank you! So yummy. I did not have sage but I will next time.Reply
So I made this with some changes. I baked the squash and used a lot more and then pureed the baked Pope. Also I didn’t have fresh Sage so I just put in some dried rubbed sage. And I didn’t have any parmesan so I mixed in about 250 grams of pizza mozzarella. Also I used rotini pasta. Despite all these changes it tasted amazing.Reply
I made this last night. It was wonderful! My wife wiped the plate with her fingers and licked up every last bit!I added some ginger, cinnamon, cumin, turmeric, coriander, cardamom, and about 2-3 x as much garlic as called for.
Will definitely make again soon, but might buy the pre-peeled and diced squash next time!
Reply
I have made this many times, it is a slightly sweet taste, but not overpowering. The squash goes very well with cheddar. It’s very good!Reply
Glad you like the pasta!
Have you ever heard of watching TV online on your android?
I have found an application which will let you watch online
Go and check download tvtap apkReply
Recently I’ve moved into making everything I eat and that has given me the opportunity to try new things. I’ve always seen butternut squash but didn’t think too much about it. Well it was on sale and I recently discovered I love acorn squash so what can it hurt. I found this recipe and set off. I was thinking it’s unlikely this will be 100% but that’s the nature of substituting vegetables for dairy. Man was I wrong. This is delicious. I’d recommend chopping the onions a little larger so you have some crunch. It’s also kiiinda missing something. Oh yeah, that’s garlic bread. Disregard the cravings of a crazy dieting woman. 10/10 would recommend.Reply
Loved it!Reply
How many servings does this recipe make?
Reply
What are the nutrition facts for this?Reply
This was so nice, it’s defo up there with the best…Reply
Do you think it’s possible to use milk instead of broth /water?
Reply
How many servings is this? About to make this recipe this weekend for thanksgiving and I’m serving 7 people.
Reply
If you are serving it as the main dish, I would double the recipe.
I don’t have any fresh sage—would dried sage work? If so how would you incorporate it?
Reply
You can stir in dried sage when you add the nutmeg, salt, and pepper. I would start with a 1/4 teaspoon and taste. If the flavor isn’t strong enough, add another 1/4 teaspoon.
Fairly easy and delish!Reply
Looking to do this for tea at somepoint and wondering if I could add some diced pancetta to it or would it just compromise the flavour.?
Reply
You can absolutely add it! Enjoy!
Loved the ease of this recipe, I bought cubed squash but still – so easy! And it was delicious – I ended up adding some shrimp – made a nice protein additionReply
Just made this for myself. I didn’t have any fresh sage either but added dried once the onion and garlic had softened. Used nutmeg as per the recipe but also added smoked paprika which I think goes so well with butternut squash! I also used red onion as I was out of regular ones – but I think I prefer it this way as it adds a bit more colour. So delicious, simple and easy. Will definitely be cooking again! Thank you for inspiring me!
Made this for dinner tonight. Wasn’t sure my family would like it. When you makes something for the first time like this, you’re unsure what the consistency of the sauce should be. Once you get that right, this fish is delicious. My family really liked it. My son had seconds. We’re trying to eat less meat. I’ll make this again.
Reply
Got to start checking my post before I submit. It should read “dish” not fish.
I made this with a few changes. I had some guanciale (Italian cured pork jowl) diced up and sauteed it with shallots instead of onion. It added a little more depth to the sauce. I love it!Reply
Hi. This is wonderful. Its a lot for one person. Does it freeze well? How would you reheat it?
Thank you.Reply
Very delicious and a family favorite!Reply
So yummy! I ended up adding 1 tsp salt. I love that it’s healthier than most pasta recipes. My 14 month old approved, too! Definitely will be making again.Reply
I have lots of squash left and the family was getting tired of my usual recipes. Tried this and it was delicious. The sage really makes it so if you find it bland add more sage. Great recipe. Also I added chicken.
Reply
Saying how many helpings this makes would be a good idea.
Reply
This pasta recipe is a total flavor bomb! I used dried thyme and a sage salt that I had on hand, and a small spot of an artisan cheese I got from the grocery for under $2, which was plenty for this genius recipe. I love how the squash becomes this creamy, flavorful sauce with just a few enhancements, and not tons of stuff added. Thank you SO much!!!Reply
You are welcome!
I didn’t have the sage leaves but I wanted to make it anyway with half a butternut squash I had. Absolutely loved it, a very nice change from tomato based pasta sauces.Reply
See More Comments
