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Creamy Butternut Squash & Sage Pasta

A silky vegetarian pasta dish with roasted butternut squash, garlic, and fresh sage blended into a velvety sauce. Comforting yet elegant.

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

• 1 medium butternut squash, peeled, cubed (4 cups)

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 4 cloves garlic, unpeeled

• 10 fresh sage leaves

• 12 oz fettuccine or linguine

• ½ cup grated Parmesan (or vegetarian alternative)

• ½ cup whole milk (or oat milk for vegan option)

• 2 tbsp butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Add garlic cloves and sage leaves. Roast 25 minutes until golden and tender.

2. Cook pasta according to package instructions. Reserve 1 cup of pasta water.

3. Squeeze roasted garlic from skins. Blend squash, garlic, sage, Parmesan, milk, and butter until smooth. Add pasta water as needed for creaminess.

4. Toss pasta in sauce, top with extra Parmesan, and serve hot.

Why You’ll Love It:

This pasta is creamy without being heavy, filled with autumn flavors of sage and roasted squash. It’s comforting, nourishing, and feels gourmet while being simple to make.