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Creamy One-Pot Butternut Squash and Sage Pasta

creamy one-pot butternut squash and sage pasta - featured image
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A comforting and creamy one-pot pasta dish featuring tender butternut squash and aromatic sage, ready in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 cups peeled and diced butternut squash (about ½-inch cubes)
  • 2 tablespoons olive oil
  • 10–12 fresh sage leaves
  • 2 garlic cloves, minced
  • 4 cups (32 fl oz) vegetable or chicken broth
  • 8 ounces (225 g) pasta (penne or rigatoni recommended; gluten-free optional)
  • ½ cup (4 fl oz) heavy cream (can substitute coconut cream for dairy-free)
  • ¼ cup (25 g) grated Parmesan cheese, plus extra for serving (optional)
  • Salt to taste (preferably kosher salt)
  • Freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Peel the butternut squash and dice into roughly ½-inch cubes (about 2 cups).
  2. Heat 2 tablespoons olive oil over medium heat in a large deep skillet or wide saucepan.
  3. Add fresh sage leaves and toast for 1-2 minutes until fragrant and slightly crisp. Remove and set aside on a paper towel.
  4. In the same skillet, add diced butternut squash and minced garlic. Sauté for 5 minutes, stirring occasionally, until squash starts to soften and garlic is fragrant but not burnt.
  5. Pour in 4 cups vegetable or chicken broth and bring to a gentle boil.
  6. Add 8 ounces pasta and stir well to separate pieces.
  7. Reduce heat to medium-low, partially cover with lid, and simmer for 12-15 minutes, stirring every few minutes until pasta is al dente and squash is tender. Add more broth or water if liquid evaporates too quickly.
  8. Stir in ½ cup heavy cream and ¼ cup grated Parmesan cheese. Season with salt, pepper, and red pepper flakes if using. Stir gently for 2-3 minutes until sauce thickens and coats pasta.
  9. Crumble toasted sage leaves back into the pasta and stir. Adjust seasoning if needed.
  10. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.

Notes

Use medium-sized pasta like penne or rigatoni for best sauce cling. Toast sage leaves separately to release flavor and add texture. Keep an eye on liquid levels during cooking and add broth or water if needed. Stir often to prevent sticking and ensure creamy sauce. For vegan version, substitute heavy cream with coconut or cashew cream and omit Parmesan or use vegan cheese. Frozen butternut squash can be used but add earlier in cooking.

Nutrition

Keywords: butternut squash pasta, one-pot pasta, creamy pasta, sage pasta, easy dinner, comfort food, vegetarian pasta

Find it online: https://flurpchef.com/creamy-one-pot-butternut-squash-and-sage-pasta-recipe-easy-and-delicious/