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Creamy Butternut Squash Pasta with Sage and Toasted Walnuts

A close-up of creamy butternut squash pasta topped with chopped walnuts, grated cheese, and fresh sage leaves.
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Make this comforting butternut squash pasta for a satisfying weeknight dinner. This recipe delivers a rich, creamy sauce using roasted squash, ready in under 35 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (penne or rigatoni work well)
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup raw walnuts, roughly chopped
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 cup nutritional yeast (for dairy-free creaminess)
  • 1/4 cup reserved pasta water
  • 1 tablespoon maple syrup (optional, for balance)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, or until tender.
  2. While the squash roasts, cook the pasta according to package directions. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  3. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Remove from the skillet and set aside.
  4. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Do not let it burn.
  5. Transfer the roasted squash, cooked garlic, vegetable broth, nutritional yeast, and maple syrup (if using) to a high-speed blender. Blend until completely smooth and creamy. Add a splash of reserved pasta water if the sauce is too thick.
  6. Return the cooked pasta to the pot over low heat. Pour the butternut squash sauce over the pasta and toss to coat evenly. Add more reserved pasta water as needed to reach your desired consistency.
  7. Stir in most of the chopped sage. Serve immediately, topping each portion with the toasted walnuts and remaining fresh sage.

Notes

  • For a spicy kick, add 1/4 teaspoon of red pepper flakes when sautéing the garlic.
  • If you prefer a non-vegan version, substitute 1/4 cup of heavy cream or half-and-half for the nutritional yeast and some of the broth.
  • Roasting the squash is key for the best flavor; do not skip this step for a truly gourmet meal.

Nutrition

Find it online: https://cookingbyfelix.com/butternut-squash-pasta/