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Cheesy Butternut Squash Pasta with Sage
This Cheesy Butternut Squash Pasta with Sage is the perfect fall comfort dish. Roasted squash is blended into a velvety purée and combined with garlic, onion, warm spices, and a trio of cheeses. Finished with crispy sage and golden toasted breadcrumbs, this creamy pasta is equal parts cozy, savory, and elegant. Ideal for chilly evenings or an autumn dinner party centerpiece.
Cheesy Butternut Squash Pasta with Sage
By
These Carbs Don't CountIngredients
For the Butternut Squash Purée
For the Sauce
Instructions
- Step 1
Preheat oven to 400°F (200°C). Place butternut squash cubes in a baking dish. Toss with olive oil, salt, pepper, onion powder, garlic powder, paprika, and basil.
- Step 2
Roast squash for 35–40 minutes or until fork-tender. Let cool slightly, then transfer to a food processor with 3/4 cup milk. Blend until smooth.
- Step 3
In a large pan, melt butter over medium heat. Add diced onion and garlic and sauté until fragrant and translucent.
- Step 4
Add the butternut squash purée and stir to combine. Cook for 2–3 minutes.
- Step 5
Pour in heavy cream and warm milk. Bring to a simmer and season with additional salt, pepper, garlic powder, paprika, sage, and thyme.
- Step 6
Add gouda, cheddar, and Parmesan cheeses. Stir until melted and creamy.
- Step 7
Fold in cooked pasta and a splash of reserved pasta water. Stir to combine.
- Step 8
Top with toasted breadcrumbs and crispy sage leaves. Serve hot and enjoy!
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Per serving
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