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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4 bowls

Calories: 1,019 kcal per serving

Ingredients

1 - butternut squash
2 tablespoons - olive oil
Salt
Black pepper
½ tsp - onion powder
½ tsp - garlic powder
½ tsp - paprika
½ tsp - dried basil
¾ cup - whole milk
4 tablespoons - unsalted butter
½ - white onion
4 cloves - garlic
1 cup - heavy cream
1 cup - warm milk
½ tsp - fresh sage
½ tsp - fresh thyme
1 cup - shredded gouda
1 cup - shredded cheddar
1 cup - grated Parmesan
½ lb - cavatappi or other short pasta
¼ cup - reserved pasta water
½ cup - breadcrumbs
Crispy sage leaves

Instructions

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.
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.
In a large pan, melt butter over medium heat. Add diced onion and garlic and sauté until fragrant and translucent.
Add the butternut squash purée and stir to combine. Cook for 2–3 minutes.
Pour in heavy cream and warm milk. Bring to a simmer and season with additional salt, pepper, garlic powder, paprika, sage, and thyme.
Add gouda, cheddar, and Parmesan cheeses. Stir until melted and creamy.
Fold in cooked pasta and a splash of reserved pasta water. Stir to combine.
Top with toasted breadcrumbs and crispy sage leaves. Serve hot and enjoy!

Nutrition