Go Back
+ servings
A bowl of butternut squash fettucine pasta topped with parmesan cheese.
Print Recipe
5 from 1 vote

Butternut Squash Pasta

This butternut squash pasta is coated in a silky smooth, comforting pasta sauce made with roasted butternut squash, and sage for a cozy autumn inspired dish that is delicious paired with parmesan cheese, and grilled chicken - or on its own for a vegetarian favorite.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8
Calories: 261kcal

Ingredients

For Pasta Sauce

  • 1 TBS olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1 TBS minced garlic
  • 2 1/2 cups roasted butternut squash*
  • 4 fresh sage leaves
  • 3/4 cup vegetable broth
  • 1/2 cup almond milk (can sub dairy milk)
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

For Pasta

  • 16 oz cooked pasta noodles (fettucine, penne, fusili, etc.)

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Once hot add in the onion and celery. Cook for about 5-6 minutes, stirring occasionally til soft and translucent.
  • Add in the minced garlic and saute for 20 seconds.
  • Add in the roasted squash and sage leaves. Cook for another minute stirring often.
  • Pour the veggie mixture, vegetable broth, and milk into a blender and blend until nice and smooth.
  • Return sauce to the sauce pan and season with oregano, salt and pepper.
  • Heat for another 5 minutes then serve on cooked noodles.

Notes

*(I cut my squash in half, sprinkle with a little salt and pepper and roast for about an hour - this was 1 half of a large squash)

Nutrition

Calories: 261kcal | Carbohydrates: 47g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 271mg | Potassium: 320mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4754IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg