Print

Creamy One-Pot Butternut Squash Pasta

creamy one-pot butternut squash pasta - featured image
Print Recipe

A cozy and creamy one-pot pasta featuring butternut squash and sage, perfect for a quick and comforting fall dinner. This recipe uses simple ingredients and delivers a velvety sauce without heavy cream.

Ingredients

Scale
  • 2 cups peeled and diced butternut squash (about 1/2-inch cubes)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 8–10 fresh sage leaves, thinly sliced or whole for crisping
  • 3 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 3 cups vegetable broth (low-sodium preferred)
  • 8 ounces uncooked short pasta (penne, rigatoni, or shells)
  • 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
  • 1/4 cup heavy cream or coconut milk (optional, use dairy-free coconut milk for vegan)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Peel the butternut squash and dice into roughly 1/2-inch cubes. Set aside.
  2. Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add chopped onion and minced garlic; sauté for about 3 minutes until translucent and fragrant.
  3. Add sage leaves and cook for another 2 minutes until crisp but not burnt. Remove half the sage for garnish if desired.
  4. Stir in diced butternut squash and pour in 3 cups vegetable broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 minutes until squash softens.
  5. Add uncooked pasta directly into the simmering broth and squash mixture. Stir occasionally to prevent sticking. Cook uncovered for 10-12 minutes until pasta is al dente.
  6. Using a potato masher or immersion blender, mash the squash slightly in the pan to create a creamy texture, leaving some chunks for body.
  7. Stir in 1/4 cup heavy cream or coconut milk if using, then fold in grated Parmesan cheese. Stir until sauce is silky and coats the pasta evenly.
  8. Season with salt, freshly ground black pepper, and a pinch of nutmeg to taste. Cook for another 2 minutes to meld flavors.
  9. Plate the pasta, garnish with reserved crispy sage leaves and extra Parmesan. Serve warm.

Notes

Do not overcook the pasta to avoid mushiness; add a splash of broth or water if sauce thickens too much. Crisping sage separately adds texture and flavor. Use gluten-free pasta for a gluten-free version and coconut milk plus vegan cheese for a dairy-free/vegan option.

Nutrition

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

Find it online: https://tastypierecipes.com/creamy-one-pot-butternut-squash-pasta-recipe-easy-and-perfect-for-fall/