I mean who doesn’t love a big bowl of pasta? Let’s be honest, it’s pretty hard to beat! This Creamy Butternut Squash & Sage Pasta is a game-changer for your typical pasta nights! Its unassuming ingredients blend beautifully together to deliver well-balanced flavour in every bite. In my humble opinion, this is the perfect pasta for those autumn cool nights!
I enjoy this pasta as an alternative to your typical red sauce, and when butternut squash is in season its the perfect time to make it! It’s a crowd pleaser with adults and children! My two year old absolutely loves this pasta dish. It’s perfect to enjoy on cooler nights but also makes for a beautiful light summer pasta as well.
Butternut Squash & Sage Pasta Recipe Ingredients
- Sunflower seeds– the perfect ingredient to make your sauce creamy without the heaviness of cream.
- Nutritional Yeast– the perfect flavouring agent to add a bit of cheesiness and an excellent source of B vitamins.
- Sage- adds a refreshing and earthy taste to the dish.
- Garlic and Onion– deepens the flavour of the pasta
- Coconut sugar– brings out the sweetness of the butternut squash.
As far as the pasta goes, you can choose whichever shape you like. I love to choose organic pastas and tend to go for smaller shapes then larger ones. I have made this before with orichette, and penne and both have worked wonderfully with it.
Roast or Sauté the Butternut Squash?
Roasting the butternut squash is an absolute must for this recipe, it allows the squash to caramelise and because of this it blends beautiful into the dish. If you choose to sauté the butternut squash it will not extract all of its flavour.
Dairy Free?
This dish is designed to be dairy free, however it would be absolutely delicious served with freshly grated parmesan.
Creamy Butternut Squash & Sage Pasta
Ingredients
- 1 small butternut squash chopped in small cubes
- extra-virgin olive oil
- 500 grams spiral pasta
- 1/2 cup water
- 1/2 cup raw sunflower seeds
- 2 cloves garlic finely chopped
- 1 small brown onion finely chopped
- 1 tsp salt
- 1/8 tsp nutmeg
- 1/2 tsp coconut sugar
- 1/3 cup fresh sage leaves chopped
- 1 1/2 tbsp nutritional yeast
- 1/4 cup tuscan kale
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the squash with olive oil, sprinkle with salt and roast until cooked, approx. 20 min or until squash is soft.
- While the butternut squash is roasting, soak the sunflower seeds in water for 10 minutes. Once done, blend until smooth.
- Bring 5 litres of water to a boil(salted to taste), add pasta and return to a boil. Cook for about 15 min or until pasta is cooked to your liking, drain.
- Add 2 tbsp of olive oil into a dutch oven or large saucepan, sauté onion till translucent about 5 min, then add garlic and sauté for an additional 2 min.
- Add salt, nutmeg, and coconut sugar, and stir until combined. Add the sunflower mix and combine. Add sage and kale and cook on simmer for a few minutes.
- Add the cooked pasta, and butternut squash and gently stir till combined. Add the nutritional yeast and serve! Salt to taste or serve with parmesan.
