This butternut squash pasta is the perfect seasonal harvest pasta for a fall night. Extremely comforting with hints of parmesan and sage to balance the dish out. The butternut squash makes the sauce super creamy with only a little milk needed to round this recipe out.
Plus, this butternut squash pasta doesn’t require all the hard work of peeling, chopping and roasting a butternut squash. By using butternut squash puree, this dish becomes so easy and simple to make!
This makes for great leftovers if you aren’t cooking for four. Store the rest in the fridge for lunch the next day or another dinner!
If you’re looking for more seasonal dishes, check them out here. Comment below your favorite fall pasta! Would love to hear all your ideas!
Butternut squash harvest pasta with parmesan and sagePrint This
- 1/2 lb linguine
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 1/2 cup chicken broth
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (14.5 oz) can butternut squash puree
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup milk
- 1/2 cup parmesan, grated (plus extra for sprinkling on top)
Cook pasta according to directions on the package. Before you drain, reserve 1 cup of starchy water and set aside. Drain the rest of the water and set aside.
In a large pot while the pasta is boiling (I like to use a dutch oven because it conducts heat more evenly), heat olive oil over medium-high heat.
Add in diced onion and minced garlic and sage and mix around for about 4 minutes, till the onion starts to become translucent. Add in the chicken broth, tomatoes, butternut squash, and spices. Bring to a boil then lower to a simmer (usually on medium-low) and cover for 25 min, stirring occasionally.
Uncover the pot and add the milk and the parmesan cheese, turning back up to medium. Cook for an additional 5-10 minutes till the sauce is at your desired thickness. If it’s too thick for you, you can add some of the starchy water to the sauce.
Add the noodles to the pot of sauce and mix around. Fill up your bowls and sprinkle with extra parmesan cheese.