One Pot Butternut Squash Pasta With Sage Recipe
As the air turns crisp and cozy sweater season begins, there’s no better time to dive into a bowl of this creamy butternut squash pasta. Let me tell you, it’s like wrapping yourself in a warm culinary hug, filled with the earthy goodness of roasted squash and the nutty allure of Parmesan. Trust me, this is the comfort food you didn’t know you needed but won’t be able to live without this fall.
Creating dishes that bring comfort and flavor together seamlessly makes me happy. One Pot Butternut Squash Pasta with Sage is a creamy yet not-too-rich dish that tastes fantastic and couldn’t be simpler to make.
In the pot, butternut squash, Parmesan, and sage meld together beautifully. Then, almost as an afterthought, add the sauteed onion and garlic; they give the dish a lovely depth of flavor.
Finally, toss in the pasta and some vegetable broth, and dinner is served. Who knew such an elegant dish could come together in one pot?
Ingredients
- Butternut Squash: Rich in vitamins A and C, adds natural sweetness and creaminess.
- Pasta: Provides carbohydrates for energy, delicious base for the dish.
- Olive Oil: Contains healthy fats, enhances flavor and aids in cooking.
- Garlic: Adds aromatic depth, known for its anti-inflammatory properties.
- Sage Leaves: Earthy herb that complements butternut squash, offers antioxidants.
- Parmesan Cheese: Offers umami flavor and depth, source of calcium.
Ingredient Quantities
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- 1 medium butternut squash, peeled, seeded, and diced
- 12 ounces pasta of your choice
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons butter
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How to Make this
1. Preheat a large pot over medium heat. Pour in the olive oil and add the chopped onion, sautéing until translucent,
about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
2. To the pot, add the diced butternut squash and sauté for 5-7 minutes until it starts to soften.
3. Add the vegetable broth to the mixture, and bring it to a simmer. Allow it to cook for about 10 minutes, until the squash is soft.
4. Puree the squash mixture with an immersion blender until it is smooth and creamy. Or, if using a standard blender, puree the mixture in the blender, then return it to the pot.
5. Combine the pasta with the water in the pot, making sure to submerge it completely. Stir to ensure even distribution.
6. Add salt, black pepper, and, if you like, red pepper flakes. Stir thoroughly.
7. Uncovered, medium heat. About 10-12 minutes, I hope. This is how I make the pasta.
Ingredients (4 servings)
– 8 oz small pasta (like ditalini or small shells)
– 4 cups broth (chicken/beef/vegetable)
– 1 15-oz can fire-roasted tomatoes, with juices
– 10 oz fresh spinach, roughly chopped
– salt and freshly ground pepper to taste.
Instructions:
1. In a 4-quart pot, simmer the liquid.
2. Add the pasta.
8. In a pan, combine the heavy cream and butter, stirring until the latter is melted and the sauce is perfectly smooth.
9. Fold in freshly grated Parmesan cheese until completely incorporated and creamy.
10. When ready to serve, add the chopped sage. Stir everything together in the pot until well mixed. Then, portion out the butternut squash pasta and serve it hot. If you like, sprinkle on a judicious amount of additional Parmesan before digging in. And know this: even if you don’t happen to possess a finely honed ability for the art of pasta making, you can still enjoy an incredibly creamy, flavor-packed, and picture-perfect dinner.
Equipment Needed
1. Large pot
2. Medium saucepan
3. Immersion blender or standard blender
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Ladle (optional)
FAQ
- Can I use a different type of squash?Certainly, acorn squash or pumpkin could take the place of butternut squash in this recipe, giving it a slightly different flavor.
- Is there a dairy-free version of this recipe?Of course, you can substitute coconut cream and nutritional yeast for the heavy cream and Parmesan cheese to make this a dairy-free dish.
- What type of pasta works best?You can use any pasta shape, but short kinds such as penne or fusilli work particularly well for clinging to the sauce.
- Can I make this recipe vegan?Substitute the heavy cream with a plant-based cream and the Parmesan with nutritional yeast. Yes.
- How do I store leftovers?Keep in an air-permeable packed storage container in the refrigerator for up to 3 days. Reheat using a splash of broth or water to loosen and reconstitute the dish.
- Can I freeze this dish?They are finest when fresh, but they can be preserved by freezing. To do so, pack them in a rigid container, label and date it, and stash it in the freezer where it won’t be subject to power outages. The month of November is the best to have them in a freeze. Whenever you’re ready to use them, thaw them in a way that night, in the refrigerator, that makes them safe to eat. The frying pan is the best tool for warming them up once they’re thawed.
- How do I make it spicier?Adjust the red pepper flakes to your liking, or add a pinch of cayenne pepper if you want more heat.
One Pot Butternut Squash Pasta With Sage Recipe Substitutions and Variations
Butternut squash: Use sweet potatoes or pumpkin. This is also not a healthy substitute; sweet potatoes and pumpkin have a similar nutrition profile to butternut squash. Cold or room temperature sweet potato or pumpkin puree also works.
Vegetable stock: Use chicken stock or water with a bouillon cube if you’re not strictly vegetarian.
Heavy cream: Substitute with half-and-half or coconut milk for a lighter or dairy-free version.
Pecorino Romano or nutritional yeast can be used as a non-dairy substitute for Parmesan cheese.
Fresh sage leaves: Substitute dried sage (using a lesser amount) or fresh rosemary for a different flavor. Use dried sage in a lesser amount than fresh.
Sage can be replaced. The U.S. Drying Plant species Agrimonia eupatoria (also known as common sage) is the most used type. However, other types exist and can be used in their place with varying flavors. The U.S. Drying Plant species Agrimonia eupatoria (also known as common sage) is the most used type. However, other types exist and can be used in their place with varying flavors.
Pro Tips
1. Roast the Squash for Extra Flavor: Before adding the butternut squash to the pot, consider roasting it in the oven with a bit of olive oil until it’s caramelized. This will enhance its natural sweetness and add depth to the overall flavor of the dish.
2. Use a High-Quality Parmesan: For the best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties. This will ensure a richer, more authentic taste and a creamier texture.
3. Save Some Pasta Water: When cooking the pasta, reserve a cup of the pasta water before draining. You can use this starchy water to adjust the consistency of the sauce if it becomes too thick.
4. Infuse the Oil: Add the chopped sage leaves to the olive oil while sautéing the onions. This will infuse the oil with the sage flavor, enhancing the aromatic profile of the dish.
5. Balance the Creaminess: If you prefer a lighter cream sauce, you can substitute half of the heavy cream with milk or vegetable broth while maintaining the creamy texture and flavor.
One Pot Butternut Squash Pasta With Sage Recipe
My favorite One Pot Butternut Squash Pasta With Sage Recipe
Equipment Needed:
1. Large pot
2. Medium saucepan
3. Immersion blender or standard blender
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Ladle (optional)
Ingredients:
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- 1 medium butternut squash, peeled, seeded, and diced
- 12 ounces pasta of your choice
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons butter
“`
Instructions:
1. Preheat a large pot over medium heat. Pour in the olive oil and add the chopped onion, sautéing until translucent,
about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
2. To the pot, add the diced butternut squash and sauté for 5-7 minutes until it starts to soften.
3. Add the vegetable broth to the mixture, and bring it to a simmer. Allow it to cook for about 10 minutes, until the squash is soft.
4. Puree the squash mixture with an immersion blender until it is smooth and creamy. Or, if using a standard blender, puree the mixture in the blender, then return it to the pot.
5. Combine the pasta with the water in the pot, making sure to submerge it completely. Stir to ensure even distribution.
6. Add salt, black pepper, and, if you like, red pepper flakes. Stir thoroughly.
7. Uncovered, medium heat. About 10-12 minutes, I hope. This is how I make the pasta.
Ingredients (4 servings)
– 8 oz small pasta (like ditalini or small shells)
– 4 cups broth (chicken/beef/vegetable)
– 1 15-oz can fire-roasted tomatoes, with juices
– 10 oz fresh spinach, roughly chopped
– salt and freshly ground pepper to taste.
Instructions:
1. In a 4-quart pot, simmer the liquid.
2. Add the pasta.
8. In a pan, combine the heavy cream and butter, stirring until the latter is melted and the sauce is perfectly smooth.
9. Fold in freshly grated Parmesan cheese until completely incorporated and creamy.
10. When ready to serve, add the chopped sage. Stir everything together in the pot until well mixed. Then, portion out the butternut squash pasta and serve it hot. If you like, sprinkle on a judicious amount of additional Parmesan before digging in. And know this: even if you don’t happen to possess a finely honed ability for the art of pasta making, you can still enjoy an incredibly creamy, flavor-packed, and picture-perfect dinner.
