Main image of Creamy Butternut Squash & Sage Pasta

Creamy Butternut Squash & Sage Pasta

50 min

Meal

10 ingredients or less

This creamy winter squash pasta is deliciously flavourful and comforting. Ready with under 10-ingredients, this pasta recipe even makes resourceful use of the squash seeds, which are baked and turned into a crunchy crouton-like topping on the pasta.

Servings

Total

50 min

Prep

15 min

Cook

35 min

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soy

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gluten

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peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Roasted squash & garlic

  • ½
    butternut squash
  • 1 Tbsp (15 mL)
    olive oil
  • ⅛ tsp (1 g)
    salt
  • 1 pinch
    ground black pepper
  • 1
    head garlic

Pasta

  • 5½ cups (412 g)
    dry rigatoni
  • 1 Tbsp (15 mL)
    olive oil
  • ½ cup (23 g)
    fresh sage leaves, sliced
  • 1 cup + ⅔ Tbsp (250 mL)
    soy cooking cream
  • ½
    lemon, juiced
  • 1 cup (20 g)
    arugula
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Directions

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  1. Preheat oven to 390°F (200°C).
  2. Using a knife or potato peeler, carefully peel the outer skin of the butternut squash. For extra fibre, keep the skin on!
  3. Using a sharp and sturdy knife, cut the butternut squash in half lengthwise.
  4. Use a spoon to scrape out the seeds and stringy bits, and place these into a bowl of water.
  5. Thinly slice the squash into ½ cm thick slices.
  6. Transfer to a parchment-lined baking tray, toss in the oil, and sprinkle on some salt and pepper.
  7. Cut the top ½ cm off a head of garlic to expose the individual cloves of garlic. Drizzle overtop some oil, and place this on the baking tray as well.
  8. Bake this together with the squash in the centre rack of the preheated oven for 20 minutes.
  9. Returning to the seeds in water, gently pick out the seeds and discard the stringy bits of squash. Then drain and rinse the seeds until clean.
  10. Toss the seeds in a bit of oil, together with a sprinkle of salt and pepper to taste.
  11. After 20 minutes, remove the squash and garlic from the oven. The garlic should be golden brown, so we will remove this from the baking tray, and add in its place the squash seeds.
  12. Return the tray to the oven to continue baking both the squash and the seeds, until the seeds are lightly golden, and the squash is thoroughly cooked, about 10 - 15 minutes.
  13. To a large pot of boiling salted water, add the pasta. Cook until tender but not quite done - about 1 minute away from being al dente.
  14. Meanwhile, heat a large pan on medium-high heat and add the oil and sage. Cook for 1 - 2 minutes, or until the sage shrivels, then turn the heat to low. Add in the roasted garlic, and mash with the back of a wooden spatula to purée it.
  15. Scoop out ¾ cup (180 mL) of the pasta cooking water, and add it to the pan with the garlic and sage.
  16. Drain the pasta, and add this to the pan with the sage as well, increasing the heat back to medium.
  17. Add the vegan cooking cream. After about 1 minute, the pasta will have absorbed more liquid and should be al dente.
  18. Plate while hot, serving the baked squash overtop the pasta and some arugula. Top with the crispy squash seeds, and enjoy!

Storage

  • If not enjoying the entire dish immediately, it's recommended to store the sauce and the pasta separately in airtight containers in the fridge for up to 3 days. Combine when ready to enjoy.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 71%

dry rigatoni

Proteins 0%
Fruits & Veggies 29%

butternut squash

head garlic

fresh sage leaves

lemon

arugula

Calcium
No significant sources of calcium
Fat

olive oil

olive oil

soy cooking cream

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Clare - Sept. 7, 2021, 7:52 a.m.

I really love the backed butternut squash in combination with the creamy pasta sauce! So delicious!


Hannah - Aug. 25, 2021, 7:03 p.m.

This recipe is one of my favorites! It's a perfect autumn comfort food and still feels a bit fancy. I also just love butternut squash, which is a big bonus.

PUL Team - Aug. 28, 2021, 6:30 p.m.

So happy you enjoyed the recipe, Hannah, it means so much!


Lauren - Aug. 24, 2021, 4:49 p.m.

Absolutely delicious. It tastes like autumn and is so comforting. I’d been wanting to make this recipe for weeks and whipped it up in a brief 30min.


Jana - July 24, 2021, 8:19 p.m.

I love this dish and my sister as well. Everytime (and we live really close by, so practically every week) we see each other, she asks whether I could buy butternut squash to make this recipe. Thank you so much, Sadia, for all the delicious recipes and the work you put into creating them!

PUL Team - July 26, 2021, 7:47 p.m.

You're too kind, Jana! We're so glad you're enjoying the PUL content. Thank you for being here💖


Vivian H. - July 23, 2021, 11:25 a.m.

I already tried this recipe just after you posted it and will definitely make it again now that I have fresh sage in my garden.


Kate Wannenburgh - July 17, 2021, 7:04 p.m.

I used coconut milk instead if soy cream because that's all I had but it was delicious. Sage and butternut go so well! Really keen to try the butternut seeds next time I make this. I always thought you had to take off the shell of the seeds which makes it a huge task.
Thank you for the recipe!

PUL Team - July 18, 2021, 3:20 a.m.

Thank you for sharing, Kate, it's so appreciated 😃


Jasmin Wickham - July 14, 2021, 7 p.m.

I thought this was really tasty! I changed the sage for Rosemary and thyme which changes the flavour but it’s what I had on hand and it was lovely. Served it with warm buttery ciabatta

PUL Team - July 18, 2021, 1:22 a.m.

Mmm sounds delicious, Jasmin, thanks a bunch for sharing this with us 🤩


Céline - July 10, 2021, 11:28 p.m.

The taste is really nice and special. But I wonder if it would be better to blend the butternut with the cream sauce for better texture and to ensure that I have butternut on every spoon.

PUL Team - July 16, 2021, 6:36 a.m.

A wonderful idea, Céline! Let us know how it goes if you experiment with it 🙂


Suditi Rahematpura - July 9, 2021, 3:10 a.m.

This is one of my favorite pasta dishes - I especially love how low waste it is because we use the seeds too. So yum!


Lucie - July 8, 2021, 8:47 p.m.

I've made this recipe on multiple occasions and it's so satisfying every time! Especially on dreary days or when I'm craving a good comfort food, this recipe brings me joy :)
I also like using spinach if I don't have arugula on hand.

PUL Team - July 11, 2021, 12:51 a.m.

Mmm spinach and arugula are delicious additions! Thank you, Lucie 😃


Bela - June 5, 2021, 9:40 p.m.

This is my favourite recipe so far <3 I don't know where to get fresh sage so I used fresh thyme instead. Turned out absolutely DELICIOUS!! My family is obsessed with this dish :)

PUL Team - June 6, 2021, 3:26 a.m.

A wonderful sub to use thyme, Bela! We're so happy to hear your family is enjoying this one 😃


Zini - May 13, 2021, 6:31 p.m.

What can be used as an alternative to soy cooking cream in this recipe?

PUL Team - May 15, 2021, 9:35 p.m.

Wonderful question, Zini! You can substitute the soy cooking cream with full-fat coconut milk. You could also try a homemade creamer, such as pulverized cashews in water or plant-based milk to add some creaminess 😃