This butternut squash and sage pasta is the epitome of a fall inspired dinner

Butternut squash is one of my favorite fall vegetables and what better way to pair it then with pasta and sage. The butternut squash is oven roasted on a sheet pan with garlic, onion and sage until caramelized. Then tossed in a frying pan with pasta and your favorite vegan protein to create the ultimate fall comfort food.

Here’s what you’ll need to make butternut squash and sage pasta

Full recipe with measurements in recipe card below

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Medium sized butternut squash
- You can buy the pre-peeled and sliced squash that comes in a bag if you are short on time as that would cut your prep time significantly, but in my opinion the bagged butternut squash isn’t as flavorful as a fresh butternut squash.
Olive oil
Onion
Garlic
Fresh sage
Garlic powder
Onion powder
Salt
Pepper
Nutritional yeast
Farfalle or rigatoni pasta
Pasta water
Smoked apple and sage vegan sausage or other vegan protein optional
- You can choose whatever vegan protein source you’d like or have on hand. I paired my pasta with a vegan smoked apple and sage sausage since I thought the flavors complimented well, but you could pair it with roasted chickpeas, vegan chicken, tempeh, or whatever you have on hand!

Here’s how to make it

Preheat the oven to 450℉ and spray a large baking sheet with cooking spray.
To a bowl add butternut squash, onion, garlic, fresh sage, garlic powder, onion powder, pepper, nutritional yeast, salt and olive oil. Mix, then transfer to the prepared baking sheet. Cook for 25 minutes, then flip and cook for another 15-25 minutes.
Liberally salt a pot of water and cook pasta according to box instructions for al dente, make sure to reserve around 1/2 cup of pasta water.
Optional: Cook vegan protein of your choosing and set aside. I used smoked apple and sage vegan sausage.
In the largest high sided sauté pan you have or in two medium sized sauté pans add the cooked pasta, the roasted butternut squash mixture, salt and olive oil. If using two medium sized pans, divide the pasta, butternut squash, salt and olive oil equally. Add in 2-3 tbsp of pasta water. Next sauté on medium high heat for around 3-5 minutes giving the flavors time to meld with the pasta. If the pasta starts sticking to the pan slowly add in a little reserved pasta water, a few tbsp at a time. You may not use all the pasta water and that is fine. Add in vegan protein of your choice and season with more salt and pepper to taste.
Store any leftovers in a covered container in the fridge for 3-5 days. When reheating add a tbsp or two of water to add moisture back to the dish.

Butternut Squash and Sage Pasta

This fall inspired dish features oven roasted butternut squash, onion, garlic and sage that is then sautéed with pasta.

Course dinner, Main Course

Cuisine American, Italian, vegan

Keyword Butternut Squash, Fall Recipes, Holiday, pasta, Sage

Prep Time 30

Cook Time 1

Total Time 1 45

Servings 6 servings

Ingredients

7 cups cubed butternut squash (about 1 inch) Medium sized butternut squash
4 tbsp olive oil for roasting (2 tbsp for roasting and 2 tbsp sautéing)
1 3/4 cup onion diced
8 cloves garlic minced (about 2 tbsp)
1/3 heaping cup fresh sage cut into thin strips `
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tsp salt (1 tsp for roasting + 1/2 tsp for sautéing)
1/2 tsp pepper
1 tsp nutritional yeast
1 lb farfalle or rigatoni pasta
1/2 cup reserved pasta water
smoked apple and sage vegan sausage or other vegan protein optional

Instructions

Preheat the oven to 450℉ and spray a large baking sheet with cooking spray.
To a large bowl add the cubed butternut squash, diced onion, minced garlic, fresh sage, garlic powder, onion powder, pepper, nutritional yeast, 1 tsp salt and 2 tbsp of olive oil. Mix until everything is evenly coated, then transfer to the prepared baking sheet. Cook for 25 minutes, then flip and cook for another 15-25 minutes or until the butternut squash is caramelized. It's okay if some of the garlic and onion get browned it will help with the flavor.
Liberally salt a pot of water and cook pasta according to box instructions for al dente, making sure to reserve around 1/2 cup of pasta water.
Optional: Cook vegan protein of your choosing and set aside. I used smoked apple and sage vegan sausage.
In the largest high sided sauté pan you have or in two medium sized sauté pans add the cooked pasta, the roasted butternut squash mixture, 1/2 tsp salt and 2 tbsp of olive oil. If using two medium sized pans, divide the pasta, butternut squash, salt and olive oil equally. Add in 2-3 tbsp of pasta water. Sauté on medium high heat for around 3-5 minutes giving the flavors time to meld with the pasta. If the pasta starts sticking to the pan slowly add in a little reserved pasta water, a few tbsp at a time. You may not use all the pasta water and that is fine. Add in vegan protein of your choice and season with more salt and pepper to taste.
Store any leftovers in a covered container in the fridge for 3-5 days. When reheating add a tbsp or two of water to help add moisture back to the dish.

If you are looking for more dinner recipes I think you will also love this Vegan Ricotta Stuffed Shells, this Spicy Peanut Soup, and this Vegan Penne alla Vodka with Smoky Tofu Crumbles