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