Butternut Squash and Sage Pasta

0:50 m

Rich and creamy this butternut squash and sage pasta is the ultimate autumn recipe and perfect for all the amazing squash we're now getting in season. A great option for dinner and takes no time at all the pasta sauce comes together really quickly. We've made a sage oil to go over the top for some extra flavour but you can also just serve with parmesan and you're good to go! Check out the recipe below!

Start cooking ➞




For the Sauce

<item-todo-done>1kg butternut squash<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>50ml water<item-todo-done><item-todo-done>100ml pasta water<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Sage Oil

<item-todo-done>2 sprigs of sage<item-todo-done>

To Serve

<item-todo-done>500g pasta<item-todo-done>

Before you start

Preheat oven to 200 °C | Baking sheet lined with baking paper | Food processor | High sided frying pan | Kettle boiled | Large pasta pot | Plate lined with kitchen paper

Prepare and roast the ingredients

  • Peel, trim, deseed and cut the squash into 1 inch cubes
  • Quarter the red onions
  • Put the squash cubes, red onion onion quarters and the whole garlic bulb on the baking sheet, drizzle with a little olive oil and roast for 25 minutes until cooked through, soft and sticky

Prepare the oil

  • Warm the oil in the frying pan over medium heat
  • Pick the sage leaves and add them, along with the naked stems to the pan and fry until the leaves are golden and crispy
  • Discard the stems and transfer the leaves to the kitchen paper-lined plate
  • Turn the heat right down to keep the oil warm

Start the sauce

  • Take the tray out of the oven and leave the contents to cool down until handleable
  • Take the red onion quarters and garlic cloves out of their skins and them to the food processor along with the butternut squash, nutritional yeast, apple cider vinegar and 50 ml water
  • Blend until smooth and creamy

Prepare the pasta

  • Add the pasta to large pot of boiling salted water and cook over high heat according to packet instructions (approx 9 minutes)

Finish and serve

  • Warm the sage infused oil over medium heat, add the contents of the blender and simmer until gently bubbling
  • Add the pasta water and stir to combine
  • Transfer the pasta to the pan and fold to combine
  • Transfer the pasta to serving bowls, sprinkle over the reserved sage leaves, add a little drizzle of olive oil and serve immediately with a simple green salad

Cost per portion


CO2e per portion

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