Butternut squash pasta
Creamy sage and spiced squash pasta with a rich, buttery sauce, finished with Parmesan - a comforting, flavorful pasta dish perfect for any occasion.
Updated : 02 September, 2025
Easy
About 20 min.
Ingredients
50 grams
Butter
0.5 tablespoon
Olive oil
3
Shallots
100 milliliters
Vegetable broth
350 grams
Pumpkin
2 pinch
Nutmeg
2 pinch
Cinnamon
pinch
Cloves
pinch
Ground black pepper
6 leaf
Sage
150 grams
Pasta
150 milliliters
Cream
small handful
Parmesan
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat your pan and melt a third of the butter with the oil. Sauté the chopped shallots for a few minutes, adding a splash of stock and a pinch of salt, then cover and cook gently for 10 minutes, adding more stock if needed.
Step 2
Add the pumpkin pieces and cook for 40 minutes, stirring often and keeping the mixture moist with extra stock. Once tender, mash the squash with a fork and season with spices and sage, cooking slowly to develop the flavors.
Step 3
Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Drain, reserving a cup of the pasta water, and gradually incorporate the pasta into the squash sauce.
Step 4
Add the remaining butter, cream, and pasta water slowly, stirring until fully combined. Serve immediately with a generous sprinkling of grated Parmesan.