Butternut Squash Pasta with Parmesan and Crispy Sag

Name: Butternut Squash Pasta with Parmesan and Crispy Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1/4 cups Chopped Onion; 2 cups Cooked Butternut Squash; 2 cups Vegetable Stock; 12 whole Fresh Sage Leaves; 1 whole Bay Leaf; 12 ounces, fluid Campanelle, Or Other Short Pasta; 1/2 cups Half-and-Half Or Milk; ⅛ teaspoons Nutmeg, Grated; 1/4 cups Parmigiano-Reggiano Cheese, Grated, Plus More For Serving; 2 Tablespoons Butter; Salt And Pepper, to taste

Servings: persons

1 Tablespoon Olive Oil
1/4 cups Chopped Onion
2 cups Cooked Butternut Squash
2 cups Vegetable Stock
12 whole Fresh Sage Leaves
1 whole Bay Leaf
12 ounces, fluid Campanelle, Or Other Short Pasta
1/2 cups Half-and-Half Or Milk
⅛ teaspoons Nutmeg, Grated
1/4 cups Parmigiano-Reggiano Cheese, Grated, Plus More For Serving
2 Tablespoons Butter
Salt And Pepper, to taste

1
In an enameled cast iron Dutch oven, heat the olive oil over medium heat.
2
Add the onion and cook until translucent.
3
Add the butternut squash and half the stock.
4
Chop half of the sage leaves and add to the squash along with the bay leaf.
5
Cook on low for 15 minutes, adding more stock as sauce reduces.
6
Meanwhile, bring a large pot of water to boil and cook the pasta according to package directions.
7
Into the sauce, stir in the milk or half-and-half and add the nutmeg.
8
Season with salt and pepper.
9
If desired, puree the sauce in a blender for a smooth pasta (see note below).
10
Stir in the Parmigiano-Reggiano cheese.
11
In a small fry pan, add the butter and heat over medium heat.
12
When it begins to brown, add the remaining sage leaves and fry until crisp.
13
Drain on paper towels.
14
Pour the sauce over the pasta.
15
Top with the crispy sage and more cheese, if desired.
16
Note: I did not puree my sauce because I wanted a chunkier sauce.
17
If you do puree it, you may need to add more milk/half-and-half to thin it out a little.
18
Alternatively, you can add pasta water, which has starch in it.

1273

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1/4 cups Chopped Onion, 2 cups Cooked Butternut Squash, 2 cups Vegetable Stock, and more.

Yes, Butternut Squash Pasta with Parmesan and Crispy Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Pasta with Parmesan and Crispy Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions