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  • Writer's pictureMeagan Currell

butternut squash & brown butter sage pasta

Who needs alfredo or vodka sauce when you can make a creamy butternut squash pasta sauce! It's as easy as roasting the vegetables in the oven, pureeing vegetables in a blender, and pouring them over some spaghetti. The brown butter and sage mixed with coconut cream gives this sauce a rich, delicious flavor.

Hope you enjoy! xo


2 cups chopped butternut squash

2 small white onions

5-6 garlic cloves

1 tbsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1 tbsp crushed rosemary

2 tbsp coconut cream

1 tbsp butter (I used earth balance)

6-8 sage leaves

1/4 cup white wine

1 cup pasta water

1 tbsp shredded parmesan cheese

1/2 lb uncooked spaghetti (I used Rao's)

recipe (makes 4 servings)

  1. preheat oven to 400F

  2. chop butternut squash into 1" cubes and place into a casserole dish or sheet pan with olive oil, salt and pepper

  3. add onion and garlic to butternut squash and place into oven to cook for 30-35 mins (squash should be easily pierced with fork!)

  4. add butternut squash, onions, and garlic to a blender along with vegetable broth, rosemary, and coconut cream

  5. blend until puréed into a smooth consistent texture (add salt and pepper to taste)

  6. cook pasta according to instructions on package

  7. in a frying pan over medium heat add butter

  8. once melted add sage leaves and cook butter on low heat until it browns and sage leaves are fragrant

  9. add white wine and pasta water to butter and sage

  10. add puréed butternut squash to butter sauce and stir on low heat for 3-5 mins

  11. add butternut squash sauce to pasta

  12. serve with parmesan cheese and fresh sage leaves, and enjoy!

prep time: 1 hour

nutrition per serving: 385 calories, 10g protein, 54g carbohydrate, 10g fat, 7g fiber.


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