This Roasted Butternut Squash and Sage Pappardelle recipe has all the right ingredients to create a perfect fall family-friendly dish! This meatless recipe is comforting, satisfying and so delicious with every bite!
For me it doesn’t need to be a Monday to make a delicious meatless meal. This scrumpitous pasta recipe is rich in texture and when you roasted a combination of seasonal butternut squash, garlic, onions and red pepper and blend them together, you get this amazing flavour! Lately, I have been making quite a few meals without meat and replacing them with vegetables, lentils or beans and at times fish with a variation of grains. I have to admit, I love pasta and honestly, who doesn’t when the there are endless possibilities of ingredients and sauces that really bring the flavours together!
This butternut squash with sage is no exception! It requires a few ingredients with no heavy creams, just a some reserved pasta water and olive oil to thin out the whipped squash, garlic, onions and red pepper. The only dairy here is the Parmesan cheese added at the end as a garnish.
INGREDIENTS & TIPS
- Extra virgin olive oil: I would suggest to use a good quality evoo and divided throughout the recipe
- Organic onion and Garlic: a perfect foundation for this recipe and when roasted they become caramelized and offer a wonderful sweetness
- Organic red pepper
- Butternut squash: I used a medium size which equals about 4-4 1/2 cups
- Pasta: my choice for this recipe is pappardelle and other options that would work well for this recipe are fettuccine, tagliatelle or linguine
- Sea salt: to season the vegetables and pasta water
- Pepper
- Fresh sage: has this sweet, strong earthiness flavour with slight bitter yet lemony notes
- Parmesan cheese: can substitute with nutritional yeast for a dairy-free option
- **When I can I like to use organic produce for my recipes
Love this cozy flavourful pasta dish and you don’t have to wait until meatless Monday to make it! I left a few small chunks of squash during the processing, for the purpose of adding texture to this dish. This recipe requires a few extra steps the effort is worth it! Don’t let the season go by without making this fabulous pasta dish!
WHAT CAN I SUBSTITUTE FOR THE PAPPARDELLE PASTA?
There are a few options I would recommend to get a similar results and they are fettuccine, tagliatelle or linguine. You want a pasta that will adhere to the sauce.
HOW TO MAKE THIS RECIPE
Preheat oven to 400℉. Line a baking sheet with parchment, place the butternut squash throughout the pan and drizzle with olive oil (about 1 tablespoon) and coat. Bake for about 10 minutes.
Prep the onions, peppers and garlic into a medium bowl and drizzle with olive oil, about 1/2 tablespoon. Then arrange these vegetables throughout the pan with the squash. Bake for another 30 minutes until they are tender and golden.
Meanwhile, over medium-high heat, boil water in a large sauce pot, then add pasta and follow the package instructions until the pasta is al dente. Drain and reserve 1/2 cup of the pasta water.
Once the squash, peppers, onions and garlic are cooked, add to the food processor, drizzle in 2 more tablespoons of olive oil while pulsing. You should have thick sauce with small chunks of squash.
Over medium heat, add 1 tablespoon of olive oil to a large skillet, cook the sage for about 3-4 minutes, then add the processed squash with the 1/2 cup of reserve pasta water, stir until smooth.
Add the cooked pasta and gently stir and fold the pasta until coated with the sauce and cook for another 1-2 minutes to heat through.
Serve immediately and garnish with parmesan cheese.
STORE pasta in a container with a lid in the refrigerator for up to 4 days. This pasta dish can be stored in the freezer for up to 2 months.
DID YOU MAKE THIS RECIPE……..
I would love to hear your feedback and suggestions.
Roasted Butternut Squash and Sage Pappardelle
Equipment
- large baking sheet
- Food Processor
Ingredients
- 4½ tbsp extra virgin olive oil, divided
- 1 onion, sliced
- 1/2 large red pepper, sliced
- 3 cloves garlic, sliced in half
- 1 butternut squash, peeled, cut in 1" cubes
- 8 oz pasta, pappardelle
- 1/2 cup reserve pasta water
- 1/2 tsp sea salt
- pepper
- 6-8 fresh sage leaf's
- 1/4 cup Parmesan, grated
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment, place the butternut squash throughout the pan and drizzle with olive oil (about 1 tablespoon) and coat. Bake for about 10 minutes.
- Prep the onions, peppers and garlic into a medium bowl and drizzle with olive oil, about 1/2 tablespoon. Then arrange these vegetables throughout the pan with the squash. Bake for another 30 minutes until they are tender and golden.
- Meanwhile, over medium-high heat, boil water in a large sauce pot, then add pasta and follow the package instructions until the pasta is al dente. Drain and reserve 1/2 cup of the pasta water.
- Once the roasted squash, peppers, onions and garlic are cooked, add to the food processor, drizzle in 2 tablespoons of olive oil while pulsing. You get a thick sauce and small chunks of squash.
- Over medium heat, add 1 tablespoon of olive oil to a large skillet, cook the sage for about 3-4 minutes, then add the processed squash with the 1/2 cup of reserve pasta water, stirring until smooth. Add the cooked pasta and gently stir and fold the pasta until coated with the sauce and cook for another 1-2 minutes to heat through.
- Serve immediately and garnish with parmesan cheese.
