Orecchiette pasta tossed with a creamy, warming butternut squash sauce and topped with crispy, aromatic sage.
This Butternut Squash Orecchiette with Crispy Sage is fall flavors in a bowl. It’s filled with flavors of brown butter, hints of cinnamon and nutmeg with creamy butternut squash and aromatic sage.
One of my first fall recipes of the season and I couldn’t be more excited. This Butternut Squash Orecchiette with Crispy Sage will definitely be at the top of my fall recipe list.
It’s composed of a creamy brown butter butternut squash sauce that’s poured over orecchiette and topped with delicious bits of crispy sage.
Find me in a cozy sweater enjoying this delicious pasta dish on a rainy day.
How to make Butternut Squash Orecchiette with Crispy Sage:
- Preheat the oven to 425°F. Add cubed butternut squash to a large baking sheet. Toss with olive oil, salt, pepper, and spices. Roast for 25 minutes until soft and golden brown.
- While butternut squash is roasting, prepare the rest of the sauce. In a large skillet, heat and melt 2 tbsp butter and 1 tbsp oil over medium-high. Once oil is simmering and up to temp, add sage leaves. Spread the leaves out into an even layer so they are not bunched together. Fry the leaves for ~10 seconds or until crispy. Keep a close eye on them at all times because they are quick to burn!
- Immediately transfer sage to a paper towel to soak up excess oil and sprinkle over salt. Set aside.
- To the skillet with already hot butter/oil, add the diced onion, garlic, pinch of red pepper flakes, and pinch of kosher salt. Cook for 3-4 minutes stirring frequently to prevent garlic from burning. Cook until onion is fragrant and translucent, and garlic is light golden brown. Transfer onion/garlic mixture to a high-powered blender.
- To the blender, add vegetable broth, coconut milk, and miso paste. Blend on high until creamy and smooth. Adjust seasoning (salt), as desired. I ended up adding a heaping ¼ tsp kosher salt. Add sauce back to skillet and keep on low while preparing the pasta.
- Cook pasta according to pkg directions. Drain and pour into skillet with the sauce. Toss well to combine.
Toasted Walnut Topping
- Add walnuts to a small skillet. Toast over medium-high heat until fragrant and light golden brown. Transfer to a small bowl and stir in lemon zest and salt.
- Serve pasta with walnut topping and crispy sage.
Why you’ll love this Butternut Squash Orecchiette with Crispy Sage:
Filled with warming fall flavors. This Butternut Squash Orecchiette is made with rich brown butter, warming spices (such as cumin, cinnamon, and nutmeg), roasted squash, and aromatic crispy sage.
Oh so creamy. The blended roasted butternut squash creates a luxurious creamy pasta sauce that is absolutely delicious.
Easy, simple, and ready in less than 1 hour. The majority of this sauce is prepared in a blender and made with simple ingredients! Plus, everything comes together in less than 1 hour making it the perfect weeknight dinner.
Can I make this recipe with other pasta shapes?
Sure! I suggest any small pasta shape that will catch the sauce easily, such as penne, mini farfalle, cavatelli, or fusilli.
How do I store this dish?
I suggest storing the pasta in an airtight container in the fridge for up to 5 days. If you have any leftover sauce, store in a separate airtight container or jar.
If you’re looking for more vegan pasta recipes, you’ll also love this Vegan Pesto Pasta Salad, this Roasted Vegetable Penne Pasta (Pasta Primavera), and this Creamy Avocado Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Orecchiette pasta tossed with a creamy, warming butternut squash sauce and topped with crispy, aromatic sage.
- 1 medium butternut squash, peeled, deseeded, chopped into 1" cubes
- 1 tbsp olive oil
- ½ tsp kosher salt
- Black pepper to taste
- 1 tsp ground cumin
- ½ tsp each: ground cinnamon, ground coriander
- ¼ tsp ground nutmeg
- 2 tbsp vegan butter (or sub regular butter)
- 1 tbsp olive oil
- 4 fresh sage leaves
- 1 small white onion, diced
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 1 cup low-sodium vegetable broth
- 1 tbsp full-fat coconut milk
- 1 tbsp white miso paste
- 8 oz. dry orecchiette
- ⅓ cup chopped walnuts
- ½ tsp lemon zest
- ¼ tsp flaky sea salt
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Preheat the oven to 425°F. Add cubed butternut squash to a large baking sheet. Toss with olive oil, salt, pepper, and spices. Roast for 25 minutes until soft and golden brown.
-
While butternut squash is roasting, prepare the rest of the sauce. In a large skillet, heat and melt 2 tbsp butter and 1 tbsp oil over medium-high. Once oil is simmering and up to temp, add sage leaves. Spread the leaves out into an even layer so they are not bunched together. Fry the leaves for ~10 seconds or until crispy. Keep a close eye on them at all times because they are quick to burn!
-
Immediately transfer sage to a paper towel to soak up excess oil and sprinkle over salt. Set aside.
-
To the skillet with already hot butter/oil, add the diced onion, garlic, pinch of red pepper flakes, and pinch of kosher salt. Cook for 3-4 minutes stirring frequently to prevent garlic from burning. Cook until onion is fragrant and translucent, and garlic is light golden brown. Transfer onion/garlic mixture to a high-powered blender.
-
To the blender, add vegetable broth, coconut milk, and miso paste. Blend on high until creamy and smooth. Adjust seasoning (salt), as desired. I ended up adding a heaping ¼ tsp kosher salt. Add sauce back to skillet and keep on low while preparing the pasta.
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Cook pasta according to pkg directions. Drain and pour into skillet with the sauce. Toss well to combine.
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Add walnuts to a small skillet. Toast over medium-high heat until fragrant and light golden brown. Transfer to a small bowl and stir in lemon zest and salt.
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Serve pasta with walnut topping and crispy sage.
