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simple butternut squash and sage pasta

Simple Butternut Squash & Sage Pasta

A 5 ingredient creamy pasta sauce that doesn't lack flavor. You can pair it with pasta or serve as a warming soup.

Course Main Course
Keyword simple butternut squash and sage pasta, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Taavi Moore


  • 1 tbsp olive oil
  • 1 tsp chopped fresh sage
  • 1 small yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 medium butternut squash, peeled, deseeded, and cubed
  • Pinch of red pepper flakes (little less than ¼ tsp, or to preference)
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups low-sodium vegetable broth
  • cup chopped walnuts (optional)
  • ½ tsp lemon zest (optional)


  1. In a heavy-bottomed pot, heat oil over medium-high. Add sage and cook for 1 minute until fragrant, stirring occasionally, making sure it doesn't burn. Add onion, garlic, squash, red pepper flakes, salt, and pepper. Stir to combine mixture. Cook for 8 minutes until squash has developed some color and onions are soft and translucent.

  2. Pour in vegetable broth and bring the mixture to a simmer. Cook for 4-5 minutes until squash is completely soft when a fork is inserted. Carefully transfer the mixture to a high-powered blender. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  3. Cook pasta according to package directions. Drain and add back to its cooking pot. Pour in desired amount of sauce and stir to combine. If you have any leftover sauce, save for pasta or soup at a later time.

  4. (Optional): Toast walnuts over medium-high in a small skillet. Add to a small bowl and toss with lemon zest and a pinch of flaky sea salt. Top pasta with walnut mixture.