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Happy October! What’s more fall then a warm pasta dinner? And even better, a quick dinner that everyone will love. Hudson even approves! Butternut Squash and Sage pasta takes a little bit of extra prep, (tip below to save you some time!) but delivers a healthy, hearty, flavourful dinner. Serve it with some warm, garlicky sourdough and any weeknight will feel like a special occasion.

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Garlic Bread
Cut your sourdough lengthwise and across to create cubes. Melt some butter, add minced garlic and pour over top. Bake at 350 just until warm. 10-15 min. Soo good!

Tips and tricks

This recipe can easily be made vegan, by leaving out the butter and using olive oil or your preferred cooking oil. On the other hand, you can always add some heavy cream and parmesan cheese to add a little bit of extra creaminess. It is also a perfect recipe to whip out your Vitamix or immersion blender.

Butternut Squash and Sage Pasta

This recipe freezes really well, so you can put any leftover sauce in a sealable container for a busy weeknight. Remember to take it out the night before you plan to use it.

Or, skip making another pot dirty and just serve this as a soup! Because, that’s how good it is.

Butternut Squash and Sage Pasta

Ready to make Butternut Squash and Sage pasta? A quick tip for you! This recipe can be made even faster by buying pre-chopped and peeled butternut squash. I usually have the time to do a little bit extra prep work, but if you’re short on time, you can find it in most grocery stores in the premade salad section.

Butternut Squash and Sage Pasta


Butternut Sqaush and Sage Pasta

A quick, hearty fall supper using seasonal favourites!
Prep Time 12 mins
Cook Time 20 mins
Total Time 32 mins
Course Main Course
Cuisine Italian


  • Vitamix or Immersion blender


  • 1 whole butternut squash peeled and cubed
  • 1/2 box chicken stock or vegetable stock if vegan or vegetarian substitute vegetable stock
  • 1 tbsp butter or olive oil if vegan using your preferred oil
  • 1/2 large onion roughly chopped
  • 1 clove garlic minced
  • 1 bunch fresh sage washed and roughly chopped
  • 1/2` tsp sea salt your preference
  • 1/2 tsp fresh ground pepper


  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese for topping
  • grated extra orange cheddar cheese If you're tricking a toddler.


  • Place your squash and chicken or vegetable stock in a medium size stock pot. Cook over medium high, until liquid comes to a boil. Reduce heat, and simmer until a fork easily goes through butternut squash. Approx 2 min. Remove from heat and set aside when squash is soft.
    Meanwhile, in a medium sized saucepan, heat your butter or oil over medium heat. When butter has melted, add in onion and garlic. Sprinkle with salt and pepper. After a few minutes add a few sage leaves. Continue to cook until onion is translucent and all you can smell is amazingness! Remove from heat.
    If you are using a vitamix or another type of blender, carefully pour your butternut squash and stock, as well as your onions, garlic and sage into your blender.
    Starting on low, blend your sauce or soup depending on what you're feeling, on low but quickly working to your highest setting. Blending should only take a minute or 2.
    Use extra caution when removing the lid of your blender because the contents will be very hot. With your blender off scrape down the sides, and check that your mixture is without lumps.
    If you are adding cream, add it now and blend your mixture one more time.
    If you don't own a blender, you can also use an immersion blender. Pour your onion/garlic mixture into your butternut squash stock pot and blend.
    Finish by pouring your sauce over some freshly cooked pasta, zucchini noodles or even as a soup! I like to top mine with extra parmesan cheese!

Also, don’t forget to check out my instagram! I am giving away two pumpkin cheesecakes this weekend! There is also more info about my giveaway on this post It’s ma’ birthday!

You can also find more of my recipes here–> WHrecipes

Thanks for stopping by!


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