A cozy bowl of butternut squash and fried sage pasta is just what you need on a crisp autumn evening. This dish can be ready in 30 minutes and only requires 10 simple, wholesome ingredients. As an added bonus, this pasta sauce is easily turned into a soup. Grab a fork (or a spoon) and dig in.
Can we all just take a second to appreciate pasta? What about another second to appreciate the sauces that we serve them with? Ok. Now that we’ve taken care of that…you can start appreciating this amazing homage to autumn. My incredibly flavorful, insanely easy butternut squash and sage pasta. Oh, and did I mention this squash pasta sauce can double as a soup? Yeah. Two dinner options in one. You’re welcome.
This is the real secret, behind the scenes, star of the show. Fried, fresh sage is one of the most amazing little additions you could make to any squash dish. It’s so easy and it adds such a subtle sweetness to this sauce. So how exactly do we do this?
Add enough olive oil to thinly coat the bottom of a small pan. Heat the oil over high heat to get it extremely hot. Test the oil by adding a small piece of torn sage leaf to the oil. If the leaf sizzles the temperature is perfect. If it doesn’t continue testing every 30 seconds or so until it’s hot enough.
Once the oil is hot enough, add the sage leaves to the oil and allow to cook about 2-3 minutes per side until crispy and fragrant. Watch the sage closely, making sure that it doesn’t burn. Remove the leaves from the oil and place on a towel to absorb the excess oil. Set the leaves aside until later and begin working on the sauce.
Butternut Squash Sauce
Now that the sage portion of the dish is ready, it’s time to start the sauce (or soup). To the heated oil that you used to fry the sage, add the diced onion and sauté until translucent. Add the butternut squash, herbs, and garlic. Cook on medium-high heat for 5 minutes stirring to prevent burning but allowing the butternut squash to get a bit of a char. Add the vegetable broth to the pan and bring to a boil. Reduce to a simmer and cook until the butternut squash is tender.
Allow the squash to cool a bit before adding to a high speed blender. Puree the squash with some plant-based milk and vegan parmesan cheese until smooth. At this point your pasta sauce is ready to go! Cook your favorite pasta according to package directions and toss the al dente pasta with this sauce. Top with the crumbled fried sage, dried cranberries, and chopped walnuts.
Butternut Squash Soup
If you want to turn this sauce into a soup that’s totally doable and incredibly easy. When you’re blending the sauce simply add more vegetable broth to the blender and continue to blend until the sauce turns into your desired soup consistency. Top the soup with crumbled fried sage, dried cranberries, and chopped walnuts. If you really want to go over the top, serve this soup in a sour dough bread bowl. Totally drool-worthy.
I hope that you will try this recipe and that you love it as much as I do. Let me know what you think of this dish and if you prepare it as a pasta sauce or a soup.
Ingredient Health Benefits
Onion-antioxidants; fiber; vitamin C; folate
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Fried Sage and Butternut Squash Pasta
A cozy bowl of butternut squash and fried sage pasta is just what you need on a crisp autumn evening. This dish can be ready in 30 minutes and only requires 10 simple, wholesome ingredients.
- 10-15 sage leaves
- ½ cup yellow onion
- 1 clove garlic
- 1 butternut squash, cubed (about 8 cups)
- ¼ tsp dried sage
- ¼ tsp dried thyme
- ¼ tsp nutmeg
- 2-3 cups vegetable broth
- 1 cup plant-based milk
- ¼ cup vegan parmesan cheese
- dried cranberries
- chopped walnuts
To a large pan, add enough olive oil to coat the bottom of the pan with a thin layer of oil. heat over high heat. Once hot, lower to medium-high and fry the fresh sage leaves. Fry for 2-3 minutes flipping half way watching closely to prevent burning. Remove sage from the oil and place on paper towels to remove excess oil. Reserve sage leaves for later.
In the sage olive oil, saute onions until translucent. Add garlic, butternut squash, sage, thyme, and nutmeg. Cook for 5-10 minutes until crispy.
Add 2 cups of vegetable broth and bring to a boil. Lower heat and simmer until vegetable broth has cooked off and the butternut squash is tender. Continue to add vegetable broth as needed in order to cook and soften squash.
Allow to cool slightly and blend in a high-speed blender with plant-based milk & vegan parmesan cheese*.
Serve over your favorite al dente pasta and top with crumbled fried sage, dried cranberries, chopped walnuts and more vegan parmesan cheese**.
*If making a soup instead of a sauce, add more vegetable broth 1 cup at a time to thin the mixture to your preferred soup consistency.
**This is my absolute favorite vegan parmesan cheese recipe.