Butternut Squash and Sage 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. As an added bonus, this pasta sauce is easily turned into a soup. Grab a fork (or a spoon) and dig in.

Fried sage and butternut squash pasta topped with cranberries and walnuts on a grey plate with another plate of pasta in the background.

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.

Fried Sage

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.

Fried sage and butternut squash pasta topped with cranberries and walnuts on a grey plate with fried sage on the side.

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.

Enjoy friends.

Fried sage and butternut squash pasta topped with cranberries and walnuts on a grey plate with fried sage leaves on the side.

Ingredient Health Benefits

Garlic-phytochemicals

Onion-antioxidants; fiber; vitamin C; folate

Rosemary-polyphenolic compounds

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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.
Course: Main Course, Soup
Cuisine: Vegan
Keyword: 10-ingredients, butternut squash, dried cranberries, entree, fried sage, pasta, sage, vegan, vegan entree, vegan parmesan, vegan soup, walnuts
Servings: 6 people
Author: Erin

Equipment

  • Blender

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

Additional Toppings

  • dried cranberries
  • chopped walnuts

Instructions

  • 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**.

Notes

*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.
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Roasted Garlic and Tomato Soup

This roasted garlic and tomato soup is vegan, easily gluten-free, and made with less than 10 ingredients. The soup gets a cozy autumn feel from roasting whole heads of garlic and mini heirloom tomatoes until they’re bursting with flavor. Made with plenty of fresh herbs, the soup is served over homemade croutons and makes for a great side or meal on cold fall evenings.

Roasted garlic and tomato soup topped with homemade croutons in a light blue bowl surrounded by rosemary and garlic cloves.

This roasted garlic and tomato soup is one of my all-time favorite recipes. It’s herbaceous, garlic-y, and creamy. It comes together fairly quickly after the garlic and tomatoes are done roasting. Speaking of roasting, let’s talk for a second about how I prepare the stars of the show: mini heirloom tomatoes and whole heads of garlic.

Roasting Garlic and Tomatoes

Let’s take just a second to talk about how we’re going to roast the garlic and tomatoes for this soup. Roasting garlic might sound scary and complicated but believe me, it’s really not. And it adds SO much flavor to this soup. Along with the fresh herbs it’s one of the main flavor profiles of this dish. Simply cut the top off the head of garlic, wrap in foil, and, before sealing, add about 1 Tbsp of olive oil to the top of the garlic. Then seal the foil. You want a nice tight ball of foil so that the garlic can steam inside.

Roasting the tomatoes also enhances their flavor and draws out the sweetness. Simply place all the whole mini tomatoes on a foil-lined, rimmed baking sheet and then cover and seal tightly with more foil. Roast both the tomatoes and garlic for 30-40 minutes and, keeping them wrapped in the foil, allow them to cool.

Once you can handle the garlic simply squeeze out the cloves. They should be very soft and mushy. Also, be sure to add both the tomatoes and the juice they released to the soup pot.

After all the ingredients have been added to the pot and cooked for about 20 minutes the soup is ready. The next step is blending the soup to get a nice creamy consistency.

I use an immersion blender to puree my soup but you can totally use a regular blender or even a potato masher. The blender will make the soup much smoother. I prefer the immersion blender (or a potato masher) to keep some of the texture of the tomatoes, garbanzo beans and even little chunks of garlic. This is a personal preference. Use whichever method you’d like. Or you could even leave it as is if you’d prefer a really chunky textured soup.

Roasted garlic and tomato soup topped with homemade croutons in a light blue bowl surrounded by rosemary and garlic cloves.

Another way to play with the texture of the soup is to add either more or less vegetable broth. I prefer thick soups so I don’t add a whole lot of vegetable broth to mine. But if you’re looking for a thinner soup, add some more vegetable broth. This recipe is very forgiving.

Homemade Croutons

Now, another layer of flavor and texture comes from the homemade croutons. Grab your favorite loaf of 2-3 day old rustic bread (be sure it’s gluten-free if that’s a concern for you) and dice it up into medium-large, bite-sized pieces. Toss them in olive oil and bake them for 10 minutes. Give them a good shake and continue to bake them for an additional 5-10 minutes depending on the size of the croutons and your personal preference of done-ness. This soup would also be fantastic topped with any one of my three varieties of roasted squash seeds, roasted chickpeas, or a splash of coconut milk.

Enjoy friends!

Homemade croutons on a rusted baking sheet next to a bowl of roasted garlic and tomato soup and surrounded by rosemary and garlic cloves.

Ingredient Health Benefits

Garlic-Phytochemicals

Olive oil- Monounsaturated fats

Onion- Antioxidants; fiber; vitamin C; folate

Oregano- Antioxidants

Rosemary- Antioxidants

Tomatoes- Vitamin C; potassium; polyphenols

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Roasted Garlic and Tomato Soup

This roasted garlic and tomato soup is vegan and made with less than 10 ingredients. Served with homemade croutons it's a perfect fall side or meal.
Prep Time10 mins
Cook Time20 mins
Roasting Time40 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: Vegan
Keyword: croutons, entree, garbanzo beans, gluten-free, refined-sugar free, roasted garlic, soup, tomatoes, vegan
Servings: 4 people

Ingredients

  • olive oil
  • 2-3 heads of garlic tops sliced off
  • 3 pounds mini heirloom tomatoes
  • 1 yellow onion diced
  • 2 cups vegetable broth
  • 1, 15oz can garbanzo beans drained and rinsed
  • 1-2 tbsp fresh rosemary (1-2 tsp dried)
  • 1-2 tbsp fresh oregano (1-2 tsp dried)

Croutons

  • 1 loaf bread cubed
  • ¼ cup olive oil

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil.
  • Place mini heirloom tomatoes on lined baking sheet. Cover with foil.
  • Slice the tops off the heads of garlic. Wrap in foil. Before sealing off the top, drizzle 1 tbsp olive oil over eat head. Seal tightly. Place garlic on top of heirloom tomatoes. Bake for 30-40 minutes.
  • Once tomatoes and garlic have finished roasting allow to cool still wrapped in foil.
  • Heat olive oil in a large stock pot and cook diced onions 3-4 minutes or until translucent.
  • Squeeze in roasted garlic cloves and add tomatoes (with juices), garbanzo beans, vegetable broth and herbs. Bring to a simmer and cook for 20-30 mintues.
  • While soup is simmering, line a rimmed baking sheet with parchment paper. Place cubed bread onto baking sheet and drizzle with olive oil. Toss to evenly coat and bake for 10 minutes. Shake croutons to ensure even toasting and bake for additional 5-10 minutes depending on size of croutons, type of bread, and cruch preferrence.
  • Using an emmersion blender, puree the soup until smooth. Spoon soup over finished croutons. Serve with roasted squash seed, roasted chickpeas, or a splash of coconut milk.
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