This is a rich and creamy butternut squash pasta sauce recipe of squash, onion, nutmeg, sage and cheese. The healthy twist makes this absolutely guilt-free!
I do love a good, creamy pasta. And one made with butternut squash? All the better!
Recipe tips
- If you don’t have dried sage, you can just leave it out or use some dried thyme instead.
- You don’t have to use goat’s cheese if you don’t like it, cream cheese works just as well!
- This is great with many pasta shapes. You can even use macaroni to make a healthy butternut Mac and cheese!
Serving suggestions
This works wonderfully as a vegetarian main dish, but you can also serve a protein with it. It’s great with oven fried chicken! Or with bacon wrapped meatloaf, however you roll.
I also enjoy serving a crisp green salad with honey mustard dressing on the side.
More creamy pastas
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Printable Recipe Card
Lighter Creamy Butternut Squash Pasta
Get a cozy vegetarian fall dinner on the table in just 30 minutes with this creamy butternut squash pasta recipe! Full of fiber from the squash and made with NO cream at all, this is the ultimate healthy comfort food.
made it? tap the stars to add your rating!
Recipe details
Ingredients
Ingredients You Need
- 12 ounces pasta whole wheat if you prefer
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 small-medium butternut squash cut into chunks
- 1 teaspoon dried sage
- ¼ teaspoon ground nutmeg
- 1.5 cups chicken stock
- 8 ounces creamy goat cheese or use any kind of cream cheese if you prefer
- 1 ounce parmesan shredded
- salt & pepper to taste
Instructions
- Boil a pot of water. Add salt and cook the pasta according to the package instructions.
- In the meantime, heat the oil in a medium Dutch oven over medium-high heat. Add the onion and butternut squash and cook, stirring from time to time, until starting to brown. This will take around 4 minutes.
- Stir in the herbs and continue cooking for another minute. Add the lid, reduce the heat to low and roast until tender. This will take around 5-10 more minutes.
- Once the squash is cooked, pour the chicken stock into the Dutch oven. Bring to a boil and cook for 1 minute.
- Take the Dutch oven off the heat and cool for a couple of minutes. Very carefully blend with an immersion blender until smooth. Add both cheeses and blend until fully mixed in.
- Check for seasoning and serve with the cooked pasta.
Nutrition
Serving: 1servingCalories: 435kcalCarbohydrates: 61gProtein: 19gFat: 13gSaturated Fat: 7gCholesterol: 22mgSodium: 310mgPotassium: 666mgFiber: 5gSugar: 6gVitamin A: 13715IUVitamin C: 28mgCalcium: 187mgIron: 3mg
Nutrition is an estimate.
Medha says
This looks so creamy in the very best way! Loving this- especially obsessing over the idea of using goat cheese 🙂