Damn Delicious

Creamy Roasted Butternut Squash Pasta with Sage


I have a weird relationship with butternut squash. I like it in chunks when it’s tossed in with some pasta but after a couple of bites, I’m completely over it. But the funny thing about it is that I am head-over-heels in love with butternut squash puree. Bizarre, right?

So with my love affair with this puree, I couldn’t help but make a pasta sauce out of it with some fresh herbs. I decided to go with sage since sage and butternut squash are a match made in heaven and I just couldn’t resist that flavor combo. And I roasted the butternut squash to really enhance its flavors. (Oh and side note – thank goodness for TJ’s precut butternut squash. Peeling and chopping up butternut squash is a nightmare!)

Best of all – this can be made in 30 minutes or less, making it a perfect weeknight meal.


So here’s how you make this:

We’ll first roast up some butternut squash in a 400 degree F oven for about 40 minutes and then puree up that roasted goodness.


We’ll sweat out some shallots, garlic and sage (I forgot about the sage until later – oops).


Then we’ll whisk in some flour.


And the sage makes an appearance!


Then whisk in the milk and butternut squash puree. You can always add more milk to thin it out.


Next you can toss in the pasta and dinner is set. Now how easy was that?



You can get the full recipe here over at the NatureBox blog!

Also, don’t forget to enter my giveaway! The winner of the Bellindora Vinegar Gift Pack will be picked on Sunday, December 2nd, and announced Monday.

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  1. Tried it for dinner date with my hubby…TrTasted so great we both really enjoyed it.. But i did some changes. Put roasted cherry tomatoes to get more colours in it… 
    Thank you for your recipe..
    Looking forward to try more of yours recipes x

  2. Yum! My sauce ended up being quite thick, so I whisked in more milk, probably closer to 1 cup. But I thought it turned out great, my husband loved it! I mixed in some cheese and he now calls it my healthy mac and cheese! Thanks for the recipe, it’s definitely going to be in the regular rotation. 

  3. Hi Chungah,

    This butternut squash pasta with sage just looks soo good! I’d love to include your recipe in a butternut squash round up I’m doing for Parade Magazine this month.

    If you’re fine with it, I’d love to use one of your photos with a link back to your original post (https://damndelicious.net/2012/11/28/creamy-roasted-butternut-squash-pasta-with-sage/).

    Let me know your thoughts, and thanks so much!


  4. Hello Chungah. Thanks so much for this recipe. I too prefer my butternut squash pureed. I have freezer full of it. Do you know how many cups I would need? I roasted several of them last fall, pureed them & then froze it. I have no idea how many pounds it was. Thanks for your help. Can’t wait to make this.

    • Terrie, unfortunately, I cannot recall the amount of pureed butternut squash for this recipe as this has been made nearly 2 1/2 yrs ago. Please use your best judgment.

  5. I can’t have dairy, do you think coconut milk would work

    • You can certainly substitute coconut milk but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed.

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  7. So, I have a herb garden in which I planted sage. Only thing is, I don’t know how to cook with it. I stumbled upon this recipe on Pintrest and I’m stoked I have all the ingredients. I’m also excited to try a healthier mac n cheese out on my kids. Thanks for the recipe.

  8. Just finished making and eating a yummy dish! I didn’t have sage either, so I tried to substitute with thyme. It still seemed like it needed more flavor to me, so I added a dash of nutmeg and a half a dash of cinnamon, and now it’s restaurant-grade! It’s great!

    Thank you!

  9. I’m making this right now. I don’t have sage and won’t be going to the store to but any as we’re having a snow storm. Thanks for the recipe, I found it on Pinterest!