Effortless, elegant dinner, delicious autumn leftovers, flavorful at all temperates—yes, this pasta is the real deal.
This new dish has become a go-to for me when we are having guests over and I need something easy to whip up that will please every. Because honestly, who doesn’t love a plate full of pasta?
If you are like me and love butternut squash, and are always looking for new ways to use it, this earthy, sage-infused recipe is for you!
Let’s make butternut squash sage pasta!
My all-time favorite way to cook butternut squash is roasting it! Roasting butternut squash makes it extra creamy on the inside, and slightly crisp on the outside. Paired with the textures of crunchy walnuts, soft chickpeas, and al dente pasta, this dish is everything your texture-loving heart could ever want from a recipe.
Sage is the perfect spice for this recipe—it gives the pasta an earthy flavor while perfectly balancing the tangy balsamic vinegar. Add some garlic and you have yourself one of the most flavorful recipes that this blog has ever shared.
Give this recipe a try next time you’re looking for a hearty, delicious fall dinner. And if you don’t finish it, the leftovers are wonderful as well.
I hope you love this recipe as much as I do. My butternut squash sage pasta is:
& perfect for fall dinners!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 2 cup butternut squash, cubed
- 3 Tbsp. avocado oil, separated
- 1 tsp dried sage
- 1 tsp salt (+ extra for sprinkling)
- pinch pepper (+ extra for sprinkling)
- 4 oz. rotini pasta (I used banza gluten free chickpea pasta)
- ½ medium-sized yellow onion, thinly sliced
- 3 cloves garlic, minced
- ⅓ cup walnuts, roughly chopped
- ¾ cup cooked chickpeas
- 1 tsp balsamic vinegar
- 2 cup spinach, packed
- ⅓ cup chopped parsley (optional—for topping)
- Preheat oven to 350 degrees F. On a medium-sized baking sheet, toss butternut squash with 2 Tbsp. avocado oil. Sprinkle with dried sage, 1 tsp salt, and pepper.
- Roast for 20-25 minutes or until squash is golden and fork-tender. Remove from oven and set aside.
- While squash roasts, cook pasta according to box instructions until al dente. Drain and set aside.
- On a large skillet over medium heat, heat the remaining 1 Tbsp. of avocado oil. Sauté onion with a generous pinch of salt. Cook until translucent. Add the garlic, walnuts, chickpeas, and cooked squash. Continue to cook until chickpeas are browned.
- Remove skillet from heat and stir in balsamic vinegar. Add the cooked pasta and spinach. Gently toss until spinach is slightly wilted. Add an extra splash of water if needed.
- Serve immediately with chopped parsley if desired.
The Local Sprout