Butternut Squash Sage Pasta

If you love butternut squash, and are looking for new ways to use it, this earthy, vegan butternut squash sage pasta recipe is for you!
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Main, Side
Cuisine: Gluten Free, Vegan
Yield: 4 bowls
Author: The Local Sprout


  • 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
  • 1/2 medium-sized yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1/3 cup walnuts roughly chopped
  • 3/4 cup cooked chickpeas
  • 1 tsp balsamic vinegar
  • 2 cup spinach packed
  • 1/3 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.


Nutrition information is for 1/4 of the recipe.


Serving: 1g | Calories: 292kcal | Carbohydrates: 45.1g | Protein: 11.5g | Fat: 9.1g | Saturated Fat: 0.9g | Sodium: 603mg | Fiber: 7.6g | Sugar: 5g