- 1 Butternut Squash
- 1 Tablespoon Olive Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Smoked Paprika Powder
- 2 Tablespoons Nutritional Yeast/Grated Parmesan Cheese
- 0.5 cup Milk (I use unsweetened Almond Milk)
- 1 Lemon
- 10 ounces Fettuccine
- 2 Onions
- 1 Tablespoon Balsamic Vinegar
- 8 Sage Leaves
- 0.25 cup Pine Nuts
Sweet and savory butternut squash fettuccine that is easy to make and very creamy!
Pasta with a cream sauce is life. Except for when it’s full of saturated fats and sodium.
With fall squash varieties readily available now, this creamy and sweet butternut squash pasta fully satisfies me every time.
Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor.
This vegetable is rich in nutrients and vitamins like vitamin C, A, fiber, protein and more.
Although not pictured here, I highly recommend mushrooms or chicken with this pasta as it is more on the sweet side.
The fried sage and toasted pine nuts are optional but recommended.
You can also use any sort of pasta you have or like.
This recipe is vegetarian and vegan friendly!
Please leave your review for this butternut squash fettuccine recipe in the comment section below.
Roast The Butternut Squash
Preheat your oven to 425F, then peel and cut your butternut squash into equal sized cubes.
You will not need any of the seeds for this recipe but I recommend keeping them and roasting them with a bit of salt an pepper for a snack!
Cutting them into same-sized cubes will ensure that each piece will roast evenly.
Transfer the cubed butternut squash onto a parchment lined baking sheet and spread them out.
Drizzle with about 1 tbsp of olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of ground pepper.
Roast the butternut squash for about 25 minutes or until fork tender.
Caramelize The Onions
Cut up 2 onions into rings and add 1 tbsp of olive oil to a large skillet.
Once the oil is hot, add in the onion and 1 tsp of salt. Give it a gentle stir then cover and cook on medium heat for 15 minutes.
After 15 minutes, remove the lid and cook for another 15 minutes uncovered until browned.
Lastly, add 1 tablespoon of balsamic vinegar, 1 teaspoon of salt and 1/2 teaspoon of pepper, stir then remove from the heat.
Cook The Fettuccini & Make The Sauce
Bring a large pot of water to a boil, add 1 teaspoon of salt then add the fettuccini and cook according to package instructions.
Right before draining the pasta, reserve 1/3 cup of the pasta water.
To make the butternut squash sauce, add the roasted butternut squash, all of the spices, nutritional yeast or parmesan and the milk to a blender and blend until smooth.
Lastly, add the juice of 1/2 or 1 whole lemon, then blend again and adjust the seasoning if necessary.
Combine The Sauce and Fettuccine
Next, add the sauce to the cooked and drained pasta and stir to coat all of the pasta.
If the sauce it too thick for your liking, add a bit of the reserved pasta water, I tend to add 1/4 cup.
Give the fettuccini a try and adjust salt and/or pepper if needed.
Right before plating, fry your sage leaves.
In a small skillet (or the one you used for the onions), add 1 tbsp olive oil and heat on high-medium.
Once hot, add the sage leaves and fry for 1-2 minutes.
Move them to a piece of paper towel to drain off an excess fat.