My dog, Cookie, and I have been visiting the vet three times a week lately. We don’t mind the excursion. The girls behind the desk are fun to be around and Cookie loves the attention. She has quickly become a staff favorite (of course!). It’s also a prime spot for people watching. I always feel like I’m experiencing that 101 Dalmations scene where all of the dogs match their owners, remember that one?
The manly men bring in their 80-pound manly-man breeds who shake their heads like lions. Eccentrically dressed older ladies wait with their dachshunds and shaggy little dogs. A beautiful, elegant blond woman picks up her equally elegant and blond mystery breed. The lady with a high-pitched voice and nervous laugh tells me about her rat terrier. I suppose Cookie and I match, too. I will shamelessly admit that we both have great hair, and it doesn’t hurt that I’m always dressed in black or gray.
During the more dull moments, I’ve spent a fair amount of time flipping through Instagram photos and glancing at the heart worm brochures on the side table. I grabbed the February issue of Bon Appetit before I left for our last appointment so I would have something to read while I waited. I’m glad I did, because I was reminded of the butternut squash carbonara that I had dog-eared earlier.
How to Make Vegan Butternut Squash Linguine
Bon Appetit’s recipe called for pancetta and chicken broth, but I knew I could easily make it vegetarian and amp up the flavor with spices. The cooking technique is what really caught my eye—basically, you make a butternut purée while you cook pasta, then marry the two together in a warm pan with the help of some starchy reserved pasta cooking water. Genius, right? It’s even easier to make than the béchamel that I made for my pumpkin fettuccine alfredo.
The best part is that the puréed squash is rich and luxuriously creamy without any cream at all. I also used whole grain pasta, which further prevented the steamroller after-effects of eating a giant bowl of creamy carbs. Make this before the weather warms up! If you’re in the market for more lightened-up, creamy pasta recipes, be sure to check out my cookbook.
Creamy (vegan!) Butternut Squash Linguine with Fried Sage
- Author:
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Italian
Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal. Recipe yields 4 large servings.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
- Salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
Instructions
- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
- In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
- Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Notes
Recipe adapted from Bon Appetit’s Winter Squash Carbonara with Pancetta and Sage (February 2014).
Make it vegan: Skip the cheese garnish.
Make it gluten-free: Use gluten-free pasta. Commenter Jenn recommends corn and quinoa blended gluten-free pasta, which is firmer than brown rice pasta.
Change it up: The squash purée is a killer bisque, which you could thin with vegetable broth if you’d like. You could also stir it into risotto at the end of cooking.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Alison
Made this tonight and It. Is. So. Good. that after dinner I had to come right here and comment about how good it is! Sage has never been all that much on my radar, but that fried sage is amazing! I want to find ways to incorporate it into everything savory. The whole recipe was amazing! My meat-loving boyfriend loved it as well. I will definitely be making this again.
Kate
Thank you, Alison! So glad you both enjoyed this one. I love fried sage, too! Fresh sage, though… nope.
Jenn
I just made this and it was a huge hit!
Once I tasted the fried sage, I immediately cooked up some more! I ended up using about double what the recipe calls for because it was so delicious.
I also added some hot sauce since I love spicy food.
Amazing! Thanks for sharing.
★★★★★
Kate
Thanks, Jenn! Glad you loved it!
Shannon
Oh em gee and wowie wow. This is crazy good. I have made this twice already. I usually add a small amount of half and half to mine in place of the stock and I have been caramelizing the onions and garlic. I was going to do the sage but the store was picked over and it looked bad already. This is one of Chris’s fave dinners now, restaurant quality and very simple to make. THANK YOU for sharing!
Kate
Thanks, Shannon! So glad you’re loving it!
Frances
This was a great success. The best thing about it was all the vegetables were harvested right from my garden. I used pearl onions because they are nice & sweet. Thanks a bunch.
Kate
Thank you, Fraces! I bet your home-grown version was extra amazing!
Julie
This looks fantastic and I’ll be making it tonight! Will post a photo on Instagram. Thanks so much for sharing! I’m always looking for interesting, healthy, veggie inspired dishes to try! :)
Kate
Thank you, Julie!
Lisa
Kate,
I made this last night and it absolutely blew me away. It was divine. I used your suggestion and actually turned this into a Bisque. I added a tiny amount of cream and it was absolutely delicious! Will make again soon. This is going into the permanent rotation for Fall! Thank you so much!
Kate
Thank you, Lisa! Delighted to hear it. :)
Amanda
I made this recipe for New Year’s Eve because one of my dinner guests is vegan and I could also cut this up for my toddler. Everyone LOVED it! I served it with salad and it was very filling. I will definitely make this again.
Katie
This dish looks amazing! I’m a vegetarian and my husband is a meat eater and he is excited to help me make this meal this week. I’ve made your recipes before and they’re all been delish! Thanks!
Katie
Kate
Thank you, Katie! Hope it turned out great!
Sharon @ Savormania
This was truly delicious! I didn’t have fresh sage on hand so I used dried sage instead, and it was just as good! We had leftover butternut squash sauce that we enjoyed as a soup the next day :) Thank you thank you!
★★★★★
Kate
Yay! Thank you, Sharon! :)
Mark
This was fantastic. Family ate it all. I have no clue how you come up with all these awesome recipes !!!
Karen
I made this tonight! Outstanding! I doubled the recipe for my family of four and it worked perfect for us. Wow! This is so tasty it will become a regular dish in my house.
Kate
Thank you, Karen! Happy to hear it!
Alexandra
Just made this… IT’S SO AMAZING. My family wasn’t too sure about what it would taste like because it’s vegetarian, but they all loved it! The spiciness was just perfect and it didn’t even take that long to make! Will definitely be making this again.
★★★★★
ELAINE D MURPHY
Vegan??? Pasta is made with eggs.
Julia
not all pasta is made with eggs. I can usually find cheap varieties that are vegan especially spaghetti
Claire
I roasted the squash for an hour, in its skin, to avoid chopping the squash raw, which I find tricky. I also used 1tsp of dried sage in the sauce, as I had no fresh. Besides this it was as per the recipe. We loved it! Creamy, spicy, not overly sweet, a real winner!
★★★★★
Sheri
So I had a lot of leftover sauce.. Not sure if anyone else did. And it took a lot longer than 15-20 minutes to soften the squash in the pan. I think next time I’d like to roast the squash, double the sage (because I didn’t even taste it) and then definitely blend it longer in my food processer. Also maybe add a cup or so of coconut milk. I felt like I processed it a long time, but it still wasn’t super creamy. All in all, I will make it again but will definitely make some changes. My 2 and 4 year old ate it up tho!! Thanks Kate
★★★
Mayra
This is such a delicious recipe! I just made it and can’t wait to enjoy it with my family tonight. It’s so nice to find tasty AND healthy recipes.
Love the combination of flavors! The fried sage is just perfect in this dish!!
Thank you for sharing!!
★★★★★
Gwendolyn
I make this recipe once in 2 months which doesn’t sound like much but is a lot in a 2 person household where my husband hates both pasta and squash. I love it! The key seems to be simmering the squash for a decent amount of time and once in another similar recipe, I didn’t, it was terrible. I add shredded kale and peas to amp up the vegetables from time to time.
★★★★★
Jette
I love all your recipes they look wonderful! I only wish they had the nutritional value. I am on a strict diet and need to know.
Angie B
This is SO GOOD! I love the combination of flavors…. simple and delicious!
★★★★★
Jen
Hi. Do you know how many calories this is per serving?
Sage
Okay, 16 years old, new to this whole ‘using a stove’ thing, and I couldn’t be more impressed with the turnout of this recipe. Seriously, I’m the worst in the kitchen. This was amazingly easy for even the most novice chef, honestly a monkey with a frying pan could accomplish this. AND on top of that, I actually did a good job, typically something goes wrong for me but I ACTUALLY recreated this successfully. This recipe is a new fave! So filling, so delicious, and most importantly, so easy.
★★★★★
Lindsay Hansen
Wow, this is so delicious. Thank you for this recipe! I was skeptical about whole wheat pasta but with the puree and sage it’s just divine.
Lisa Wickes
Delicious! My husband and I loved this dish and I will make it part of my rotation of entrees.
★★★★★
Delaney
Holy guacamole! I just made this for dinner tonight. It was the first time I ever tried butternut squash and I have been missing out! My husband liked this recipe too! I just recently discovered your blog and have tried out a few recipes and all of them have been absolutely fantastic! Your website gives people unique options so veggie lovers dont have to eat the same things over and over again. Thank you so much for making vegetarian meals accessible and delicious! :)
Harleen
Great recipe, made it last night. However mine turned out more starchy than creamy, not sure where I went wrong, although I’m thinking it was because I used a bit more pasta than required. Anyway, the butternut squash and sage combination was golden :)
Silvee
I have a plate of this pasta sitting in front of me, and for my first attempt at vegan butternut squash pasta it came out amazing! So good. I know it’s the dead of summer but I couldn’t resist trying. Thanks!
★★★★★
Kate
Awesome! I’m so glad. Thanks for letting me know, Silvee.
Julia
Turned out lovely! I skipped the sage, added in some lobster mushrooms and nutritional yeast on top. So fancy and warm, thank you xx
★★★★★
Kate
I’m glad you enjoyed it! Thanks, Julia.
thamara
thank you for such an wonderful dinner idea, i’m in Sri Lanka at the moment and was trying to think of an vegetarian dish that didn’t involve RICE. my friend and i will cook this tonight. :-)
★★★★★
Kate
Perfect! Hope you loved it!
NYISHA
I have a winter squash. May I use that? This is my first time making a squash recipe
Christina
Make. This. Pasta. It is gorgeous! Thank you!
★★★★★
Kate
Thank you, Christina!
Suzy
Oh yes!! Definitely a winner. My sauce came out too thick (my bad), so I made a note to use some of the pasta water to thin the pureed mixture (or more veggie stock?). I also left some of the squash and onion in the pan whole. It added a nice texture to the dish. The flavor was wonderful! Husband gave it 2 thumbs up! Will definitely be making this again! Thanks!!
★★★★★
Kate
Thanks, Suzy! Those both sound like good ideas for thinning the sauce. You might be able to avoid the problem by buying a smaller squash next time.
Katie
This one didn’t work out for me. The sauce came out way too thin and was lacking in flavor overall. Maybe it was just me, I’d try it again
★
Kate
I’m sorry to hear that, Katie. Are you sure you used a large enough squash? I just heard from someone else that their sauce was too thick (which could easily be thinned), and I suspect it comes down to the size of the squash.
Emily
Kate, I have been cooking and baking recipes from your blog for about a month now and I have loved everything! Your blog brings me so much joy in the kitchen! Thank you! Thank you!
★★★★★
Abby
These look so inviting, love creamy pasta! I’ll definitely give them a try, looks delicious! Thanks for sharing your recipe.
Amy
Looks good
Carol Aquilante
I was looking for a great Butternut Squash Soup recipe and found your site. It is just great and I can’t wait to make a lot of your recipes. It is wonderful how you include Cookie. I love dogs, too and have 3 of them. Wish I was younger and rich, I would love to have another restaurant and cook with your influence. I will be visiting your website often for recipes and inspiration.
Bonnie
Would love it if you could include nutrition info with your recipes.
hayley
This recipe was BOMB. I swapped arrowroot for potato starch but everything else was 100% this blog and delicious. TY!
★★★★★
Courtney
Do you think this would work with cooked butternut squash as well?
Kate
Possibly! Depends on how it’s been cooked and you would need to adjust the cooking method accordingly, since the recipe instructs you to cook the butternut in the skillet.
Florence
how many calories are within this delicious looking meal?
Lien
I made this recipe for the first time yesterday, but it will certainly not be the last! :) It tasted very creamy indeed. We added some extra goat cheese on top in the end, which made it taste even more heavenly! Thanks!
★★★★★
Aarti
This was yummy!! I am an Indian living in the US for a very long time and my idea of Italian was related to what I had at Olive Garden. Plus I am vegetarian. This recipe showed me that Italian food can be spicy. Easy to make and yummy yummy yummy. Thank you!!
★★★★★
Carol Rawlinson
Is it possible to get the nutrition info with each recipe ????
Kate
I’m working on a solution for that, but it will be another month or so!
Sherry Troutman
This looks amazing! I plan on making this sometime soon!
★★★★★
Beth
This was awesome! I used gluten free spaghetti and added more sage. Everyone, even the pickiest eaters asked for seconds. Super easy too.
Sarah
I just made this dish tonight! It was delicious. I made it a bit more simple since I have some picky eaters in the house. No sage or red pepper flakes. It was still creamy and flavorful. I would definitely recommend this dish!
★★★★★
Jo
This sounds lovely! can I make it ahead and freeze it (sauce only) for later use?
Thanks
Kate
I believe so! I haven’t tried doing that with this sauce, but my butternut soup recipe is similar and freezes/defrosts well.
Jo
thankyou!
Shannon
How many calories are in this?
Kate
Hi, Shannon. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Machi
Hi Kate ! I’m so glad I found you! Reading your blog is so much better than looking through my book of 1000 vegan recipes. I’m glad Cookie is feeling better. I am a dog lover and pet sitter.
Ashley
Do you have nutrition information on this meal?
Ashley
Never mind, I just noticed one of your previous comments that answered my question! Thank you though!
Kate
Hi, Ashley– Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
my head spinning from eatting too much salts
I actually cooked this dish. hmm it actually doesn’t taste as nice as it looks…
I recommend putting only one cup of veg stock and not using any additional salts because veg stock has so much salt in them usually. I only used one veg stock and added some salts. It was still too salty.
This recipe definitely has its potential though..maybe adding something else could make it better.
Good luck people! have fun with it:)
★
Kate
I appreciate the feedback, Holly. This soup can be made with low-sodium broth, and, with any recipe, you should taste as you season it to avoid over-seasoning.
Nina
I made it, ate it, and loved it!
I used quinoa gluten free spaghetti and more sage than recommended, I like lots:)
Thank you!
Jordan de Vries
Personally not my favourite. Feel that with a couple of the right spices it could be made flavourful but it was definitely lacking taste. I’ve made other Cookie and Kate recipes that I have liked, such as the stuffed sweet potato burrito bowl.
★
Kate
Sorry this one didn’t work out so great for you, Jordan.
Kensington
Made this for dinner tonight, it’s AMAZING!
Kate
Awesome! Thanks!
Angel Hissom
I bought a 2 pound butternut squash, cut it in half, and after peeling and cutting it into 1/2″ cubes, found that one half yielded about 4 cups. Did anyone else have this result? It’s a wonderful recipe! Next time, I will fry extra sage to top the pasta. We mixed in some roasted broccoli rabe (rappini) and it gave a great contrast to this unctuous dish.
Used gluten free (corn and rice) Barilla fettuccine to great effect.
★★★★
Hanne Torres
This recipe was stellar! I added extra garden sage. Frying the sage was a wonderful technique. I used a quarter teaspoon ground thai red peppers that I dried and crushed myself. I blended some leftover organic bone broth with organic low sodium vegetable broth.
This will be one of my “go to” comfort food recipes. This is soooo much better than the traditional use of cream or half-and-half to make butternut squash soup. Much healthier!
★★★★★
Kate
I’m so glad you enjoyed this, Hanne!
Jessie
This was amazing!! Thank you so much for this recipe. I doubled-up on the sage and also added some vegan creamer just to try. AMAZING!!!
★★★★★
Kate
Perfect!
Jill
This was so amazingly delicious!
I ate it all by myself with no leftovers (oops) .
Making another batch tomorrow
Thank you so much!
★★★★★
Kate
Haha! I’m glad you loved it so much, Jill.
Gabrielle
I’m new to the Vegan world so this looks pretty good. I think I’m going make it tonight. My one question though was what is 1/4 cup cooking liquid? Thanks
Kate
Sorry this is late, Gabrielle! That means you should reserve some of the water you’ve cooked the linguine in. I usually put a glass measuring cup in the sink, put the colander over it, and then drain the pasta that way, so the cup catches some of that water. It retains lots of starches in it, so it helps the end result be as creamy as possible.
Nuvegan805
I used frozen cubed butternut squash and followed the directions that say to add the garlic, onions, and squash to the pan all at the same time. Unfortunately, I got myself into a pickle as the squash was mush and the onion and garlic didn’t have a chance to cook. I covered the pan after adding the broth to try to soften up the garlic and onion then will remove the lid to reduce the sauce. I hope it works…
Nuvegan805
It worked! Tasty and a welcome change from marinara.
★★★★
Kate
How did it end up turning out?
Laurie
I’ve made this several times now. It’s one of my family’s favorites. Thinking of making the sauce ahead of time and freezing it. Have you tried that? Does it freeze well?
★★★★★
Gabby Jung
OMG this is absolutely amazing. I am a new vegan and it has been difficult to find something to accommodate for myself and my meat-loving boyfriend, this is creamy, delicious, tasty and filling. I didn’t use veggie broth I used water (I didn’t have any broth) and flavored it more. I also added asparagus, spinach and mushrooms. You are very talented!
Kelly
Thank you for this recipe! I followed it exactly and even though I’ve never made anything like this before it was delicious! I’m not even vegan but I’ll definitely be making it again!
★★★★★
Katrice
I just got done making this! I did not add fresh sage but I did sauté red onions & garlic . I added parsley with the butternut squash then dried sage after. Stillll incredible! Added steamed broccoli at the end. My mom (a meat eater) asked if I added sugar (which I didn’t) said she loved it & so do i :)
Kate
Awesome! I’m so glad this was such a hit, Katrice.
Jaleh
I made this for my carnivore boyfriend and his friend, and it was a huge hit! It was so creamy and delicious. I am planning to make it again for my vegan friend who is visiting. Currently just looking at photos and anticipating the meal!
Thanks, Kate!
★★★★★
Kate
You’re welcome, Jaleh! Enjoy!
Adele
Hi there-does the squash need to be softened/boiled/cooked before adding it to the skillet?
Kate
Hi! No, it doesn’t. You’ll cook it in the skillet as instructed.
Jen
I can’t wait to try this recipe, but I’ve got picky eaters in my house who won’t try sage. Can you recommended a good substitution?
Chantel
I loved this dish! It really is creamy and I definitely didn’t feel guilty for eating this pasta dish. Will be making it again!
★★★★★
Nat
Thanks for the recipe. Have you considered going vegan? It seems like you’re almost there. There’s an equal amount of harm in dairy as there is in meat. And vegan Parmesan is pretty delicious too. Cheers.
Vanessa Schamer
Looks sooooo yummy! Very excited to try this :D
P.S. Real parmesan is made w veal rennet (aka stomach) so not vegetarian. Just an FYI, obviously you do you :)
Kate
Hi Vanessa, Whole Foods Market 365 Brand and BelGiosio actually offer animal rennet-free Parmesan.
Jenn Swanson
This was amazing!!! made it tonight, and everyone loved it. I made it exactly as directed, and our kids who can’t do dairy had nutritional yeast on top while we parental units had grated parmesan. Everyone had seconds and this recipe is being bookmarked. Thank you so much!
★★★★★
Jennifer
Hi I have been looking for a a vegetarian, vegan, or low-calorie butternut squash sauce, have any ideas if so will you please email them to me thank you rush appreciate it
Kate
Hi Jennifer, you’re in the right place. For butternut sauce, just make this recipe but ignore the instructions on cooking the pasta and frying the sage.
Tawni
Hands down the whole family’s favorite meal! I make it every chance I get!
★★★★★
Kate
I really appreciate the review, Tawni! Happy it is a family favorite!
Haley Jones
This is my favorite recipe ever. Thank you for creating it.
★★★★★
Kate
I am happy to hear it, Haley! Thank you for your review :)
Shal
This recipe is just amazing (and we are self proclaimed picky eaters)! Thanks for sharing
Kate
You are welcome!
Chris
This recipe comes together so easily and delivers a taste that will have everyone thinking you put much more time and effort into it than it really takes. I made this for my girlfriend along with a vegan caesar salad for a dacadent at-home dinner date and we both loved it. Definitely will be making this again!
Kate
Thank you, Chris for your comment. If you would want to leave a star review, since you liked it so much, I would appreciate it!
Diane
This is definitely a five star! Amazingly wonderful! Next time I’ll add more than a pinch of red pepper flakes. I tend to be conservative on hot spices. Very rich and very creamy. Question….can this be frozen for later meals?
Kate
I haven’t tried freezing this recipe. I’m not sure how well that will work, specially with that pasta. But if you try it, let me know what you think!
Diane
I will! Only one of me so must do something. :)
★★★★★
Becca
This recipe is fantastic! I topped mine with coconut “bacon” crumbles to add some extra salt and crunch. So tasty, thank you!
★★★★★
Kate
Delicious! Thank you, Becca for your review.
Natalie
This tastes delicious! I made it with a shorter strand pasta and no cheese. Will for sure make this again!
★★★★★
Natalie
Oh yeah and acorn squash. Very sweet! :)
Kate
Thank you, Natalie!
Tara
I made the vegan butter not squash linguini. It was delicious!!! What is the serving size? One cup? Two cups? It says only 4 services and it seemed to make enough for 8 people!! Let me know please
Lisa
I just made this and loved it! Kate, all of your recipes are so awesome!
★★★★★
Kate
Aww, thanks Lisa! I appreciate the review.
Mike Hitman
I followed this recipe nearly exact. It was wonderful. I left out the cheese to have it vegan. Thanks for sharing your knowledge.
★★★★★
Kate
Welcome! I’m glad you liked it.
Dawne
It’s great that everyone thinks this looks good but has anyone actually made it?
Kate
It is delicious! Let me know what you think when you try it.
Diana Sherer
Hi Kate, I made this the other day and was so surprised at how good it was! The mouth-feel is awesomely creamy. We ate the leftovers cold after a hot day and it was still delicious. What a great way to get a creamy sauce without the fat. A question for you: how do you tell when the sage is crispy? I think I overcooked mine. I bought mushrooms to try your risotto… maybe tomorrow. Thanks again for your great recipes!
★★★★
Kate
It’s delicious! It will turn a little darker green, but be careful it doesn’t get too dark or start to turn brown. Hope that helps!
Rachael
Delicious and straightforward. Had the creaminess of a carbonara without any of the animal products.
★★★★★
Kate
Thank you, Rachael!
Samantha Mazzuca
Hey!
Made this tonight and it was delicious. Im vegan, so i fried up some fake-bacon and put that on top with my crunchy sage.
Other things I did:
-added a soy creamer for a more velvety texture
– fake bacon
– added sage and rosemary to the sauce while it was boiling, and took out before i hand-blended
– added 1 drop of liquid smoke to make it almost like a carbonara!
Thanks so much for this. It was amazing!
★★★★★
Kate
Thank you, Samantha for sharing! I love how you made this work for you. I appreciate the review.
Sarah
This is so so so so so so good. So creamy and comforting ,so easy to make. The sage perfectly rounds it off..and makes it looks so gourmet like. Thanks for sharing the recipe! I’ll be posting a picture on ig later!
★★★★★
Kate
You’re welcome, Sarah! I’m glad you like it.
Eliana Martinez
2 pounds and 3 cups are very different set of amount so with that being said. This will be a difficult recipe to follow
★★★
Heather
I always use 3 overflowing cups and it turns out great!
JJ
What is the fiber content per serving?
Kate
Hi JJ, please click on the “nutrition information” label below the recipe and you will get a full rundown! Fiber content will depend on the pasta you choose; I recommend whole grain because it has more fiber and that’s what the nutrition information is based upon.
Devon
I made this tonight. It was delicious and my whole family (including my two boys) loved it! I didnt have sage so I used rosemary instead. This is a great savory (vegan) pasta dish.
★★★★★
Kate
Great to hear, Devon! Thanks for sharing and for you review.
Heather
I’m finally getting around to reviewing some of the recipes I’ve been referencing for years!
Yes, I’ve been making this for years (with small, lazy-people modifications). I don’t fry the sage (because I’m lazy), and instead add dried sage. I also add some cumin because I add cumin to almost everything. The
The result is incredible! I’m looking forward to making this TONIGHT, and using the remaining 1/2 squash to whip up a batch of butternut squash chipotle chili (another house favorite).
Happy fall, y’all!
★★★★★
Kate
I’m so happy you have been following for so long! And thank you for taking the time to review, it’s so good to hear from you. Thanks for sharing how you have been preparing this, Heather!
Bob
Fairly easy to make and absolutely delicious.
★★★★★
Kate
Thank you, Bob!
Heiba
This was delicious! I used a splash of coconut milk for extra creaminess and in place of a bit of the veggie broth. I also used puréed butternut. Yum! Thank you!
★★★★★
Kate
You’re welcome!
Melina
Hi Kate. This sounds amazing. Can I half and roast the butternut squash before blending in lieu of peeling and cutting? Thanks!
Kate
You could try it, but it sometimes is hard to get the cubes when roasting the squash in parts rather than in cubes as it gets soft when baked.
Zuza
This is so good! All my family loves it and my wife is downright obsessed with it. Which is great, but that just means she forces me to make it ALL THE TIME!
★★★★★
Kate
Love that! Thank you, Zuza.
Jane Gray
Made the butternut squash puree linguine last night left some pieces whole….. and added roasted parsnip and sweet potato it was lush..we are not quite a veggie but cutting down meat consumption dramatically
★★★★★
Kate
Thanks for sharing, Jane!
cj
This was soooo good to use up the kabocha in my kitchen!! The only thing I changed is I cooked bacon first and then sprinkled it in top. The puree was fantastic and it made a PERFECT lunch on a cold fall day.
★★★★★
Kate
Thank you!
Dani
Another gluten free pasta that is really good is chickpea pasta. I’m DEFINITELY making this soon!
Kate
Be sure to report back what you think!
Dannah
I love this meal so much. It is one of my go-to, easy peasy dinners. My five and three year old eat double servings every time! I add a handful or two of raw cashews to the veggies as they cook (or to the blender before pureeing) for extra fat, protein and creaminess :)
★★★★★
Kate
Wonderful to hear, Dannah! Thanks so much for sharing.
Suzette
I made this the other night – absolutely delicious!
★★★★★
Kate
Wonderful, Suzette! Thanks for reviewing this recipe.
Laura
Ya know I was not a huge fan of this unfortunately. It felt like I made some squash soup and then dumped noodles in.
There was way too much sauce for the amount of noodles, and I even used extra noodles- about a pound and a third! I weighed out 2 lbs of chopped squash, so maybe I should’ve gone by 3 cups instead? Possibly reduced it more?
The flavor was really good, just too weirdly soupy for my preference. I think if I were to make it again I’d half the sauce recipe at least, and maybe add some almond milk or cashew cream to make it creamier.
But, I served it at a potluck and everyone else seemed to love it so, to each his own!
★★★
Kate
I’m sorry you didn’t love this recipe, Laura! But great that it was a hit with your guests. Thanks for sharing your experience!