Roasted Butternut Squash Pasta With Fried Sage and Hazelnuts
Prep time
Cook time
Total time
You'll never miss the cheese in this pasta sauce. Topped with crispy fried sage and hazelnuts it's a great lighter version of your favorite cheesy pasta dish.
Serves: 5 servings
  • 1 Medium Butternut Squash (About 1 ½ Pounds)
  • 1 large shallot, peeled and cut into quarters
  • 1 Tablespoon Olive Oil
  • ¼ Teaspoon Red Chili Flakes
  • ½ Teaspoon Salt
  • 2 Teaspoons Apple Cider Vinegar
  • 1 Cup reserved pasta water
  • ½ Cup unsweetened almond milk
  • Salt And Pepper To Taste
  • 12 ounces whole-grain spaghetti or linguine
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped fresh sage
  • ⅓ cup chopped hazelnuts
  • optional:
  • ¼ cup parmesan cheese or nutritional yeast
  1. Pre-Heat The Oven To 400 Degrees.
  2. Using a large, sharp knife, trim the ends of the squash and cut it in half lengthwise. Peel with a vegetable peeler. With a spoon, scoop out the seeds and discard. Cut the squash into 1-inch cubes and on a baking sheet toss the squash and shallot with the olive oil, chili flakes and salt. Roast until the squash is tender, about 30 Minutes, tossing occasionally.
  3. While the squash is roasting, bring a large pot of salted water to a boil and cook according to the package instructions until al dente. Drain the pasta and reserve 1½ cups of the cooking liquid.
  4. Once the squash is finished cooking, transfer it to a food processor or high-speed blender. Add the apple cider vinegar, almond milk, and reserved pasta water. Process until smooth adding a little more stock if needed to thin if necessary. Taste, and season with salt and pepper as desired.
  5. In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat until the oil shimmers. Add the hazelnuts and cook for 1 minute, then add the sage and continue to cook for an additional minute.
  6. Combine squash puree, pasta and a ¼ cup of the pasta water in a skillet and cook over medium heat adding additional cooking water until the sauce coats the pasta, 2 to 3 minutes. Taste and season with salt and pepper.
  7. Serve the pasta with a sprinkling of the hazelnut and sage mixture and top with parmesan cheese or nutritional yeast if desired.
Recipe by Scaling Back at