Creamy, Velvety Roasted Butternut Squash and Sage Pasta - The Perfect Midweek Indulgence

When it comes to comforting midweek meals, few dishes rival the warmth and satisfaction of Roasted Butternut Squash and Sage Pasta. This dish boasts a creamy, garlicky sauce that is beautifully balanced by the natural sweetness of the roasted butternut squash and onions and the earthy notes of fresh sage. Plus, the unique Gigli pasta shape not only makes it look beautiful, but captures every bit of that rich sauce, making every bite a delight. It's great for a casual dinner yet elegant enough for a gathering.

Why Butternut Squash?

Butternut squash is a flexible vegetable rich in nutrients such as vitamin A, fibre and antioxidants. Roasting it brings out a caramelised, subtly sweet taste that complements pasta wonderfully. By pureeing roasted squash, along with some roasted onions into a sauce, you can create a creamy dish that seems indulgent yet healthy and dairy free substitute for a cream-heavy pasta sauce.

What Is Gigli Pasta?

Gigli pasta, or more commonly referred to as Campanelle or trompetti. pasta, has a very distinctive shape, that really sets it apart. It's shape resembles a cone or flute with ruffled edges. This fluted form provides more room for the sauce to penetrate, ensuring that the pasta and sauce blend together seamlessly! 

Creamy Roasted Butternut Squash and Sage Pasta - The Recipe

To whip up this creamy vegan Roasted Butternut Squash and Sage Pasta, gather the following ingredients:

• 1 small butternut squash, peeled and diced into approximately 1 cm cubes (about 450g)

• 1 red onion, roughly chopped

• 4 garlic cloves, unpeeled

• 6 fresh sage leaves, plus extra for serving

• 3 tablespoons of olive oil

• 350ml vegetable stock

• 300g Gigli pasta

  
  

Method

Preheat your oven to gas mark 6 (200°C, fan 180°C) and line a baking tray with foil.

Arrange the diced butternut squash, chopped red onion, whole garlic cloves, and sage leaves on a baking tray. Drizzle generously with olive oil, and season with salt and pepper. Toss everything together until well coated in the oil.

Roast the vegetables for about 40 minutes, turning them halfway, until tender.

Once the veggies are out of the oven, let them cool for about 15 minutes.

While the vegetables cool, cook your Gigli pasta. Bring a pot of salted water to a boil and add the pasta, cooking according to package instructions until it reaches the ideal al dente texture, usually about 10-12 minutes. Once cooked, drain the pasta and cover it to keep warm. This helps the pasta absorb the delicious flavours of the sauce later on

Now the vegetables have cooled peel the garlic cloves and put them in a food processor with half of the roasted vegetables and all of the vegetable stock. Blend until smooth. If needed, add a splash of water to achieve your desired creaminess.

Transfer the sauce to a large pan over low heat. Add the remaining roasted squash and stir gently until the sauce has warmed through.

Add the cooked Gigli pasta to the pan with your creamy butternut squash sauce. Stir well to ensure every piece of pasta is coated with that rich, velvety sauce.

When serving, dish out the pasta into bowls, topping each with a sprinkle of fresh sage leaves for an elegant touch.