← All recipes

🍝 Creamy Pasta with Butternut Squash and Sage

581 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli
• Salt
• 600 g Butternut Squash
• 1 Clove of Garlic
• 1 Red Onion
• 2 Stalks Sage
• 100 g Gorgonzola
• 2 tbsp Olive Oil
• 30 g Pine Nuts (2 tbsp)
• 50 ml Dry White Wine
• 100 ml Vegetable Broth
• Pepper
• Nutmeg

Instructions

1. 1. Bring a large pot of water to a boil and add salt.
2. 2. Cook the pasta al dente, following the instructions on the package exactly.
3. 3. Peel the butternut squash and remove the insides with the seeds.
4. 4. Cut the flesh into small, even cubes.
5. 5. Peel the garlic clove and the onion.
6. 6. Finely chop the garlic.
7. 7. Slice the onion into thin strips.
8. 8. Wash the sage leaves under running water.
9. 9. Shake off excess water or pat them dry.
10. 10. Gently pluck the leaves off the tough stems.
11. 11. Cut the cheese into small cubes.
12. 12. Heat oil in a large pan over medium heat.
13. 13. Add the pine nuts, chopped garlic, and onion strips to the pan.
14. 14. Sauté the ingredients for about one minute, stirring constantly.
15. 15. Add the squash cubes to the pan.
16. 16. Deglaze the mixture with wine.
17. 17. Add the broth.
18. 18. Let the squash mixture simmer for about ten minutes until tender.
19. 19. Drain the pasta, but reserve a little cooking water.
20. 20. Add the pasta, sage leaves, and cheese to the squash mixture in the pan.
21. 21. Mix everything well until the cheese melts and coats the pasta.
22. 22. Season the pasta with salt and black pepper to taste.
23. 23. Grate some fresh nutmeg over the top and mix it in briefly.

Nutrition per serving

• kcal: 581
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 79 g