10-Minute Butternut Squash Sauce with Pasta (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash sauce with sage and nutmeg tossed with pasta. Rich, nutty, and comforting with a subtle sweetness. A vegetarian-leaning pasta main ready in about thirty minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb (about) peeled butternut squash pieces (about 4 cups)
- 1 small onion, diced (about 1 cup)
- 4 tablespoons unsalted butter or olive oil (for vegan variation)
- 1 tablespoon finely chopped fresh sage
- kosher salt
- freshly cracked black pepper, to taste
- freshly grated nutmeg, optional
- 1 to 2 ounces (1/2 to 1 cup) finely grated Parmigiano-Reggiano or cashew parmesan (to make it vegan)
- 1 lb penne rigate or rotini or whatever pasta shape you like
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 496mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 190mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.