Creamy Butternut Squash Spaghetti with Fried Sage and Walnuts

Comfort food doesn’t get more comforting than this gluten free pasta recipe. The “sauce” is a clingy, rich, and wholesome puree of roasted butternut squash and roasted garlic thinned with a bit of chicken stock and garnished with optional fried sage and walnuts. Make it and fall in love!

Creamy Butternut Squash Spaghetti with Fried Sage and Walnuts

Butternut squash makes an excellent, nutrient-rich pasta sauce, especially when it’s paired with crunchy walnuts and a kiss of sage.
Servings 4 people
Calories 711 kcal


  • 1 1⁄2 pounds butternut squash peeled, seeded, and cut into 2-inch cubes
  • 4 cloves garlic
  • 3 tablespoons plus 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 12-ounce box gluten-free brown rice spaghetti
  • 1 1⁄2 cups gluten-free chicken stock
  • 12 sage leaves 4 chopped and 8 whole
  • 1⁄4 cup walnuts chopped


  1. Preheat the oven to 375°F. On a large, rimmed sheet pan, toss the squash with the garlic, the 3 tablespoons olive oil, and the salt, then roast until the squash is soft, about 30 minutes. Let cool slightly.
  2. Cook the spaghetti in a large pot of boiling water according to the package directions. Drain, reserving about 1 cup of the pasta cooking water. Return the pasta to the pot.
  3. Transfer the cooked squash to a blender or food processor. Add the chicken stock and chopped sage leaves. (If using a blender, hold a clean kitchen towel on top of the lid while blending hot liquid.) Blend until smooth and silky. If the sauce is too thick, add a tablespoonful or two of the pasta cooking water. Keep warm.
  4. In a small skillet, warm the 2 teaspoons olive oil over medium-high heat. Add the whole sage leaves and fry until the leaves are crispy and stop bubbling, about 1 minute. Immediately transfer to paper towels to drain.
  5. In the same skillet over medium
heat, toast the walnuts until fragrant and starting to turn golden, about
2 minutes, and add them to the paper towels with the sage.
  6. Toss the pasta with enough sauce
to coat generously, reheating over medium heat if needed. Distribute among 4 dinner plates and top with fried sage leaves and toasted walnuts.
Nutrition Facts
Creamy Butternut Squash Spaghetti with Fried Sage and Walnuts
Amount Per Serving
Calories 711 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 718mg31%
Potassium 738mg21%
Carbohydrates 128g43%
Fiber 6g25%
Sugar 5g6%
Protein 12g24%
Vitamin A 18081IU362%
Vitamin C 37mg45%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe: Olivia Mack Anderson

Photography: Paul Strabbing

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