Creamy Butternut Squash & Sage Pasta

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This recipe starts at 06:32

This creamy winter squash pasta is is deliciously flavourful and comforting. Ready with under 10-ingredients, this pasta recipe even makes resourceful use of the squash seeds, which are baked and turned into a crunchy crouton-like topping on the pasta.



▸ ▹ Vegan, nut-free, gluten-free

Servings: 4 Prep Time: 15 min Cook Time: 35 min Total Time: 50 min


roasted squash & garlic

½ butternut squash

1 Tbsp (15 mL) olive oil ⅛ tsp salt

1 pinch ground black pepper

1 head garlic


5½ cups (412 g) dry rigatoni (swap for GF if desired) 1 Tbsp (15 mL) olive oil ½ cup (23 g) fresh sage leaves, sliced

1 cup + ⅔ Tbsp (250 mL) soy cooking cream* ½ lemon, juiced

1 cup (20 g) arugula


  1. Preheat oven to 390°F (200°C).

  2. Using a knife or potato peeler, carefully peel the other skin of the butternut squash.

  3. Using a sharp and sturdy knife, cut the butternut squash in half lengthwise.

  4. Use a spoon scrape out the seeds and stringy bits, and place these into a bowl of water.

  5. Chop the squash into ½ inch (1 cm) bit-sized cubes.

  6. Transfer to a parchment lined baking tray toss in the oil, and sprinkle on some salt and pepper.

  7. Cut the top ½ cm off a head of garlic to expose the individual cloves of garlic. Drizzle overtop some oil, and place this on the baking tray as well.

  8. Bake this together with the squash in the centre rack of the preheated oven for 20 minutes.

  9. Returning to the seeds in water, gently pick out the seeds and discard the stringy bits of squash. Then drain and rinse the seeds until clean.

  10. Toss the seeds in a bit of oil, together with a sprinkle of salt and pepper to taste.

  11. After the 20 minutes, remove the squash and garlic from the oven. The garlic should be golden brown, so we will remove this from the baking tray, and add in its place the squash seeds.

  12. Return the tray to the oven to continue baking both the squash and the seeds, until the seeds are lightly golden, and the squash is thoroughly cooked, about 10 - 15 minutes.

  13. To a large pot of boiling salted water, add the pasta. Cook until tender but not quite done - about 1 minute away from being al dente.

  14. Meanwhile, heat a large pan on medium-high heat and add the oil and sage. Cook for 1 - 2 minutes, or until the sage shrivels, then turn the heat to low. Add in the roasted garlic, and mash with the back of a wooden spatula to purée it.

  15. Scoop out ¾ cup (180 mL) of the pasta cooking water, and add it to the pan wit the garlic and sage.

  16. Drain the pasta, and add this to the pan with the sage as well, increasing the heat heat back to medium.

  17. Add the vegan cooking cream. After about 1 minute, the pasta will have absorbed more liquid and should be al dente.

  18. Plate while hot, serving the baked squash overtop the pasta and some arugula. Top with the crispy squash seeds, and enjoy!


  1. * Substitute the soy cooking cream for oat cooking cream, canned full-fat coconut milk, or canned light coconut milk, if desired.

  2. Storage: if not enjoying the entire dish immediately, it's recommended to store the sauce and the pasta separately in an air-tight container in the fridge for up to 3 days.


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❤ Sadia