One-Pot Creamy Butternut Squash (Print Version)

Comforting one-pot meal with creamy butternut squash, fresh sage, and tender pasta for easy weeknight dining.

# What You’ll Need:

→ Main Ingredients

01 - 1 medium butternut squash, peeled, seeded, and cubed
02 - 12 ounces short pasta (such as penne or rigatoni)
03 - 1 medium yellow onion, finely diced
04 - 4 cloves garlic, minced
05 - 1 tablespoon extra virgin olive oil
06 - 4 cups low-sodium vegetable broth
07 - 1 cup unsweetened oat milk
08 - 1/3 cup vegan cream cheese
09 - 1/4 cup nutritional yeast
10 - 8 fresh sage leaves, finely chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ For Serving

13 - Additional sage leaves, fried for garnish (optional)
14 - Toasted pumpkin seeds (pepitas), optional

# How to Make It:

01 - In a large pot or deep skillet, heat olive oil over medium heat. Add finely diced onion and cook, stirring frequently, until softened, about 3 minutes. Add minced garlic and chopped sage, sautéing for 1 minute until fragrant.
02 - Stir in cubed butternut squash and season with salt and pepper. Cook for 2–3 minutes, allowing flavors to meld.
03 - Add pasta and stir to coat. Pour in vegetable broth and bring mixture to a gentle boil. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally so pasta does not stick.
04 - Uncover and stir in oat milk, vegan cream cheese, and nutritional yeast. Cook uncovered for 5–8 minutes, stirring frequently, until the sauce thickens and the pasta is tender. Adjust seasoning with salt and pepper as desired.
05 - Divide pasta between bowls. Garnish with fried sage leaves and toasted pumpkin seeds if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses just one pot for both the sauce and the pasta
  • Makes use of butternut squash for natural creaminess you do not need heavy cream
  • Fresh sage brings an aromatic warmth perfect for chilly evenings
  • Ready in about 35 minutes and easy enough for weeknights
  • Customizable for vegan needs or gluten free diets
02 -
  • Rich in fiber and vitamin A thanks to butternut squash
  • Can be made vegan or gluten free with basic swaps
  • Perfect for meal prepping as leftovers taste even better
03 -
  • Always cut the squash cubes small for fastest breaking down and maximum creaminess
  • Let sage sauté gently to release oils but never burn it or the flavor will turn bitter
  • Stir often near the end so pasta cooks evenly and sauce coats every bite

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