Creamy Butternut Sage Pasta

August 6, 2020


Inspiration for this recipe came in the form of my prolific sage plant and the oversized butternut squash that arrived in my CSA last week. As I write this it is seriously taking every bit of will power I have to not sneak back into the kitchen for another bite of this amazing combination. I hope you and someone you love can enjoy this dish as much as we did.



1 medium butternut squash, peeled, seeded and cubed

1 liter of prepared veggie broth ( use only enough to keep vegetables covered while cooking)

1 medium onion diced

Olive Oil

1 cup of soaked cashews, soaked in very hot water for 30-45 minutes and drained

12 sage leaves, plus an extra prig or so for serving 

1 bunch of cleaned and trimmed spinach or 1 bag of baby spinach

Salt and Pepper 


1 box gluten-free pasta, cooked al dente 



Heat olive oil in a large pan, add onions, saute on medium heat until soft and they begin to turn golden. Add the sage leaves, squash, and just barely cover all vegetables with veggie broth.  Simmer until squash cubes are quite tender. 

Add cashews and blend with an immersion or high-speed blender until very smooth and creamy.

Season to taste. 

Fold spinach into sauce and pour over prepared pasta. 

Top with a sprig of sage and serve. 




Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Lemon Kale Pesto with Pasta

By Lauren | June 12, 2020

If you are on the lookout for a quick, healthy and satisfying weeknight meal, search no further. This lemony kale pesto is as nutrient dense as it is delicious. A favorite way to serve it at the Hubele house is tossed with freshly cooked gluten-free penne, adding in a handful of chopped garden fresh tomatoes.…

A Simple Squash Stew

By Lauren | October 27, 2018

Just in time for Halloween is this take on Anna Jones’ six-ingredient squash stew. There happen to be just a few more than six ingredients but they are all items you’re likely to have on hand. Ingredients Olive oil, for frying 1 onion, peeled and finely chopped 1 fennel bulb, finely chopped (or a small…

Black Bean and Butternut Squash Stew

By Lauren | October 11, 2019

Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits the bill. Not only is it packed with fall harvest vegetables, the spice combination is divine.  I brought this along to a house concert potluck, and I had to think twice if I really wanted…

Lauren’s Kitchen: Stuffed Sweet Dumpling Squash

By Lauren | November 24, 2014

I made this recipe from The Kitchn over the weekend and went right out to buy more Sweet Dumpling Squash! Plenty of these yummy squash are available right now at Wheatsville Co-Op in Austin. This would also be a fantastic vegan addition to your Thanksgiving Day table. Ingredients: 3 sweet dumpling squashes 1 tablespoon olive…

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.