Butternut Squash Sage Pesto

White bowl filled with butternut squash sage pesto pasta next to extra butternut squash, black peppercorns, and a white pumpkin

Welcome to our newest fall favorite, Butternut Squash Sage Pesto. This dish just screams fall in a bowl. You will be licking the bowl clean with this pasta recipe. Made with a few simple ingredients and costs under $20 for a family of 4 to enjoy! Do yourself a favor and serve this up soon at home. Everyone will be asking when you can make it again. Check out the recipe below and let us know your thoughts!

Close up shot of linguine with a sage butternut squash pesto and Italian sausage

Inspiration

The autumn weather is here in Maryland! The crisp mornings and cool evenings have us craving cozy dishes. Every week Phillip and I venture to the local farm stand up the street to get most of our fruits and veggies. Well much to our excitement, they began having butternut squash and my mind was set. I needed a new butternut squash recipe ASAP. I grabbed two squashes, rushed home, and began brainstorming over some cider! Pesto is one of my favorites to make and enjoy during the spring and summer and I kept thinking there needs to be a fall version of a pesto. Low and behold out Butternut Squash Sage Pesto!

Overhead shot of two white bowls filled with creamy pasta and sausage next to a orange checkered linen

Tools Needed

Blender/Food Processor: This is the only tool needed outside of the normal kitchen items. In order to get the smooth consistency of the pesto you need to blend the Butternut Squash Sage Pesto ingredients well.

Ingredients

Butternut Squash: It isn’t an autumn dish without butternut squash. Sweet and earthy, this ingredient becomes the star very quick.

Sage: A little sage goes a long way. This bold flavor is perfect to add the eucalyptus aroma to the pesto!

Parsley: What is a pesto without parsley? Be sure to keep some of the bitterness a traditional pesto has by including some parsley in the sauce.

Allspice: Another fall favorite ingredient in our house. Same as the sage, a little allspice goes a long way. Just a pinch will add that cozy flavor to the pesto.

Italian Sausage: There is just something so wholesome about Italian sausage with butternut squash. We used hot Italian sausage but if you don’t want the added heat, mild Italian sausage works perfectly as well.

White bowl filled with creamy butternut squash sage pesto and Italian sausage

Step by Step

Begin making this Butternut Squash Sage Pesto go ahead and preheat the oven to 425 degrees. Peel and cube your butternut squash. Make sure to remove the seeds and guts at the base of the squash as well. Take 1 1/2 cups of butternut squash and mix with 4 cloves of minced garlic, salt, pepper, and olive oil to coat. Spread out on a sheet pan and bake for 25 minutes. Let the butternut squash cool a little before adding to the blender to make the pesto. Additionally add 1/4 cup of fresh sage, 1/4 cup of fresh parsley, 1/4 cup of olive oil, 2 tsp of salt, 2 tsp of pepper, and 1 tsp of allspice. Blend the pesto sauce until smooth. You may need to stop and mix but the butternut as it tends to stick to the sides of the blender. If you need to add a little more oil you can, the sauce is thick but will thin out a little with the pasta water.

Bring a pot of salted water to a boil and cook your pasta based on your preference. Make sure to save a cup of pasta water once it’s cooked. Start your large sauté pan over medium heat, once heated add 2 tbsp of olive oil, 3 cloves minced garlic, 1/2 of a chopped yellow onion, salt, and pepper. Let cook until translucent and add in the uncased Italian sausage. Cook until sausage is fully cooked and browned. Slowly add in the Butternut Squash Sage Pesto and pasta. Mix well and pour in 1/4 cup of pasta water at a time until you get your desired thickness. Garnish with parmesan cheese and enjoy!

White bowl filled with butternut squash sage pesto and Italian sausage

Budget Breakdown

Below is the breakdown of our spending at our local Safeway for this Butternut Squash Sage Pesto recipe, the total came to $16.00. While you may not be using the entire item like the garlic or parsley, we priced for the entire item as if you did not have the ingredient at home to use. Items not priced are olive oil and the seasonings as we had them all at home. 

Butternut Squash Sage Pesto

  • $4.00 Butternut Squash
  • $2.00 Sage
  • $1.00 Parsley
  • $6.00 Italian Sausage
  • $1.50 Yellow Onion
  • $0.50 Garlic
  • $1.00 Pasta

From our kitchen to yours, cheers!

Bowl filled with linguine and sausage next to butternut squash and peppercorns
White bowl filled with butternut squash sage pesto pasta next to extra butternut squash, black peppercorns, and a white pumpkin
Print

Butternut Squash Sage Pesto

Butternut Squash Sage Pesto, the best fall recipe you can find! This recipe is budget friendly, costing under $20 to make! Made with butternut squash, sage, parsley, and plenty of garlic!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Cost $16.00

Ingredients

Roasted Butternut Squash

  • 1.5 cups butternut squash cubed
  • 4-5 cloves minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tsp olive oil

Butternut Squash Sage Pesto

  • 1.5 cups roasted butternut squash & roasted garlic
  • ¼ cup fresh sage
  • ¼ cup fresh parsley
  • ¼ cup oliver oil
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tsp allspice

Pasta

  • 1 box pasta of your choice
  • ½ yellow onion finely chopped
  • 3 cloves minced garlic
  • ½ cup cubed butternut squash
  • 1 tsp salt
  • 2 tsp pepper
  • 1 lb uncased italian sausage (hot or mild)
  • reserved pasta water

Instructions

  • Begin making this Butternut Squash Sage Pesto go ahead and preheat the oven to 425 degrees. Peel and cube your butternut squash. Make sure to remove the seeds and guts at the base of the squash as well.
  • Take 1.5 cups of butternut squash and mix with 4 cloves of minced garlic, salt, pepper, and olive oil to coat. Spread out on a sheet pan and bake for 25 minutes.
  • Let the butternut squash cool a little before adding 1.5 cups to the blender to make the pesto. Additionally add 1/4 cup of fresh sage, 1/4 cup of fresh parsley, 1/4 cup of olive oil, 2 tsp of salt, 2 tsp of pepper, and 1 tsp of allspice.
  • Blend the pesto sauce until smooth. You may need to stop and mix but the butternut as it tends to stick to the sides of the blender. If you need to add a little more oil you can, the sauce is thick but will thin out a little with the pasta water.
  • Bring a pot of salted water to a boil and cook your pasta based on your preference. Make sure to save a cup of pasta water once it's cooked.
  • Start your large sauté pan over medium heat, once heated add 2 tbsp of olive oil, 3 cloves minced garlic, 1/2 of a chopped yellow onion, salt, and pepper. Let cook until translucent and add in the uncased Italian sausage.
  • Cook until sausage is fully cooked and browned. Slowly add in the Butternut Squash Sage Pesto and pasta. Mix well and pour in 1/4 cup of pasta water at a time until you get your desired thickness. Garnish with parmesan cheese and enjoy!

One comment on “Butternut Squash Sage Pesto”

  1. 5 stars
    Blend the pesto sauce until smooth. You may need to stop and mix “but “ the butternut as it tends to stick to the sides of the blender.

    Remove the word but

    Hint: Poke a few holes in the butternut squash. Place squash in microwave for 3 minutes. This makes peeling the butternut squash a little easier

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