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Hubbard Sage Pumpkin Pasta » Simple and healthy recipe! ✅

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Roasted Hubbard Squash Paired with Blue Cheese and Sage Make It Hubbard Squash Pasta the perfect intimate dinner for cool nights when you crave comfort food, but also something bursting with fall flavors. The creamy pumpkin sauce is perfectly balanced by the salty flavor of the blue cheese, making this pasta dish a delicious fall meal.

This Hubbard Squash Pasta serves a crowd, making it perfect for gatherings like family dinners or holidays.

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Hubbard Squash Pasta

This easy pasta dinner replaces the usual tomato with a creamy pumpkin and blue cheese sauce. Roasted butternut squash is mixed together and then mixed with your favorite short pasta.

If Hubbard squash is not available, you can substitute squash, kabocha, or buttercup for an equally delicious meal.


To make this easy pasta dinner, you will only need about 8 ingredients, most of which you already have. One of the things I love about this recipe is how easy it is to make.

I used chicken broth (because that’s what I had), but switched to vegetable broth to keep this meal vegetarian.

For this pasta sauce recipe, I would recommend a mild blue cheese. Try a gorgonzola dessert or a bleu d’auvergne for this Hubbard Squash Pasta.

A very strongly flavored blue cheese will dominate the delicate sauce. Trust me – when I was testing this recipe I went with a strong blue and it took over.

Pumpkin Pasta Sauce is so creamy and silky, you’ll never miss the tomato. Everything comes together in perfect harmony: roasted pumpkin, cream, garlic, gorgonzola and sage.

How to fry sage leaves

Fried sage leaves make a great side dish, but they’re so easy to make. Pour enough oil into a small saucepan to cover the bottom of the saucepan. Heat the oil over medium heat and carefully place the leaves in the oil.

Fry the leaves for about 30 seconds, then turn them over and fry for another 15-30 seconds until crisp. Drain on absorbent paper to absorb excess oil. Sprinkle with kosher salt (preferably Diamond Crystal) while hot.

How to make pumpkin paste

The first thing to do is roast the pumpkin. This is great to do ahead of time if you need to. Then, remove the meat and throw it directly into the blender.

Bring the pasta to a boil while you prepare the sauce. The pasta should take about 10 minutes to cook and it only takes a few minutes to mix the sauce, so everything will come together at the same time.

Finally, to finish, fry some sage leaves to decorate the zucchini pasta. This delicious meal is not only nutritious, thanks to Hubbard Butternut Squash Sauce, but it’s also easy to prepare.

What can I serve with Hubbard Squash Pasta?

  • Spinach Nectarine Salad with Blue Cheese – This is a light and refreshing salad.
  • Sautéed Broccolini – Delicious side dish, served with a citrus dressing.
  • Blueberry Upside Down Cake – Tart and sweet, this cake is the perfect ending.

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Continue Low yield: 8 servings

Hubbard Squash Pasta

Roasted Hubbard Squash combined with blue cheese and sage to make this Hubbard Squash Pasta the perfect cozy dinner full of fall flavors.

Preparation time10 minutes

Time to cook45 minutes

Total Time55 minutes


  • 3 pounds Hubbard squash, halved and seeded (about 2 cups cooked)

  • 5 tablespoons olive oil

  • 3 garlic cloves

  • 1 1/2 ounces blue cheese (sweet gorgonzola or bleu d’auvergne recommended)

  • 1 cup chicken or vegetable broth

  • 1 pound short pasta (penne, fusilli, rigatoni)

  • 1/4 cup heavy cream

  • 1/2 cup water for the pasta, reserved

  • 1/2 cup packed sage leaves

  • Salt and pepper to taste


  1. Preheat oven to 400°F (375 convection)/200°C. Sprinkle with 2 tbsp. olive oil in the pumpkin halves and season with salt and pepper. Place cut side down on a parchment paper lined baking sheet and roast for 30-45 minutes, until very soft.
  2. Remove pumpkin and let cool slightly. While squash cools, cook pasta according to package directions.
  3. When the squash is cool enough to handle, scoop out the squash flesh and place it in the blender jar. Add the garlic, cream, and broth to the blender, then blend until smooth.
  4. Drain the pasta, reserving 1/2 cup of water. Combine pasta with pumpkin sauce in a large pot, adding a few tablespoons of pasta water at a time, if needed, to dissolve sauce.
  5. Chop the blue cheese and sprinkle it over the warm dough, stirring to melt the cheese and incorporate it into the sauce. Cover and set aside to keep warm.
  6. Heat the remaining oil in a small skillet and fry the sage leaves for one minute or until crisp. Remove from the pan and place on absorbent paper to absorb excess oil. Garnish the pasta with fried sage leaves and serve.


*Reserve some fried sage leaves to garnish individual bowls if desired.

Nutritional information:

To produce:


Portion size:

1 Amount Per Serving: Calories: 400Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 266mgCarbohydrates: 36gFiber: 4gSugar: 7gProtein: 15g

Nutritional information calculated by an outside company as a courtesy. He just wants to be a guide.

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