Roasted Butternut Pumpkin and Sage Pasta

    1 hour 5 minutes

    This is an unusual and delicious pasta dish with turkey, roasted butternut pumpkin, balsamic vinegar and sage.

    109 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 2/3 cups cubed butternut pumpkin
    • 1 large onion, chopped
    • 1 pinch salt and pepper to taste
    • 250g penne pasta
    • 250g turkey mince
    • 1/4 cup thickened cream
    • 2 teaspoons dried sage
    • 3 cloves garlic, minced
    • 3 1/2 tablespoons balsamic vinegar

    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Coat a baking tray with the olive oil. Place the pumpkin and onion in the pan and season with salt and pepper. Roast 30 minutes, or until squash is tender.
    2. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    3. In a large frypan over medium heat, cook the turkey mince until evenly brown. Transfer the cooked pumpkin and onion and the cooked pasta to the frypan. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl and toss with balsamic vinegar before serving.

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    Reviews in English (90)


    This turned out to be a REALLY good recipe! A few pointers so you can avoid the dogfood look another reader mentioned. 1) Don't turn the squash more than you have to. Once in the roasting pan and once after you add cream to the saucepan will keep it from going mushy. 2) A little butter and a crushed clove of garlic added to the roasting pan deepens the flavor. 3) Don't let the cream fritter away in the saucepan or the squash/sausage mix will turn to stew and you won't have enough sauce for the penne. 4) You might not even need the pasta - the mix is that good. This is a very tasty, restaurant-quality recipe and the slight drizzle of balsamico adds subtle sparkle to the flavor. An Excellent dish - I'll make it again and again.  -  03 Oct 2006  (Review from Allrecipes USA and Canada)


    I customized, I roasted the squash for about 45 minutes to give it those nice carmelized edges. I omited the sage completely. I used milk and a touch of cornstarch instead of cream. AND I added a skant 1/4 cup parmasean cheese. I loved it and it made enough for leftovers for lunch.  -  28 Nov 2007  (Review from Allrecipes USA and Canada)


    I made some modifications, but the basic idea is great and I'll be making this one again! I roasted the squash w/ olive oil, sage, a tbls of butter and a bit of chicken stock. We had neither sausage nor balsamic vinegar, but we had chicken breasts and vinaigrette salad dressing, so I baked the chicken w/ the vinaigrette and it came out super tender and tasty. I chopped that up, tossed it and the squash together w/ the pasta, a splash of milk (no cream in the house, and we didn't want a heavy meal) and some parmesan cheese. It was divine!  -  27 Mar 2008  (Review from Allrecipes USA and Canada)