With comforting fall flavours, this quick and easy pasta delivers a satisfying meal any day of the week.

July 17, 2026

Spaghetti with Butternut Squash Tomato Sauce

Name: Spaghetti with Butternut Squash Tomato Sauce
Prep time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 1 lb (500 g) spaghetti; 1/4 cup (60 mL) olive oil, divided; 1/3 cup (75 mL) fresh sage leaves, divided; 3 cups (750 mL) diced butternut squash; 1 onion, diced; 3 cloves garlic, minced; 1/4 tsp (1 mL) hot pepper flakes; 1/4 tsp (1 mL) each salt and pepper; 2 cans (398 mL each) Hunt’s Heirloom® Crushed Tomatoes; 1/2 cup (125 mL) sodium-reduced vegetable broth; 1/2 cup (125 mL) grated Parmesan cheese

10

Prep Time Minutes
35
Total Time Minutes
11
Number of Ingredients
6
Servings

Tags:

Fall,
Under 45 min

Ingredients

1 lb (500 g) spaghetti
1/4 cup (60 mL) olive oil, divided
1/3 cup (75 mL) fresh sage leaves, divided
3 cups (750 mL) diced butternut squash
1 onion, diced
3 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) each salt and pepper
2 cans (398 mL each) Hunt’s Heirloom® Crushed Tomatoes
1/2 cup (125 mL) sodium-reduced vegetable broth
1/2 cup (125 mL) grated Parmesan cheese

Directions

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Step one

Cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
Step two

Meanwhile, heat oil in large high-sided skillet set over medium heat; cook half of the sage for 1 to 2 minutes or until crispy. Transfer to plate; set aside.
Step three

Chop remaining sage. In same skillet, cook squash, onion, garlic, chopped sage, hot pepper flakes, salt and pepper for 3 to 5 minutes or until slightly softened. Stir in Hunt’s Heirloom® Crushed Tomatoes and broth; bring to boil. Cook for 12 to 15 minutes or until squash is tender and sauce thickens slightly.
Step four

Toss together pasta, reserved cooking liquid and Parmesan. Garnish with fried sage.