Butternut Squash Pasta with Crispy Sage and OG Boodoo

This is the pasta for the first cold week of the year. Roasted butternut squash, onion, and a whole bulb of garlic, blended into a sauce so silky it barely needs cheese.

What keeps it from being one-note sweet is OG Boodoo. A third of a cup blended into the sauce brings a gentle Trinidadian heat and a tang that cuts the richness. Crispy sage on top, and dinner feels like a restaurant.

Why this works

OG Boodoo's carrot, mustard, and lime base was made to balance rich, sweet flavours, which is exactly what roasted squash needs. Blended right into the sauce, it adds depth and a warm finish without overpowering. A bottle of OG Boodoo earns its place in cooking like this, not just on the side.

Tips and Variations

• Make it vegan: the silken tofu and cream cheese already do the creamy work. Use a plant-based parmesan and butter.
• Looser sauce: add reserved pasta water a splash at a time until it coats the noodles.
• Add crunch: toasted pumpkin seeds and cracked black pepper on top.
• Pair it: start the meal with our Potato Salad On Fire or a simple green salad.

Pro tip: Save 2 cups of pasta water before draining. It is the difference between a sauce that clings and one that sits.

If you make this, tag us at @litssauce. We love seeing it.

Shop OG Boodoo →

Recipe Card: Butternut Squash Pasta with Crispy Sage and OG Boodoo

Ingredients

• Roasted veg: 2 cups butternut squash, peeled and cubed
• 1 large yellow onion, cut in large pieces
• 1 whole garlic bulb
• 2 tbsp avocado oil
• Salt and pepper
• Pasta: 3/4 lb pasta of choice
• 2 tbsp butter
• Handful of sage leaves
• 2 tbsp cream cheese
• 150g silken tofu
• 1/3 cup LITS OG Boodoo hot sauce
• 1/4 cup parmesan cheese
• Unsweetened milk, optional
• Water, to boil pasta

Instructions

1. Roast the veg. Preheat the oven to 400°F. Toss the squash, onion, and garlic bulb with avocado oil, salt, and pepper on a baking sheet. Roast 20 minutes, flip, and roast 10 more until the squash is fork-tender. Cool slightly.
2. Cook the pasta. Boil the pasta until al dente. Drain, reserving 2 cups of pasta water.
3. Blend the sauce. Squeeze the roasted garlic from its skin and add it with the squash, onion, cream cheese, OG Boodoo, silken tofu, half the pasta water, and a little salt to a food processor. Pulse until smooth.
4. Crisp the sage. Melt the butter in a pot over medium heat. Add the sage and cook until crispy, then remove and set aside.
5. Finish the sauce. Add the blended sauce to the pot with the remaining pasta water as needed and the parmesan. Cook until hot and bubbly, then taste for salt.
6. Combine and serve. Toss the pasta in the sauce, loosening with pasta water or a splash of milk for extra creaminess. Serve hot with the crispy sage and cracked black pepper.

Lost in the Sauce is a Toronto-based flavour brand making small-batch hot sauces and sambal rooted in memory. Shop our sauces at lostinthesauce.ca.