When the first crisp days of autumn roll around, nothing warms the soul quite like a bowl of pasta bathed in a velvety, golden-hued sauce. Rich and creamy, this Butternut Squash & Sage Pasta unites the natural sweetness of roasted squash with the earthy warmth of fresh sage leaves. Each forkful unfolds layers of flavor: that gentle caramelized bite from tender cubed squash, the nutty kiss of Parmesan cheese, and the faint heat of red pepper flakes dancing on your tongue. As someone who loves to tinker in the kitchen, I promise this dish strikes a perfect balance between cozy comfort food and sophisticated dinner party fare.
I still remember the first time I tossed squashes on a baking sheet, the kitchen filled with the scent of herbs and olive oil, and wondered if a little extra cream would make it too indulgent. Spoiler alert: it didn’t. The result was a luscious sauce that clung lovingly to each strand of fettuccine, making even a simple Tuesday night feel like a special occasion. With just 15 minutes of prep and 40 minutes of cooking, you’ll have an intermediate-level masterpiece on the table without breaking a sweat. At around 550 calories per serving, it’s substantial enough for dinner, yet light enough for a leisurely lunch with friends. This is the ultimate fall pasta you’ll want to make again and again.
KEY INGREDIENTS IN BUTTERNUT SQUASH & SAGE PASTA
Every memorable dish starts with quality ingredients, and this Butternut Squash & Sage Pasta is no exception. Here’s what you’ll need to create that dreamy, creamy sauce and perfectly al dente bite:
- Butternut Squash
The shining star of our dish, this sweet, nutty gourd becomes tender and slightly caramelized when roasted. Its soft cubes melt into the sauce, adding body and a golden hue.
- Olive Oil
A drizzle of good extra-virgin olive oil helps the squash roast evenly and enhances the dish with its fruity undertones.
- Salt and Pepper
Simple seasonings that unlock the squash’s natural sweetness and highlight the buttery sage notes.
- Pasta
Choose your favorite shape—penne, fettuccine, or rigatoni—all capture the sauce wonderfully, ensuring each bite is coated in creamy goodness.
- Unsalted Butter
When melted and turned golden brown, this butter becomes a nutty, fragrant base for crispy sage leaves.
- Fresh Sage Leaves
Roughly chopped and cooked until crisp, these leaves release their aromatic oils into the butter, infusing every bite with warm, herbaceous flavor.
- Garlic
Minced garlic adds a bright, pungent kick to balance the richness of the cream and cheese.
- Parmesan Cheese
Finely grated for melting ease, Parmesan lends a salty, tangy depth that ties the sauce together.
- Heavy Cream
Creates the luscious, silky texture that transforms this pasta into an indulgent treat without overpowering the squash’s sweetness.
- Red Pepper Flakes (optional)
A pinch of heat awakens the palate and adds a subtle contrast to the creamy base.
- Toasted Pine Nuts or Walnuts (optional)
For an extra layer of crunch and earthy flavor, sprinkle on toasted nuts just before serving.
- Fresh Lemon Zest
Brightens the final dish with a citrusy lift, cutting through the richness and adding a pop of freshness.
HOW TO MAKE BUTTERNUT SQUASH & SAGE PASTA
Let’s turn those ingredients into a mouthwatering masterpiece. This step-by-step guide will walk you through roasting, browning, and blending flavors until each twist of pasta feels like a hug on a chilly day.
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Spread the cubed butternut squash evenly, then drizzle with olive oil and season generously with salt and pepper. Toss to coat every piece so they roast evenly.
2. Roast the squash for 25–30 minutes, turning once halfway through. You want the edges to become slightly caramelized while the centers turn meltingly tender—this gives you both sweet and savory notes in the final sauce.
3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, about one minute less than the recommended time. Before draining, reserve 1 cup of the starchy cooking water to adjust your sauce later.
4. In a spacious skillet over medium heat, melt the butter. Watch closely as it transitions from foaming white to golden brown, releasing a nutty aroma that pairs beautifully with herbs.
5. Add the chopped sage leaves and cook for 2–3 minutes until they become crisp and fragrant. Stir occasionally to prevent burning, letting each leaf soak up that toasted butter flavor.
6. Toss in the minced garlic and sauté for about 1 minute, just until its pungent edge softens and fills the pan. Be vigilant—garlic can turn bitter if it scorches.
7. Add your roasted butternut squash to the skillet, gently tossing to combine with the sage-butter-garlic mixture. The warmth releases the squash’s natural sugars, deepening the sauce’s complexity.
8. Stir in the heavy cream, Parmesan cheese, and a pinch of red pepper flakes if you like a subtle kick. Cook until the cheese fully melts and the sauce coats the back of a spoon, stirring to achieve a smooth, creamy consistency.
9. Add the drained pasta to the skillet, tossing to envelop every noodle in that luscious sauce. If it seems too thick, pour in reserved pasta water, a little at a time, until you reach your ideal texture.
10. Serve immediately, garnished with a handful of toasted pine nuts or walnuts for crunch, and a generous sprinkle of fresh lemon zest for brightness.
SERVING SUGGESTIONS FOR BUTTERNUT SQUASH & SAGE PASTA
Elevate your pasta presentation and create a complete dining experience by pairing this dish with complementary sides, textures, and garnishes. Here are four delightful ideas to make every serving feel extra special.
- Mixed Green Salad
Pair with a crisp salad of baby arugula, spinach, and radicchio dressed in a zesty lemon vinaigrette. The sharpness of the greens balances the creamy pasta, while the vinegar cuts through the richness.
- Rustic Crusty Bread
Offer thick slices of buttered sourdough or ciabatta, toasted until golden. Encourage diners to mop up every last bit of sauce, ensuring no drop of that heavenly cream is wasted.
- Prosciutto-Wrapped Melon
For a playful contrast, serve thin strips of melon wrapped in salty prosciutto. The sweet-and-salty combination cleanses the palate and adds a refined touch to the menu.
- Light White Wine
A glass of chilled Pinot Grigio or Sauvignon Blanc complements the nutty cheese and sage, lifting the flavors with its crisp acidity and citrus notes.
HOW TO STORE BUTTERNUT SQUASH & SAGE PASTA
When you have leftovers, proper storage ensures the next meal is almost as good as the first. Here’s how to keep your Butternut Squash & Sage Pasta tasting fresh and delicious, whether you’re enjoying it the next day or later in the week.
- Refrigerator
Transfer cooled pasta into an airtight container and store on the middle shelf. It will stay fresh for up to three days. Reheat gently on the stovetop with a splash of water or cream to restore creaminess.
- Freezer
For longer preservation, freeze in single-serve portions. Use freezer-safe bags or containers, removing as much air as possible. Frozen pasta keeps well for up to one month. Thaw overnight in the fridge before reheating.
- Glass Jars
Store individual servings in wide-mouth glass jars. This method minimizes air exposure and makes reheating straightforward—just cover and microwave in 30-second intervals, stirring in between.
- Separate Components
Keep roasted squash and pasta in different containers when you anticipate multiple reheats. This allows you to refresh the sauce separately, ensuring each reheated portion retains its fresh-roasted depth and creamy texture.
CONCLUSION
This Butternut Squash & Sage Pasta is a celebration of fall flavors, marrying the sweetness of roasted squash with the earthy brightness of sage in every creamy, cheese-laced bite. From the simple act of drizzling olive oil over cubed squash to the magic that happens when butter meets fresh herbs, each step creates layers of taste that comfort and delight. Whether you’re gathering around the table on a busy weeknight or hosting friends for a cozy dinner party, this intermediate-level recipe is approachable yet impressive. With a total time investment of just over an hour, you’ll arrive at a place of pure culinary bliss—every forkful promising warmth, nostalgia, and satisfaction. Feel free to print this article and save it in your recipe binder, so it’s always within arm’s reach for your next autumnal craving. And don’t forget, you can scroll further to find a handy FAQ to answer any lingering questions about ingredients, substitutions, or techniques.
I’d love to hear how your Butternut Squash & Sage Pasta turns out! Did you swap in walnuts instead of pine nuts? Or perhaps you added an extra pinch of chili flakes? Drop a comment below with your tweaks, questions, or feedback. If you hit any bumps in the road—whether it’s a sauce that’s too thin or squash that’s not quite caramelized—let me know, and I’ll help troubleshoot. Your kitchen adventures are what make cooking fun, and I can’t wait to see how you make this recipe your own!
Butternut Squash & Sage Pasta
Description
Rich and creamy, this pasta brings together the sweet nuttiness of roasted butternut squash with the aromatic punch of fresh sage, creating a perfect autumn meal.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
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Roast the squash in the oven for about 25-30 minutes or until tender and slightly caramelized, turning once halfway through.
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Meanwhile, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
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In a large skillet, melt the butter over medium heat. Add the chopped sage leaves and cook until the leaves are crispy and the butter is browned, about 2-3 minutes.
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Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
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Add the roasted butternut squash to the skillet with the sage and garlic, tossing to combine.
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Stir in the heavy cream, Parmesan cheese, and a pinch of red pepper flakes (if using), and cook until the cheese is melted and the sauce is creamy.
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Add the cooked pasta to the skillet and toss everything together, adding reserved pasta water as needed to achieve the desired sauce consistency.
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Serve hot, garnished with toasted pine nuts or walnuts and a sprinkle of freshly grated lemon zest.
Note
- For a vegan option, substitute butter with vegan butter, and replace heavy cream and Parmesan with plant-based alternatives.
- This dish pairs beautifully with a light green salad or a warm piece of crusty bread.
- Sage complements the sweet, nutty flavor of butternut squash perfectly, but if unavailable, fresh thyme can be a lovely alternative.
- This recipe is great for preparing ahead. Simply assemble and refrigerate, then bake just before serving.
