Savory Butternut Squash & Sage Pasta Recipe

Introduction

This savory butternut squash and sage pasta is a comforting dish perfect for cozy evenings. Roasted squash combines with creamy sauce and fragrant herbs for a flavorful, satisfying meal. It’s easy to make and works well with a variety of pasta shapes.

Ingredients

• 12 oz (340g) pasta of your choice (fettuccine or penne work well)
• 2 cups butternut squash, diced into small cubes
• 3 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• ½ cup vegetable broth
• ½ cup heavy cream or coconut milk (for a dairy-free option)
• ½ cup grated Parmesan cheese (plus extra for serving)
• ¼ cup toasted walnuts, roughly chopped
• Fresh sage leaves for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast for 25-30 minutes or until tender and slightly caramelized.
2. Step 2: While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
3. Step 3: In a large skillet over medium heat, add the remaining 2 tablespoons olive oil. Cook the chopped onion for about 5 minutes until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
4. Step 4: Add the roasted butternut squash to the skillet with the vegetable broth. Lightly mash some of the squash with a fork or masher to create a creamy texture. Stir in the heavy cream and Parmesan cheese. Add reserved pasta water gradually if the sauce is too thick.
5. Step 5: Toss the cooked pasta in the skillet with the sauce, ensuring every piece is well coated. Season with additional salt and pepper to taste.
6. Step 6: Serve the pasta in bowls, topped with toasted walnuts, extra grated Parmesan, and fresh sage leaves for garnish.

Tips & Variations

• Use coconut milk instead of heavy cream for a dairy-free version that’s just as creamy.
• Swap walnuts for pecans or pine nuts for a different crunch and flavor.
• Add cooked sausage or crispy bacon for a heartier meal.
• If fresh sage isn’t available, dried sage works well but use less as it’s more concentrated.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the butternut squash in advance?

Yes, you can roast the squash a day ahead and refrigerate it. Just add it to the sauce when you’re ready to assemble the dish.

What pasta types work best for this recipe?

Fettuccine, penne, or any pasta with a shape that holds sauce well are ideal choices, but feel free to use your favorite pasta.

Savory Butternut Squash & Sage Pasta Recipe

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★★★★★

4.9 from 63 reviews

This Savory Butternut Squash & Sage Pasta combines tender roasted butternut squash with fragrant sage, garlic, and Parmesan cheese to create a creamy, comforting dish. Perfect for a cozy dinner, this recipe balances savory flavors with a hint of warmth from red pepper flakes and the crunch of toasted walnuts for texture.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Squash

• 12 oz (340g) pasta of your choice (fettuccine or penne work well)
• 2 cups butternut squash, diced into small cubes
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste

Aromatics and Sauce

• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup vegetable broth
• ½ cup heavy cream or coconut milk (for a dairy-free option)
• ½ cup grated Parmesan cheese (plus extra for serving)

Garnish

• ¼ cup toasted walnuts, roughly chopped
• Fresh sage leaves for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
2. Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
3. Sauté the Aromatics: In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes, or until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.
4. Combine Ingredients: Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.
5. Toss the Pasta: Add the cooked pasta to the skillet and toss well to combine, ensuring every piece is coated in the sauce. Season with additional salt and pepper to taste.
6. Serve: Plate the pasta into bowls, topping each serving with a sprinkle of toasted walnuts, additional grated Parmesan, and fresh sage leaves for garnish.

Notes

• For a dairy-free alternative, substitute heavy cream with coconut milk and omit Parmesan or use a vegan Parmesan substitute.
• Red pepper flakes are optional; omit if you prefer no heat.
• Feel free to use any pasta shape you like, but fettuccine or penne hold the sauce well.
• Reserve some pasta water to adjust sauce consistency as needed.
• To toast walnuts, place in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.

Keywords: butternut squash pasta, sage pasta, roasted squash pasta, creamy butternut squash, vegetarian pasta recipe, autumn pasta dish