There’s something magical about the aroma of roasted butternut squash and sage wafting through the kitchen on a cool day. It’s the scent of comfort, warmth, and home. Savory Butternut Squash & Sage Pasta brings together all the best flavors of fall in one luscious, creamy bowl. Each bite is a perfect balance of sweetness from the caramelized squash, earthiness from the sage, and richness from a silky Parmesan sauce that coats every strand of pasta.
Whether you’re cooking for a cozy dinner at home or impressing guests with a seasonal dish, this recipe captures the essence of autumn comfort. What makes it even better is its flexibility—choose your pasta shape, swap in coconut milk for a dairy-free version, and even add a sprinkle of red pepper flakes if you crave a touch of heat. Let’s dive into this golden-hued, flavor-packed dish that’s both elegant and simple to make.
Recipe Overview
Savory Butternut Squash & Sage Pasta is a hearty yet refined dish that combines roasted butternut squash, fresh sage, and Parmesan in a creamy sauce. The roasted squash adds depth and sweetness, the sage gives an aromatic herbal note, and the walnuts offer a satisfying crunch. This pasta isn’t just a meal—it’s comfort in a bowl, perfect for chilly evenings and special gatherings alike.
Ingredients & Instructions
Here’s everything you need to create this golden, flavorful pasta dish.
Ingredients
- 12 oz (340g) pasta of your choice – fettuccine, penne, or rigatoni all work beautifully
- 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 a hint of spice)
- Salt and pepper, to taste
- ½ cup vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
- ½ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup toasted walnuts, roughly chopped
- Fresh sage leaves, for garnish
Step-by-Step Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Toss to coat, then roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.
Tip: For even more flavor, sprinkle the squash with a touch of smoked paprika before roasting—it enhances the color and adds depth to the dish.
2. Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package directions. Before draining, reserve 1 cup of pasta water—this will help loosen and enrich the sauce later. Drain and set aside.
3. Sauté the Aromatics
In a large skillet over medium heat, warm the remaining 2 tablespoons olive oil. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent and soft.
Stir in the garlic, chopped sage, and red pepper flakes, cooking for 1–2 minutes until fragrant. The sage will release its earthy aroma, perfectly complementing the sweetness of the squash.
4. Create the Sauce
Add the roasted butternut squash to the skillet, followed by the vegetable broth. Gently mash a portion of the squash with the back of a spoon or a potato masher—this creates a creamy base while leaving some chunks for texture.
Pour in the heavy cream (or coconut milk) and stir until everything blends into a smooth, golden sauce. Sprinkle in the Parmesan cheese and stir until melted and creamy.
If the sauce feels too thick, add a splash of the reserved pasta water a little at a time until you reach your desired consistency.
5. Toss Everything Together
Add the cooked pasta to the skillet, tossing gently until every strand is coated in the velvety sauce. Adjust seasoning with salt and pepper as needed.
For a bit of texture, stir in the toasted walnuts just before serving. They add a delightful crunch and nutty flavor that pairs beautifully with the creamy sauce.
6. Garnish & Serve
Transfer the pasta to plates or bowls, then top with extra Parmesan, a few fresh sage leaves, and perhaps a drizzle of olive oil for an elegant finish.
Optional: Add a squeeze of lemon juice before serving for a bright contrast to the creamy richness.
Cooking Tips & Variations
This dish is wonderfully adaptable, making it easy to tailor to your preferences or dietary needs.
1. Choose Your Pasta Wisely
Long noodles like fettuccine or tagliatelle soak up the sauce beautifully, while short pasta such as penne or rigatoni trap bits of roasted squash inside their ridges—delicious either way!
2. Make It Vegan or Dairy-Free
Swap out the heavy cream for coconut milk and use nutritional yeast or vegan Parmesan in place of cheese. The result is just as creamy and flavorful, with a subtle nutty undertone.
3. Boost the Protein
Toss in sautéed chickpeas, grilled chicken, or crispy pancetta for extra protein.
4. Add Greens
For added color and nutrients, stir in a handful of baby spinach or kale during the last few minutes of cooking—it will wilt beautifully into the sauce.
5. Spice It Up
Love heat? Increase the red pepper flakes or add a pinch of cayenne for a spicy edge that contrasts perfectly with the sweet squash.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of broth or cream to loosen the sauce.
- Freeze: You can freeze the sauce separately for up to 2 months—thaw overnight and toss with freshly cooked pasta.
Serving Suggestions
Serve this pasta with a side of:
- Garlic bread or crusty baguette to soak up the sauce
- A simple arugula salad with lemon vinaigrette for a refreshing contrast
- A glass of white wine such as Chardonnay or Pinot Grigio for the perfect pairing
This Savory Butternut Squash & Sage Pasta isn’t just a dish—it’s a celebration of fall flavors. Creamy, aromatic, and full of golden goodness, it’s the kind of meal that makes ordinary evenings feel special. Every bite brings together the sweetness of roasted squash, the warmth of sage, and the comfort of a silky Parmesan sauce.
Whether you’re cooking for a quiet night in or entertaining friends, this pasta is bound to impress. It’s easy to prepare, endlessly adaptable, and beautifully balanced. Serve it warm, garnish generously, and enjoy the simple joy of homemade comfort.
FAQs
1. Can I use frozen butternut squash?
Yes, frozen squash works fine! Just roast it a few minutes longer to ensure caramelization and remove any excess moisture before adding it to the sauce.
2. What can I use instead of sage?
Thyme or rosemary make great substitutes, offering a different but complementary flavor profile.
3. How can I make it extra creamy?
Add a tablespoon of cream cheese or mascarpone along with the Parmesan for a richer sauce.
4. Can I make it gluten-free?
Absolutely! Just use your favorite gluten-free pasta and ensure the broth and cheese are gluten-free as well.
5. What nuts can replace walnuts?
Try toasted pecans, pine nuts, or even hazelnuts for a different kind of crunch and flavor.
This Savory Butternut Squash & Sage Pasta combines roasted squash, fragrant sage, and creamy Parmesan for a cozy fall meal. Easy, elegant, and ready in under an hour!