As the crisp air of autumn settles in, cozy meals that highlight seasonal ingredients become irresistible. Among fall’s treasures, butternut squash stands out with its naturally sweet, nutty flavor and velvety texture. When paired with the earthy aroma of sage, it transforms into a dish that feels both comforting and elegant.
This Savory Butternut Squash & Sage Pasta is the perfect way to celebrate the season. Roasted butternut squash is blended into a creamy sauce with hints of garlic, Parmesan, and sage—tossed with your favorite pasta for a meal that’s hearty, flavorful, and beautifully golden. It’s the kind of dish that feels gourmet yet comes together with simple, wholesome ingredients.
Whether you’re cooking for a cozy dinner at home or entertaining friends, this pasta delivers an unforgettable balance of sweetness, creaminess, and savory depth.
Recipe Overview
This Savory Butternut Squash & Sage Pasta brings together roasted squash, aromatic garlic and onions, and fresh sage for a luxurious sauce that coats every strand of pasta. It’s rich yet light, comforting yet sophisticated. The red pepper flakes add a touch of warmth, while toasted walnuts offer crunch and a hint of earthiness.
Ready in under an hour, it’s the perfect weeknight indulgence or weekend treat — adaptable for dairy-free or vegetarian lifestyles.
Ingredients & Instructions
Ingredients
- 12 oz (340g) pasta (fettuccine, penne, or rigatoni 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 little kick)
- 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
Instructions
1. Roast the Butternut Squash
Preheat the oven to 400°F (200°C).
Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.
Pro Tip: The caramelization adds depth and a slight sweetness to the sauce, so don’t skip this step!
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 the package instructions. Before draining, reserve 1 cup of pasta water — this will help thin the sauce later. Drain and set aside.
3. Sauté the Aromatics
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the onion and sauté for about 5 minutes, or until soft and translucent.
Stir in the garlic, fresh sage, and red pepper flakes (if using). Cook for 1–2 minutes more, just until fragrant.
Kitchen Tip: Fresh sage can burn quickly, so stir frequently and reduce heat if necessary.
4. Build the Sauce
Add the roasted squash to the skillet, followed by the vegetable broth. Use the back of a spoon or potato masher to lightly mash some of the squash — this creates a creamy base while keeping a few chunks for texture.
Next, stir in the heavy cream (or coconut milk) and grated Parmesan cheese.
Mix well until the cheese melts and the sauce becomes smooth and velvety. If it feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
5. Toss the Pasta
Add the cooked pasta directly into the skillet and toss until each piece is evenly coated with the sauce.
Season with salt and pepper to taste. Sprinkle in the toasted walnuts for added crunch and nuttiness.
To serve, garnish with fresh sage leaves and a final dusting of Parmesan cheese.
Cooking Tips & Variations
1. Choose Your Pasta Wisely
This sauce pairs wonderfully with fettuccine, rigatoni, or penne, as their shape holds onto the creamy coating beautifully.
2. Make It Vegan or Dairy-Free
Swap out the heavy cream for coconut milk and use nutritional yeast instead of Parmesan. You’ll still get a rich, creamy texture with plant-based goodness.
3. Add Protein
For a heartier version, add grilled chicken, crisp pancetta, or roasted chickpeas for extra protein and texture.
4. Boost the Flavor
- Add a splash of white wine when sautéing the onions for subtle acidity.
- Mix in a handful of baby spinach or kale toward the end for color and nutrients.
- Top with toasted breadcrumbs or crispy sage leaves for a restaurant-style touch.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of broth or cream to loosen the sauce. Avoid overheating to prevent the sauce from separating.
- Freeze: While possible, it’s best enjoyed fresh as the cream sauce may change texture when frozen.
Serving Ideas
Serve your Savory Butternut Squash & Sage Pasta with:
- A crisp green salad with lemon vinaigrette
- A side of garlic bread or toasted baguette slices
- A sprinkle of extra Parmesan or chili flakes for garnish
It’s a complete meal on its own but also pairs beautifully with simple sides for a cozy, balanced dinner.
This Savory Butternut Squash & Sage Pasta is the definition of fall comfort — creamy, aromatic, and deeply satisfying. Each bite brings together the sweetness of roasted squash, the warmth of sage, and the silkiness of Parmesan-laced sauce. It’s wholesome, elegant, and surprisingly easy to make.
Whether served as a weeknight indulgence or as the star of your holiday table, this pasta dish offers the perfect balance of seasonal flavor and comfort. So grab your favorite pasta, roast that squash, and let your kitchen fill with the irresistible aroma of sage and garlic — it’s autumn on a plate.
FAQs
1. Can I use pre-cut butternut squash?
Yes, pre-cut squash works perfectly and saves time. Just ensure the pieces are evenly sized for roasting.
2. What’s the best pasta shape for this recipe?
Fettuccine, penne, or rigatoni are great choices since they hold the creamy sauce beautifully.
3. Can I make this without cream?
Definitely! Use coconut milk, oat cream, or even a little extra vegetable broth for a lighter version.
4. How can I make it gluten-free?
Use your favorite gluten-free pasta and a certified gluten-free Parmesan substitute.
5. What wine pairs well with this dish?
A glass of Chardonnay or Pinot Grigio complements the creamy, nutty notes of the pasta perfectly.
Savory Butternut Squash & Sage Pasta combines roasted squash, creamy Parmesan sauce, and earthy sage for the ultimate fall comfort meal — simple, elegant, and full of flavor.
