As the leaves turn golden and the air carries that crisp fall chill, it’s the perfect time to bring cozy flavors into your kitchen. One dish that beautifully captures the essence of autumn is Savory Butternut Squash & Sage Pasta — a comforting bowl of creamy, earthy, and aromatic goodness.
This dish combines the natural sweetness of roasted butternut squash with the woodsy fragrance of sage and a touch of Parmesan for richness. The result? A velvety pasta dish that feels like a warm hug on a cool evening. It’s elegant enough for a dinner party yet simple enough for a weeknight meal.
Whether you’re using fettuccine for a silky texture or penne for a hearty bite, this recipe promises a harmony of flavor and comfort. Plus, it’s easy to adapt — make it dairy-free with coconut milk, or add a little spice with red pepper flakes. Let’s dive into this autumn-inspired pasta masterpiece that celebrates both flavor and simplicity.
Recipe Overview
Savory Butternut Squash & Sage Pasta is a creamy, comforting dish made with roasted butternut squash, garlic, sage, and Parmesan tossed with your favorite pasta. The caramelized squash adds natural sweetness, while sage brings an earthy balance. Finished with a sprinkle of toasted walnuts, every bite offers texture, warmth, and a hint of nuttiness that makes it unforgettable.
Ingredients & Instructions
Here’s how to bring this flavorful, fall-inspired pasta to life.
Ingredients
- 12 oz (340g) pasta of your choice (fettuccine or penne 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 gentle heat)
- 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 the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper, then toss to coat.
Roast for 25–30 minutes, turning halfway through, until the cubes are tender and caramelized at the edges.
Tip: The deeper the caramelization, the richer the flavor.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Before draining, reserve 1 cup of the pasta water, then drain and set the pasta aside. The reserved water will help loosen and emulsify the sauce later.
3. Sauté the Aromatics
In a large skillet or sauté pan, heat the remaining 2 tablespoons olive oil over medium heat.
Add the onion and cook for 5 minutes, until softened and translucent. Stir in the garlic, chopped sage, and red pepper flakes (if using). Cook for 1–2 minutes, just until fragrant.
Tip: Don’t let the garlic brown — it can turn bitter.
4. Combine the Squash and Sauce
Add the roasted butternut squash to the skillet with the aromatics. Pour in the vegetable broth and use a fork or potato masher to lightly mash some of the squash cubes. This helps create a creamy texture while leaving a few chunks for contrast.
Stir in the heavy cream (or coconut milk) and Parmesan cheese until smooth. If the sauce feels too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
5. Toss with Pasta
Add the cooked pasta directly into the skillet, tossing gently to coat every strand in the luscious sauce.
Taste and adjust seasoning with salt and pepper. If needed, add a splash more pasta water to loosen the sauce and help it cling beautifully to the noodles.
6. Finish and Serve
Transfer the pasta to serving plates or a large family-style bowl. Sprinkle generously with toasted walnuts, extra Parmesan, and fresh sage leaves for garnish.
Serve immediately while warm and creamy, and watch everyone’s eyes light up with that first bite.
Cooking Tips & Variations
This dish is naturally flexible and can easily adapt to your preferences or dietary needs.
1. Choose Your Pasta Wisely
Fettuccine, linguine, or pappardelle work beautifully for a luxurious texture, while penne or rigatoni add a hearty bite that captures the sauce inside each tube.
2. Add Protein
To make it more filling, top with grilled chicken, crispy pancetta, or roasted chickpeas for a plant-based boost.
3. Make It Vegan
Skip the Parmesan and use nutritional yeast or a vegan cheese alternative. Swap heavy cream for full-fat coconut milk for a luscious, dairy-free version.
4. Add Greens
Toss in a handful of baby spinach or kale toward the end for extra color and nutrition.
5. Extra Flavor Boost
Drizzle a bit of brown butter or sage-infused olive oil on top before serving to deepen the flavor and aroma.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat, adding a splash of vegetable broth or cream to loosen the sauce.
- Do not freeze: The creamy sauce may separate when thawed.
Serving Ideas
Pair this pasta with:
- A crisp green salad with lemon vinaigrette for brightness
- Garlic bread or herbed focaccia to soak up the sauce
- A chilled glass of Chardonnay or Pinot Grigio for a perfect fall pairing
There’s something magical about the combination of butternut squash and sage — it’s cozy, aromatic, and utterly satisfying. This Savory Butternut Squash & Sage Pasta brings all those comforting autumn flavors together in one elegant, creamy dish.
Whether you’re sharing it with loved ones or treating yourself after a long day, each bite delivers a taste of warmth and simplicity. It’s a reminder that sometimes, the most comforting meals come from the simplest ingredients — just roasted squash, fragrant sage, and a little love in the pan.
FAQs
1. Can I use frozen butternut squash?
Yes! Just roast it a few minutes longer to ensure it caramelizes properly.
2. What’s the best pasta for this recipe?
Fettuccine, penne, or rigatoni work best as they hold the creamy sauce beautifully.
3. Can I make it dairy-free?
Absolutely. Substitute coconut milk for heavy cream and use vegan Parmesan or nutritional yeast.
4. How can I make it spicier?
Add more red pepper flakes or a dash of cayenne pepper for extra heat.
5. Can I prepare it ahead of time?
You can roast the squash and chop the ingredients ahead. Combine and toss with pasta just before serving for the freshest flavor.
This Savory Butternut Squash & Sage Pasta is a creamy, cozy fall favorite made with roasted squash, garlic, and sage. Perfect for weeknight dinners or elegant gatherings!
