Savory Butternut Squash Sage Pasta

This Savory Butternut Squash and Sage Pasta is my go-to when autumn finally rolls in and I crave a comforting dinner that does not sacrifice nutrition for flavor. Creamy roasted squash blends seamlessly into a luscious sauce while fragrant sage rings in the season. Every forkful promises a cozy escape whether you are cooking for family or savoring a quiet meal at home.

When I first made this after our fall farmer’s market trip my kitchen filled with such a warm aroma that even my usually picky kids asked for seconds and it has been a requested favorite ever since

Ingredients

• Pasta: Such as fettuccine or penne for soaking up all the sauce choose good bronze-cut pasta if available for better texture
• Butternut squash: Diced small for faster roasting and maximum sweet flavor pick bright orange and heavy squash with no blemishes
• Olive oil: To roast the squash and start the sauce choose extra virgin for the freshest taste
• Onion: Finely chopped to build up a sweet flavor base
• Garlic: Minced so it infuses the creamy sauce with gentle warmth
• Fresh sage: Finely chopped or use dried for convenience sage is the unique flavor backbone here
• Red pepper flakes: For gentle heat this is optional but really brightens the dish
• Salt and pepper: To taste always taste and adjust at the end
• Vegetable broth: To loosen the sauce and deepen flavor use low sodium if possible
• Heavy cream or coconut milk: To create a rich and velvety finish both work beautifully
• Parmesan cheese: Grated finely for salty tangy richness always buy a wedge and grate yourself if you can
• Toasted walnuts: Roughly chopped for crunch and a nutty flavor toast just until fragrant for best results
• Fresh sage leaves: For garnish to make your dish look and taste fresh

Instructions

Prep and Roast the Squash:

Preheat your oven to four hundred degrees Fahrenheit or two hundred Celsius. Lay diced butternut squash out on a baking sheet. Drizzle with one tablespoon olive oil then season with salt and pepper. Toss thoroughly so each piece is lightly coated. Roast in the center of the oven for twenty five to thirty minutes stirring halfway through. Squash should be fork-tender and very slightly caramelized on the edges for best depth of flavor.

Cook the Pasta:

Bring a generous pot of salted water to a rolling boil. Add your pasta and stir well. Cook according to the package directions until just al dente as it should finish cooking in the sauce. Ladle out one cup of pasta water right before draining and set this aside in case your sauce needs thinning later. Drain pasta and return briefly to the warm pot.

Sauté the Aromatics:

Set a large skillet over medium heat and pour in the remaining two tablespoons olive oil. Add the finely chopped onion and cook slowly for about five minutes stirring often. Onion should soften and become translucent but not brown. Add minced garlic and chopped sage along with red pepper flakes if you want a little heat. Stir and cook for another one to two minutes just until fragrant.

Combine Ingredients for the Sauce:

Add all the roasted butternut squash to the skillet with your softened aromatics. Pour in vegetable broth and use a fork or masher to lightly mash some of the squash chunks. You want a mix of creamy texture and a few visible pieces for interest. Next stir in the heavy cream or coconut milk and finely grated Parmesan. If the sauce seems too thick add splashes of the reserved pasta water to loosen it up to your liking.

Toss the Pasta:

Add drained pasta straight to the skillet with your sauce. Toss everything together gently but thoroughly until every strand of pasta is evenly covered. Taste and add more salt or pepper as needed for balance.

Finish and Serve:

Spoon the pasta into warm bowls. Sprinkle on the toasted walnuts and extra Parmesan cheese for added crunch and flavor. Garnish with whole or sliced fresh sage leaves to highlight that lovely herbal aroma.

Something about the earthy combination of squash and sage always reminds me of crisp fall evenings spent around the table with my family where the simple act of passing the Parmesan bowl becomes part of the ritual. Toasted walnuts have become my signature touch and I always sneak a handful to snack on while finishing the dish.

Storage Tips

This pasta keeps well in an airtight container in the refrigerator for up to three days. If you find the sauce thickens after chilling simply reheat gently with a splash of vegetable broth or milk to bring back its creamy texture. I love packing leftovers for lunch since the flavors deepen overnight.

Ingredient Substitutions

You can swap out butternut squash for sweet potatoes or pumpkin if that is what you have on hand. If you do not have sage try fresh thyme or a little rosemary for a different herbal twist. Pecorino is a great substitute for Parmesan. For the vegan version use coconut milk and leave out the Parmesan or use a plant based alternative.

Serving Suggestions

Serve this pasta as a main course or pair it with roasted chicken or seared tofu for extra protein. Add a simple green salad dressed in lemon and olive oil to balance the richness. A side of rustic bread is perfect for mopping up any extra sauce.

Cultural and Seasonal Notes

Butternut squash with sage is a beloved classic in Italian and Mediterranean cooking especially as a way to make the most of fall produce. In my home this dish wins hearts every time chilly weather arrives. The recipe is easily doubled to feed a crowd for autumn gatherings.

Seasonal Adaptations

Roast extra vegetables like carrots or parsnips for a richer sauce
Use spinach or kale for added greens right at the end
Switch up the pasta shape to whatever seasonal variety you like

Success Stories

Readers tell me this dish converted squash skeptics in their house. One neighbor even requests it for their winter potluck every year. The recipe is flexible enough that even beginner cooks feel confident after their first go. Do not be afraid to make it your own.

Freezer Meal Conversion

You can prepare the sauce ahead freeze it in a sealed bag or container for up to two months and thaw before tossing with fresh pasta as needed. Cook your pasta just before serving for best texture. I always keep a batch of sauce in my freezer for surprise guests.

Enjoy every bite of this autumnal pasta and do not hesitate to make it your own. It is a reliable favorite for cozy nights and seasonal gatherings alike.

Common Recipe Questions

→ Can I use a different type of pasta?

Yes, fettuccine or penne work especially well, but any sturdy pasta shape can be used.

→ Is there a dairy-free option for the creamy sauce?

Absolutely! Substitute coconut milk for heavy cream and skip the Parmesan or use a vegan alternative.

→ How can I add more protein to this dish?

Feel free to add cooked chickpeas, white beans, or toss in sautéed chicken or tofu for extra protein.

→ Do I need to peel the butternut squash first?

Peeling is recommended for a smooth texture, but if your squash has thin skin, it can be left on for a rustic feel.

→ What other herbs pair well with this dish?

Thyme and rosemary complement sage nicely and can be added in small amounts for extra flavor.