Description
Creamy Butternut Squash & Sage Pasta combines caramelized roasted squash, crispy fresh sage, garlic, Parmesan, and butter in a silky autumn pasta sauce. It’s an easy vegetarian dinner that’s warm, comforting, and ready in about 40 minutes.
Ingredients
- 12 oz pasta, such as fettuccine, rigatoni, or penne
- 3 cups butternut squash, peeled and cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 8–10 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream, optional
- 1 cup reserved pasta water, as needed
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup chopped walnuts, optional
- 2 tablespoons toasted pine nuts, optional
- 2 tablespoons extra Parmesan, for serving
- 1 tablespoon browned butter, optional, for serving
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 1/2 tablespoons olive oil, a pinch of salt, and black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until tender with caramelized golden edges.
2.
3. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining. Do not rinse the pasta.
4.
5. Heat the remaining olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the fresh sage leaves and fry for about 30 seconds per side until crisp. Transfer the sage to a plate.
6.
7. Reduce the heat to medium-low. Add the minced garlic to the sage-infused butter and cook for 30-60 seconds until fragrant. Add the roasted squash and gently mash about half of it, leaving the remaining cubes intact. Stir in the heavy cream, if using, and about 1/4 cup reserved pasta water. Season with nutmeg, black pepper, and salt to taste.
8.
9. Add the drained pasta to the skillet and toss well. Gradually add the Parmesan while tossing. Add small splashes of reserved pasta water as needed until the sauce looks silky and evenly coats the pasta. Cook over low heat for another 1-2 minutes.
10.
11. Remove from the heat and rest for 1 minute. Divide among bowls and garnish with crispy sage, extra Parmesan, black pepper, toasted walnuts or pine nuts, and optional browned butter. Serve immediately.
Notes
- For the best caramelization, spread the squash in one layer and avoid overcrowding the baking sheet.
- Reserve the pasta water before draining because its starch helps create a smooth, glossy sauce.
- Heavy cream creates a richer sauce, but you can omit it for a lighter, more squash-forward pasta.
- Add pasta water gradually so the sauce stays creamy rather than becoming thin.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For reheating, add a small splash of water, milk, cream, or broth and warm gently.
- Keep crispy sage and toasted nuts separate when meal prepping so they retain their texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
Keywords: Butternut Squash & Sage Pasta, butternut squash pasta recipe, creamy butternut squash pasta, butternut squash and sage pasta, fall pasta recipe