Savory Butternut Squash & Sage Pasta Recipe

If you’re craving a dish that cozies up your taste buds like a warm autumn hug, you simply must try this Savory Butternut Squash & Sage Pasta. It’s a vibrant celebration of roasted butternut squash sweetness mingled with the earthy depth of fresh sage, creating a luxuriously creamy sauce that clings lovingly to every strand of pasta. Whether it’s a weeknight dinner or a special occasion, this dish balances comfort and elegance in a way that feels both satisfying and indulgent.

Ingredients You’ll Need

The magic of this Savory Butternut Squash & Sage Pasta lies in its simplicity. Each ingredient plays a key role, whether it’s building layers of flavor, adding texture, or giving a pop of color that makes this dish truly irresistible.

• 12 oz pasta (fettuccine or penne): Your canvas for the sauce, pick shapes that hold the sauce well.
• 2 cups butternut squash, diced: Roasted to tender, caramelized perfection for natural sweetness.
• 3 tablespoons olive oil, divided: For roasting and sautéing, it adds richness and helps meld flavors together.
• 1 small onion, finely chopped: Brings a gentle sweetness and depth when softened.
• 3 cloves garlic, minced: Adds an irresistible savory aroma that wakes up every bite.
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried): The herbaceous heart of the dish, lifting flavors.
• ½ teaspoon red pepper flakes (optional): A hint of heat to balance sweetness if you like a little kick.
• Salt and pepper, to taste: Essential for rounding out flavors perfectly.
• ½ cup vegetable broth: To loosen the sauce and infuse subtle savory notes.
• ½ cup heavy cream or coconut milk: Creates that dreamy, silky sauce—dairy-free options work beautifully.
• ½ cup grated Parmesan cheese (plus extra for serving): Adds umami and creamy tang.
• ¼ cup toasted walnuts, roughly chopped: Crunchy texture and toasty warmth for contrast.
• Fresh sage leaves for garnish: A final fresh herbal touch that’s picture perfect.

How to Make Savory Butternut Squash & Sage Pasta

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with a tablespoon of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25-30 minutes until the squash is tender and lightly caramelized. This roasting step unlocks the squash’s natural sugars and builds a deep, rich flavor that sets the tone for the whole dish.

Step 2: Cook the Pasta

While the squash roasts, bring a large pot of salted water to a rolling boil and cook your pasta until just al dente as per the package instructions. Don’t forget to save a cup of pasta water before draining—it will come in handy to adjust the sauce’s consistency later on.

Step 3: Sauté the Aromatics

In a spacious skillet, warm the remaining two tablespoons of olive oil over medium heat. Add the chopped onion and cook gently until soft and translucent, about 5 minutes. Next, stir in the minced garlic, fresh sage, and red pepper flakes if you’re using them, letting the mixture become wonderfully fragrant, which takes just a minute or two. This step fills your kitchen with an incredible aroma that tells you something delicious is about to happen.

Step 4: Create the Sauce

Add the roasted butternut squash and veggie broth to the skillet. Use a fork or masher to gently break down some of the squash, creating a creamy base for the sauce without losing all the lovely texture. Pour in the cream (or coconut milk) and sprinkle in the Parmesan cheese. Stir everything together until the sauce is smooth and luscious. If the sauce feels too thick, gradually add reserved pasta water until it coats the pasta just right.

Step 5: Combine and Toss

Toss the drained pasta right into the skillet, making sure every piece shines with that velvety sauce. Taste it and season with extra salt and pepper if needed—this is your moment to make the flavors sing perfectly together.

Step 6: Plate and Garnish

Dish out your pasta and sprinkle with toasted walnuts and more Parmesan cheese for an added burst of flavor and crunch. Finish with fresh sage leaves to add that stunning final herbal note that makes every forkful feel special.

How to Serve Savory Butternut Squash & Sage Pasta

Garnishes

Don’t skip the gorgeous finishing touches! Toasted walnuts bring that irresistible crunch, while a generous grating of Parmesan cheese adds an extra layer of savoriness. Fresh sage leaves scattered on top not only enhance the flavor but also make every plate look like it came from a fine dining kitchen.

Side Dishes

Pair this rich and comforting dish with a simple green salad tossed in lemon vinaigrette for a bright contrast, or serve alongside crusty bread to soak up every bit of the heavenly sauce. Roasted Brussels sprouts or garlic sautéed green beans also make fantastic companions, offering a fresh, crisp balance.

Creative Ways to Present

Serve this pasta in warm, shallow bowls to hold the creamy sauce beautifully. For a twist, sprinkle pomegranate seeds on top for a festive burst of color and a playful tartness. Or try adding a drizzle of browned butter infused with sage for an even deeper flavor experience—your guests will think you went all out!

Make Ahead and Storage

Storing Leftovers

Leftovers of Savory Butternut Squash & Sage Pasta keep wonderfully in an airtight container in the fridge for 3 to 4 days. The sauce thickens as it rests, so adding a splash of cream or pasta water when reheating will bring back its luscious texture.

Freezing

You can freeze this pasta but be mindful that creamy sauces sometimes separate when frozen. For best results, freeze the sauce and pasta separately in airtight containers. Thaw overnight in the fridge before reheating gently on the stove, stirring constantly to bring everything back together.

Reheating

Reheat leftovers on the stovetop over low-medium heat, stirring frequently. Add a bit of cream, coconut milk, or reserved pasta water to loosen the sauce and preserve its creamy richness. Avoid microwaving directly as it can make the sauce separate or dry out the pasta.

FAQs

Can I use other types of squash?

Absolutely! Butternut squash is classic here for its sweetness and texture, but delicata or kabocha squash can also work well. Just adjust roasting times slightly since their moisture content varies.

Is there a vegan version of this pasta?

Yes! Swap the heavy cream for coconut milk and use nutritional yeast or a plant-based Parmesan alternative for the cheesy flavor. Skip the Parmesan altogether and add extra toasted nuts for richness.

Can I prepare this dish without fresh sage?

Definitely. Dried sage works in a pinch—just use about half the amount since dried herbs are more potent. The key is not to overpower other flavors, so add gradually and taste as you go.

How spicy is the pasta with red pepper flakes?

The red pepper flakes add just a gentle warmth that enhances the overall taste without being too fiery. You can omit them entirely if you prefer a milder dish, or increase slightly if you love spice.

What type of pasta shapes work best?

Fettuccine and penne are fantastic because they hold the creamy sauce well. However, you can experiment with rigatoni, farfalle, or even the classic spaghetti for a slightly different texture experience.

Final Thoughts

This Savory Butternut Squash & Sage Pasta truly captures the essence of cozy, comforting cooking. It’s a dish that feels special yet comes together effortlessly, making it an absolute favorite to share with friends and family. Next time you want something luscious, warm, and packed with flavor, give this recipe a whirl. Your kitchen will smell amazing, and your plate will disappear fast!

Print