Go Back
As the leaves begin to change color and the air turns crisp, the culinary world invites us to embrace the rich, comforting flavors of fall. One dish that perfectly encapsulates this seasonal shift is Savory Butternut Squash & Sage Pasta. This delightful recipe combines the earthy sweetness of roasted butternut squash with the aromatic essence of fresh sage, resulting in a warm and satisfying meal that is perfect for cozy evenings or festive gatherings.

Savory Butternut Squash & Sage Pasta

Embrace the flavors of fall with Savory Butternut Squash & Sage Pasta, a heartwarming dish perfect for cozy evenings. This recipe features roasted butternut squash, packed with vitamins and natural sweetness, paired with aromatic fresh sage. With creamy sauce options and various pasta shapes, it's customizable for every palate. Follow our easy preparation steps to enjoy a comforting meal that captures the essence of the season. Perfect for gatherings or quiet nights in!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) pasta (choose fettuccine, linguine, or penne)

2 cups butternut squash, peeled and cut into 1-inch cubes

3 tablespoons olive oil, divided

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1/2 teaspoon red pepper flakes (optional, for a hint of heat)

1 cup vegetable or chicken broth

1/2 cup heavy cream or plant-based cream

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

Salt and freshly ground black pepper to taste

Fresh sage leaves for garnish

Toasted pumpkin seeds for serving (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve approximately 1 cup of the pasta cooking water. Drain the pasta and set it aside.

    Roast the Butternut Squash: While the pasta is cooking, preheat your oven to 400°F (200°C). On a baking sheet, spread the diced butternut squash in a single layer. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through the cooking time for even roasting.

      Sauté the Aromatics: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5-7 minutes until softened and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes (if using). Cook for an additional 1-2 minutes, until fragrant.

        Combine Ingredients: Once the butternut squash is roasted, add it to the skillet with the sautéed onion mixture. Pour in the broth and heavy cream, stirring gently to combine all the ingredients. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld. If the sauce thickens too much, gradually add some of the reserved pasta water until you reach the desired consistency.

          Add the Pasta: Add the drained pasta to the skillet and gently toss to coat the noodles in the creamy sauce. Sprinkle in the grated Parmesan cheese (or nutritional yeast), mixing thoroughly. Season with salt and pepper to taste, adjusting as needed.

            Serve: Divide the pasta into serving bowls, garnishing each with fresh sage leaves and a sprinkle of toasted pumpkin seeds, if desired. Enjoy this heartwarming dish that brings comfort to every bite!

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings