Savory Butternut Squash & Sage Pasta Recipe

Introduction

This savory butternut squash and sage pasta combines tender roasted squash with creamy sauce and aromatic herbs for a comforting, flavorful meal. It’s a perfect way to enjoy seasonal produce with a touch of elegance and warmth.

Ingredients

• 12 oz (340g) pasta of your choice (fettuccine or penne work well)
• 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 heat)
• Salt and pepper, to taste
• ½ cup vegetable broth
• ½ cup heavy cream or coconut milk (for a dairy-free option)
• ½ cup grated Parmesan cheese (plus extra for serving)
• ¼ cup toasted walnuts, roughly chopped
• Fresh sage leaves for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat evenly. Roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
3. Step 3: In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes if using. Sauté for another 1-2 minutes until fragrant.
4. Step 4: Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture. Stir in the heavy cream and grated Parmesan. If the sauce seems too thick, add reserved pasta water gradually until you reach your desired consistency.
5. Step 5: Add the cooked pasta to the skillet and toss well to combine, ensuring each piece is coated in the sauce. Season with additional salt and pepper to taste.
6. Step 6: Serve the pasta in bowls, topped with toasted walnuts, extra grated Parmesan, and fresh sage leaves for garnish.

Tips & Variations

• For a vegan version, substitute the Parmesan with nutritional yeast and use coconut milk as the cream alternative.
• Try adding a handful of spinach or kale to the skillet for extra greens and color.
• Toast the walnuts gently in a dry pan before chopping to enhance their flavor.
• If fresh sage isn’t available, dried sage works well—just use less as it is more concentrated.
• Roasting the squash until caramelized deepens the flavor, so don’t rush this step.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best for its sweetness and texture, but you can substitute with acorn or kabocha squash with good results.

Is this recipe suitable for a dairy-free diet?

Absolutely. Use coconut milk instead of heavy cream and nutritional yeast or a dairy-free cheese alternative in place of Parmesan to keep it dairy-free.

Savory Butternut Squash & Sage Pasta Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This Savory Butternut Squash & Sage Pasta is a comforting and creamy dish featuring roasted butternut squash blended into a flavorful sauce with garlic, sage, and Parmesan. Enhanced with toasted walnuts for crunch and a subtle touch of heat from red pepper flakes, it’s a perfect fall-inspired vegetarian meal that balances richness and earthiness.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz (340g) pasta of your choice (fettuccine or penne work well)

Roasted Butternut Squash

• 2 cups butternut squash, diced into small cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste

Sautéed Aromatics & Sauce

• 2 tablespoons olive oil
• 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 heat)
• Salt and pepper, to taste
• ½ cup vegetable broth
• ½ cup heavy cream or coconut milk (for a dairy-free option)
• ½ cup grated Parmesan cheese (plus extra for serving)

Garnish & Toppings

• ¼ cup toasted walnuts, roughly chopped
• Fresh sage leaves for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Spread the diced butternut squash evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat all pieces. Roast in the oven for 25-30 minutes or until the squash is tender and slightly caramelized on the edges.
2. Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
3. Sauté the Aromatics: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes if using. Sauté for an additional 1-2 minutes until fragrant.
4. Combine Ingredients: Add the roasted butternut squash to the skillet along with the vegetable broth. Use a fork or potato masher to lightly mash some of the squash pieces, creating a creamy texture in the sauce while still leaving some chunks. Stir in the heavy cream (or coconut milk) and grated Parmesan cheese until melted and combined. If the sauce is too thick, gradually add reserved pasta water until reaching your desired consistency.
5. Toss the Pasta: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to ensure that every piece of pasta is well coated with the creamy squash and sage sauce. Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve: Distribute the pasta into serving bowls. Top each serving with a sprinkle of toasted walnuts, extra grated Parmesan cheese, and fresh sage leaves for garnish. Serve immediately while warm.

Notes

• For a dairy-free option, substitute heavy cream with full-fat coconut milk and omit Parmesan or use a vegan cheese alternative.
• Red pepper flakes add a slight heat but can be omitted if you prefer a milder flavor.
• To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
• Reserve some pasta water to adjust sauce consistency; it helps the sauce cling better to the pasta.
• If fresh sage is unavailable, dried sage can be used at half the quantity.

Keywords: Butternut Squash, Sage, Pasta, Vegetarian Dinner, Roasted Squash, Creamy Pasta, Fall Recipes, Parmesan, Walnut Topping