Introduction

This savory butternut squash and sage pasta is a comforting fall-inspired dish that combines roasted squash with a creamy, flavorful sauce. Perfect for a cozy dinner, it balances sweet, savory, and a hint of heat for a delicious meal.

A close-up of a white plate filled with three main layers of food. The bottom layer is creamy yellow pasta with herbs mixed in. On top of this, there are visible dollops of white sauce drizzled unevenly, providing a smooth texture. The dish is sprinkled with small green leaf pieces and crushed red pepper flakes. Scattered over the top are browned orange cubes that look roasted, with a slightly crispy surface. Whole toasted brown nuts are spread around these cubes, adding a rough texture. At the very top, a small green herb leaf decorates the dish. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

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 and toss to coat. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
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.
Step 3: In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes, or 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.
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 Parmesan cheese. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.
Step 5: Add the cooked pasta to the skillet and toss well to combine, ensuring every piece is coated in the sauce. Season with additional salt and pepper to taste.
Step 6: Plate the pasta into bowls, topping each serving with a sprinkle of toasted walnuts, additional grated Parmesan, and fresh sage leaves for garnish.

Tips & Variations

For a vegan version, substitute the heavy cream with coconut milk and use a plant-based Parmesan alternative or nutritional yeast.
Roast the butternut squash with a pinch of cinnamon or smoked paprika for added depth of flavor.
If walnuts are not available, toasted pecans or pine nuts make excellent substitutes.
To enhance the sauce’s creaminess, mash more of the squash or blend half of it before mixing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it thickens.

How to Serve

A plate of creamy pasta is shown with three main layers. The bottom layer has light yellow fettuccine noodles twisted in a small pile. Over the noodles is a thick white sauce with green herbs mixed in, spread evenly but with some dripping over the sides. On top, there are browned, crispy cubed pieces with a golden-brown crust, sprinkled with grated cheese and bright green herbs. Small walnut halves and a few fresh sage leaves add texture and color on the top. The dish is on a white plate, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash for this recipe?

Yes, butternut squash works best because of its texture and natural sweetness, but you can substitute with acorn or kabocha squash if desired. Adjust roasting time accordingly as different squashes vary in firmness.

Is it possible to make this dish gluten-free?

Absolutely! Simply use your favorite gluten-free pasta to keep the recipe gluten-free without sacrificing flavor or texture.