As the days grow shorter and the air turns crisp, there’s nothing more comforting than a warm, creamy pasta dish that fills your home with the scent of roasted squash and fragrant herbs. This Creamy Butternut Squash & Sage Pasta is the perfect choice for cozy autumn evenings, casual dinners with family, or a special weeknight meal that feels indulgent yet wholesome.
Inspired by classic Italian flavors and the seasonal bounty of fall, this recipe brings together roasted butternut squash, a velvety cream sauce, and aromatic sage for a dish that’s both simple and sophisticated. The natural sweetness of the squash pairs beautifully with the earthy, savory notes of the sage and Parmesan, creating a balance of flavors that is irresistible. Whether you’re looking for a comforting vegetarian meal or a dish that can impress dinner guests, this pasta is a standout option for any occasion.
Ingredients
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1 medium butternut squash, peeled and diced
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2 tablespoons olive oil
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Salt and black pepper, to taste
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12 ounces pasta (penne, fusilli, or your choice)
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2 tablespoons unsalted butter
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1 small onion, finely chopped
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3 garlic cloves, minced
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1/2 teaspoon red pepper flakes (optional)
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1/4 cup vegetable broth
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1 cup heavy cream
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1/2 cup grated Parmesan cheese, plus extra for serving
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1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
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2 tablespoons toasted pine nuts (optional)
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Fresh parsley, chopped for garnish
Directions
Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). While the oven warms, prepare your butternut squash. Peel the squash carefully with a vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Dice the squash into roughly 1-inch cubes to ensure even roasting. Toss the cubes in olive oil, sprinkling with a generous pinch of salt and freshly ground black pepper. Arrange them in a single layer on a baking sheet, making sure the pieces are not overcrowded, as overcrowding can cause the squash to steam rather than roast, which will prevent caramelization. Roast for 25–30 minutes, flipping the squash halfway through to promote even browning. You want the cubes to be golden on the edges and tender when pierced with a fork. The roasting process not only softens the squash but also brings out its natural sweetness, adding depth to the final dish. For extra flavor, consider adding a sprig of fresh thyme or a small drizzle of maple syrup before roasting.
Cook the Pasta
While your squash is roasting, bring a large pot of salted water to a rolling boil. The salt is essential—it seasons the pasta from the inside out. Add your choice of pasta, such as penne, fusilli, or rigatoni, and cook according to the package directions until al dente, which means the pasta should be firm to the bite but fully cooked. Overcooked pasta can become mushy when tossed with the sauce, so timing is key. Before draining, reserve about 1/2 cup of the starchy pasta water. This water will be invaluable later for adjusting the consistency of your sauce, helping it cling perfectly to each piece of pasta. Drain the pasta and set aside, keeping it warm.
Prepare the Sauce Base
In a large skillet or sauté pan, melt unsalted butter over medium heat. Once melted, add finely chopped onions and sauté for 3–4 minutes, stirring occasionally, until they become soft and translucent. Onions form the flavor foundation of the sauce, providing a subtle sweetness that balances the squash. Add minced garlic and red pepper flakes to the pan, cooking for an additional minute. Be careful not to burn the garlic; it should be fragrant but not browned. The red pepper flakes are optional, but they introduce a gentle warmth that elevates the overall flavor profile.
Add Vegetable Broth
Pour in 1/4 cup of vegetable broth to deglaze the pan. Use a wooden spoon to scrape up any caramelized bits from the bottom of the skillet, as these carry concentrated flavor that enhances the sauce. Allow the broth to simmer for 2–3 minutes until it reduces slightly. This step creates a savory base and helps incorporate all the pan flavors, preparing the dish for the addition of cream and cheese.
Add the Cream and Cheese
Lower the heat to avoid curdling the cream. Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of chopped fresh sage. Simmer gently for 3–5 minutes, allowing the sauce to thicken and the flavors to meld. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed. If the sauce becomes too thick, gradually add a splash of the reserved pasta water until you reach a luscious, silky consistency.
Combine Pasta and Squash
Add the roasted butternut squash and cooked pasta directly to the skillet. Gently toss to combine, ensuring that every piece of pasta is coated in the creamy sauce and the squash is evenly distributed. The heat from the sauce will further warm the roasted squash, integrating its sweetness with the savory cream and cheese. Using a large spoon or tongs helps toss the ingredients without breaking the pasta or squash cubes.
Finish and Serve
Transfer the pasta to serving plates or a large serving bowl. Sprinkle with toasted pine nuts for added texture and a nutty crunch, and garnish with fresh chopped parsley for color and freshness. Serve immediately with extra Parmesan cheese on the side, allowing each diner to add more if desired. Pair with a crisp green salad or warm crusty bread for a complete, comforting meal.
By following these steps carefully, you ensure that the Creamy Butternut Squash & Sage Pasta turns out perfectly balanced in flavor, rich in texture, and irresistibly comforting—ideal for cozy dinners or entertaining guests.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
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Yield: 4 servings
Why This Recipe Works
This dish works beautifully because it combines sweet roasted squash with savory, nutty Parmesan and fragrant sage. The creamy sauce coats every piece of pasta, while the roasted squash adds texture and depth. Optional toasted pine nuts give a subtle crunch, adding another layer of flavor.
It’s also highly adaptable: you can swap heavy cream for a plant-based alternative, or try different pasta shapes depending on your pantry. This flexibility makes it perfect for home cooks of all skill levels while remaining impressive enough for guests.
Tips for the Perfect Butternut Squash Pasta
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Select the right squash: A medium-sized butternut squash ensures even roasting. Larger squashes may cook unevenly.
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Roast for flavor: Don’t skip roasting; caramelization enhances the natural sweetness and depth.
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Cook pasta al dente: Overcooked pasta can make the dish mushy.
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Use fresh herbs: Fresh sage and parsley elevate the flavor significantly over dried herbs alone.
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Reserve pasta water: This helps achieve a silky sauce that clings perfectly to the pasta.
Variations to Try
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Vegan Version: Replace butter with olive oil and heavy cream with coconut or cashew cream. Omit Parmesan or use a vegan cheese alternative.
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Add Protein: Grilled chicken, shrimp, or crispy tofu makes this dish more substantial.
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Extra Veggies: Add sautéed mushrooms, spinach, or roasted bell peppers for additional color and flavor.
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Spiced Up: A pinch of nutmeg, smoked paprika, or a dash of cinnamon adds warmth and depth.
Pairing Suggestions
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Bread: Crusty garlic bread or a warm baguette complements the sauce beautifully.
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Salad: A simple arugula or spinach salad with a lemon vinaigrette balances the richness of the pasta.
The Inspiration Behind the Recipe
This Creamy Butternut Squash & Sage Pasta was inspired by traditional Italian autumn cuisine, where roasted squash and fresh herbs are staples. The recipe evokes the warmth of home cooking and embodies the comfort of seasonal flavors. Roasting the squash brings out its natural sweetness, while sage adds an earthy aroma that transforms a simple pasta into an indulgent, flavorful meal.
It’s a dish designed to celebrate autumn’s bounty, making it perfect for cozy evenings at home or entertaining friends with a meal that feels both comforting and elegant.
Health Benefits
Butternut squash is rich in vitamin A, fiber, and antioxidants, making this pasta dish both delicious and nutritious. Olive oil adds heart-healthy fats, while Parmesan provides protein and calcium. Using whole grain pasta boosts fiber content, making this a hearty yet wholesome dinner option. With optional vegetables like spinach or mushrooms, the dish becomes even more nutrient-dense, proving that comfort food can also be good for you.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes, frozen butternut squash is a convenient option for this recipe, especially if you’re short on time or don’t want to peel and chop a fresh squash. To get the best results, thaw the squash completely before using it. Once thawed, be sure to pat the cubes dry with a paper towel—frozen squash often releases excess water, which can dilute the sauce and prevent the squash from caramelizing properly. You can roast it just like fresh squash, but keep an eye on the cooking time since frozen pieces may soften faster.
Can I make this recipe ahead of time?
Absolutely! If you’re planning for a dinner party or a busy weeknight, you can roast the butternut squash and cook the pasta a few hours in advance. Store both separately in airtight containers in the refrigerator. When you’re ready to serve, prepare the sauce fresh and then combine everything together in the skillet. This method keeps the pasta from getting soggy and ensures the sauce remains creamy and flavorful. For even more time-saving, you could also chop and store the raw squash a day ahead so it’s ready to roast when needed.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium-low heat. Add a splash of cream, milk, or the reserved pasta water (if you’ve saved it) to loosen the sauce as it warms. Stir gently until heated through. Avoid reheating in the microwave for too long, as it may dry out the sauce or cause the squash to become overly soft. A stovetop reheat preserves the creamy texture much better.
Can I freeze this pasta?
Freezing is possible, but it’s best done with a small adjustment. Cream-based sauces can separate or change texture once frozen, so for the smoothest results, freeze the dish before adding the cream and cheese. Prepare the roasted squash and pasta, then store them together in a freezer-safe container. When you’re ready to enjoy the dish, thaw it in the refrigerator overnight and make the cream sauce fresh, combining everything together. This method ensures the sauce retains its rich, silky consistency. If you do freeze the fully prepared pasta, it will still be tasty, but expect a slightly different texture when reheated.
The Best Creamy Butternut Squash & Sage Pasta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This comforting autumn-inspired pasta combines roasted butternut squash with a creamy Parmesan sauce and fragrant sage. Perfect for cozy weeknights or a dinner party, it’s easy to make, vegetarian-friendly, and full of seasonal flavor.
Ingredients
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1 medium butternut squash, peeled and diced
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2 tablespoons olive oil
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Salt and black pepper, to taste
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12 ounces pasta (penne, fusilli, or your choice)
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2 tablespoons unsalted butter
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1 small onion, finely chopped
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3 garlic cloves, minced
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1/2 teaspoon red pepper flakes (optional)
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1/4 cup vegetable broth
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1 cup heavy cream
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1/2 cup grated Parmesan cheese, plus extra for serving
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1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
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2 tablespoons toasted pine nuts (optional)
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Fresh parsley, chopped for garnish
Instructions
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Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
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Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
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In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in garlic and red pepper flakes, cooking for an additional minute.
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Pour in vegetable broth to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes.
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Lower the heat and stir in heavy cream, Parmesan cheese, and chopped sage. Simmer gently for 3–5 minutes until sauce thickens. Season with salt and pepper as needed.
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Add roasted butternut squash and cooked pasta to the skillet. Toss everything together, adding reserved pasta water if necessary to reach desired creaminess.
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Plate the pasta and garnish with toasted pine nuts and fresh parsley. Serve immediately with extra
Notes
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Use frozen butternut squash if fresh is unavailable; thaw and pat dry before roasting.
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Make-ahead: Roast squash and cook pasta ahead of time, then combine with sauce just before serving.
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Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or pasta water.
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Freezing: Best to freeze before adding cream; thaw and make sauce fresh for best texture.
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Optional variations: Add sautéed spinach, mushrooms, or a protein like grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
