Name: The Best Creamy Butternut Squash & Sage Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 medium butternut squash, peeled and diced; 2 tablespoons olive oil; Salt and black pepper, to taste; 12 ounces pasta (penne, fusilli, or your choice); 2 tablespoons unsalted butter; 1 small onion, finely chopped; 3 garlic cloves, minced; 1/2 teaspoon red pepper flakes (optional); 1/4 cup vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese, plus extra for serving; 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage); 2 tablespoons toasted pine nuts (optional); Fresh parsley, chopped for garnish

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

Scale

1 medium butternut squash, peeled and diced
2 tablespoons olive oil
Salt and black pepper, to taste
12 ounces pasta (penne, fusilli, or your choice)
2 tablespoons unsalted butter
1 small onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
2 tablespoons toasted pine nuts (optional)
Fresh parsley, chopped for garnish

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Instructions

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.
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.
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.
Pour in vegetable broth to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes.
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.
Add roasted butternut squash and cooked pasta to the skillet. Toss everything together, adding reserved pasta water if necessary to reach desired creaminess.
Plate the pasta and garnish with toasted pine nuts and fresh parsley. Serve immediately with extra

Notes

Use frozen butternut squash if fresh is unavailable; thaw and pat dry before roasting.
Make-ahead: Roast squash and cook pasta ahead of time, then combine with sauce just before serving.
Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or pasta water.
Freezing: Best to freeze before adding cream; thaw and make sauce fresh for best texture.
Optional variations: Add sautéed spinach, mushrooms, or a protein like grilled chicken or tofu.

Prep Time: 15 minutes
Cook Time: 35 minutes