If you’re craving a dish that wraps you in cozy comfort and bursts with seasonal flavor, this Butternut Squash & Sage Pasta is calling your name. Tender cubes of roasted squash bring a gentle sweetness, while crispy sage leaves add an aromatic, woodsy crunch. Each strand of fettuccine or linguine is coated in a luscious sauce of butter, garlic, and a hint of red pepper, finished with bright lemon juice and a generous dusting of Parmesan. Whether you’re looking for a heartwarming weeknight dinner or an elegant plate to impress guests, this recipe strikes the perfect balance between indulgent and approachable, allowing the natural sweetness of the squash to shine through.
With about 15 minutes of prep and 45 minutes of cooking, this intermediate-level recipe yields roughly 600 calories per serving of pure joy. The roasted squash caramelizes in the oven, then melds with savory broth and optional cream to create a sauce that clings lovingly to your pasta. A sprinkle of fresh parsley adds a pop of color and freshness, making every bite as pleasing to the eye as it is to the palate. Whether you’re celebrating a crisp fall evening or simply wanting to elevate a quiet dinner at home, this Butternut Squash & Sage Pasta promises to become a new favorite in your recipe rotation.
KEY INGREDIENTS IN BUTTERNUT SQUASH & SAGE PASTA
Before you get cooking, let’s meet the all-star lineup that makes this dish shine. Each ingredient brings its own unique character, working together to build layers of flavor, texture, and aroma.
- Butternut squash
Roasted until tender and lightly caramelized, it delivers a sweet, nutty flavor and creamy bite that anchors the dish.
- Olive oil
Used both for roasting and sautéing, it adds richness and helps carry the flavors of garlic, sage, and squash.
- Salt and pepper
Essential seasonings that enhance the natural sweetness of the squash and balance the overall taste.
- Pasta
Fettuccine or linguine are recommended for their silky ribbons that cradle the creamy sauce perfectly.
- Unsalted butter
Melts into the skillet to create a velvety base, enriching the garlic and sage with its luscious mouthfeel.
- Fresh sage leaves
Fry until crisp to release their fragrant oils and introduce a delightful textural contrast.
- Garlic
Minced and sautéed for a punchy, savory undertone that complements the sweet squash.
- Red pepper flakes
Just a pinch adds a gentle warmth to keep each bite interesting.
- Chicken or vegetable broth
Forms the liquid backbone of the sauce, helping to blend and elevate all the flavors.
- Grated Parmesan cheese
Lends umami depth and a creamy finish when stirred into the pasta.
- Lemon juice
Brightens the sauce with zesty acidity, balancing the richness and enhancing the overall flavor profile.
- Heavy cream
(Optional) Adds an extra layer of creaminess for an indulgent twist.
- Fresh parsley
Chopped and sprinkled at the end, it brings a fresh, herbaceous note and a pop of color.
HOW TO MAKE BUTTERNUT SQUASH & SAGE PASTA
Let’s transform these ingredients into a show-stopping pasta dish. Follow these steps closely for perfect texture and flavor.
1. Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread the cubes in a single layer on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized. Remove and set aside.
2. While the squash roasts, bring a large pot of water to a boil. Salt generously and cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
3. Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. When melted, add the sage leaves and fry until crispy, about 2 minutes per side. Transfer the leaves to a paper towel-lined plate.
4. In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
5. Add the roasted squash to the skillet, stirring gently to combine. Pour in the broth and bring to a simmer, allowing the flavors to meld.
6. Stir in the cooked pasta, tossing to coat each strand in the sauce. Mix in the Parmesan cheese, lemon juice, and heavy cream (if using). If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
7. Taste and adjust the seasoning with more salt, pepper, or lemon juice to suit your palate.
8. Plate the pasta and garnish with the crispy sage leaves, extra Parmesan, and a sprinkle of fresh parsley.
SERVING SUGGESTIONS FOR BUTTERNUT SQUASH & SAGE PASTA
Presenting your pasta with thoughtful finishing touches makes every meal feel special. Here are four ideas to elevate your dish:
- Family-style platter
Arrange the pasta on a large serving dish, layering the crispy sage leaves on top for a dramatic flourish. Offer small bowls of extra Parmesan and lemon wedges so everyone can personalize their plate.
- Individual bowls
Serve generous portions in wide, shallow bowls. Garnish each with a sprig of fresh parsley and a light dusting of grated Parmesan for an elegant, restaurant-inspired presentation.
- Rustic bread pairing
Offer slices of crusty bread, lightly brushed with olive oil and grilled until golden. Use the bread to mop up any remaining sauce in the bowl—no flavorful drop goes to waste!
- Wine complement
Pair with a chilled dry white wine such as Pinot Grigio or a buttery Chardonnay. The wine’s acidity will cut through the richness of the sauce, creating a harmonious balance on the palate.
HOW TO STORE BUTTERNUT SQUASH & SAGE PASTA
Storing this pasta properly means you can savor its delicious flavors days or even weeks later. Follow these tips for optimal freshness and taste:
- Refrigerate promptly
After the meal, transfer any leftovers into an airtight container within two hours. Store in the fridge for up to 3–4 days, ensuring you maintain flavor and texture.
- Freeze for future meals
Once cooled, divide the pasta into portion-sized freezer containers. Leave a small gap at the top to allow for expansion and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently
Warm leftover portions in a skillet over low heat, adding a splash of broth or water to revive the sauce’s creaminess. Stir occasionally until heated through.
- Keep sage crispy
Store the crispy sage leaves separately in a small, sealed bag or container to preserve their texture. Add them onto the pasta just before serving to maintain maximum crunch.
CONCLUSION
This Butternut Squash & Sage Pasta is the ultimate cozy dinner solution, bringing together roasted sweetness, herbal notes, and creamy richness in every luscious bite. From the initial tang of lemon to the satisfying crunch of crispy sage, this recipe offers a symphony of flavors and textures that will become a welcome staple in your kitchen. The process is straightforward—roast, boil, sauté, toss—and yields an elegant dish that feels far more intricate than the effort required. Whether you stick to the classic recipe or add your own flair (think toasted walnuts, a swirl of pesto, or a dash of smoked paprika), you’ll find yourself reaching for this one whenever the mood for comfort strikes. And because it reheats so well, it’s perfect for meal prep or a make-ahead dinner for busy weeknights.
Be sure to print or bookmark this article so you can save it for future cozy dinners or festive gatherings. Scroll down to the FAQ section for additional tips and troubleshooting (FAQ not included here). I’d love to hear how your pasta turns out: did you experiment with different herbs? How did you jazz up the presentation? Leave a comment below with your questions, feedback, or photos of your creation. Your input not only helps me refine and expand these recipes but also builds a community of home cooks sharing inspiration and encouragement. Happy cooking!
Butternut Squash & Sage Pasta
Description
This pasta dish features the sweet, roasted butternut squash paired with fragrant sage and garlicky richness, creating a comforting and delicious meal.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
-
While the squash is roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1 cup of the pasta cooking water.
-
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes per side. Remove the sage leaves and set aside on a paper towel.
-
In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
-
Add the roasted squash to the skillet, gently stirring to combine with the garlic and oil mixture. Pour in the chicken or vegetable broth and bring to a simmer.
-
Add the cooked pasta to the skillet and toss to combine. Stir in the Parmesan cheese, lemon juice, and heavy cream if using. Add some reserved pasta water as needed to reach your desired sauce consistency.
-
Taste and adjust seasoning with additional salt, pepper, or lemon juice if preferred.
-
Serve the pasta hot, garnished with crispy sage leaves, extra Parmesan cheese, and a sprinkle of fresh parsley.
Note
- Roasting the squash adds extra flavor and sweetness to the dish.
- You can use any type of pasta you prefer or have on hand.
- To make the dish vegetarian, use vegetable broth.
- Crispy sage leaves add a delightful texture and aroma.
- This dish is great for a cozy fall or winter meal but can be enjoyed year-round.
