Creamy Butternut Squash Sage Pasta – Easy Fall Dinner Recipe

The first time I tasted creamy butternut squash sage pasta, I swear I could actually hear autumn knocking at my door. The sauce was velvety, the sage leaves were crisp and aromatic, and the whole thing was just pure comfort in a bowl. Honestly, the smell alone—roasted squash mingling with sizzling butter and sage—is enough to make your kitchen feel like a cozy fall retreat. I started making this recipe when my local market had bins overflowing with butternut squash, and now I crave it every year as soon as the leaves start turning.

This creamy butternut squash sage pasta has become my go-to easy fall dinner recipe for so many reasons. It’s the kind of dish that makes you slow down and really savor each bite (I know, sounds dramatic, but trust me on this one). You get the natural sweetness from the squash, a little earthiness from fresh sage, and a rich, silky texture thanks to a splash of cream and a sprinkle of parmesan. Plus, it’s surprisingly simple—no fancy steps, just honest, wholesome ingredients.

If you’re trying to eat a bit healthier, but still want something that feels indulgent, you’re going to love how this recipe sneaks in veggies without feeling like health food. It’s perfect for busy families, picky eaters, or anyone who just wants a hearty, satisfying meal that’s surprisingly easy to whip up. I’ve tested this creamy butternut squash sage pasta more times than I can count, and it always comes out dreamy—even when I’m feeling lazy and skip a step or two. So grab your favorite pasta shape and get ready to make your new favorite fall dinner!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 40 minutes—ideal for weeknights or when you want something comforting without a ton of effort.
• Simple Ingredients: No need for a massive grocery haul. Most of these items are pantry staples or easy to find at any store.
• Perfect for Cozy Nights: Whether you’re hosting friends, feeding family, or just chilling solo, this creamy butternut squash sage pasta brings all the fall vibes.
• Crowd-Pleaser: Kids love the sweet creaminess, adults appreciate the sophisticated flavor, and everyone asks for seconds.
• Unbelievably Delicious: The combination of creamy sauce, sweet squash, and crispy sage is just pure comfort food magic.

What sets my version apart? I blend the butternut squash until it’s ultra-smooth with just enough cream to make it luscious but not heavy. The sage is sautéed in butter until crispy—none of that rubbery herb stuff. And I always finish the pasta with a handful of parmesan and a pinch of nutmeg for a little warmth. I’ve tried dozens of butternut squash pasta recipes, but this one balances sweetness and savoriness perfectly. It’s honestly the recipe I make to impress guests or just treat myself after a long day.

There’s something really satisfying about knowing you’re eating a bowl full of veggies, but it tastes like a decadent treat. Whether you’re looking for a new vegetarian dinner or just want to switch up your pasta game, this creamy butternut squash sage pasta checks all the boxes. It’s cozy, creamy, and totally unforgettable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You probably have most of these already, and any extras are easy to find.

• Butternut squash, peeled and cubed (about 1.5 lbs / 700g) – the star of our sauce, sweet and creamy
• Olive oil (2 tbsp / 30ml) – for roasting and sautéing, adds richness
• Fresh sage leaves (about 8-10 leaves) – crispy, aromatic, and classic for fall pasta
• Unsalted butter (2 tbsp / 28g) – helps sage crisp up and adds depth to the sauce
• Yellow onion, diced (1 small / about 100g) – brings a gentle sweetness
• Garlic cloves, minced (2-3) – for savory flavor
• Vegetable broth (1 cup / 240ml) – makes the sauce silky and blends flavors beautifully
• Heavy cream (1/2 cup / 120ml) – for decadent texture (swap for coconut cream for dairy-free)
• Pasta (12 oz / 340g, any shape – penne, rigatoni, or fettuccine work great) – pick your favorite, but short shapes hold sauce best
• Parmesan cheese, grated (1/2 cup / 40g) – sharp, salty finish (use vegan cheese if needed)
• Nutmeg (a pinch, optional) – adds warmth and depth
• Salt & black pepper – to taste, for seasoning throughout

Ingredient tips:

• Pick a firm, bright orange butternut squash—avoid any with soft spots.
• For extra richness, use European-style butter (I like Kerrygold!)
• If you can’t find fresh sage, use 1 tsp dried sage—but the flavor won’t be quite as fragrant.

Substitutions:

• Swap heavy cream with coconut cream or oat milk for a dairy-free version.
• Use gluten-free pasta to make this recipe celiac-friendly.
• If you’re out of vegetable broth, chicken broth works perfectly.

All of these ingredients play a role—don’t skip the sage! Its earthy, peppery flavor makes the sauce really sing. The butternut squash is the backbone, bringing that creamy, sweet base that feels almost luxurious. I love that you can mix and match a little depending on what’s in your pantry.

Equipment Needed

• Large baking sheet – For roasting the squash. If you don’t have one, use a casserole dish.
• Sharp chef’s knife – Essential for peeling and cubing squash (watch your fingers—those things can be slippery!)
• Cutting board – Preferably sturdy; squash is tough.
• Large pot – For boiling pasta. I use a 6-quart stock pot.
• Large skillet or sauté pan – For building the sauce and crisping the sage.
• Blender or food processor – To puree the sauce (immersion blender works too).
• Wooden spoon or spatula – For stirring and tossing pasta.
• Colander – For draining pasta.
• Measuring cups and spoons – For accuracy (I’m guilty of eyeballing, but measuring really does matter).

If you don’t have a blender, mash the squash with a potato masher for a rustic sauce. I’ve tried both ways—blender gives you silky smooth results, but hand-mashed is lovely too. For budget-friendly options, most big box stores have affordable skillets and pots that work just fine. Keep your knives sharp; it makes prepping squash way less of a chore!

Preparation Method

1. Prep and roast the butternut squash:
   Preheat your oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them out on your baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and fork-tender. (Tip: For deeper flavor, roast until the edges get caramelized—don’t rush this step!)
2. Cook the pasta:
   Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until just al dente (usually 9-11 minutes for penne). Reserve 1/2 cup (120ml) pasta water before draining.
3. Sauté the onion and garlic:
   While the squash roasts, heat the remaining tablespoon olive oil and butter in your skillet over medium heat. Add diced onion, sauté for 3-4 minutes until soft and translucent. Stir in minced garlic, cook for another 30 seconds (don’t let it burn!).
4. Make the creamy squash sauce:
   Transfer roasted squash to your blender or food processor. Add sautéed onion/garlic, vegetable broth, and heavy cream. Blend until completely smooth (about 1 minute). The sauce should be creamy and pourable—add a splash more broth if it’s too thick.
5. Crisp the sage:
   In the same skillet, melt 1 tablespoon butter over medium heat. Add sage leaves and cook for 30-60 seconds until crispy and fragrant. Remove with tongs, set aside. (Warning: Sage burns super fast—keep an eye on it!)
6. Combine pasta and sauce:
   Return the drained pasta to your pot or skillet. Pour over the butternut squash sauce and toss to coat, adding reserved pasta water as needed for creaminess. Stir in grated parmesan and a pinch of nutmeg, plus salt and pepper to taste.
7. Serve:
   Plate the pasta, top each serving with crispy sage and extra parmesan. For a Pinterest-worthy look, arrange sage leaves artfully and sprinkle with black pepper.

Notes:

• If the sauce is too thick, thin with more broth or pasta water until it’s silky.
• If it’s too bland, add a little extra salt or a squeeze of lemon juice for brightness.
• If you’re prepping ahead, make the sauce in advance and refrigerate—just reheat gently before tossing with pasta.

I’ve found that blending the sauce while it’s still warm gives the best texture. If you don’t have fresh sage, try a combo of thyme and rosemary for a fun twist. And don’t skip the nutmeg—just a pinch makes a big difference.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that make creamy butternut squash sage pasta even better (and save you from rookie mistakes!).

• Roast, don’t boil: Roasting the squash caramelizes its sugars, giving the sauce depth you just can’t get from boiling.
• Sage crisping: Butter is better than oil for crisping sage—it browns nicely and infuses the leaves with flavor. But watch the pan! Sage burns in seconds.
• Blend while hot: Hot squash blends smoother and creamier. If you blend cold squash, the sauce can turn out a bit gritty.
• Don’t overcook pasta: Al dente is key, since the pasta will absorb some sauce and soften further.
• Adjust sauce thickness: Always reserve some pasta water. It’s starchy and helps the sauce cling to noodles.

Common mistakes? I once forgot to season the squash before roasting—ended up with a bland sauce. Another time, I let the sage leaves go too long and they tasted bitter. Lesson learned: taste as you go, and don’t walk away from the stove when crisping herbs.

For multitasking: roast squash while prepping the rest, and cook your pasta in the last 10 minutes. It’s a juggling act, but saves time and keeps everything fresh. If you’re making a big batch, blend sauce in batches to avoid overflow (trust me, cleaning squash out of a blender base is no fun!).

Consistency tip: Always blend the sauce until it’s really smooth. Even a little chunkiness can throw off the creamy texture. And don’t be afraid to add a splash more cream or broth if it looks too thick—everyone’s butternut squash is a bit different.

Variations & Adaptations

This creamy butternut squash sage pasta is endlessly adaptable, so feel free to get creative:

• Vegan/Dairy-Free: Swap heavy cream and butter for coconut cream and olive oil. Use vegan parmesan or nutritional yeast for cheesy flavor.
• Gluten-Free: Use your favorite gluten-free pasta (I love brown rice or chickpea penne for texture).
• Protein Boost: Stir in cooked chickpeas, shredded rotisserie chicken, or crispy tofu for a complete meal.
• Seasonal Swap: Try roasted sweet potato or pumpkin instead of squash for a different flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes or swirl in chili oil before serving.
• Herb Twist: Replace sage with thyme, rosemary, or a mix of Italian herbs for a change.

For allergies, this recipe is nut-free, but always check your pasta and broth labels. If you want to reduce the carbs, try using spiralized zucchini or cooked spaghetti squash instead of pasta. I’ve made a version with roasted garlic added to the sauce—so good, especially if you’re a garlic lover. Experiment a little; this recipe is super forgiving!

Serving & Storage Suggestions

This pasta is best served piping hot, straight from the stove. That creamy sauce clings to the noodles and just begs to be twirled around your fork (or spoon, if you’re like me and want every last drop!).

• Serving: Garnish with extra crispy sage, a sprinkle of parmesan, and fresh cracked pepper. Pair with a green salad, garlic bread, or roasted veggies for a full meal. For drinks, I love serving it with a light pinot grigio or sparkling cider.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The sauce thickens overnight, so add a splash of broth or milk when reheating.
• Freezing: You can freeze the sauce (not the pasta) for up to 2 months. Thaw in the fridge, then reheat gently and toss with fresh pasta.
• Reheating: Warm on the stovetop over low heat, stirring often. Microwave works in a pinch, but stir halfway through for even heating.

The flavors actually deepen after a day—so don’t be shy about making extra! If you’re planning to serve for a party, assemble everything except the sage ahead of time. Crisp up the sage fresh for the prettiest (and tastiest) finish.

Nutritional Information & Benefits

For one serving (about 1/4 of the recipe):

• Calories: ~420
• Protein: 11g
• Fat: 15g
• Carbs: 60g
• Fiber: 5g

Butternut squash is packed with vitamin A, potassium, and fiber—so you’re getting a nutrient boost with every bite. Sage brings antioxidants and adds flavor without extra calories. If you use whole wheat or chickpea pasta, you’ll get even more fiber and protein. This recipe is naturally vegetarian (vegan if you swap dairy), and can be gluten-free with the right pasta. Allergens: dairy and wheat (unless modified).

I love that you can indulge in something creamy and satisfying, but still feel good about what’s in your bowl. Honestly, it’s one of those meals that makes you want to eat slow and savor every mouthful.

Conclusion

This creamy butternut squash sage pasta really is the ultimate easy fall dinner recipe. It’s comforting, packed with seasonal flavor, and simple enough for any night of the week. Whether you’re cooking for family, friends, or just yourself, it’s sure to become a favorite.

Don’t be afraid to tweak it—add your favorite herbs, switch up the pasta, or sneak in extra veggies. That’s the beauty of this recipe. Personally, I love how the creamy sauce hugs every noodle and the crispy sage brings it all together. It’s a little bowl of happiness every time.

If you try this recipe, let me know how it turns out in the comments! Share your tweaks, your serving ideas, and your photos—I love seeing how you make it your own. Happy cooking, and here’s to a cozy, delicious fall!

Frequently Asked Questions

Can I make creamy butternut squash sage pasta ahead of time?

Absolutely! You can make the sauce in advance and store it in the fridge for up to 3 days. When you’re ready, just cook the pasta, warm up the sauce, and toss them together.

What pasta shape works best for this recipe?

Short shapes like penne, rigatoni, or fusilli hold the creamy sauce really well. But honestly, use whatever you have—fettuccine and spaghetti are great too.

Is this recipe vegan or gluten-free?

It’s vegetarian as written, but you can make it vegan by swapping dairy with coconut cream and vegan cheese. For gluten-free, just use a gluten-free pasta brand you trust.

Can I use pre-cut or frozen butternut squash?

Yes! Pre-cut or frozen squash saves time and works perfectly. Just roast as directed—frozen cubes might need a few extra minutes.

What can I serve with creamy butternut squash sage pasta?

I love it with a crisp green salad, garlic bread, or roasted brussels sprouts. For drinks, try a dry white wine or sparkling cider for a perfect fall pairing.

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