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Creamy Butternut Squash Sage Pasta

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This creamy butternut squash sage pasta is a cozy, comforting fall dinner featuring velvety roasted squash sauce, crispy sage, and parmesan. It’s easy to make, vegetarian, and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1.5 lbs (about 700g) butternut squash, peeled and cubed
  • 2 tbsp olive oil, divided
  • 8–10 fresh sage leaves
  • 2 tbsp unsalted butter, divided
  • 1 small yellow onion (about 100g), diced
  • 2–3 garlic cloves, minced
  • 1 cup (240ml) vegetable broth
  • 1/2 cup (120ml) heavy cream (or coconut cream for dairy-free)
  • 12 oz (340g) pasta (penne, rigatoni, or fettuccine)
  • 1/2 cup (40g) grated parmesan cheese (or vegan cheese)
  • Pinch of nutmeg (optional)
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente (9-11 minutes for penne). Reserve 1/2 cup pasta water, then drain.
  3. While squash roasts, heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced onion and sauté 3-4 minutes until soft. Stir in garlic and cook for 30 seconds.
  4. Transfer roasted squash to a blender or food processor. Add sautéed onion and garlic, vegetable broth, and heavy cream. Blend until completely smooth (about 1 minute). Add more broth if sauce is too thick.
  5. In the same skillet, melt remaining 1 tablespoon butter over medium heat. Add sage leaves and cook 30-60 seconds until crispy and fragrant. Remove and set aside.
  6. Return drained pasta to the pot or skillet. Pour over butternut squash sauce and toss to coat, adding reserved pasta water as needed for creaminess. Stir in parmesan, nutmeg, salt, and pepper to taste.
  7. Serve pasta topped with crispy sage and extra parmesan. Garnish with black pepper if desired.

Notes

If sauce is too thick, thin with more broth or pasta water. For vegan or dairy-free, use coconut cream and vegan parmesan. Gluten-free pasta works well. Blend sauce while warm for best texture. Don’t skip the crispy sage or nutmeg for extra flavor. Sauce can be made ahead and refrigerated for up to 3 days.

Nutrition

Keywords: butternut squash pasta, creamy pasta, fall dinner, vegetarian pasta, sage, comfort food, easy weeknight dinner, autumn recipe, roasted squash, parmesan, cozy meal

Find it online: https://tessierecipes.com/creamy-butternut-squash-sage-pasta-easy-fall-dinner-recipe/