This Savory Butternut Squash & Sage Pasta is a comforting dish that combines roasted squash with fragrant sage and a creamy sauce. Perfect for a cozy dinner, it blends sweet, savory, and slightly spicy flavors for a satisfying meal.

An oval white plate with a thin gold rim holds a serving of spaghetti noodles mixed with small orange cubes, light brown nuts, and chopped dark green herbs scattered on top. The noodles form the base layer, curled and slightly tangled, with the orange cubes and nuts spread evenly throughout. The green herbs sit on the noodles, adding fresh color. Two silver spoons rest on the right side of the plate, partially immersed in the noodles. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) pasta of your choice (fettuccine or penne work well)
2 cups butternut squash, diced into small cubes
3 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
½ teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
½ cup vegetable broth
½ cup heavy cream or coconut milk (for a dairy-free option)
½ cup grated Parmesan cheese (plus extra for serving)
¼ cup toasted walnuts, roughly chopped
Fresh sage leaves for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat evenly. Roast for 25-30 minutes until tender and slightly caramelized.
Step 2: While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 3: In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic, sage, and red pepper flakes if using, sautéing for another 1-2 minutes until fragrant.
Step 4: Add the roasted butternut squash and vegetable broth to the skillet. Lightly mash some of the squash with a fork or masher to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce is too thick, add reserved pasta water gradually to reach your preferred consistency.
Step 5: Add the cooked pasta to the skillet and toss thoroughly to coat each piece with sauce. Adjust seasoning with salt and pepper as needed.
Step 6: Serve the pasta in bowls topped with toasted walnuts, extra Parmesan, and fresh sage leaves for garnish.

Tips & Variations

For a vegan version, use coconut milk and nutritional yeast instead of heavy cream and Parmesan.
Roasting the squash until caramelized enhances its natural sweetness and adds depth to the sauce.
If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
To save time, you can roast the squash ahead of time and store it in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens when cooled.

How to Serve

A white bowl filled with spaghetti mixed with small orange cubes of butternut squash, dark green kale leaves, and chopped walnuts. The pasta is lightly coated with grated cheese, and the ingredients are evenly spread, showing a mix of textures – soft noodles, crunchy nuts, and leafy greens. Around the bowl, there are small white dishes with walnuts, a wooden board with more cubed orange squash, and an open box of Mueller’s spaghetti. The whole setup is placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this recipe?

Yes, butternut squash works best for its sweetness and texture, though you can substitute with kabocha or acorn squash if desired. Adjust roasting time as needed for different squashes.

How can I make this dish gluten-free?

Simply use gluten-free pasta instead of regular pasta. Most gluten-free pastas cook similarly and can be swapped without affecting the overall flavor.