Savory Butternut Squash & Sage Pasta for Cozy Fall Nights

Savory Butternut Squash & Sage Pasta is what cozy weeknight dreams are made of. When autumn rolls in and your sweater becomes your second skin, this pasta hits all the right notes—creamy, comforting, and packed with flavor. The star of the show is roasted butternut squash, golden and slightly caramelized, mingling with earthy sage and a splash of cream.

Toss that with tender penne or fettuccine and you’ve got yourself a warm hug in a bowl. It’s easy enough for busy moms juggling soccer practice and work calls, yet elegant enough to serve at a casual dinner party. And if your kids usually turn their noses up at vegetables? This might just be the recipe that wins them over—no bribes necessary.

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What is Savory Butternut Squash & Sage Pasta?

Savory Butternut Squash & Sage Pasta is a creamy, aromatic pasta dish that brings together roasted butternut squash, fresh sage, garlic, and a touch of cream or coconut milk. It’s hearty, vegetarian-friendly, and screams fall in every bite. While it might sound a bit fancy, it’s actually super doable with ingredients you probably already have in your pantry and fridge.

You’ll roast the squash until it’s soft and just a little crispy, then mash it lightly into a silky sauce with onions, garlic, and sage. Toss in your favorite pasta (penne or fettuccine work great), top it off with Parmesan and toasted walnuts, and dinner is served. It’s like a fall-flavored mac and cheese for grown-ups, minus the guilt and plus the veggies.

Reasons to Try Savory Butternut Squash & Sage Pasta

First off, it’s ridiculously tasty—like, “lick the bowl” good. But besides that, this dish is the weeknight warrior you didn’t know you needed. If you’re craving comfort but want something a little more wholesome than a boxed dinner, this is it. The roasted squash adds natural sweetness and a velvety texture, while sage brings that classic fall aroma (aka the smell of your favorite candle in food form). You also have the freedom to go dairy-free by swapping in coconut milk.

Bonus? It’s a great way to sneak veggies into your family’s dinner without raising any red flags. Oh, and it’s perfect for meal prep or entertaining. Whether you’re feeding picky eaters or impressing your in-laws, this pasta earns you a gold star.

Ingredients Needed to Make Savory Butternut Squash & Sage Pasta

• 12 oz (340g) fettuccine or penne pasta
• 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 tsp dried)
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• ½ cup vegetable broth
• ½ cup heavy cream or coconut milk (for dairy-free option)
• ½ cup grated Parmesan cheese (plus extra for serving)
• ¼ cup toasted walnuts, roughly chopped
• Fresh sage leaves, for garnish

Instructions to Make Savory Butternut Squash & Sage Pasta

Making Savory Butternut Squash & Sage Pasta isn’t just about putting ingredients together—it’s about creating a cozy experience from start to finish. This step by step guide will walk you through the entire cooking process, breaking everything down into manageable actions that anyone—from beginner cooks to seasoned pros—can follow with confidence.

If you’re looking for more fall-inspired comfort meals, don’t miss our creamy roasted butternut squash soup or this hearty chicken and rice fall soup for a perfect side or next-day dinner idea.

Step 1: Prep and Roast the Butternut Squash

Preheat your oven to 400°F (200°C). While the oven heats up, peel and dice your butternut squash into small, even cubes—aim for about ½-inch pieces. This size helps the squash roast evenly and caramelize beautifully without burning.

Spread the cubes out on a parchment-lined baking sheet (don’t overcrowd them; they need space to crisp up). Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25–30 minutes, flipping halfway through. You’ll know they’re done when the edges are golden brown and the insides are fork-tender.

Tip: Want a shortcut? Frozen squash can work too—just make sure to thaw and dry it properly to avoid sogginess.

Step 2: Cook the Pasta

While the squash is roasting, bring a large pot of salted water to a boil. This is your chance to infuse the pasta with flavor right from the start. Add 12 oz of pasta—penne or fettuccine work perfectly for catching the sauce.

Cook until al dente (check your package for timing), and reserve 1 cup of the pasta water before draining. That starchy liquid will help loosen and bind your sauce later. Set the cooked pasta aside and keep it warm.

Prefer gluten-free pasta? Here’s a helpful guide to alternative noodles that pair well with creamy sauces.

Step 3: Sauté the Aromatics

In a large skillet or sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add your finely chopped onion and cook for about 5 minutes, stirring occasionally, until it softens and turns translucent.

Next, stir in the minced garlic, chopped fresh sage, and red pepper flakes (if you like a hint of heat). Let everything cook for another 1–2 minutes until the garlic is fragrant but not browned—burnt garlic = bitter sauce, and no one wants that.

Need to substitute fresh sage? You can use dried sage—just cut the amount in half. See our ingredient substitution chart for more ideas.

Step 4: Build the Creamy Squash Sauce

Now comes the cozy part. Add the roasted squash straight into the skillet with your sautéed aromatics. Pour in ½ cup of vegetable broth and begin to gently mash some of the squash with the back of a spoon or a fork.

Don’t overdo it—you want a mix of creamy and chunky textures. Stir in ½ cup of heavy cream (or coconut milk if going dairy-free) and ½ cup of grated Parmesan cheese. The sauce should thicken into a luscious, golden blend. If it feels too thick, slowly add some reserved pasta water a few tablespoons at a time until it reaches your desired consistency.

Craving extra creaminess? A splash of rotisserie chicken broth or a spoonful of mascarpone can make it even more decadent.

Step 5: Toss the Pasta and Finish the Dish

Add your cooked pasta to the skillet and gently toss it with the sauce, using tongs or a pasta spoon to coat every bite. Let it simmer together for a minute or two so the pasta can soak up the flavors. Season to taste with additional salt and freshly cracked black pepper.

Plate the pasta in warm bowls, then sprinkle with toasted walnuts for a crunchy contrast, a little extra Parmesan, and a few fresh sage leaves if you’re feeling fancy.

Want to take it over the top? Add a drizzle of browned butter with crispy sage like in our ravioli with mushroom cream sauce—pure magic.

What to Serve with Savory Butternut Squash & Sage Pasta

This pasta is a full-on comfort meal, but it plays really well with others. A crisp green salad with a tangy vinaigrette (think arugula, apples, and goat cheese) makes a lovely contrast to the rich sauce. For protein, try a side of juicy dry-brined spatchcock turkey or a simple roasted chicken breast. And if you’re keeping things meatless, a bowl of vegetarian gnocchi soup alongside makes for the coziest fall dinner duo ever. Oh, and don’t forget a warm piece of cinnamon honey butter sweet potato cornbread on the side.

Key Tips for Making Savory Butternut Squash & Sage Pasta

1. Small squash cubes roast faster. Dice them smaller than you think. This saves time and gives you more golden caramelized bits.
2. Use fresh sage if you can. Dried works in a pinch, but fresh brings a more vibrant, earthy punch.
3. Mash, don’t purée. Keeping some texture in the squash adds a lovely rustic feel. It’s pasta, not baby food.
4. Don’t skip the pasta water. That starchy liquid helps create a creamy sauce without thinning it too much.
5. Toast your walnuts. It takes 5 minutes and brings so much crunch and warmth. Worth it.

Storage and Reheating Tips for Savory Butternut Squash & Sage Pasta

Leftovers? Lucky you. Store this pasta in an airtight container in the fridge for up to 4 days. The sauce might thicken in the fridge, but just add a splash of broth or milk when reheating. Warm it gently in a skillet over low heat, stirring to avoid sticking. Avoid the microwave if possible—it can zap the texture. But if you’re in a hurry, microwave with a little extra liquid and cover it to prevent drying out. Not ideal for freezing (cream sauces don’t love the cold), but it makes a great make-ahead lunch for the week.

FAQs

Can I make this dairy-free?
Totally! Just use coconut milk instead of cream and skip the Parmesan (or sub in a dairy-free cheese).

What pasta shape works best?
Fettuccine and penne both work beautifully. But honestly, anything that holds onto sauce is fair game.

Can I use frozen butternut squash?
Yep! Just thaw and drain it well before roasting so it doesn’t turn mushy.

Can I make this ahead?
You can roast the squash and prep the sauce a day ahead. Just cook the pasta fresh for the best texture.

Final Thoughts

Savory Butternut Squash & Sage Pasta is more than just a cozy weeknight dinner—it’s fall on a fork. With its creamy texture, nutty crunch, and herbaceous flavor, it hits that sweet spot between comforting and fresh. Whether you’re trying to impress guests or feed your hungry kids, this dish checks all the boxes. If you’re into hearty autumn recipes like this, be sure to check out our creamy roasted butternut squash soup for another seasonal favorite. Happy cooking!

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