Savory Butternut Squash & Sage Pasta for Cozy Fall Nights
Warm up this autumn with a comforting bowl of Savory Butternut Squash & Sage Pasta. Featuring roasted squash, creamy sauce, and aromatic sage, this cozy dish is perfect for fall dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Oven-Roasted
- Cuisine: Italian-Inspired
- Diet: Vegetarian
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)
- Salt and pepper, to taste
- ½ cup vegetable broth
- ½ cup heavy cream or coconut milk
- ½ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup toasted walnuts, roughly chopped
- Fresh sage leaves for garnish
Instructions
1. Preheat oven to 400°F (200°C). Spread diced butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 25–30 minutes until tender and slightly caramelized.
2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.
3. In a large skillet over medium heat, heat remaining 2 tablespoons of olive oil. Add chopped onion and cook for about 5 minutes until soft and translucent.
4. Stir in minced garlic, chopped sage, and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant.
5. Add roasted butternut squash to the skillet followed by vegetable broth. Lightly mash some of the squash to create a creamy texture.
6. Stir in heavy cream and Parmesan cheese. Add reserved pasta water as needed to reach desired consistency.
7. Add cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated in the sauce.
8. Season with additional salt and pepper to taste.
9. Serve pasta in bowls topped with toasted walnuts, extra grated Parmesan, and fresh sage leaves.
Notes
This dish can be made dairy-free by substituting the heavy cream with coconut milk and omitting the Parmesan or using a vegan alternative. Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.