Butternut squash and sage pasta has been a go-to comfort meal in our household for years. There’s just something so cozy and satisfying about the rich, creamy butternut squash combined with the earthy, fragrant sage. It’s a dish that transports me right back to chilly autumn evenings, snuggled up on the couch with a big bowl of this stuff.
I can still remember the first time I made Butternut Squash & Sage Pasta. It was a few years ago when I had a surplus of fresh sage from my garden and a beautiful butternut squash sitting on the counter. I wanted to create a simple, yet elegant pasta dish that would showcase those lovely autumnal flavors. After a bit of experimentation in the kitchen, this recipe was born, and it’s been a family favorite ever since.
There’s just something so comforting about that velvety smooth butternut squash sauce, punctuated by the herbal notes of the sage. And the way the pasta soaks up all that delicious flavor – it’s absolute perfection. Whenever I make Butternut Squash & Sage Pasta, it feels like a big warm hug. It’s the kind of meal that makes you want to curl up and savor every single bite.
Why This Butternut Squash & Sage Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Butternut Squash & Sage Pasta
The secret to this Butternut Squash & Sage Pasta recipe is in the technique. By roasting the butternut squash first, you concentrate the flavors and get a wonderfully creamy, almost sweet puree that forms the base of the sauce. And the sage – well, that’s the real star of the show. The fragrant, earthy notes of the fresh sage complement the squash beautifully, creating a flavor profile that’s simply irresistible.
Essential Ingredients You’ll Need
- Butternut squash – Look for a medium-sized squash that’s heavy for its size and has a firm, blemish-free skin.
- Sage – Fresh sage leaves are a must for this recipe. Their herbaceous, slightly peppery flavor is the perfect match for the sweet squash.
- Pasta – I like to use a short, tubular pasta shape like penne or rigatoni, but you can really use any kind of pasta you prefer.
- Parmesan cheese – A generous sprinkle of freshly grated Parmesan adds a lovely salty, umami note to the finished dish.
- Heavy cream – Just a touch of heavy cream helps bind the sauce and gives it an indulgent, velvety texture.
Step-by-Step Butternut Squash & Sage Pasta Instructions
Preparing Your Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta recipe comes together in about an hour, start to finish. You’ll need a baking sheet, a large pot for cooking the pasta, and a blender or food processor to puree the roasted squash. Let’s get started!
1- Preheat your oven to 400°F. Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds. Dice the squash into 1-inch cubes and spread them out on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, until the squash is very soft and caramelized.
2- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
3- In a small skillet, heat a drizzle of olive oil over medium heat. Add the fresh sage leaves and cook for 1-2 minutes, until crispy and fragrant. Remove the sage leaves from the pan and set them aside.
4- Once the roasted squash is done, transfer it to a blender or food processor. Add the heavy cream and a generous pinch of salt and pepper. Blend until the mixture is smooth and creamy.
5- In a large saucepan, combine the blended butternut squash sauce with the cooked pasta. Warm the mixture over medium heat, stirring frequently, until heated through.
6- Serve the Butternut Squash & Sage Pasta immediately, garnished with the crispy sage leaves and a sprinkle of freshly grated Parmesan cheese. Enjoy!
Pro Tips for Success
- Be sure to roast the butternut squash until it’s very soft and caramelized – this will give you the best, most flavorful puree for the sauce.
- Don’t be tempted to skip the crispy sage leaves – they add a wonderful textural contrast and really make the dish special.
- If the sauce seems a bit too thick, you can thin it out with a splash of the pasta cooking water.
Serving and Storing Your Butternut Squash & Sage Pasta
Perfect Pairings for Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta is a wonderfully versatile dish that pairs beautifully with a variety of sides and beverages. I love to serve it with a fresh green salad and a crisp white wine for a simple yet elegant meal. It also makes a great main course for a cozy autumn dinner party, complemented by a crusty loaf of bread and a bold red wine.
Storage and Make-Ahead Tips
Leftover Butternut Squash & Sage Pasta will keep in the fridge for up to 4 days. Simply reheat individual portions in the microwave or on the stovetop, adding a splash of water or milk to thin out the sauce if needed. You can also freeze the pasta in an airtight container for up to 3 months. Just thaw in the refrigerator overnight before reheating.
For a make-ahead option, you can roast the butternut squash and prepare the sauce in advance. Store the sauce separately from the cooked pasta, then simply combine and reheat when you’re ready to serve.
Variations and Dietary Adaptations for Butternut Squash & Sage Pasta
Creative Butternut Squash & Sage Pasta Variations
While the classic Butternut Squash & Sage Pasta is tough to beat, there are plenty of ways to put your own spin on this dish. Try swapping in other winter squashes like acorn or delicata for the butternut. You could also experiment with different pasta shapes, such as gnocchi or tortellini. And if you’re feeling adventurous, add in some roasted vegetables like Brussels sprouts or cauliflower for extra texture and flavor.
Making Butternut Squash & Sage Pasta Diet-Friendly
This Butternut Squash & Sage Pasta recipe is naturally gluten-free if you use a gluten-free pasta. For a vegan version, simply omit the Parmesan cheese and use a dairy-free cream alternative like cashew cream or oat milk. And for a lower-carb take, serve the butternut squash sauce over zucchini noodles or roasted spaghetti squash instead of traditional pasta.
Frequently Asked Questions
Q: Can I use frozen butternut squash instead of fresh?
A: Absolutely! Frozen butternut squash works great in this recipe. Just be sure to thaw it completely before blending it into the sauce.
Q: How can I make this recipe spicier?
A: Try stirring in a pinch of red pepper flakes or a drizzle of chili oil to the finished dish. You can also experiment with different herbs and spices, like smoked paprika or ground cumin.
Q: Can I make the sauce ahead of time?
A: Yes, the butternut squash sauce can be made up to 3 days in advance. Just store it in an airtight container in the fridge until you’re ready to toss it with the cooked pasta.
Q: How much pasta should I use for this recipe?
A: This recipe works best with 8-12 ounces of dry pasta. The exact amount will depend on how much sauce you want and how saucy you like your pasta.
Q: What if my sauce is too thick?
A: If the butternut squash sauce is too thick for your liking, simply thin it out with a splash of the pasta cooking water or a bit of milk or cream.
Conclusion
Butternut Squash & Sage Pasta is truly a fall comfort food dream come true. With its luscious, velvety sauce and fragrant, earthy flavors, this dish is sure to become a new family favorite. I hope you’ll give this recipe a try – I have a feeling it’s going to blow you away. Let me know what you think in the comments below, and don’t forget to share your own tips and variations!