Description
This Butternut Squash & Sage Pasta features velvety butternut squash sauce that’s naturally creamy without heavy cream, tossed with perfectly cooked pasta and topped with crispy fried sage leaves and Parmesan. Roasted butternut squash is blended into silky puree, combined with al dente pasta and starchy pasta water to create restaurant-quality sauce. Ready in just 35 minutes, this comforting autumn dish delivers warmth, flavor, and nutrition perfect for cozy weeknight dinners or elegant entertaining.
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1 pound dried pasta (fettuccine, pappardelle, or rigatoni)
4 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil, divided
15–20 fresh sage leaves
4 cloves garlic, minced
1 cup vegetable or chicken broth
½ cup freshly grated Parmesan cheese, plus more for serving
¼ teaspoon ground nutmeg
1 teaspoon kosher salt, plus more for pasta water
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
Reserved pasta cooking water (about 1 cup)
Instructions
1. Preheat oven to 425°F (220°C) and line large baking sheet with parchment paper.
2. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper.
3. Spread squash in single layer on prepared sheet and roast 25-30 minutes, flipping halfway, until tender and golden brown.
4. Bring large pot of generously salted water to boil for pasta.
5. Transfer three-quarters of roasted squash to blender, reserving one-quarter for garnish.
6. Add broth, half the Parmesan, nutmeg, pinch of salt and pepper to blender.
7. Puree until completely smooth and creamy, adding more broth if needed for pourable consistency.
8. Cook pasta in boiling water according to package directions minus 1 minute for al dente.
9. Reserve 1 cup pasta cooking water before draining pasta.
10. In large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil.
11. Add sage leaves in single layer and fry 1-2 minutes per side until crispy and fragrant.
12. Transfer crispy sage to paper towel-lined plate.
13. In same skillet, add minced garlic and cook 30 seconds until fragrant.
14. Pour butternut squash puree into skillet and bring to gentle simmer.
15. Add drained pasta and reserved roasted squash cubes, tossing to combine.
16. Add pasta cooking water a few tablespoons at a time until sauce reaches desired consistency.
17. Stir in remaining Parmesan and remaining 2 tablespoons butter, tossing until melted and emulsified.
18. Transfer to warmed serving bowls and top with crispy sage leaves.
19. Garnish with additional Parmesan, black pepper, and red pepper flakes if desired.
20. Drizzle with olive oil and serve immediately.
Notes
Don’t skip roasting the squash—it adds essential sweetness and depth that raw squash cannot provide.
Reserve pasta cooking water before draining—the starch helps create smooth, clingy sauce.
Add pasta water gradually to control sauce consistency rather than adding all at once.
Blend butternut puree completely smooth (at least 2 minutes) for silky texture.
Watch sage carefully when frying—it crisps quickly and can burn in seconds.
Use freshly grated Parmesan from a block, not pre-grated, for best melting and flavor.
Sauce thickens as it sits, so serve immediately or thin with broth when reheating.
Store leftover sauce and pasta separately for best texture when reheating.
Frozen butternut squash cubes work perfectly—roast directly from frozen, adding 5-10 extra minutes.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Roasting & Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 7g
- Sodium: 485mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 23mg
Keywords: butternut squash sage pasta, butternut pasta, fall pasta recipe, creamy squash pasta, autumn pasta dish