Name: Creamy Butternut Squash & Sage Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 12 oz pasta (fettuccine or pappardelle); 1 medium butternut squash (peeled and cubed (~4 cups)); 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic (minced); 1 small onion (finely chopped); 1 cup heavy cream; 0.5 cup Parmesan cheese (grated); 10 leaves fresh sage; 0.25 tsp nutmeg (optional); to taste salt and pepper; optional red pepper flakes

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There’s nothing quite like the cozy feeling of creamy pasta on a crisp autumn evening, and Creamy Butternut Squash & Sage Pasta hits that note perfectly. This vegetarian recipe combines the natural sweetness of roasted butternut squash with the aromatic earthiness of fresh sage, finished with a luscious cream sauce that clings to every strand of pasta. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for guests, this recipe is sure to impress.

The magic of this dish lies in its simplicity. Roasting the butternut squash brings out its deep, caramelized flavor, while the sage adds a warm, herbaceous note that complements the creamy sauce beautifully. Parmesan and a touch of nutmeg round out the flavors, creating a pasta that’s indulgent yet approachable.

Ingredients

12 oz (340 g) pasta (fettuccine, pappardelle, or your choice)
1 medium butternut squash, peeled and cubed (~4 cups)
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
10–12 fresh sage leaves
1/4 tsp freshly grated nutmeg (optional)
Red pepper flakes, optional for a subtle kick

Instructions

Preheat and Roast: Preheat oven to 400°F (200°C). Toss the cubed butternut squash in 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25–30 minutes until tender and lightly caramelized, flipping halfway through.
Cook Pasta: While the squash roasts, 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, then drain and set aside.
Prepare Sage Butter: In a large skillet over medium heat, melt butter with the remaining 1 tbsp olive oil. Add sage leaves and fry gently for 2–3 minutes until crisp. Remove sage and set aside on a paper towel.
Sauté Aromatics: In the same skillet, add onion and garlic. Sauté for 3–4 minutes until translucent and fragrant.
Make the Sauce: Add roasted squash to the skillet with aromatics. Pour in cream and simmer gently for 5 minutes. Use an immersion blender (or regular blender) to puree until smooth. Stir in Parmesan cheese and nutmeg. Adjust seasoning with salt and pepper.
Combine with Pasta: Add cooked pasta to the sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve: Plate pasta and garnish with crispy sage leaves, extra Parmesan, and a sprinkle of red pepper flakes if desired. Serve immediately while warm.

Tips for Perfect Creamy Butternut Squash Pasta

Roast for Flavor: Don’t skip roasting the squash. It caramelizes naturally and enhances the pasta’s flavor.
Use Fresh Sage: Fresh sage leaves fry beautifully in butter and add a fragrant touch you can’t replicate with dried herbs.
Adjust Creaminess: For a lighter version, swap half the cream with whole milk or unsweetened plant-based milk.
Texture Matters: Keep some roasted squash cubes aside to add a chunky texture rather than fully pureeing everything.

Variations to Try

Vegan Version: Use coconut cream or cashew cream and vegan Parmesan. Swap butter with olive oil.
Add Protein: Grilled chicken, shrimp, or crispy tofu are excellent additions.
Spicy Kick: Stir in crushed red pepper flakes or a dash of smoked paprika.
Nutty Twist: Toasted pine nuts or walnuts add a satisfying crunch and depth of flavor.

Serving Suggestions

Pair with a crisp green salad with balsamic vinaigrette for a complete meal.
Serve with crusty bread to soak up every last bit of creamy sauce.
A glass of dry white wine, such as Sauvignon Blanc, balances the richness beautifully.

Fun Facts & Cultural Context

Butternut squash is a staple of fall cuisine in North America. Its sweet, nutty flavor has made it a favorite in soups, roasts, and now, creamy pasta dishes. Sage, often associated with Thanksgiving stuffing, pairs wonderfully with sweet squash, echoing traditional autumn flavors in a modern, comforting pasta dish. Combining these ingredients into a creamy sauce elevates simple ingredients into something truly special.

Why This Recipe Works

Balance of Sweet and Savory: Roasted squash and sage create an irresistible combination.
Comforting Cream Sauce: Rich, creamy, and velvety texture perfect for cozy dinners.
Versatile and Customizable: Easy to adapt to dietary preferences and seasonal ingredients.
Quick Enough for Weeknights: Roast, boil, sauté, blend—done in under an hour.

Pro Tips

Reserve Pasta Water: Essential for adjusting sauce consistency.
Freshly Grated Parmesan: Melts better than pre-grated and elevates flavor.
Don’t Overcook Pasta: Al dente is key for best texture and sauce adherence.
Prep Ahead: Roast squash in advance to save 15 minutes on cooking day.

This Creamy Butternut Squash & Sage Pasta is now a staple in cozy autumn meals and a guaranteed crowd-pleaser. With its creamy texture, sweet and savory balance, and vibrant colors, it’s both comforting and visually stunning—a recipe you’ll return to season after season.