Few dishes capture the essence of autumn quite like Creamy Butternut Squash & Sage Pasta. With its velvety sauce, earthy herbs, and comforting warmth, this pasta recipe is the culinary equivalent of pulling on your favorite sweater when the air turns crisp. It’s rich without being heavy, indulgent yet surprisingly balanced, and packed with seasonal flavor that feels both elegant and deeply nourishing.

This dish transforms humble butternut squash into a luxuriously smooth sauce infused with garlic, cream, and fragrant sage. Tossed with your favorite pasta shape, it becomes a weeknight-friendly meal that tastes restaurant-worthy while remaining simple enough for home cooks of all skill levels.

Whether you’re looking for a vegetarian comfort food option, an impressive fall dinner idea, or a cozy pasta recipe to add to your rotation, this creamy butternut squash pasta delivers on every level.

Why You’ll Love This Recipe

Creamy Butternut Squash & Sage Pasta isn’t just delicious—it’s incredibly versatile and approachable. Here’s why it deserves a permanent spot in your fall cooking lineup:

Seasonal and cozy: Perfectly suited for autumn evenings and holiday tables
Vegetarian-friendly: A satisfying meatless meal without sacrificing richness
Customizable: Easily adapted for vegan or dairy-free diets
Balanced flavors: Sweet squash, savory garlic, and earthy sage work in harmony
Impressive yet easy: Elegant enough for guests, simple enough for weeknights

Ingredients

Butternut squash, peeled and cubed
Olive oil
Garlic cloves, minced
Fresh sage leaves
Heavy cream
Vegetable broth
Parmesan cheese, freshly grated
Pasta of choice (rigatoni, penne, or fettuccine work beautifully)
Salt
Black pepper
Optional: nutmeg or red pepper flakes

Instructions

Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
While the squash roasts, bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant. Add sage leaves and cook briefly until aromatic.
Add roasted butternut squash to the skillet along with vegetable broth and cream. Simmer for 5 minutes.
Transfer mixture to a blender and blend until smooth and creamy. Adjust seasoning with salt, pepper, and optional nutmeg.
Return sauce to the skillet, add cooked pasta, and toss to coat. Use reserved pasta water to loosen the sauce if needed.
Stir in grated Parmesan and serve immediately, garnished with extra sage and cheese.

Tips for the Best Butternut Squash Pasta

Roast the squash until caramelized for deeper flavor
Use fresh sage, not dried, for optimal aroma
Don’t skip reserving pasta water—it creates a silky sauce texture
Blend the sauce thoroughly for a restaurant-quality finish

Variations & Substitutions

Vegan: Use coconut cream and nutritional yeast instead of dairy
Protein boost: Add crispy chickpeas or sautéed mushrooms
Extra indulgent: Finish with browned butter and crispy sage
Gluten-free: Substitute with gluten-free pasta

Serving Suggestions

Serve this pasta with a crisp green salad, crusty bread, or roasted vegetables. It pairs beautifully with sparkling water, white wine, or herbal tea, making it ideal for cozy dinners or casual entertaining.

Fun Fact: Why Sage and Squash Are a Classic Pair

Sage has long been paired with squash in European cuisine because its earthy, slightly peppery notes balance squash’s natural sweetness. Together, they create depth without overpowering one another—a perfect example of culinary harmony.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce’s creamy consistency.