Savory Butternut Squash Pasta

This savory butternut squash and sage pasta celebrates autumn's bounty by transforming seasonal ingredients into a cozy, comforting meal. The naturally sweet butternut squash creates a velvety sauce that coats each strand of pasta perfectly, while aromatic sage adds an earthy depth that makes this dish truly special.

I first created this pasta during a chilly October evening when the farmers market was overflowing with butternut squash. My family was skeptical about squash in pasta, but after one bite, it instantly became our favorite fall tradition.

Ingredients

• Butternut squash cubes provide natural sweetness and create the base for our velvety sauce. Look for squash with a matte skin without soft spots
• Pasta of your choice though fettuccine or penne work particularly well as they catch the sauce in different ways
• Fresh sage leaves offer an earthy aroma that perfectly complements the sweetness of squash. Buy a small bunch as a little goes a long way
• Parmesan cheese adds nutty saltiness that balances the dish. Splurge on authentic Parmigiano Reggiano if possible
• Heavy cream creates richness, but coconut milk works beautifully for a dairy-free alternative
• Vegetable broth enhances flavor while thinning the sauce to the perfect consistency
• Walnuts provide essential textural contrast with their toasty crunch
• Red pepper flakes add optional gentle heat that balances the sweetness of the squash

Step-by-Step Instructions

Roast the Butternut Squash

Preheat your oven to 400°F and spread diced squash on a baking sheet with olive oil, salt and pepper. Roast for 25-30 minutes until the edges caramelize slightly. This caramelization is crucial as it concentrates the squash's natural sugars and adds depth to your final sauce.

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Your pasta water should taste like the sea to properly season the pasta from within. Cook until al dente according to package directions, being careful not to overcook as the pasta will continue cooking slightly when added to the sauce. Reserve a full cup of starchy pasta water before draining.

Sauté the Aromatics

Heat olive oil in a large skillet over medium heat until it shimmers. Add chopped onions and cook for 5 minutes until they become translucent and begin to soften. Add minced garlic and sage, cooking just until fragrant, about 1-2 minutes. Be watchful as garlic burns quickly and becomes bitter.

Create the Sauce

Add roasted butternut squash to the aromatics along with vegetable broth. Use a fork to gently mash about half the squash pieces while leaving some intact for textural interest. This creates a naturally creamy base without needing excessive cream. Stir in your cream and Parmesan, allowing everything to meld together into a silky sauce.

Finish the Dish

Add your drained pasta directly to the sauce, tossing thoroughly to coat every strand. If the sauce seems too thick, gradually add reserved pasta water until you reach your desired consistency. The starch in the pasta water helps the sauce cling to the pasta better than plain water would.

Bookmark

The combination of sage and butternut squash reminds me of my grandmother's autumn cooking. She always said that sage was nature's way of telling us exactly what herbs pair with seasonal vegetables. This harmonious pairing creates a flavor memory that transports me back to her kitchen with each bite.

Make It Ahead

This pasta can be partially prepared in advance to make weeknight dinners easier. Roast the butternut squash up to two days ahead and store it in an airtight container in the refrigerator. You can also prepare the entire sauce and store it separately from the pasta. When ready to serve, simply reheat the sauce gently while cooking fresh pasta, then combine. The flavors actually develop beautifully overnight.

Seasonal Variations

While butternut squash is the star of this autumn dish, you can adapt it throughout the year using seasonal ingredients. In summer, replace butternut with fresh sweet corn cut from the cob and basil instead of sage. For winter, try roasted sweet potatoes with rosemary. Spring calls for tender asparagus tips and fresh thyme. The technique remains the same while celebrating what each season offers.

Serving Suggestions

Serve this pasta as a magnificent main dish alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a complete autumn meal, pair with roasted Brussels sprouts or a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc. The pasta also makes an impressive side dish alongside roasted chicken or pork tenderloin for heartier appetites.

The History Behind The Dish

This style of pasta draws inspiration from Northern Italian cuisine, particularly the regions of Emilia-Romagna and Lombardy, where squash-filled pastas like tortelli di zucca have been treasured for centuries. Traditionally, these regions pair squash with sage and nuts as complementary flavors. What makes this modern adaptation special is transforming those traditional filled pasta flavors into a quick, accessible sauce that captures the same beloved flavor profile.

Recipe Q&A

→ Can I make this dish dairy-free?

Yes! Simply substitute the heavy cream with coconut milk and use a dairy-free Parmesan alternative or nutritional yeast for a similar savory flavor. The coconut milk adds a subtle sweetness that complements the butternut squash beautifully.

→ What's the best way to cut butternut squash?

For safety and ease, first cut off both ends of the squash, then peel it using a sharp vegetable peeler. Cut it in half lengthwise, scoop out the seeds, then cut into small, even cubes. For this dish, aim for 1/2-inch cubes so they roast evenly and blend well into the sauce.

→ Can I prepare any components ahead of time?

Absolutely! The butternut squash can be roasted up to 2 days in advance and stored in the refrigerator. You can also pre-chop the onions, garlic, and sage. When ready to serve, simply reheat the squash while cooking the pasta, then proceed with the remaining steps.

→ What can I substitute for sage if I don't have any?

Thyme or rosemary make excellent substitutes for sage in this dish. They both offer aromatic, earthy notes that complement butternut squash well. If using rosemary, use slightly less as it has a stronger flavor profile than sage.

→ What sides pair well with this pasta?

A simple arugula salad with lemon vinaigrette provides a peppery, acidic contrast to the creamy pasta. Roasted Brussels sprouts or a light kale salad also work beautifully. For a heartier meal, serve with garlic bread to soak up the delicious sauce.

→ How can I add protein to this dish?

Grilled chicken, Italian sausage, or crispy pancetta all make excellent protein additions. For vegetarian options, try adding white beans or crispy tofu cubes. The creamy sauce complements these proteins wonderfully while maintaining the dish's comfort food appeal.