Oh, you know those nights when the air gets a little crisp and you just want something warm and cozy? That’s exactly when I find myself reaching for this Butternut Squash & Sage Pasta. It’s honestly one of my absolute favorite fall meals – like a hug in a bowl! Forget complicated cooking; this dish comes together surprisingly fast and makes you feel like you’ve whipped up something super elegant. The secret is that amazing combo of sweet, roasted butternut squash melting into creamy pasta, all brightened up by the unmistakable scent of fresh sage. My family devours this Butternut Squash & Sage Pasta every single year when the leaves start to turn, and I just know you’re going to love its simple, comforting magic as much as we do!
Why You’ll Love This Butternut Squash & Sage Pasta
Honestly, this Butternut Squash & Sage Pasta is a total winner for so many reasons. It’s one of those dishes that just *works*, no matter what kind of day you’re having.
- Cozy Fall Flavors: The sweet, earthy butternut squash paired with aromatic sage is pure autumn comfort.
- Super Easy to Make: We’re talking minimal fuss here. You can whip this up on a weeknight without breaking a sweat!
- Elegant Enough for Guests: But it’s also fancy enough to serve when friends come over – they’ll think you spent hours.
- One-Pan Wonder (Almost!): Roasting the squash and cooking the pasta happens while you make the sauce, so everything comes together beautifully.
- So Creamy and Delicious: That sauce! It’s rich, silky, and perfectly coats every single strand of pasta.
- Customizable: Feel free to add a little cooked chicken or even some toasted walnuts for extra crunch.
Ingredients for Butternut Squash & Sage Pasta
Gathering your ingredients is the first step to a perfect bowl of Butternut Squash & Sage Pasta. I always try to grab the freshest produce I can find because it *really* makes a difference, especially with the sage and squash. Trust me, that little bit of extra effort is worth it!
For the Pasta
- 1 pound pasta (like fettuccine or penne – choose your favorite!)
For the Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cut into bite-sized cubes (about 3-4 cups total)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons butter
- 10 leaves fresh sage, roughly chopped (don’t skimp here, fresh makes all the difference!)
- 2 cloves garlic, minced (I like to mince mine nice and fine)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for serving, obviously!)
- 1/4 teaspoon freshly grated nutmeg (if you have a microplane, use it!)
Equipment You’ll Need
To bring this delicious Butternut Squash & Sage Pasta to life, you won’t need anything too fancy! Just a few trusty kitchen basics. Having these ready makes the whole cooking process a breeze. Trust me, a little organization goes a long way when you’re getting dinner on the table!
- Baking Sheet: For roasting that sweet butternut squash to perfection.
- Large Pot: Big enough to give your pasta plenty of room to dance while it cooks.
- Large Skillet: Your best friend for coaxing out all those amazing sauce flavors.
How to Make Butternut Squash & Sage Pasta: Step-by-Step
Alright, let’s get cooking! Making this Butternut Squash & Sage Pasta is honestly so straightforward, and seeing it all come together is half the fun. I always find the most rewarding part is watching those simple ingredients transform into something so comforting and delicious. Here’s how we’ll do it:
Roast the Butternut Squash
First things first, preheat your oven to a nice and toasty 400°F (200°C). Grab your cubed butternut squash and toss it on a baking sheet with a good drizzle of olive oil, salt, and a good grind of black pepper. I like to spread it out so it roasts evenly. Pop it in the oven for about 20-25 minutes, or until it’s tender enough to pierce easily with a fork – that’s my personal sweet spot. You want it tender, not mushy! Check out this creamy orzo with roasted butternut for another great way to use this fall favorite.
Cook the Pasta
While your squash is doing its thing in the oven, get a big pot of salted water boiling for the pasta. Always salt your pasta water, folks! It makes a world of difference. Cook your pasta according to the package directions until it’s nice and al dente. Here’s a little trick I always use: before you drain it, scoop out about a cup of that starchy pasta water. It’s liquid gold for your sauce later!
Prepare the Sage Sauce
Now for the magic! In a large skillet over medium heat, melt that butter. Once it’s sizzling, toss in your chopped fresh sage. Let it sizzle for just a minute or two until you can really smell that amazing aroma – it’s so distinctive and delicious. Be careful it doesn’t burn! Then, add the minced garlic and cook for another minute until it’s fragrant and just starting to soften. Don’t let it brown too much, or it’ll get bitter. Now, pour in the heavy cream, sprinkle in the grated Parmesan cheese, and whisper in that freshly grated nutmeg. Give it a good stir and let it simmer gently until it starts to thicken up just a bit.
Combine and Serve Your Butternut Squash & Sage Pasta
Okay, time to bring it all together! Gently add your now-tender roasted butternut squash and the drained pasta right into the skillet with that luscious sage sauce. Give everything a good toss to coat every single piece of pasta and squash. If it looks a little too thick for your liking, just loosen it up with a splash or two of that reserved pasta water until it’s perfectly creamy and coats everything beautifully. Serve it up right away in warm bowls, with an extra sprinkle of Parmesan cheese on top, of course!
Tips for the Perfect Butternut Squash & Sage Pasta
Alright, so you’ve got the recipe, but let’s talk about how to make this Butternut Squash & Sage Pasta truly sing! It’s all about those little touches. First off, don’t be shy with the fresh sage – it really is the star here. If you can get your hands on fresh, always go for it! Also, when roasting your squash, make sure it’s fork-tender but not mushy. I like to give it a little shake on the baking sheet halfway through so it gets those slightly browned edges, which adds a fantastic depth of flavor. And remember that reserved pasta water? It’s not just for thinning; it adds a lovely little starchiness that helps the sauce cling beautifully. You can even add a pinch of red pepper flakes to the sauce if you like a little heat. Trust me, these small things make a HUGE difference!
Ingredient Notes and Substitutions
Let’s chat about a couple of ingredients that make this Butternut Squash & Sage Pasta truly shine, and what to do if you need to swap things out. Fresh sage is really the best here; dried sage can be a bit… well, dusty in flavor, but if you must, start with about 1 teaspoon of dried sage when you add your garlic. For the heavy cream, if you’re looking for something lighter, half-and-half can work in a pinch, but it won’t be quite as rich. And if you’re keeping this vegetarian, make sure your Parmesan cheese is suitable, or skip it and maybe add a touch more nutritional yeast if you like that cheesy flavor. For gluten-free folks, just grab your favorite GF pasta!
Nutritional Information
When you whip up this cozy Butternut Squash & Sage Pasta, you’re looking at roughly 550 calories per serving. It’s packed with about 18 grams of protein and 70 grams of carbohydrates. You’ll also get around 22 grams of fat, with about 10 grams being saturated. Just remember, these numbers are estimates and can change a bit depending on the exact ingredients you use and how big your serving is!
Frequently Asked Questions
Can I use dried sage instead of fresh?
You definitely can, but it won’t be quite the same! Use about 1 teaspoon of dried sage when you add the garlic. Fresh sage has this bright, almost minty aroma that dried just can’t replicate, but it’ll still give you that sage flavor!
How do I store leftovers of this pasta?
To store any leftover Butternut Squash & Sage Pasta, pop it into an airtight container and keep it in the fridge. It’s usually best within 2-3 days. Honestly, it’s still pretty tasty the next day!
Can I make this recipe ahead of time?
You can totally roast the butternut squash and make the sauce ahead of time – they’ll keep in the fridge for a couple of days. Just cook the pasta fresh when you’re ready to eat, then warm everything up gently in a skillet with a splash of water or cream.
Butternut Squash & Sage Pasta
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
- While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package directions. Reserve about 1 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the chopped sage and cook for 1-2 minutes until fragrant. Add the minced garlic and cook for another minute until softened.
- Stir in the heavy cream, grated Parmesan cheese, and nutmeg. Bring to a gentle simmer.
- Add the roasted butternut squash and the drained pasta to the skillet with the sauce. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese if desired.