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A close-up of Butternut Squash & Sage Pasta, featuring pasta, roasted squash, sage, and a creamy sauce.

Butternut Squash & Sage Pasta

A simple and flavorful pasta dish featuring roasted butternut squash, fresh sage, and a creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound pasta such as fettuccine or penne
For the Butternut Squash
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Sauce
  • 2 tablespoons butter
  • 10 leaves fresh sage chopped
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon nutmeg freshly grated

Equipment

  • Baking sheet
  • Large pot
  • Large skillet

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the heavy cream, grated Parmesan cheese, and nutmeg. Bring to a gentle simmer.
  6. 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.
  7. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

You can add cooked chicken or pancetta for a non-vegetarian option. For a vegan version, use a plant-based cream and omit the Parmesan cheese, or use a vegan alternative.