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Creamy Roasted Butternut Squash Pasta with Sage

A close-up of creamy butternut squash pasta tossed with penne and topped with crispy fried sage leaves.
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Welcome! I’m Sarah, and I’m so happy you’re here. This creamy butternut squash pasta recipe delivers comforting fall flavors in a simple, weeknight-friendly dish. Roasting the squash creates a velvety sauce that coats the pasta perfectly.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tablespoons olive oil, plus more for pasta
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound pasta (penne or rigatoni work well)
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup fresh sage leaves
  • 2 cloves garlic, minced
  • 1/2 cup reserved pasta water

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  3. While the pasta cooks, prepare the sage butter. In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until they become crisp, about 2 to 3 minutes. Remove the crisp sage with a slotted spoon and set aside for garnish. Leave the sage-infused butter in the skillet.
  4. Add the minced garlic to the sage butter in the skillet and cook for 30 seconds until fragrant. Do not let the garlic brown.
  5. Transfer the roasted butternut squash to a blender or food processor. Add the sage butter mixture, heavy cream, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  6. Pour the butternut squash sauce into the skillet over low heat. Stir in the grated Parmesan cheese, if using.
  7. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated. Add reserved pasta water, a tablespoon at a time, if the sauce seems too dry.
  8. Serve immediately. Top each serving with the reserved crispy sage leaves.

Notes

  • For a vegan butternut squash pasta, skip the Parmesan cheese and use full-fat coconut milk instead of heavy cream for the sauce base.
  • If you want a savory element, brown 1/2 pound of Italian sausage in the skillet before adding the garlic; remove the sausage and stir it back in at the end.
  • This recipe makes a wonderful base for a butternut squash sauce recipe that you can adapt with spices like nutmeg or a pinch of red pepper flakes for a little kick.

Nutrition

Find it online: https://cutcooktaste.com/butternut-squash-pasta-creamy-roasted-sage/