Introduction

This Savory Butternut Squash & Sage Pasta is a comforting and flavorful dish perfect for cozy dinners. Roasted squash combined with aromatic sage and creamy Parmesan creates a deliciously rich sauce that coats your favorite pasta beautifully. It’s a simple recipe that brings warmth and elegance to your table.

A white plate holds a neat pile of creamy yellow fettuccine pasta layered lightly with green herb bits and drizzled with white sauce. On top, there are small chunks of charred orange roasted butternut squash and dark golden brown walnuts scattered evenly. The dish is sprinkled with finely grated white cheese and red pepper flakes, adding texture and color contrast. A fresh green herb leaf sits at the center as garnish. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) pasta of your choice (fettuccine or penne work well)
2 cups butternut squash, diced into small cubes
3 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
½ teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
½ cup vegetable broth
½ cup heavy cream or coconut milk (for a dairy-free option)
½ cup grated Parmesan cheese (plus extra for serving)
¼ cup toasted walnuts, roughly chopped
Fresh sage leaves for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast for 25-30 minutes or until tender and slightly caramelized.
Step 2: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 3: In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Cook the chopped onion for about 5 minutes until soft and translucent. Stir in the minced garlic, chopped sage, and red pepper flakes if using. Sauté for 1-2 minutes until fragrant.
Step 4: Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash some of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce is too thick, add reserved pasta water to reach desired consistency.
Step 5: Add the cooked pasta to the skillet and toss well to combine, ensuring all the pasta is coated in the sauce. Season with additional salt and pepper to taste.
Step 6: Serve the pasta in bowls topped with toasted walnuts, extra grated Parmesan, and fresh sage leaves for garnish.

Tips & Variations

To make this dish vegan, substitute the heavy cream with full-fat coconut milk and use a vegan Parmesan alternative or nutritional yeast.
If you prefer a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
Use butternut squash puree for a smoother sauce texture instead of diced squash.
Toast the walnuts gently in a dry skillet to enhance their flavor before adding.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving for the best texture and flavor.

How to Serve

The dish shows a white plate filled with yellow fettuccine pasta forming the base layer, topped with a creamy white sauce sprinkled with finely chopped green herbs and small red chili flakes. On top, there are several golden-brown roasted cubes, likely tofu or paneer, with a crispy texture, scattered unevenly over the sauce. Whole walnut halves sit on the sauce, giving a crunchy contrast. The dish is garnished with fresh green leaves, including sage and parsley, standing upright in the center. The plate sits on a white marbled surface, and the photo is taken close-up with clear detail of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash?

Yes, you can substitute butternut squash with acorn or kabocha squash, though cooking times may vary slightly depending on the size and moisture content.

Is this recipe suitable for dairy-free diets?

Absolutely. Use coconut milk instead of heavy cream and opt for a dairy-free Parmesan or nutritional yeast to keep the dish creamy and flavorful without dairy.