Pin it This Butternut Squash and Sage Pasta is like autumn in a bowl tender cubes of caramelized squash mixed with earthy sage and parmesan all tossed with hot pasta for a cozy fall dinner. When the leaves begin to turn this recipe comes out on repeat in my kitchen and every time it hits the table it disappears in minutes.
Last October I made this for my sister's birthday dinner and since then it is become our top request as soon as squash season starts. The sage adds a fragrant touch that feels restaurant fancy but is completely doable at home.
Ingredients
- Butternut squash: plenty of natural sweetness and a velvety texture when roasted look for a squash that feels heavy and is free from bruises
- Dried pasta: such as rigatoni or penne these sturdy shapes hold the chunky sauce well choose bronze-cut noodles for best sauce cling
- Fresh sage: brings a herbal sparkle to the dish opt for vibrant green leaves with no wilting
- Parmesan cheese: grated finely for a nutty salty finish pick a real wedge of Parmigiano Reggiano for best flavor
- Olive oil: adds richness during roasting use extra virgin for the best character
- Garlic: sliced thin or minced adds depth always start with firm aromatic cloves
- Nutmeg: a pinch gently enhances the sweetness of the squash buy whole nutmeg and grate fresh if you can
- Salt and black pepper: for balancing flavors fresh cracked pepper gives the brightest kick
Instructions
- Prep the Butternut Squash:
- Peel and cube the butternut squash into even pieces about three quarters inch each. Even pieces mean even roasting and prevent any undercooked bits
- Roast the Squash:
- Spread the cubes on a large lined baking sheet. Drizzle generously with olive oil and toss well so all sides are coated. Season with salt pepper and a light grating of nutmeg. Roast in a hot oven at four hundred twenty five degrees Fahrenheit for about twenty five minutes stirring halfway until the edges are golden and centers are soft
- Toast the Sage Leaves:
- While the squash roasts heat a swirl of olive oil in a wide skillet over medium heat. Add the fresh sage leaves and cook just a minute until they curl and become crisp but do not let them brown too dark
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Cook your pasta until just al dente then reserve one cup of pasta cooking water before draining
- Bring It Together:
- Add the roasted squash and garlic to the skillet with sage oil. Sauté on low for three minutes so the garlic gets fragrant and the squash coats in the herby oil. Gently fold in the cooked pasta adding reserved water a little at a time to create a soft sauce
- Finish and Serve:
- Off heat toss in a shower of grated parmesan until melty and glossy. Taste for seasoning and serve right away with extra sage leaves and cheese on top if you love a cheesy finish
Pin it I will never forget my daughter sneaking hot parmesan shavings before we even sat down this dish is comfort food the way my family loves it and the aroma of toasting sage always brings everyone into the kitchen
Storage Tips
Store any leftovers in a sealed container in the fridge for up to three days. For reheating add a splash of water to loosen the sauce and warm gently over low heat. The squash will stay tender and the pasta stays flavorful.
Ingredient Substitutions
No butternut No problem try with cubed kabocha or honeynut squash for a twist. Gluten free pasta works perfectly but choose one with similar bite to penne. Fresh rosemary can swap in for sage but use a lighter hand as the flavor is stronger.
Serving Suggestions
This pasta shines topped with toasted walnuts for crunch or a sprinkle of red pepper flakes for a little warmth. Serve alongside roasted brussels sprouts or a crisp apple salad if you want to keep the autumn theme alive. At Thanksgiving I often double the recipe and serve it family style for a vegetarian feast.
Cultural and Historical Context
Both squash and sage are cornerstones of Italian fall cooking. In northern Italy pumpkin or squash ravioli are legendary and this pasta borrows that spirit in a simpler form. Parmesan brings the perfect salty counterpoint and the combination is beloved in Italian comfort food tradition.
Seasonal Adaptations
Swap in delicata squash when it shows up at the farmers market For a spring twist try peas and mint in place of squash and sage Zucchini with basil and goat cheese creates a light summer version
Success Stories
Friends text me every year for this recipe especially those hunting for sturdy vegetarian mains at holiday events. My favorite tip is roasting the squash extra long until the edges caramelize and get almost chewy that brings the best contrast to the silky pasta.
Freezer Meal Conversion
You can freeze the roasted squash cubes for up to three months spread on a baking sheet first then stash in a bag. Thaw and use directly in the sauce but cook the rest fresh for best results. While the whole finished pasta does not freeze ideally portioning the squash ahead makes for super speedy weeknight meals.
Pin it Enjoy every golden forkful of this pasta it is the ultimate autumn comfort dish bursting with vibrant flavor.
Recipe Questions & Answers
- → Can I use dried sage instead of fresh?
Yes, dried sage can be used, but fresh sage provides a brighter aromatic flavor. Adjust quantity to taste.
- → What type of pasta works best?
Short pasta shapes like penne or rigatoni hold the squash and sauce well, but spaghetti or linguine work too.
- → How do I roast the butternut squash?
Cube the squash, toss with olive oil, season with salt, and roast at 400°F until tender and slightly caramelized.
- → Can I add other vegetables?
Yes, try adding roasted mushrooms, spinach, or red onions for extra depth and texture in the dish.
- → Is it suitable for vegetarians?
Absolutely! All ingredients are vegetarian-friendly. Use vegetarian parmesan if needed for strict diets.
- → How can I make this dish creamier?
Stir in a touch of heavy cream or mascarpone cheese right before serving for a richer flavor and creamier texture.