As the leaves begin to carpet the ground and the air turns crisp, my kitchen transforms into a cozy haven, filled with the delightful aromas of autumn. One of my absolute favorites is the Savory Butternut Squash & Sage Pasta—a dish that beautifully captures this season’s essence. With options for both creamy and dairy-free variations, you can savor this comforting meal without compromise. Not only is it quick to prepare, but it’s also packed with nourishing ingredients that make every bite a celebration of health. So, are you ready to dive into a plate of pasta that embodies warmth and joy? Let’s unravel the flavors together! Why is this pasta a must-try? Comforting Flavor: The blend of sweet butternut squash and pungent sage forms a delicious harmony that warms you from the inside out. Versatile Options: Whether you prefer fettuccine that’s kissed by the sauce or penne that holds every bite, this recipe caters to your pasta cravings. Healthful Ingredients: Packed with fiber and healthy fats, this dish creates a nourishing dining experience that doesn’t skimp on taste. Quick Preparation: In just over 30 minutes, you can whip up this delightful pasta, making it perfect for weekdays or cozy gatherings. For a delightful pairing, consider serving this with a light salad dressed in citrus vinaigrette, or check out my Quiche Savory Brunch for another comforting dish! Savory Butternut Squash & Sage Pasta Ingredients For the Pasta Fettuccine or Penne – Choose fettuccine for more sauce cling or penne for a delightful bite. For the Sauce Butternut Squash – Provides sweetness and creaminess; substitute with pumpkin if needed. Olive Oil – Enhances flavor and aids in roasting; opt for extra virgin for the best taste. Onion – Adds a sweet, caramelized base flavor; shallots work as a mild alternative. Garlic – Infuses aromatic depth; fresh garlic is best, but garlic powder can be a quick fix. Fresh Sage – Contributes aromatic earthiness; dried sage can be used but in a smaller quantity. Red Pepper Flakes – Offers a hint of heat; feel free to omit if you prefer it milder. Vegetable Broth – Creates a creamy consistency without overpowering; low-sodium is a healthy choice. Heavy Cream or Coconut Milk – Adds richness to the sauce; coconut milk is a great dairy-free option. Parmesan Cheese – Provides savory depth; nutritional yeast can stand in as a vegan alternative. Salt and Pepper – Essential for balancing flavors; adjust according to your taste preference. For the Finish Toasted Walnuts – Enhances crunch and healthy fats; optional but highly recommended for texture. Fresh Sage Leaves – For garnish and an added burst of flavor. These ingredients come together beautifully to create a bowl of Savory Butternut Squash & Sage Pasta that’s not just a meal, but a comforting embrace on a chilly evening. Enjoy the process of cooking this delightful dish! Step‑by‑Step Instructions for Savory Butternut Squash & Sage Pasta Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This temperature ensures that when you roast the butternut squash, it caramelizes beautifully, bringing out its natural sweetness. You’ll want the oven hot and ready before you prepare the squash, creating a seamless flow to your cooking process. Step 2: Roast the Squash On a baking sheet, toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread the cubes in a single layer and roast them in your preheated oven for about 25-30 minutes. They should become tender and golden brown—perfectly caramelized for your Savory Butternut Squash & Sage Pasta—so keep an eye on them for that inviting color change. Step 3: Cook the Pasta While the squash is roasting, bring a large pot of water to a boil and generously salt it. Add your choice of fettuccine or penne, cooking according to package instructions until al dente, which usually takes about 8-10 minutes. Remember to reserve 1 cup of that starchy pasta water before draining—this will help to adjust your sauce later. Step 4: Sauté Aromatics In a large skillet, heat a splash of olive oil over medium heat. Add diced onion and minced garlic, sautéing them until the onion becomes translucent, approximately 5 minutes. Stir in the fresh sage and red pepper flakes, and continue to cook for an additional 1-2 minutes until the sage releases its aromatic fragrance, creating a base full of flavor for your pasta. Step 5: Blend the Sauce Once the butternut squash is roasted, combine it with the sautéed onion and garlic in the skillet. Pour in the vegetable broth, then blend the mixture until smooth using an immersion blender, or transfer to a standard blender. After blending, stir in the heavy cream (or coconut milk) and grated Parmesan cheese, adjusting the consistency with reserved pasta water for a creamy Savory Butternut Squash & Sage Pasta sauce. Step 6: Combine Pasta and Sauce Add the drained pasta to the skillet with your blended sauce, tossing until every piece is well coated. Taste the dish and season with additional salt and pepper if needed. The pasta should become lush and creamy, enveloped in the warm, comforting flavors of butternut squash and sage. Step 7: Serve and Garnish Transfer the Savory Butternut Squash & Sage Pasta to serving bowls. Finish with a generous sprinkle of toasted walnuts for added crunch and healthy fats, along with a few fresh sage leaves for that extra burst of flavor. This dish is visually and texturally delightful, ready to warm your heart and satisfy your cravings! How to Store and Freeze Savory Butternut Squash & Sage Pasta Fridge: Store leftover Savory Butternut Squash & Sage Pasta in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to avoid condensation. Freezer: If you plan to freeze, portion the pasta into freezer-safe containers and enjoy within 2-3 months. Thaw overnight in the fridge before reheating. Reheating: To bring back its creamy texture, gently reheat the pasta in a skillet over medium-low heat. Add a splash of reserved pasta water to achieve the desired consistency. Make-Ahead: Prepare the sauce in advance and keep it refrigerated for up to 3 days. Just cook the pasta fresh when you’re ready to serve for the best texture. Savory Butternut Squash & Sage Pasta Variations Feel free to explore delicious twists that make this recipe uniquely yours! Dairy-Free: Substitute heavy cream with coconut milk for a creamy yet dairy-free option that adds a subtle sweetness to the sauce. Gluten-Free: Swap traditional pasta for gluten-free varieties or use spiralized zucchini for a fresh, lower-carb alternative. Alternative Squash: Replace butternut squash with roasted pumpkin or even sweet potatoes for a different flavor profile and texture. Herb Swaps: Experiment with fresh herbs like rosemary or thyme to create a more aromatic dish that complements the squash’s sweetness beautifully. Nut-Free: Skip the walnuts or replace them with toasted pumpkin seeds for a delightful crunch without the nuts—perfect for those with allergies. Spicy Kick: Add a pinch more red pepper flakes or diced jalapeño for heat; it balances wonderfully with the sweetness of the squash. Extra Greens: Toss in fresh spinach or kale during the last few minutes of cooking for an extra dose of vitamins and a lovely vibrant color. Flavor Booster: Try adding a splash of balsamic vinegar or a squeeze of lemon to the sauce before serving to brighten up the flavors. These variations will take your Savory Butternut Squash & Sage Pasta to a new level while ensuring it remains just as comforting. For a complete dining experience, pair it with a salad drizzled with citrus vinaigrette or check out my Quiche Savory Brunch for an additional treat that warms the soul! Expert Tips for Savory Butternut Squash & Sage Pasta • Pasta Water Magic: Reserve at least one cup of pasta water! It acts like liquid gold for adjusting sauce consistency, making it silky and luxurious. • Roasting Perfection: To achieve caramelized butternut squash, ensure the pieces are roughly the same size and use enough olive oil so they roast rather than steam. • Blending Techniques: For a smoother sauce, blend well until there are no lumps. If you prefer a rustic feel, simply mash the squash instead of blending! • Seasoning Savvy: Always taste your dish before serving. A little extra salt or a squeeze of lemon can bring all the flavors of your Savory Butternut Squash & Sage Pasta to life. • Dairy-Free Delight: Want to keep it dairy-free? Opt for coconut milk instead of heavy cream and nutritional yeast in place of cheese for a creamy, flavorful sauce. • Storage Tips: This pasta keeps well in the fridge for up to three days. When reheating, add a splash of reserved pasta water to restore creaminess! Make Ahead Options These Savory Butternut Squash & Sage Pasta preparations are perfect for busy weeknights! You can roast the butternut squash and prepare the sauce up to 24 hours in advance; just store them in airtight containers in the refrigerator. When you’re ready to serve, simply reheat the sauce gently in a pan and toss in the cooked pasta with a splash of reserved pasta water to maintain creaminess. To keep your dish fresh and flavorful, avoid mixing the pasta with the sauce until just before serving. This way, you’ll enjoy a comforting, homemade meal with minimal last-minute effort! What to Serve with Savory Butternut Squash & Sage Pasta As the comforting aroma of butternut squash fills your kitchen, envision a beautifully curated meal to complement your delightful pasta creation. Citrus Vinaigrette Salad: A light salad with fresh greens, citrus, and a tangy vinaigrette enhances the sweet flavors while adding a refreshing crunch. Garlic Bread Delight: Warm, buttery garlic bread brings a delightful crispness, perfect for mopping up the creamy sauce and balancing the dish’s richness. Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts provide earthy flavors and texture, creating a satisfying contrast to the smooth pasta. Sauvignon Blanc: A chilled glass of Sauvignon Blanc complements this dish beautifully, as its acidity cuts through the creaminess, bringing out the squash’s sweetness. Pumpkin Soup: Serve a warm bowl of pumpkin soup alongside for a cozy fall experience, echoing the flavors of the squash and adding a heartwarming touch. Cheesy Polenta: Creamy polenta, infused with cheese, creates a comforting side that harmonizes perfectly with the savory flavors of the pasta. Toasted Walnut Cookies: For dessert, these nutty cookies echo the toasted walnuts in the main dish, providing a delightful end to your autumn-inspired meal. Savory Butternut Squash & Sage Pasta Recipe FAQs How do I choose the right butternut squash? Absolutely! When selecting butternut squash, look for one that feels heavy for its size with a firm, unblemished skin. The color should be a deep, uniform tan, and avoid any that have dark spots or soft areas. A perfectly ripe squash will yield slightly to pressure when you press your thumb against it. What is the best way to store leftovers? Very! Store leftover Savory Butternut Squash & Sage Pasta in an airtight container in the refrigerator for up to 3 days. Ensure the pasta has completely cooled before sealing to avoid moisture build-up, which can lead to spoilage. Can I freeze my leftovers? Absolutely! Portion the pasta into freezer-safe containers and enjoy within 2-3 months. This helps maintain its delicious flavor. To freeze, make sure it’s fully cooled, then cover securely. Thaw overnight in the fridge before reheating, and remember to add a splash of reserved pasta water while warming to restore that creamy texture. What if my sauce is too thick or too thin? Don’t worry! If your sauce turns out too thick, gradually add some reserved pasta water—about a tablespoon at a time—until you achieve your desired consistency. Conversely, if it’s too thin, you can simmer the sauce on low heat for a few extra minutes to reduce it and thicken up. Blending it longer may also help create a creamier finish. Are there any dietary considerations I should know about? Absolutely! This dish is vegetarian, and can easily be made gluten-free by choosing gluten-free pasta varieties. For those with dairy allergies, simply use coconut milk and nutritional yeast instead of heavy cream and Parmesan. Always double-check ingredient labels if you’re avoiding specific allergens, and feel free to swap ingredients to suit your dietary needs! Savory Butternut Squash & Sage Pasta: Cozy Fall Comfort Food Savory Butternut Squash & Sage Pasta is a cozy fall dish that combines sweet butternut squash and aromatic sage, perfect for comfort food lovers. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: Best of 2025Cuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta8 ounces fettuccine or penne Choose fettuccine for more sauce cling or penne for a delightful bite.For the Sauce1 large butternut squash Provides sweetness and creaminess; substitute with pumpkin if needed.2 tablespoons olive oil Enhances flavor and aids in roasting; opt for extra virgin for the best taste.1 medium onion Adds a sweet, caramelized base flavor; shallots work as a mild alternative.2 cloves garlic Infuses aromatic depth; fresh garlic is best, but garlic powder can be a quick fix.1 tablespoon fresh sage Contributes aromatic earthiness; dried sage can be used but in a smaller quantity.1/2 teaspoon red pepper flakes Offers a hint of heat; feel free to omit if you prefer it milder.1 cup vegetable broth Creates a creamy consistency without overpowering; low-sodium is a healthy choice.1/2 cup heavy cream or coconut milk Adds richness to the sauce; coconut milk is a great dairy-free option.1/2 cup parmesan cheese Provides savory depth; nutritional yeast can stand in as a vegan alternative.to taste salt Essential for balancing flavors.to taste pepper Essential for balancing flavors.For the Finish1/2 cup toasted walnuts Enhances crunch and healthy fats; optional but highly recommended for texture.a few fresh sage leaves For garnish and an added burst of flavor. Equipment Baking SheetLarge potLarge Skilletimmersion blender Method Step‑by‑Step InstructionsPreheat your oven to 400°F (200°C).On a baking sheet, toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and golden brown.Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.In a large skillet, heat a splash of olive oil over medium heat. Sauté diced onion and minced garlic until translucent, about 5 minutes. Add fresh sage and red pepper flakes, cooking for an additional 1-2 minutes.Combine the roasted butternut squash with the sautéed onion and garlic in the skillet. Pour in the vegetable broth and blend until smooth. Stir in heavy cream (or coconut milk) and parmesan cheese, adjusting with reserved pasta water as needed.Add the drained pasta to the skillet and toss until well coated. Adjust seasonings with additional salt and pepper if needed.Serve in bowls garnished with toasted walnuts and fresh sage leaves. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 3mg NotesThis pasta can be prepared in advance and stored in the fridge for up to 3 days. Add reserved pasta water when reheating to restore creaminess. Tried this recipe?Let us know how it was!
