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Butternut Squash Sage Pasta

Comforting homemade Butternut Squash Sage Pasta on a white plate
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A creamy and comforting pasta dish featuring roasted butternut squash, fragrant sage, and a touch of Parmesan for a perfect fall-inspired meal.

Ingredients

Scale
  • 12 oz pasta (such as fettuccine or penne)
  • 1 small butternut squash, peeled and diced
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 10 fresh sage leaves
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Red pepper flakes (optional)
  • Chopped parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
  3. In a large skillet, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
  4. Add the sage leaves and cook until crisp, about 2 minutes. Remove the sage leaves and set aside.
  5. In the same skillet, add the roasted butternut squash and heavy cream. Use a potato masher or fork to mash some of the squash while leaving some chunks for texture.
  6. Add Parmesan cheese and stir until melted and the sauce is creamy. Season with salt, black pepper, and red pepper flakes if using.
  7. Toss the cooked pasta into the sauce, adding reserved pasta water a little at a time to loosen the sauce if needed.
  8. Stir in the remaining 2 tablespoons butter for extra richness. Garnish with crispy sage leaves and chopped parsley before serving.

Notes

For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan.

Find it online: https://grilldrip.com/butternut-squash-sage-pasta/