Creamy Butternut Squash and Sage Pasta Recipe for Cozy Nights

There’s something truly magical about the combination of sweet, roasted butternut squash and earthy sage that makes Butternut Squash & Sage Pasta one of my go-to comforting dishes in the cooler months. Growing up in southern England, autumn meant cozy kitchens filled with the smell of baking and simmering herbs, and this pasta recipe takes me right back to those afternoons with my mum and grandmother. It’s the kind of recipe that feels like a warm hug on a plate—simple, nourishing, and full of flavour without fuss. Whether you’re cooking for your family or craving a quick midweek meal, this dish brings together rustic charm and elegance in one bowl.

Why You’ll Love This Butternut Squash & Sage Pasta

This pasta stands out because it’s a perfect balance of sweet and savory, with the butternut squash roasting to caramelized perfection while the sage adds a fragrant, woodsy note. It’s a one-pot meal that feels indulgent but is surprisingly easy to prepare, ideal for busy weeknights when I want something homemade but not complicated. I love how the squash’s natural creaminess gently coats the pasta, creating a luscious sauce without needing heavy cream. Plus, it’s a clever way to sneak in some veggies that even my ketchup-loving toddler happily dips into.

Ingredients You’ll Need for This Butternut Squash & Sage Pasta

this RECIPE

The key to this dish lies in selecting the right ingredients—fresh, seasonal produce makes all the difference. I always choose firm butternut squash with no soft spots, and fresh sage leaves, ideally plucked from my little herb garden or the farmer’s market. A good quality pasta helps carry the flavors, and I often use a sturdy shape like rigatoni or penne to catch the sauce. Feel free to swap in gluten-free pasta or a dairy-free butter alternative to suit your needs.

• 1 medium butternut squash (about 2 pounds), peeled and diced into 1-inch cubes
• 3 tablespoons unsalted butter (or dairy-free alternative)
• 12 fresh sage leaves
• 3 cloves garlic, minced
• 12 ounces rigatoni or penne pasta
• 1/2 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

Nutrition Facts

• Calories: 420 per serving
• Protein: 14g
• Fat: 16g
• Carbohydrates: 58g
• Fiber: 7g
• Sugar: 6g
• Sodium: 320mg

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Steps to Create Your Butternut Squash & Sage Pasta

1. Preheat your oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer and roast for 25-30 minutes, turning halfway through, until golden and tender.
2. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and fry them gently for 2-3 minutes until crisp and fragrant. Remove the leaves and set aside on paper towels to drain.
4. Add the remaining 1 tablespoon olive oil to the skillet along with the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until aromatic but not browned.
5. Stir in the roasted butternut squash and gently mash some pieces with the back of a spoon to create a creamy texture. Add half the reserved pasta water to loosen the mixture.
6. Add the drained pasta to the skillet and toss well to coat. If needed, add more pasta water a little at a time to reach your desired sauce consistency.
7. Turn off the heat and stir in grated Parmesan cheese (or nutritional yeast). Season with additional salt and pepper to taste.
8. Serve immediately, topped with the crispy sage leaves for a beautiful crunch and extra flavor.

Tips for Making the Best Butternut Squash & Sage Pasta

Getting this dish just right is all about respecting the textures and timing. Roasting the squash until it’s caramelized brings out its natural sweetness, which creates the foundation for the sauce. I learned early on that under-roasted squash can feel too firm and watery, so patience is key here.

• Use a sharp knife when peeling and dicing the squash—it makes prep safer and easier.
• Don’t skip crisping the sage; it adds a delightful texture contrast and infuses the butter with flavour.
• Reserve pasta water to adjust sauce consistency; the starch helps bind everything beautifully.
• For a vegan twist, swap butter for olive oil and Parmesan for nutritional yeast or a plant-based cheese.
• If you’re short on time, cubed butternut squash from the store works well, but fresh always tastes best.

With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Creamy Shrimp and Broccoli Alfredo: A Weeknight Dinner Delight

Serving Suggestions and Pairings

This dish is incredibly versatile and works beautifully for various occasions—from casual family dinners to a cozy weekend lunch with friends. I often serve it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. For something heartier, roasted autumn vegetables or a crusty loaf of bread are perfect companions.

• Pair with a crisp Sauvignon Blanc or a light, earthy Pinot Noir
• Serve alongside sautéed kale with garlic for extra greens
• Top with toasted walnuts or pine nuts for added crunch

Whether it’s a comforting weeknight meal or a dish for weekend entertaining, this Butternut Squash & Sage Pasta never fails to impress and satisfy.

Storage and Reheating Tips

Proper storage ensures you can enjoy leftovers just as much as the fresh dish. I often make a double batch to have ready meals on hand for busy days with the kids. Reheating gently is key to preserving the sauce’s creamy texture.

• Store in an airtight container in the refrigerator for up to 3 days
• Add a splash of water or cream when reheating to restore moisture
• Reheat gently over low heat on the stove or in short bursts in the microwave
• Avoid overheating to prevent the sauce from separating

Frequently Asked Questions

What are the main ingredients for Butternut Squash & Sage Pasta?

The main ingredients for Butternut Squash & Sage Pasta include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Butternut Squash & Sage Pasta?

The total time to make Butternut Squash & Sage Pasta includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Butternut Squash & Sage Pasta ahead of time?

Yes, Butternut Squash & Sage Pasta can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Butternut Squash & Sage Pasta?

Butternut Squash & Sage Pasta pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Butternut Squash & Sage Pasta suitable for special diets?

Depending on the ingredients used, Butternut Squash & Sage Pasta may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

I hope this Butternut Squash & Sage Pasta brings a little warmth and joy to your table as it has to mine over the years. Cooking doesn’t have to be complicated to be special, and sometimes the simplest recipes hold the most memories. I’d love to hear how it turns out for you—feel free to share your stories and tweaks. Here’s to many cozy meals ahead!