Introduction

This comforting Sage Pasta combines roasted butternut squash with a creamy, flavorful sauce enriched with fresh sage and Parmesan. It’s a perfect dish for cozy evenings, offering a delicious balance of sweet, savory, and a hint of warmth from red pepper flakes.

A white plate holds a nest of light yellow pasta as the base layer, with a thick creamy white sauce speckled with green herbs poured over it. On top of the sauce are crispy, burnt orange cubes of roasted vegetable, spread evenly. Scattered around are pieces of light brown walnuts and sprinkled finely grated white cheese. Bright green fresh herbs decorate the top center of the dish, adding a fresh look. Small red chili flakes are dotted across the sauce and pasta. The photo is taken 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 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 the pasta and set aside.
Step 3: In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and cook 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. Lightly mash some of the squash with a fork to create a creamy texture. Stir in the heavy cream and Parmesan cheese. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Step 5: Add the cooked pasta to the skillet and toss well to combine, coating each piece with 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

For a nut-free version, omit the toasted walnuts or substitute with toasted pumpkin seeds.
Use coconut milk instead of heavy cream for a dairy-free and vegan-friendly alternative.
Add a squeeze of lemon juice at the end to brighten the flavors.
Roast the butternut squash a day ahead to save time on busy evenings.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. This pasta is best enjoyed fresh but still reheats nicely.

How to Serve

A white plate holds a nest of creamy yellow fettuccine pasta as the base layer, glistening with sauce. On top, there are bright orange, small roasted butternut squash cubes scattered evenly, some showing charred edges. Light green chopped herbs and tiny red chili flakes are sprinkled over the pasta and squash, adding a speckled effect. Drizzled thick white cream runs over the dish, pooling in spots around the noodles. Toasted brown walnuts are placed across the top, adding texture and color contrast. A fresh green sage sprig crowns the center of the dish. The plate sits on a white marbled surface. 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 instead of butternut?

Yes, varieties like acorn or kabocha squash can be substituted, though roasting times may vary slightly.

How do I prevent the pasta from sticking after draining?

Reserve some pasta water before draining and toss the pasta with a little olive oil or the sauce immediately to keep it from sticking together.