Hi there, food lover! 👋 Ready to wrap yourself in a blanket of flavor this autumn? 🍂 There’s something truly heartwarming about the sweet, nutty aroma of roasted butternut squash mingling with the earthy scent of fresh sage. This Butternut Squash & Sage Pasta brings the cozy essence of the season straight to your kitchen — comforting, creamy, and absolutely satisfying. 🧡 Imagine soft golden cubes of squash tossed with warm pasta, kissed by garlic, butter, and crispy sage leaves… it’s the kind of dish that turns a chilly evening into pure comfort. Whether you’re cooking for family, friends, or just treating yourself, this meal feels like a hug on a plate.
So grab your favorite sweater, pour yourself a glass of wine (or apple cider 🍷🍎), and let’s create this autumn-inspired masterpiece together. You’ll love how simple yet elegant it is — proof that comfort food can be both nourishing and refined. Let’s dive in, shall we?
🥕 Ingredients
For the Pasta:
- 12 oz pasta (fettuccine, penne, or rigatoni)
- 3 cups butternut squash, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 8–10 fresh sage leaves
- ½ cup grated Parmesan cheese (or Pecorino Romano)
- ½ cup heavy cream (optional for extra creaminess)
- Salt and black pepper, to taste
- A pinch of nutmeg (optional but wonderful)
Optional Toppings:
- Extra crispy sage leaves
- Crumbled walnuts or toasted pine nuts
- A drizzle of browned butter
🍳 Step-by-Step Directions
- Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed squash with 1½ tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, or until tender and caramelized around the edges. The natural sweetness deepens beautifully as it roasts. - Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente, following package instructions. Before draining, reserve 1 cup of the pasta water for later. - Sauté the Sage and Garlic:
While the pasta cooks, heat the remaining olive oil and butter in a large skillet over medium heat. Once melted and slightly foamy, add the sage leaves and fry until crisp (about 30 seconds per side). Remove and set aside for garnish. In the same pan, add the minced garlic and sauté for 1 minute until fragrant. - Create the Sauce:
Add the roasted butternut squash to the skillet with the garlic. Gently mash some of the cubes to create a thick, creamy base. Pour in the heavy cream (if using) and a splash of the reserved pasta water. Stir until it becomes a luscious sauce that coats the back of a spoon. Season with a pinch of nutmeg, salt, and pepper to taste. - Toss It All Together:
Add the cooked pasta directly into the skillet. Toss everything together, gradually adding more pasta water as needed to loosen the sauce. Sprinkle in the Parmesan cheese and toss again until silky and well combined. - Finish and Serve:
Plate the pasta and top with the crispy sage leaves. Add extra cheese and a drizzle of browned butter if you like. Sprinkle with crushed walnuts for an extra layer of crunch and nutty goodness.
Serve immediately, while it’s warm and fragrant — the kind of meal that makes the whole kitchen smell like autumn. 🍁
🥗 Nutritional Information
⏰ Prep Time: 15 minutes
🔥 Cooking Time: 25 minutes
⏳ Total Time: 40 minutes
🍽️ Servings: 4
⚡ Calories per serving: 420 kcal
💪 Protein: 12 g
🍞 Carbohydrates: 55 g
🥑 Fat: 14 g
🧂 Sodium: 260 mg
🍬 Sugar: 6 g
🌾 Fiber: 5 g
🧈 Saturated Fat: 6 g
🌻 Unsaturated Fat: 7 g
🍳 Cholesterol: 22 mg
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Bon appétit and happy cooking! 👩🍳🍽️
