Savory Roasted Butternut Squash and Sage Pasta Recipe
There’s something magical about the way earthy sage and sweet, caramelized squash come together, especially when they’re swirled into steaming pasta. Savory Roasted Butternut Squash and Sage Pasta is a dish that feels like a cozy sweater in meal form: silky, comforting, aromatic, and undeniably rich on the palate. Each forkful delivers the sweetness of roasted butternut, the crispy punch of fried sage, and a creamy sauce that clings to every noodle—seriously, it’s the kind of meal you’ll crave on chilly evenings and a surefire way to impress anyone lucky enough to join your table.
Ingredients You’ll Need
The best part about Savory Roasted Butternut Squash and Sage Pasta is that it relies on humble, straightforward ingredients, yet each one plays a key role in crafting complex flavor and luscious texture. You don’t need anything fancy here—just a few fresh staples that, when combined, create utter magic on your plate.
- Butternut squash (4 cups, cubed): Roasts up sweet and golden, delivering the heart of the sauce and a gorgeous color.
- Olive oil (3 tablespoons, divided): Helps caramelize the squash and gives a subtle fruitiness to the sauce and sage.
- Garlic (3 cloves, peeled): Roasts along with the squash for mellow richness—no need to chop, just let it roast whole!
- Salt (1 teaspoon): Essential for highlighting all the flavors.
- Black pepper (1/2 teaspoon): Adds a gentle heat and depth.
- Pasta (12 ounces, such as penne or fettuccine): Go for whatever shape catches your fancy—the sauce loves both chunky and long noodles!
- Unsalted butter (2 tablespoons): Creates an extra-silky sauce and browns beautifully with the sage.
- Fresh sage leaves (8): Fry up crispy, delivering an aromatic and textural wow factor.
- Heavy cream (1/2 cup, or coconut cream): For that velvety mouthfeel; coconut cream works for dairy-free adaptation.
- Grated Parmesan cheese (1/2 cup, or dairy-free): Gives signature savory, nutty notes to balance the sweetness of the squash.
- Ground nutmeg (1/4 teaspoon, optional): A little goes a long way, adding warmth and subtle spice.
- Reserved pasta cooking water (1/2–1 cup): Helps the sauce hug every bite of pasta—don’t skip this goldmine!
How to Make Savory Roasted Butternut Squash and Sage Pasta
Step 1: Roast the Squash and Garlic
Preheat your oven to 400°F (200°C) and get ready for your kitchen to smell amazing. Toss your cubed butternut squash and peeled garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread everything in a single layer on a baking sheet, giving the pieces space so they roast, not steam. Roast for 40 to 45 minutes, turning halfway through, until the squash is fork-tender and boasts lovely caramelized edges. This roasting step is where all the sweet, nutty flavor gets locked in.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a boil and cook your pasta according to package directions until it’s just al dente. Don’t forget to scoop out about a cup of that starchy pasta water before draining—it’s the secret to a silky sauce later.
Step 3: Fry the Sage Leaves
In a large skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the fresh sage leaves and cook them for about 1 minute, until they’re crisped-up and gloriously fragrant. Scoop them out and set aside—they’ll be your star garnish. If you’re feeling extra flavorful, let your butter go just a shade nutty brown right before adding the sage.
Step 4: Blend the Roasted Squash Sauce
Transfer the roasted squash and garlic to a blender or food processor. Pour in the heavy cream (or coconut cream), Parmesan cheese, nutmeg (if using), and half of your reserved pasta water. Blitz everything to a dreamy, silky-smooth sauce, adding more pasta water a little at a time until it’s pourable and creamy but not too thin. Adjust salt and pepper to taste.
Step 5: Toss Pasta and Serve
Return your drained pasta to the pot and pour on the hot squash sauce, tossing everything so every noodle gets coated in creamy goodness. If the sauce is a bit thick, add more reserved pasta water until it reaches your perfect consistency. Pile the pasta into bowls and finish with the crispy sage leaves, a shower of extra Parmesan, and even a pinch more black pepper if you like.
How to Serve Savory Roasted Butternut Squash and Sage Pasta
Garnishes
This pasta is all about those final touches! Sprinkle extra grated Parmesan or dairy-free Parm over the top, matching the creamy sauce with another punch of flavor. The fried sage leaves don’t just look beautiful—they add an unforgettable aromatic crunch. For color, a crack of fresh black pepper or a drizzle of golden olive oil never hurts.
Side Dishes
Savory Roasted Butternut Squash and Sage Pasta loves a fresh, simple green salad on the side to balance its richness. Go with peppery arugula dressed in lemon and olive oil, or a veggie-forward antipasto. Want to go all out? Warm-from-the-oven garlic bread is perfect for dunking in extra sauce.
Creative Ways to Present
For a dinner party, try twirling the pasta into little nests with tongs and topping each with a sage leaf and Parmesan shaving. You can also serve individual portions in shallow bowls with a ring of sauce underneath for a restaurant-worthy look. If you’re going family-style, pour the pasta sauce in a big, beautiful platter and bring it straight to the table, letting everyone serve themselves.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Savory Roasted Butternut Squash and Sage Pasta completely before transferring it to an airtight container. Stored in the refrigerator, it stays fresh and creamy for up to 3 days. The pasta absorbs flavor as it sits, making leftovers almost better than the first serving!
Freezing
If you want to freeze, the best approach is to store the sauce by itself. Portion the cooled sauce into sealed containers and freeze for up to 2 months. Thaw it overnight in the fridge and reheat gently before tossing with just-cooked pasta for a quick, cozy meal.
Reheating
To reheat, place the pasta (or sauce) in a saucepan over medium-low heat, adding a splash or two of water or cream to loosen the sauce. Stir frequently until everything is warmed through, and finish with more Parmesan and sage if you have them.
FAQs
Can I make Savory Roasted Butternut Squash and Sage Pasta ahead of time?
Absolutely! You can make the sauce a day or two ahead and keep it refrigerated. When ready to serve, just cook your pasta and reheat the sauce gently with a bit of reserved pasta water for the best creamy texture.
What pasta shapes work best for this recipe?
Both long noodles like fettuccine and bite-sized shapes like penne or rigatoni are delicious—pick your favorite! The creamy sauce clings beautifully to all sorts of pasta, so there’s no wrong choice here.
Is there a dairy-free option?
Yes, simply swap in coconut cream for the heavy cream and use your favorite dairy-free Parmesan alternative. The flavors will still be rich and decadent, with that perfect sage and squash combo shining through.
Can I add extra protein to the dish?
Certainly! For a boost, try stirring in cooked pancetta, crumbled sausage, or toasted walnuts for a vegetarian option. They bring even more depth and texture to this already satisfying pasta.
What wine pairs well with Savory Roasted Butternut Squash and Sage Pasta?
A glass of crisp Pinot Grigio or a buttery Chardonnay pairs beautifully with the creamy, savory-sweet notes of the dish. You can also try a light red, like Pinot Noir, for an earthy complement to the sage.
Final Thoughts
If you’re longing for a dish that feels special but is easy enough for any night of the week, Savory Roasted Butternut Squash and Sage Pasta is the one to make. It comes together with simple ingredients and gives you all the cozy, creamy Italian flavors that we love. Gather your ingredients, let the squash roast, and get ready for seconds—your next new favorite pasta awaits!
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Savory Roasted Butternut Squash and Sage Pasta Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of fall with this delightful Savory Roasted Butternut Squash and Sage Pasta. Creamy butternut squash sauce infused with the earthy aroma of sage, tossed with pasta for a satisfying meal that’s perfect for a cozy night in.
Ingredients
For the Roasted Butternut Squash:
- 4 cups cubed butternut squash (about 1 medium squash)
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (peeled)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta:
- 12 ounces pasta (such as penne or fettuccine)
- 2 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup grated Parmesan cheese (or dairy-free Parmesan)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2–1 cup reserved pasta cooking water
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Roast the Squash: Toss butternut squash cubes and garlic with 2 tablespoons olive oil, salt, and pepper. Roast for 40–45 minutes until tender and caramelized.
- Cook the Pasta: Cook pasta until al dente, reserving 1 cup of cooking water.
- Prepare the Sauce: In a skillet, melt butter with olive oil. Crisp sage leaves, then blend roasted squash, garlic, cream, Parmesan, nutmeg, and pasta water until creamy.
- Combine and Serve: Toss pasta with sauce, adjusting consistency. Top with crispy sage leaves and Parmesan.
Notes
- For a richer flavor, brown the butter before adding sage.
- Add cooked pancetta or toasted walnuts for extra texture.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 565
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 30 mg
