Save
This autumn-inspired butternut squash pasta transforms a humble gourd into a luxurious, restaurant-worthy dinner that comes together with minimal effort. The natural sweetness of roasted butternut squash creates a velvety sauce that clings perfectly to every pasta strand, while aromatic sage adds that quintessential fall flavor.
I discovered this recipe three years ago when trying to use up a surplus of butternut squash from my garden, and it's become our Thursday night tradition throughout fall and winter months.
Ingredients
- Pasta: Choose a shape with ridges or curves to catch the sauce. Fettuccine offers elegant presentation while penne holds sauce in its tubes.
- Butternut squash: Look for one with a matte skin free from soft spots. The deeper orange the flesh, the sweeter the flavor.
- Olive oil: Use a good quality extra virgin for roasting to enhance the squash's natural sweetness.
- Onion and garlic: The aromatic foundation that builds depth. Choose firm onions with tight skins.
- Fresh sage: The quintessential fall herb that pairs perfectly with butternut squash. Bright green leaves indicate freshness.
- Red pepper flakes: Adds a gentle warmth that balances the sweetness of the squash.
- Heavy cream: Creates silky texture and richness. Room temperature cream incorporates more smoothly.
- Parmesan cheese: Use freshly grated for best melting and flavor. The rind can be added to the broth for extra umami.
- Walnuts: Their buttery crunch provides textural contrast to the creamy pasta. Toast them until golden for maximum flavor.
Step-by-Step Instructions
- Roast the Butternut Squash:
- Take time to cut uniform pieces around 3/4 inch for even cooking. Spread them in a single layer with space between each piece to ensure they roast rather than steam. The edges should develop caramelization which concentrates the sweetness. A few pieces should be fork tender but still hold their shape.
- Cook the Pasta:
- Generously salt your pasta water until it tastes like the sea. This is your only chance to season the pasta itself. Cook it 1 minute less than package directions to finish cooking in the sauce. Stirring occasionally prevents sticking. The reserved pasta water contains starch that helps bind the sauce to the pasta.
- Create the Flavor Base:
- Cook the onions slowly to develop sweetness rather than browning them quickly. They should become translucent and soft. When adding garlic and sage, reduce heat slightly to prevent burning these delicate aromatics. The kitchen should fill with a fragrant herbal aroma indicating the flavors are being released into the oil.
- Develop the Sauce:
- This is where magic happens as you create different textures. Mash about half the squash cubes while leaving others intact for textural interest. Add broth gradually while stirring to create a smooth base. The cream should be incorporated over low heat to prevent curdling. Parmesan adds both salt and creaminess as it melts.
- Marry the Pasta and Sauce:
- Use tongs to transfer pasta directly into the sauce, bringing along some starchy pasta water. Toss continuously for 1 full minute to allow the pasta to absorb flavors and finish cooking. The sauce should coat each piece of pasta but remain fluid rather than thick or gloppy.
Save
The sage is truly the secret weapon in this recipe. I grow it in my garden window specifically for this dish. Last Thanksgiving, when I made this instead of traditional sides, my brother who claims to hate squash had three helpings and asked for the recipe.
Make Ahead Options
This pasta reheats beautifully making it perfect for meal prep. Cook the entire recipe and store in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to refresh the sauce as it will thicken when chilled. The flavors actually develop overnight, making day two even more delicious than day one. Just hold the walnuts until serving to maintain their crunch.
Seasonal Variations
Throughout the year, this versatile recipe can be adapted to showcase seasonal produce. In spring, substitute asparagus for butternut squash and basil for sage. Summer calls for zucchini with thyme, while winter welcomes sweet potato with rosemary. Each variation maintains the core technique while celebrating what's freshest. I particularly love adding frozen peas to the butternut version in late winter when the freezer stash needs clearing before spring.
Serving Suggestions
This pasta stands beautifully on its own as a main course, but pairs wonderfully with a bitter greens salad dressed simply with lemon and olive oil to cut through the richness. For protein lovers, add grilled chicken or sautéed shrimp on top. When entertaining, serve family style on a large platter garnished dramatically with whole fried sage leaves and extra cracked black pepper. A crisp white wine like Pinot Grigio or Sauvignon Blanc completes the experience.
Recipe FAQs
- → Can I make this dish vegan?
Yes! Use coconut milk instead of heavy cream and substitute the Parmesan with nutritional yeast or your favorite vegan cheese alternative. The dish will maintain its creamy texture and savory flavor profile while being completely plant-based.
- → How can I prep the butternut squash more easily?
Butternut squash can be tough to cut. Microwave the whole squash (pierced with a fork) for 2-3 minutes to soften the skin before peeling and dicing. Alternatively, many grocery stores sell pre-cut butternut squash to save time.
- → What pasta shape works best with this sauce?
Fettuccine and penne work especially well, but any pasta that can hold a creamy sauce is suitable. Rigatoni, orecchiette, and fusilli are excellent alternatives as their shapes capture the sauce and squash pieces effectively.
- → Can I make this ahead of time?
You can roast the squash and prepare the sauce up to 2 days in advance. Store separately in the refrigerator and reheat the sauce gently before tossing with freshly cooked pasta. Add a splash of broth or pasta water if the sauce thickens too much when reheated.
- → What can I substitute for sage if I don't have it?
Thyme or rosemary make excellent substitutions for sage in this dish. While they'll create a different flavor profile, they pair beautifully with butternut squash. Use slightly less as these herbs can be more potent than sage.
- → How can I add protein to this dish?
For added protein, incorporate grilled chicken, crispy pancetta, or Italian sausage. Vegetarian options include white beans, chickpeas, or pan-fried halloumi cheese, which all complement the flavors of the squash and sage.