Butternut Squash and Sage Pasta – Cozy, Comforting, and Simple

Butternut squash and sage are a classic pair for a reason: they’re earthy, sweet, and feel like a warm hug in a bowl. This pasta brings that cozy flavor into a simple, weeknight-friendly dish that still feels special. The sauce is silky and naturally creamy, with no heavy cream needed.

Crisp sage, toasted nuts, and a squeeze of lemon bring everything into balance. If you’re craving a comforting pasta that doesn’t weigh you down, this is the one.

Butternut Squash and Sage Pasta - Cozy, Comforting, and Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed
• 12 ounces pasta (rigatoni, penne, orecchiette, or spaghetti)
• 2 to 3 tablespoons olive oil, plus more for drizzling
• 2 tablespoons unsalted butter (optional but recommended)
• 1 small yellow onion, finely chopped
• 3 garlic cloves, thinly sliced
• 10 to 12 fresh sage leaves
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup vegetable or chicken broth (or water)
• 1/2 to 3/4 cup reserved pasta cooking water
• 1/2 cup freshly grated Parmesan or Pecorino Romano, plus extra for serving
• 1 tablespoon lemon juice (plus zest if you like)
• Salt and black pepper, to taste
• 1/4 cup toasted walnuts or pine nuts (optional, for garnish)

Method

 

1. Roast the squash: Heat the oven to 425°F (220°C). Toss the cubed squash with 1 to 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, flipping once, until tender and caramelized at the edges.
2. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
3. Crisp the sage: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sage leaves in a single layer and cook 30 to 60 seconds per side until crisp. Transfer to a paper towel and sprinkle with salt.
4. Build the base: In the same skillet, lower the heat to medium-low and add the butter. Once melted, add the onion with a pinch of salt and cook 5 to 7 minutes until soft and translucent. Stir in the garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Make the sauce: Add the roasted squash and broth to the skillet. Mash with a spoon or spatula to break it down. Transfer to a blender (or use an immersion blender) and blend until smooth, adding a splash of pasta water to loosen. Aim for a creamy, pourable texture.
6. Finish the pasta: Return the blended sauce to the skillet over low heat. Add the cooked pasta and toss, splashing in pasta water as needed to coat every piece. Stir in the Parmesan and lemon juice. Taste and adjust with salt and pepper.
7. Serve: Top with the crispy sage, extra cheese, black pepper, and toasted nuts. Drizzle with a little olive oil if you’d like a glossy finish.

What Makes This Recipe So Good

• Deep, savory flavor: Roasting the squash concentrates its sweetness and adds caramelized notes that make the sauce rich and satisfying.
• Minimal ingredients, big payoff: A handful of pantry staples turns into a restaurant-quality bowl of pasta.
• Light but comforting: The sauce gets its creaminess from blended squash and pasta water, not heavy cream.
• Texture you’ll love: Crispy sage leaves, toasted nuts, and grated cheese add contrast to the silky sauce.
• Flexible and forgiving: Works with different pasta shapes, can be made vegetarian, and easily adapts to what you have on hand.

What You’ll Need

• 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed
• 12 ounces pasta (rigatoni, penne, orecchiette, or spaghetti)
• 2 to 3 tablespoons olive oil, plus more for drizzling
• 2 tablespoons unsalted butter (optional but recommended)
• 1 small yellow onion, finely chopped
• 3 garlic cloves, thinly sliced
• 10 to 12 fresh sage leaves
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup vegetable or chicken broth (or water)
• 1/2 to 3/4 cup reserved pasta cooking water
• 1/2 cup freshly grated Parmesan or Pecorino Romano, plus extra for serving
• 1 tablespoon lemon juice (plus zest if you like)
• Salt and black pepper, to taste
• 1/4 cup toasted walnuts or pine nuts (optional, for garnish)

Step-by-Step Instructions

1. Roast the squash: Heat the oven to 425°F (220°C). Toss the cubed squash with 1 to 2 tablespoons olive oil, salt, and pepper.

   Spread on a baking sheet and roast for 25 to 30 minutes, flipping once, until tender and caramelized at the edges.

2. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
3. Crisp the sage: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sage leaves in a single layer and cook 30 to 60 seconds per side until crisp.

   Transfer to a paper towel and sprinkle with salt.

4. Build the base: In the same skillet, lower the heat to medium-low and add the butter. Once melted, add the onion with a pinch of salt and cook 5 to 7 minutes until soft and translucent. Stir in the garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Make the sauce: Add the roasted squash and broth to the skillet.

   Mash with a spoon or spatula to break it down. Transfer to a blender (or use an immersion blender) and blend until smooth, adding a splash of pasta water to loosen. Aim for a creamy, pourable texture.

6. Finish the pasta: Return the blended sauce to the skillet over low heat.

   Add the cooked pasta and toss, splashing in pasta water as needed to coat every piece. Stir in the Parmesan and lemon juice. Taste and adjust with salt and pepper.

7. Serve: Top with the crispy sage, extra cheese, black pepper, and toasted nuts.

   Drizzle with a little olive oil if you’d like a glossy finish.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens in the fridge, so keep extra pasta water or a splash of broth to loosen when reheating.
• Reheat gently: Warm on the stove over low heat with a little water or broth, stirring to revive the sauce. The microwave works too—heat in short bursts and stir between intervals.
• Make-ahead tips: Roast and blend the squash sauce up to 3 days ahead.

  Cook pasta fresh and toss with the warmed sauce when ready to eat.

• Freezer-friendly: Freeze the sauce (without pasta) in portions for up to 2 months. Thaw in the fridge overnight, then reheat and combine with hot pasta.

Health Benefits

• Fiber-rich and satisfying: Butternut squash provides fiber that supports digestion and helps you feel full without heaviness.
• Loaded with vitamins: It’s high in vitamin A and a good source of vitamin C, both important for immune health and healthy skin.
• Balanced energy: Pairing complex carbs from pasta with squash and a bit of healthy fat keeps energy steady and cravings in check.
• Customizable for lighter options: Use whole-wheat pasta, chickpea pasta, or add extra greens for more nutrients and protein.

Common Mistakes to Avoid

• Not salting the pasta water: This is your first chance to season the dish. The pasta should taste pleasantly seasoned before it meets the sauce.
• Skipping the roast: Boiled or steamed squash can taste flat.

  Roasting builds caramelized flavor that makes the sauce shine.

• Overcooking the pasta: Go just shy of al dente. The pasta will finish cooking in the sauce and absorb flavor.
• Forgetting pasta water: That starchy liquid is key to a silky, clingy sauce. Always save more than you think you’ll need.
• Heavy-handed cheese: Cheese is great, but too much can make the sauce gummy.

  Add gradually and stop when it’s glossy and smooth.

Recipe Variations

• Brown butter sage: Swap the olive oil for butter and cook it until nutty and golden before crisping the sage. Fold that brown butter right into the sauce for extra depth.
• Greens upgrade: Stir in a few handfuls of baby spinach or chopped kale at the end. Let it wilt into the hot pasta for color and nutrients.
• Protein boost: Add cooked Italian sausage, crispy pancetta, or roasted chickpeas to make it heartier.
• Dairy-free option: Use olive oil instead of butter and a dairy-free Parmesan alternative, or skip the cheese and add a spoonful of miso for savory depth.
• Herb swap: Try thyme or rosemary if you don’t have sage, but use a light hand—both are potent.
• Extra silky: Add a splash of cream or a spoonful of mascarpone to the sauce if you want it richer.

FAQ

Can I use frozen butternut squash?

Yes.

Roast it straight from frozen at a slightly lower temperature (around 400°F/200°C) and add a few extra minutes. Pat dry if it releases a lot of moisture before blending.

What pasta shape works best?

Short, ridged shapes like rigatoni and penne cling to the sauce well. Orecchiette and shells are great too.

If you prefer long pasta, spaghetti or fettuccine also works—just use enough sauce to coat.

How do I make it vegetarian?

Use vegetable broth and a vegetarian-friendly hard cheese. Some Parmesan contains animal rennet, so check the label or use Pecorino-style vegetarian cheese.

Can I make the sauce without a blender?

You can mash the squash with a potato masher for a rustic texture. For a smoother sauce, use an immersion blender directly in the pan if you have one.

What can I use instead of sage?

Thyme is the best swap, with a subtle, woodsy flavor.

Rosemary works too but use less, as it’s strong. A pinch of nutmeg in the sauce can also add warmth.

Why is my sauce too thick?

Add more reserved pasta water or a splash of broth, a little at a time, until it loosens. Warm the sauce gently while stirring to bring it back to a silky consistency.

Can I add more vegetables?

Absolutely.

Roasted mushrooms, caramelized onions, or peas are delicious add-ins. Just fold them in at the end so they keep their texture.

Is this good for meal prep?

Yes. Make the sauce ahead and cook pasta fresh for best texture.

If you store it fully mixed, reheat gently with water or broth to revive the creaminess.

In Conclusion

Butternut Squash and Sage Pasta is cozy, simple, and full of flavor. Roasted squash gives the sauce natural sweetness and body, while crispy sage and lemon keep things bright. It’s easy to adapt, stores well, and feels like comfort without the heaviness.

Whether you make it for a weeknight dinner or a relaxed weekend meal, this bowl checks all the boxes. Grab a fork and enjoy every silky, savory bite.