Pasta Butternut Squash Sage is a delightful fall dish that embraces the cozy essence of the season. This recipe features earthy roasted butternut squash paired with crispy sage leaves and a luscious brown butter sauce, making it a comforting meal that warms the soul. It’s a perfect choice for those who enjoy rich, autumn flavors, and it comes together quickly, ensuring you spend less time in the kitchen and more time savoring your dish.

Why You’ll Love This Pasta Butternut Squash Sage

This recipe is not just about deliciousness; it’s filled with benefits that make it a must-try. First, it’s a creamy butternut squash pasta recipe that is vegetarian-friendly, making it suitable for various diets. The combination of roasted butternut squash and sage-infused pasta creates a unique flavor profile that’s hard to resist. This dish offers a cozy meal perfect for chilly evenings, and with its rich nutritional content, it satisfies hunger without guilt. Plus, it’s easy to customize; whether you prefer vegan butternut squash pasta or want to add nuts for crunch, this dish adapts to your preferences. You’ll also appreciate that it can be made in one pot, minimizing cleanup time while maximizing flavor!

Pasta Butternut Squash Sage: 5 Cozy Reasons to Love It - Pasta Butternut Squash Sage - main visual representation

Ingredients for Pasta Butternut Squash Sage

Gather these items:

450g (1 lb) butternut squash, peeled and cubed
3 tbsp olive oil, divided
Salt and pepper, to taste
340g (12 oz) pasta (pappardelle or fettuccine preferred)
85g (6 tbsp) unsalted butter
10–12 fresh sage leaves
2 cloves garlic, thinly sliced
30g (1/4 cup) grated Parmesan (optional)
Crushed red pepper flakes (optional, for heat)
Optional: Toasted pine nuts or walnuts for crunch

How to Make Pasta Butternut Squash Sage Step-by-Step

Step 1: Preheat oven to 425°F (220°C). Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Step 2: Boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Step 3: In a skillet, melt butter over medium heat. Add garlic and sage leaves. Cook for 3–4 minutes until butter turns golden brown and fragrant. Remove sage leaves for garnish if desired.
Step 4: Add roasted squash to the skillet along with a splash of reserved pasta water. Stir to create a sauce, then toss in the cooked pasta. Season with salt, pepper, and red pepper flakes. Add Parmesan and toss again until evenly coated.
Step 5: Plate in shallow bowls, top with crispy sage leaves, drizzle with extra brown butter, and sprinkle toasted nuts or extra Parmesan for texture and flavor.

Pasta Butternut Squash Sage: 5 Cozy Reasons to Love It - Pasta Butternut Squash Sage - additional detail

Pro Tips for the Perfect Pasta Butternut Squash Sage

Keep these in mind:

Roast the squash until caramelized for maximum flavor.
Save some pasta water to adjust the sauce consistency.
For a butternut squash pasta salad, let the dish cool and add fresh greens.
Experiment with different types of pasta to find your favorite.
Garnish with fresh sage and nuts for an added crunch.

Best Ways to Serve Pasta Butternut Squash Sage

This delightful dish pairs perfectly with a light salad or a glass of white wine. For a heartier meal, consider serving it alongside grilled chicken or roasted vegetables. If you’re looking for a cozy autumn dinner, add some crusty bread on the side for dipping into the rich brown butter sauce.

How to Store and Reheat Pasta Butternut Squash Sage

To store leftovers, place them in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over medium heat, adding a splash of reserved pasta water to restore creaminess. This dish is great for meal prep, so you can enjoy it throughout the week.

Frequently Asked Questions About Pasta Butternut Squash Sage

What’s the secret to perfect Pasta Butternut Squash Sage?

The secret lies in roasting the butternut squash until it’s caramelized. This enhances its natural sweetness and complements the sage’s earthy flavor, creating a deliciously balanced dish.

Can I make Pasta Butternut Squash Sage ahead of time?

Absolutely! You can prepare the roasted squash and pasta ahead of time. Just combine them with the sauce just before serving for the best flavor and texture.

How do I avoid common mistakes with Pasta Butternut Squash Sage?

To avoid mushy pasta, be sure to cook it al dente. Also, don’t skip the step of reserving pasta water, as it helps achieve the perfect sauce consistency.

Variations of Pasta Butternut Squash Sage You Can Try

Feel free to experiment with this recipe! You can make vegan butternut squash pasta by substituting the butter with olive oil or coconut oil. For a gluten-free option, use gluten-free pasta. You can also try adding other vegetables like spinach or kale for an extra nutritional boost. If you enjoy spice, consider incorporating some chili flakes or a hint of nutmeg to elevate the flavors.

For more delicious pasta recipes, check out Spaghetti with Garlic and Oil or Pappardelle with Beef Ragu. If you’re interested in vegetarian options, you might enjoy Veggie Burgers with Avocado Green Harissa.

Pasta Butternut Squash Sage: 5 Cozy Reasons to Love It

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Irresistibly Cozy Pasta Butternut Squash Sage Brown Butter Recipe

Author: Robert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting and Sautéing
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

450g (1 lb) butternut squash, peeled and cubed
3 tbsp olive oil, divided
Salt and pepper, to taste
340g (12 oz) pasta (pappardelle or fettuccine preferred)
85g (6 tbsp) unsalted butter
10–12 fresh sage leaves
2 cloves garlic, thinly sliced
30g (1/4 cup) grated Parmesan (optional)
Crushed red pepper flakes (optional, for heat)
Optional: Toasted pine nuts or walnuts for crunch

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Instructions

Preheat oven to 425°F (220°C). Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
In a skillet, melt butter over medium heat. Add garlic and sage leaves. Cook for 3–4 minutes until butter turns golden brown and fragrant. Remove sage leaves for garnish if desired.
Add roasted squash to the skillet along with a splash of reserved pasta water. Stir to create a sauce, then toss in the cooked pasta. Season with salt, pepper, and red pepper flakes. Add Parmesan and toss again until evenly coated.
Plate in shallow bowls, top with crispy sage leaves, drizzle with extra brown butter, and sprinkle toasted nuts or extra Parmesan for texture and flavor.