The Creamy Butternut Squash Pasta with Sage and Parmesan Recipe is one of those comforting dishes that feels like a warm hug on a chilly evening. With velvety roasted butternut squash blending effortlessly into a rich, silky sauce, paired with the aromatic essence of sage and a nutty Parmesan finish, this pasta creates an irresistible harmony of flavors and textures. It’s hearty yet elegant, simple yet sophisticated, quickly becoming a favorite in my kitchen and sure to become one in yours too.
Ingredients You’ll Need
Each ingredient in this Creamy Butternut Squash Pasta with Sage and Parmesan Recipe plays a crucial role, combining simple pantry staples with fresh produce to create a stunningly flavorful dish. From the sweetness of roasted butternut squash to the earthiness of sage and creaminess of Parmesan, every element adds depth and character.
- Medium butternut squash (approx. 2 lbs): The star ingredient that gives the sauce its creamy texture and sweet, nutty flavor.
- Garlic cloves (2, unpeeled): Roasting garlic softens its sharpness and adds a gentle sweetness that enhances the overall sauce.
- Small yellow onion: Diced for sautéing to bring a mild onion sweetness and aromatic base.
- Fresh sage leaves (1 tbsp chopped): Adds a fragrant, herbal note that complements the squash beautifully—dried can work in a pinch.
- Fresh parsley (2 tbsp, chopped): For garnish, adding a fresh pop of color and brightness on the plate.
- Dried fettuccine or tagliatelle (12 oz): Broad, flat noodles that hold the creamy sauce perfectly.
- Olive oil (2 tbsp): Used for roasting and sautéing, providing richness and helping develop flavor.
- Heavy cream (1/2 cup): Creates the luscious creaminess that ties the sauce together. Use full-fat coconut milk for a vegan twist.
- Grated Parmesan cheese (1/3 cup): Adds a savory, salty depth that elevates the entire dish. Vegan cheese alternatives can be used as well.
- Vegetable broth (3/4 cup): Keeps the sauce smooth and flavorful without overpowering the delicate squash taste.
- Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
- Pinch of nutmeg (optional): A warm, subtle spice that complements the creaminess and squash sweetness beautifully.
How to Make Creamy Butternut Squash Pasta with Sage and Parmesan Recipe
Step 1: Prepare Oven and Vegetables
First things first, preheat your oven to 400°F to get it nice and ready for roasting. While it heats, peel, seed, and cube your butternut squash, then arrange the cubes along with unpeeled garlic cloves on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, tossing well so everything is evenly coated. This simple step ensures the squash caramelizes perfectly, bringing out its natural sweetness.
Step 2: Roast Squash and Garlic
Pop the baking sheet in the oven and roast for 25 to 30 minutes, making sure to turn the squash halfway through for even cooking. The goal here is tender, slightly caramelized squash and soft garlic, which will blend seamlessly into the sauce with rich flavor.
Step 3: Cook Pasta
While the squash roasts, bring a large pot of salted water to a boil. Cook your choice of fettuccine or tagliatelle according to the package’s instructions for al dente pasta. Before draining, reserve about half a cup of the pasta cooking water—it will come in handy for perfect sauce consistency.
Step 4: Sauté Aromatics
Heat the remaining olive oil in a large skillet over medium heat. Toss in the diced onion and chopped sage, sautéing until the onion is soft and fragrant, about 4 minutes. This fragrant base is vital for that earthy aroma that ties the whole dish together.
Step 5: Prepare Roasted Garlic and Squash Sauce
Once roasted, gently squeeze the garlic cloves out of their skins—they should be delightfully soft. To a blender or food processor, add the roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend everything until the sauce achieves a perfectly silky and creamy consistency. This sauce is what makes the dish so comforting and indulgent.
Step 6: Finish Sauce
Pour the sauce back into the skillet and warm it over low heat. Stir in grated Parmesan cheese and a pinch of nutmeg if you’re using it. Season with salt and pepper to taste. If the sauce feels too thick, slowly add some reserved pasta water until you reach that ideal creamy, but pourable consistency.
Step 7: Combine Pasta and Sauce
Add your cooked pasta to the sauce, gently tossing to coat every strand beautifully. Allow it to warm together for 2 to 3 minutes so the flavors meld and the pasta absorbs the luscious sauce.
Step 8: Serve
Now for the best part—serve the pasta immediately, garnished with fresh parsley and extra Parmesan if desired. This Creamy Butternut Squash Pasta with Sage and Parmesan Recipe is at its absolute best served fresh and warm.
How to Serve Creamy Butternut Squash Pasta with Sage and Parmesan Recipe
Garnishes
Brighten up your plate with freshly chopped parsley for a pop of color and freshness. If you love a little extra umami punch, sprinkle on some additional grated Parmesan or even toasted pine nuts for added texture.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette, balancing the richness of the sauce. Garlic bread or a warm, crusty loaf is also perfect for mopping up every last bit of that delicious, creamy sauce.
Creative Ways to Present
For a special dinner, serve in shallow bowls and finish with a drizzle of high-quality olive oil and a few whole sage leaves fried until crisp. The contrast between the creamy sauce and the crispy herbs adds both flair and a delightful texture.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Butternut Squash Pasta with Sage and Parmesan Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, so leftovers can be just as enjoyable as the first serving.
Freezing
While freezing is possible, the cream sauce may change slightly in texture upon thawing. If you intend to freeze, store the pasta and sauce separately in freezer-safe containers and consume within 1 month for best quality.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it thickened. Avoid microwaving directly, as gentle reheating preserves the sauce’s creamy texture.
FAQs
Can I make this recipe vegan?
Absolutely! Substitute the heavy cream with full-fat coconut milk and use a vegan Parmesan alternative or nutritional yeast to keep that cheesy flavor without dairy.
What type of pasta works best for this recipe?
Flat, wide noodles like fettuccine or tagliatelle are ideal because they capture the creamy sauce beautifully, but any pasta shape you love will work well here.
Is it necessary to roast the garlic with the squash?
Roasting the garlic unpeeled alongside the squash mellows its sharpness and adds a subtle sweetness that blends smoothly into the sauce, so it’s highly recommended.
Can I prepare the sauce ahead of time?
You can make the sauce a day in advance and refrigerate it. Reheat gently before tossing with freshly cooked pasta to keep everything fresh and flavorful.
What if the sauce is too thick?
If your sauce feels too thick, don’t worry—gradually stir in the reserved pasta cooking water until you reach the perfect creamy consistency you desire.
Final Thoughts
If you’re looking for a dish that combines cozy comfort food vibes with elegant, layered flavors, give this Creamy Butternut Squash Pasta with Sage and Parmesan Recipe a try. It’s effortless to make yet impressive enough to share with friends and family. Trust me, once you’ve tasted that velvety sauce infused with sage and the lusciousness of Parmesan, this dish will have a permanent place on your weekly dinner rotation.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy butternut squash pasta recipe features roasted butternut squash blended into a rich and velvety sauce, enhanced with garlic, sage, and Parmesan cheese. Perfectly tossed with fettuccine or tagliatelle, it creates a comforting and flavorful meal that’s both elegant and satisfying. A great dish for fall or any time you crave a creamy pasta with a healthy twist.
Ingredients
Vegetables & Herbs
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
- 2 cloves garlic, unpeeled
- 1 small yellow onion, diced
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for garnish)
Pasta
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta)
Liquids & Oils
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 3/4 cup vegetable broth
Dairy & Cheese
- 1/3 cup grated Parmesan cheese (or vegan alternative)
Seasonings
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare oven and vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel, seed, and cube the butternut squash, then arrange the cubes along with unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss well to coat evenly.
- Roast squash and garlic: Place the baking sheet in the preheated oven and roast the squash and garlic for 25 to 30 minutes, stirring or turning halfway through. Roast until the squash is tender and edges are caramelized, and the garlic cloves are soft.
- Cook pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the fettuccine or tagliatelle and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and chopped sage leaves, sautéing until the onion is soft and fragrant, about 4 minutes.
- Prepare roasted garlic and squash sauce: After roasting, squeeze the softened garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash cubes, roasted garlic, sautéed onion and sage mixture, vegetable broth, and heavy cream. Blend until the mixture is smooth and creamy.
- Finish sauce: Return the blended sauce to the skillet over low heat. Stir in the grated Parmesan cheese and a pinch of nutmeg if using. Season the sauce with salt and black pepper to taste. If the sauce is too thick, gradually add the reserved pasta water to achieve your desired consistency.
- Combine pasta and sauce: Add the cooked pasta to the sauce in the skillet. Toss gently to coat the pasta evenly with the creamy butternut squash sauce. Warm through on low heat for 2 to 3 minutes to meld the flavors.
- Serve: Plate the pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best taste and texture.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk and Parmesan with a vegan cheese alternative.
- Roasting the garlic with the butternut squash mellows its flavor, offering a sweet and subtle garlic taste to the sauce.
- You can use fresh or dried sage; fresh will give a brighter flavor.
- Adjust the sauce consistency with reserved pasta water to avoid thinning it out too much.
- Make sure to reserve pasta water before draining as it helps to create a smooth and silky sauce.
- This dish pairs well with a crisp green salad and crusty bread for a complete meal.
