Save to Pinterest This creamy butternut squash and sage pasta delivers all the comfort of fall in one pot with hardly any fuss. The sauce is velvety and rich, the savory notes of sage come through beautifully, and roasting the squash right in the pan keeps things speedy. It is perfect for cozy nights when you crave something both nourishing and indulgent without hours at the stove.
I first made this for a fall potluck when I wanted to impress friends with something both homey and slightly elevated. Now this recipe’s aroma means autumn in our house.
Ingredients
- Butternut squash: peeled and diced small so it breaks down quickly and creates a thick creamy base choose a squash that feels heavy for its size with firm skin
- Pasta: short shapes like rigatoni or penne hold the sauce best pick a good Italian brand for texture
- Fresh sage leaves: chopped for deep herbal fragrance choose leaves that are bright and not limp
- Garlic: minced to add savoriness and depth use fresh cloves for best punch
- Vegetable broth: supports the squash flavor and keeps the sauce light go for low sodium to control seasoning
- Olive oil: for sautéing and richness use extra virgin if you can for fruitiness
- Onion: diced finely to melt into the sauce and add sweetness yellow or white onions work well
- Parmesan cheese: grated for a final touch of savory umami splurge on a wedge and grate it yourself for meltier results
- Salt and pepper: to taste always season gradually and taste as you go
- Vegan option: swap the cheese for nutritional yeast or your favorite plant based parmesan
Instructions
- Prep the Squash and Aromatics
- Dice your butternut squash into small cubes under one inch and chop onions and garlic finely so they cook quickly and evenly
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat add onions and a pinch of salt cook for about five minutes until they turn soft and translucent add garlic and chopped sage cook another minute until fragrant but not browned
- Cook the Squash
- Add the diced butternut squash stir to coat in oil and herbs cook for about five minutes letting the edges start to caramelize
- Add Pasta and Liquid
- Pour in the pasta and enough vegetable broth to nearly cover everything bring to a gentle boil then lower heat to simmer stir occasionally so pasta does not stick and squash starts to soften and fall apart about twelve to fourteen minutes
- Finish Sauce and Serve
- When pasta is tender and most broth is absorbed stir vigorously to help squash break down and coat pasta if needed add a splash more broth until creamy remove from heat fold in parmesan and extra sage taste for salt and pepper then serve immediately
Save to Pinterest Sage has always been my favorite fall herb and watching my kids fight over the crispy bits of squash is now a tradition I secretly cherish.
Storage Tips
Let leftovers cool completely before transferring to an airtight container and refrigerate for up to four days. To reheat add a splash of broth or milk in a saucepan to revive the creaminess and prevent sticking. This pasta freezes surprisingly well simply portion into freezer bags flatten and freeze for up to two months but add fresh parmesan only after reheating for best texture.
Ingredient Substitutions
If you cannot find butternut squash try pumpkin or even sweet potato for a similar sweetness and silky texture. Dried sage will work in a pinch but fresh is more fragrant so use half the amount if substituting dried. Any short pasta shape is welcome but gluten free options like chickpea pasta hold up well in the one pot method.
Serving Suggestions
This dish stands well on its own but a crisp green salad and crusty sourdough make an ideal pairing. Try scattering toasted walnuts or pumpkin seeds on top for crunch or add crispy sage leaves by frying a few in oil to garnish. For special occasions I plate it with extra parmesan curls and a drizzle of brown butter.
Save to Pinterest This pasta brings unmistakable fall flavor and one pot ease to any table. Enjoy every creamy, herb filled bite while it’s warm and comforting.
Common Recipe Questions
- → Can I use dried sage instead of fresh?
Yes, dried sage works well. Use about one-third the amount since dried herbs are more concentrated.
- → What pasta shapes pair best with this dish?
Short shapes like penne, fusilli, or rigatoni are ideal as they catch the creamy sauce effectively.
- → Is this dish suitable for vegetarians?
Absolutely, it contains no meat and uses vegetable broth and dairy for creaminess.
- → How can I make this meal vegan?
Substitute dairy cream with coconut or cashew cream and use vegan cheese, if desired.
- → Can leftovers be reheated?
Yes, gently reheat on the stove with a splash of milk or broth to restore creaminess.