If you’re in the mood for something comforting, vibrant, and utterly delicious, this Roasted Butternut Squash and Sage Pasta Recipe is going to become one of your all-time favorites. The natural sweetness of the caramelized butternut squash combined with the earthy, aromatic touch of fresh sage creates a cozy flavor that dances beautifully with perfectly cooked pasta. Topped off with a sprinkle of Parmesan, this dish feels luxurious yet stays wonderfully simple, making it perfect for a weeknight dinner or a weekend treat. Trust me, once you try this soul-satisfying recipe, you’ll want to make it again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this Roasted Butternut Squash and Sage Pasta Recipe shine. Each component brings its own magic: the sweetness and soft texture of butternut squash, the fragrant punch of sage, and the salty richness of Parmesan to balance it all.
- 1 medium butternut squash, peeled and cubed: Provides natural sweetness and creamy texture once roasted.
- 8 ounces pasta (penne or fettuccine): Choose your favorite shape to hold the sauce and chunks perfectly.
- 2 tablespoons olive oil: Essential for roasting and sautéing, adds depth and richness.
- 2 tablespoons fresh sage, chopped: Gives a wonderfully aromatic herbal note that complements the squash.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish that brings everything together.
- Salt and pepper to taste: Enhances all the flavors beautifully.
- Optional: 1/4 cup walnuts, toasted: Adds crunch and a slightly bitter contrast for texture variety.
How to Make Roasted Butternut Squash and Sage Pasta Recipe
Step 1: Prepare and Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spreading the pieces evenly ensures they roast to a tender, golden perfection that’s packed with natural sweetness.
Step 2: Roast Until Tender and Golden
Place the squash in the oven for about 25 to 30 minutes. During this time, the edges caramelize beautifully, creating rich flavor and a lovely texture that will melt in your mouth when mixed with pasta.
Step 3: Cook the Pasta
While the squash roasts, cook your pasta according to the package directions until al dente. Remember to reserve a bit of the pasta cooking water before draining—it’s a chef’s little secret that helps create a silky sauce later on.
Step 4: Sauté the Fresh Sage
Heat olive oil in a skillet over medium heat and add the chopped sage. Sauté for about one minute until the aroma fills your kitchen—this quick step unlocks the herb’s vibrant flavor that will elevate the entire dish.
Step 5: Combine Pasta and Roasted Squash
To the skillet, add the roasted butternut squash and cooked pasta. Gently toss everything together, adding reserved pasta water a little at a time. This creates a luscious, creamy coating that perfectly clings to every bite of pasta.
Step 6: Finish with Parmesan and Serve
Stir in the grated Parmesan cheese until melted and well incorporated. The cheese adds that irresistible savory note that unites all the flavors into one harmonious dish. Serve immediately and enjoy the cozy satisfaction.
How to Serve Roasted Butternut Squash and Sage Pasta Recipe
Garnishes
Sprinkle toasted walnuts on top for an extra crunch and a hint of nuttiness. A little more fresh sage or a dusting of Parmesan can add both visual appeal and that burst of fresh or savory flavor to each joyful forkful.
Side Dishes
This pasta pairs beautifully with a crisp green salad lightly dressed with lemon vinaigrette or some garlic-roasted vegetables for a wholesome, balanced meal. The freshness from the sides contrasts nicely with the warm, rich pasta.
Creative Ways to Present
Serve this pasta in rustic bowls for a cozy dinner vibe or on elegant plates sprinkled with microgreens to impress guests. You can also drizzle a touch of browned sage butter over the dish for a gourmet touch that makes it even more special.
Make Ahead and Storage
Storing Leftovers
Place any leftover roasted butternut squash and sage pasta in an airtight container in the refrigerator. It should stay fresh for up to three days, making it a convenient and delicious next-day meal.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers in a sealed container for up to one month. Keep in mind that the texture of the roasted squash may soften after freezing, but it will still taste fantastic.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water or broth if needed to bring back the creamy consistency. Avoid the microwave if possible, as gentle reheating preserves the flavors and texture better.
FAQs
Can I use dried sage instead of fresh for this pasta?
While fresh sage offers the best flavor and aroma, you can use dried sage in a pinch. Use about one-third of the amount and add it earlier in cooking to allow the flavors to develop.
Is this recipe suitable for vegans?
This Roasted Butternut Squash and Sage Pasta Recipe includes Parmesan cheese, which is not vegan. To make it vegan, substitute Parmesan with a plant-based cheese or nutritional yeast for a cheesy flavor.
What type of pasta works best for this dish?
Both penne and fettuccine work beautifully because they hold sauce well. Feel free to experiment with other shapes like rigatoni or farfalle depending on your preference.
Can I add protein to this pasta?
Absolutely! Grilled chicken, crispy pancetta, or even chickpeas make great additions, adding heartiness without overpowering the delicate blend of squash and sage.
How can I ensure the pasta sauce is creamy without cream?
Using reserved pasta water mixed with olive oil and Parmesan creates a naturally creamy texture. The starch in the pasta water emulsifies the sauce beautifully without any dairy cream needed.
Final Thoughts
This Roasted Butternut Squash and Sage Pasta Recipe is truly a celebration of simple ingredients transformed into something unforgettable. It’s the kind of dish that feels like a warm hug on a plate—balanced, flavorful, and easy to make anytime you crave comfort with a twist. Give it a go and watch it quickly become a staple in your kitchen favorites.
Print
Roasted Butternut Squash and Sage Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Sage Pasta is a comforting and flavorful vegetarian dish combining tender, caramelized butternut squash with aromatic fresh sage, tossed with al dente pasta and finished with grated Parmesan cheese. Perfect for a cozy weeknight dinner, this recipe highlights simple ingredients roasted to perfection and blended with fresh herbs for a rich, creamy texture without heavy cream.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons fresh sage, chopped
Pasta & Cheese
- 8 ounces pasta (penne or fettuccine)
- 1/2 cup grated Parmesan cheese
Oils & Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional
- 1/4 cup walnuts, toasted
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper to coat evenly. Spread the squash in a single layer for uniform roasting.
- Roast Squash: Place the baking sheet in the oven and roast the squash for about 25-30 minutes, until it becomes tender and develops a golden brown, caramelized exterior.
- Cook Pasta: While the squash roasts, cook the pasta according to package instructions until al dente. Before draining, reserve a cup of the pasta water and then drain the pasta well.
- Sauté Sage: Heat a skillet over medium heat and add olive oil. Sauté the chopped fresh sage for about 1 minute, or until fragrant but not browned, to release its aroma.
- Toss Pasta and Squash: Add the roasted butternut squash and cooked pasta to the skillet with the sage. Toss gently together, gradually adding the reserved pasta water as needed to create a creamy, cohesive texture.
- Finish with Cheese and Serve: Stir in the grated Parmesan cheese until everything is evenly combined and creamy. Serve immediately while hot, optionally garnished with toasted walnuts for added crunch and flavor.
Notes
- You can substitute walnuts with toasted pine nuts or pecans for a different nutty flavor.
- For a vegan version, replace Parmesan cheese with a plant-based alternative or nutritional yeast.
- If butternut squash isn’t available, try using pumpkin or sweet potato for a similar taste and texture.
- Reserve pasta water carefully as it helps in binding the sauce and pasta for better creaminess.
