Cozy Butternut Squash Sage Pasta Recipe for Fall

Posted on November 15, 2025

butternut squash sage pasta - featured image

The creamy, slightly sweet flavor of butternut squash paired with the earthy aroma of sage is a match made in heaven. Imagine a bowl of warm, silky pasta coated in a luscious butternut squash sauce, with crispy sage leaves adding a pop of savory goodness. This cozy butternut squash sage pasta is everything autumn should taste like—comforting, fragrant, and utterly delicious. It’s a dish that feels like a warm hug on chilly fall evenings.

I first stumbled upon this recipe years ago while experimenting with seasonal ingredients for a fall dinner party. It was one of those “let’s throw this together and hope for the best” moments that turned out to be unforgettable. Since then, I’ve refined it into a foolproof recipe that’s perfect for weeknight meals, festive gatherings, or even a solo indulgence. Trust me, this butternut squash sage pasta will become your go-to comfort food this season.

Why You’ll Love This Recipe

Quick & Easy: Ready in about 30 minutes, making it ideal for busy weeknights.
Seasonal Flavors: Butternut squash and sage are the ultimate autumn duo—pair them with pasta, and you’ve got a winner.
Comforting: It’s creamy, cozy, and just the kind of meal you crave on chilly evenings.
Minimal Ingredients: You don’t need a ton of fancy ingredients to make this dish shine.
Customizable: Swap the pasta, add protein, or make it vegan—it’s easy to adapt!

What sets this recipe apart is the balance of flavors. The natural sweetness of roasted butternut squash pairs beautifully with the nutty notes of Parmesan and the herbal touch of sage. The crispy sage leaves on top? Absolute game-changer. Not only is it delicious, but it’s also an impressive dish that feels gourmet without the stress. Whether you’re cooking for a crowd or treating yourself, this pasta is guaranteed to make you smile.

What Ingredients You Will Need

This recipe uses fresh, wholesome ingredients that you can easily find at your local grocery store. Here’s what you’ll need:

Butternut squash, peeled, seeded, and cubed (about 3 cups) – look for one that’s firm and bright orange.
Olive oil – for roasting and sautéing.
Fresh sage leaves – the star of the show, providing that earthy, aromatic flavor.
Garlic cloves, minced – adds depth and richness to the sauce.
Vegetable broth (or chicken broth) – to blend the sauce and enhance flavor.
Heavy cream (or coconut cream for a dairy-free option) – makes the sauce extra creamy.
Parmesan cheese, grated – for that nutty, salty finish; use vegan Parmesan for a plant-based version.
Pasta of choice (like fettuccine, pappardelle, or penne) – regular or gluten-free, depending on your preference.
Salt and pepper – to season everything perfectly.

Optional: Add a sprinkle of red chili flakes for a spicy kick or some toasted pine nuts for extra texture.

Equipment Needed

Here’s what you’ll need to make this pasta recipe:

Baking sheet – for roasting the butternut squash to caramelized perfection.
Blender or food processor – to blend the roasted squash into a smooth sauce.
Large pot – for cooking the pasta.
Large skillet – for cooking the sage leaves and finishing the sauce.
Wooden spoon – for stirring the sauce and pasta.

If you don’t have a blender, you can use an immersion blender or mash the squash with a fork for a chunkier sauce. No need to invest in fancy equipment—this recipe is very forgiving.

Preparation Method

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the butternut squash: Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly on the baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized.
Cook the pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Prepare the sage: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sage leaves and cook for about 30 seconds, flipping once, until crispy. Remove and set aside on a paper towel.
Make the sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Transfer the roasted squash into a blender or food processor, add the garlic, vegetable broth, and heavy cream. Blend until smooth. If it’s too thick, add a bit of the reserved pasta water to loosen it.
Combine pasta and sauce: Return the skillet to medium heat and pour the sauce in. Add the cooked pasta and toss to coat evenly. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
Serve: Plate the pasta and garnish with crispy sage leaves. Optionally, sprinkle some extra Parmesan and red chili flakes for a pop of flavor.

Pro tip: If you’re making this ahead of time, keep the crispy sage in an airtight container to maintain its crunch.

Cooking Tips & Techniques

Here are some tips to make this recipe a success:

When roasting the squash, make sure it’s spread out evenly on the baking sheet. Crowding will cause it to steam instead of caramelizing.
For crispy sage, ensure your leaves are completely dry before frying. Wet leaves can splatter and won’t crisp up as well.
Don’t skip reserving pasta water. It’s a lifesaver for adjusting the consistency of your sauce.
Blend the sauce thoroughly for the creamiest texture. If you like a chunkier sauce, you can pulse it instead of blending completely.
Taste and season frequently as you cook. The right amount of salt and pepper brings out all the flavors.

Making this dish is all about balance. Don’t rush it—take the time to roast the squash properly and crisp up the sage leaves for the best results.

Variations & Adaptations

This butternut squash sage pasta is incredibly versatile. Here are some ideas to make it your own:

Make it vegan: Use coconut cream instead of heavy cream and vegan Parmesan for a dairy-free version.
Add protein: Toss in some shredded rotisserie chicken, crispy bacon, or sautéed mushrooms for a more filling meal.
Switch up the pasta: Try gnocchi, spaghetti squash, or even zucchini noodles for a lower-carb option.
Seasonal twist: Add roasted Brussels sprouts or caramelized onions for more fall-inspired flavors.
Spicy kick: Stir in some cayenne pepper or top with red chili flakes for heat lovers.

I’ve even swapped butternut squash with pumpkin puree in the past—it’s just as delicious!

Serving & Storage Suggestions

This pasta is best served warm, straight out of the skillet. Here are some tips for serving and storing:

Serving temperature: Serve immediately while the sauce is creamy and the sage leaves are crispy.
Pairing ideas: This pasta goes great with a fresh green salad, crusty garlic bread, or a glass of white wine.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving as it may alter the texture.

The flavors deepen overnight, making leftovers taste even better!

Nutritional Information & Benefits

This recipe isn’t just delicious—it’s packed with nutrients too:

Butternut squash is rich in vitamins A and C, which support immunity and healthy skin.
Sage is packed with antioxidants and has anti-inflammatory properties.
Parmesan cheese adds calcium and protein for bone health.
Customizable options: Make it gluten-free or dairy-free to suit your dietary needs.

At roughly 400-500 calories per serving (depending on ingredients), this dish is a wholesome and satisfying option for any meal.

Conclusion

There’s something magical about cozy fall recipes, and this butternut squash sage pasta is no exception. The creamy, flavorful sauce combined with the crispy sage leaves creates a dish that’s as comforting as it is delicious. I love how versatile it is—you can adapt it for any dietary need or occasion.

I hope you give this recipe a try and make it your own. Whether you’re cooking for loved ones or treating yourself to something special, this pasta is bound to impress. If you make it, let me know how it turned out in the comments below—I’d love to hear your thoughts! Happy cooking!

FAQs

Can I use frozen butternut squash?

Yes, you can! Just make sure to thaw it completely and pat it dry before roasting to avoid excess moisture.

How do I make this dish gluten-free?

Simply swap out the regular pasta for gluten-free pasta or use spiralized zucchini noodles for a lower-carb option.

Can I make this ahead of time?

Absolutely! You can prepare the sauce ahead and store it in the fridge for up to 3 days. Cook the pasta fresh and combine it with the reheated sauce before serving.

What’s the best way to peel a butternut squash?

Use a sharp vegetable peeler and peel the squash from top to bottom. Cut off both ends, then slice it in half to scoop out the seeds.

What can I use instead of sage?

If you’re out of sage, try using fresh thyme or rosemary for a similar earthy flavor.

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