Autumn is my favorite time of year, especially when the crisp air starts to blow in and the leaves begin to change color. There’s just something about the cozy, comforting flavors of fall that I can’t get enough of. One dish that always reminds me of this magical season is my Butternut Squash & Sage Pasta. It’s a recipe I first stumbled upon a few years ago, and it’s become a true staple in my household ever since.
The combination of sweet, creamy butternut squash and the earthy, aromatic sage is just simply divine. I can still remember the first time I made it – the way the kitchen filled with that heavenly scent as the squash roasted in the oven. And the first bite? Pure bliss. The velvety smooth pasta coated in that vibrant orange sauce, with pockets of sage peeking through – it was love at first taste.
Ever since that day, Butternut Squash & Sage Pasta has become a go-to dish for me, whether I’m hosting a cozy dinner party or just looking for a comforting meal to enjoy on a chilly evening. It’s the kind of recipe that’s not only delicious, but also surprisingly easy to make. And the best part? It’s endlessly versatile – you can switch up the seasonings, add in different veggies, or even make it gluten-free. No matter how you make it, Butternut Squash & Sage Pasta is sure to become a new family favorite.
Why This Butternut Squash & Sage Pasta Recipe Will Become Your Go-To
The Secret Behind Perfect Butternut Squash & Sage Pasta
The secret to this Butternut Squash & Sage Pasta recipe is in the perfect balance of flavors and textures. By roasting the butternut squash until it’s caramelized and deeply flavorful, then blending it into a creamy, velvety sauce, you end up with a dish that’s both comforting and decadent. The addition of fresh sage leaves adds an earthy, aromatic note that ties the whole thing together. And the pasta itself? Well, it’s the perfect vessel for soaking up all that delicious sauce.
Essential Ingredients You’ll Need
- Butternut squash: The star of the show, butternut squash provides the base for the creamy sauce.
- Sage leaves: Fresh sage leaves add that signature fall flavor.
- Pasta: I like to use a short, curly pasta shape like penne or fusilli to really capture the sauce.
- Garlic: Minced garlic adds depth and complexity to the dish.
- Olive oil: For roasting the squash and sautéing the sage.
- Parmesan cheese: A sprinkle of freshly grated Parmesan cheese adds a delicious savory note.
- Salt and pepper: To season everything to perfection.
Step-by-Step Butternut Squash & Sage Pasta Instructions
Preparing Your Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta comes together in just about 45 minutes, making it the perfect weeknight dinner. You’ll start by roasting the butternut squash, then blend it into a creamy sauce that gets tossed with the pasta and fresh sage leaves. It’s a simple yet elegant dish that’s sure to impress.
1- Preheat your oven to 400°F and line a baking sheet with parchment paper. Peel, seed, and dice the butternut squash into 1-inch cubes.
2- Toss the squash cubes with a drizzle of olive oil, salt, and pepper, then spread them out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until the squash is tender and caramelized.
3- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
4- In a large skillet, heat a bit more olive oil over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until crispy and fragrant.
5- Transfer the roasted butternut squash to a high-powered blender or food processor. Add a ladle of the pasta cooking water and blend until smooth and creamy.
6- Toss the blended squash sauce with the cooked pasta and crispy sage leaves. Serve immediately, garnished with freshly grated Parmesan cheese.
Pro Tips for Success
The key to making this Butternut Squash & Sage Pasta really shine is all about technique. First, be sure to roast the squash until it’s deeply caramelized – this brings out its natural sweetness and creates a more intense flavor. Secondly, don’t be afraid to add a bit of the starchy pasta cooking water to the sauce – it helps everything come together beautifully.
Also, keep an eye on the sage leaves as they cook. You want them to be crispy and fragrant, but be careful not to let them burn. And when it comes to the pasta, don’t overcook it – you want it to have a nice al dente bite that can stand up to the creamy sauce.
Serving and Storing Your Butternut Squash & Sage Pasta
Perfect Pairings for Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta makes for a wonderfully satisfying main dish, but it also pairs beautifully with a few simple sides. A fresh green salad with a light vinaigrette is always a great choice, as is a crusty loaf of warm, artisan bread. And for a bit of indulgence, you can’t go wrong with a glass of full-bodied red wine.
Storage and Make-Ahead Tips
Luckily, this Butternut Squash & Sage Pasta recipe is incredibly easy to make ahead and store. Once the pasta and sauce are combined, you can store the entire dish in an airtight container in the fridge for up to 5 days. When you’re ready to serve it, simply reheat it gently on the stovetop or in the microwave until piping hot.
You can also freeze the sauce on its own for up to 3 months. Just let it thaw in the fridge overnight before reheating and tossing with freshly cooked pasta. This makes it super easy to whip up a batch of Butternut Squash & Sage Pasta anytime the craving strikes.
Variations and Dietary Adaptations for Butternut Squash & Sage Pasta
Creative Butternut Squash & Sage Pasta Variations
The great thing about this Butternut Squash & Sage Pasta recipe is that it’s incredibly versatile. You can easily switch up the flavors by swapping in different herbs, like rosemary or thyme, or adding in sautéed onions or mushrooms. For a bit of crunch, try topping the pasta with toasted pine nuts or crispy fried sage leaves.
And if you’re feeling adventurous, you can even try making it with different pasta shapes, like gnocchi or ravioli. The possibilities are endless!
Making Butternut Squash & Sage Pasta Diet-Friendly
This Butternut Squash & Sage Pasta can also be easily adapted to suit a variety of dietary needs. For a gluten-free version, simply swap in your favorite gluten-free pasta. To make it vegan, skip the Parmesan cheese and use a dairy-free alternative instead. And for a low-carb twist, you can even serve the creamy squash sauce over spiralized zucchini noodles or roasted spaghetti squash.
No matter how you choose to make it, this Butternut Squash & Sage Pasta is sure to be a hit with the whole family.
Frequently Asked Questions
Q: Can I use frozen butternut squash instead of fresh?
A: Absolutely! Frozen butternut squash works great in this recipe. Just make sure to thaw it completely before roasting.
Q: How can I make this dish spicier?
A: For a bit of heat, try adding a pinch of red pepper flakes to the sauce or topping the pasta with sliced jalapeños.
Q: Can I make this recipe ahead of time?
A: Yes, this Butternut Squash & Sage Pasta is perfect for making ahead. You can prepare the entire dish and store it in the fridge for up to 5 days. Just reheat gently before serving.
Q: How can I make this recipe serve more people?
A: This recipe can easily be doubled or tripled to feed a crowd. Just be sure to use a large enough pot or baking sheet to accommodate the extra ingredients.
Q: My sauce came out too thick. What can I do?
A: If your butternut squash sauce is too thick, simply thin it out with a bit more of the pasta cooking water until you reach your desired consistency.
Butternut Squash & Sage Pasta
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the cozy, fall flavors of this Butternut Squash and Sage Pasta! This quick and easy dish is packed with tender butternut squash, fresh sage, and a creamy sauce, all tossed with perfectly al dente pasta. It’s a comforting and satisfying meal the whole family will love.
Ingredients
– 1 medium butternut squash, peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 ounces pasta (such as penne or rigatoni)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 10-12 fresh sage leaves, chopped
Instructions
1. 1. Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. 2. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. 3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. 4. Add the roasted butternut squash, heavy cream, and Parmesan cheese to the skillet. Gently toss to combine and heat through, about 2-3 minutes.
5. 5. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated. Sprinkle the chopped sage leaves over the top.
6. 6. Serve the Butternut Squash and Sage Pasta hot, garnished with additional Parmesan cheese and sage leaves if desired.
Notes
– For a creamier sauce, add an extra 1-2 tablespoons of heavy cream.
– Try using whole wheat or gluten-free pasta for a healthier option.
– Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Conclusion
There’s just something so cozy and comforting about Butternut Squash & Sage Pasta. The flavors are the epitome of fall, and the velvety smooth sauce is truly a delight. I hope you’ll give this recipe a try – I guarantee it’ll become a new family favorite. Let me know in the comments how you like to enjoy your Butternut Squash & Sage Pasta!
