If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, this Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe is exactly what you need. It perfectly balances the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage, all wrapped in a luscious, creamy Parmesan sauce. This dish is an autumnal dream come true, combining simple ingredients into an elegant and hearty meal that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these straightforward yet flavorful ingredients ensures every bite delivers the perfect blend of textures and tastes. Each element plays a crucial role in building the dish’s vibrant color, rich creaminess, and delightful aroma.
- 1 lb butternut squash, peeled, seeded, and cubed: This offers natural sweetness and a velvety texture once roasted.
- 12 oz pasta of your choice: Pick your favorite to soak up the creamy sauce beautifully.
- 2 tablespoons olive oil: For roasting and sautéing, adding a subtle fruity richness.
- 1 small onion, finely chopped: Adds a mild sweetness and depth to the sauce.
- 2 cloves garlic, minced: Provides a warm, fragrant kick.
- 10 fresh sage leaves: These aromatic leaves bring an earthy herbal brightness.
- 3/4 cup heavy cream: The base for the luscious, silky sauce.
- 1/2 cup grated Parmesan cheese: Imparts a salty, nutty umami flavor.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 1/4 teaspoon nutmeg: Just a pinch adds warmth and complexity.
- 1/4 cup toasted pine nuts (optional): For a delightful crunch and buttery notes.
- Fresh parsley, chopped, for garnish: Brings a fresh, vibrant touch to finish the dish.
How to Make Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking tray, drizzle with 1 tablespoon of olive oil, then season with salt and pepper. Roasting for 25 to 30 minutes caramelizes the squash’s natural sugars, turning it tender and golden. This step forms the flavor foundation of your dish, giving it that perfect roasted sweetness.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Reserving about half a cup of the pasta water before draining is a genius move—it helps adjust the sauce’s consistency later, ensuring everything coats the pasta perfectly without feeling heavy.
Step 3: Sauté Onion
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and cook it gently until it softens and becomes translucent, about 5 minutes. This mellow sweetness will blend seamlessly with the savory components, creating a lovely savory base.
Step 4: Add Garlic and Sage
Stir in the minced garlic and the fresh sage leaves, cooking for another 2 minutes until aromatic and fragrant. The sage releases its distinctive fragrance here, giving the dish its signature earthy, slightly peppery highlight that pairs beautifully with roasted squash.
Step 5: Create the Creamy Sauce
Pour the heavy cream into the pan and bring it gently to a simmer. Now add the roasted butternut squash, mashing a few chunks with your wooden spoon. This technique helps transform chunks into a silky, rich sauce base while leaving some texture, making each bite satisfying and creamy.
Step 6: Finish with Parmesan and Seasonings
Sprinkle in the grated Parmesan cheese and nutmeg, then slowly stir in the reserved pasta water to loosen the sauce and add silkiness. Toss your drained pasta into the sauce and mix until every strand or piece is coated with that velvety, flavorful sauce. Taste and adjust with salt and pepper to achieve the perfect balance.
Step 7: Serve with a Beautiful Garnish
Dish the pasta hot onto plates and sprinkle with toasted pine nuts if you’re using them for a delightful crunch, finishing with a generous scattering of fresh chopped parsley for a pop of color and freshness. This last touch elevates presentation and flavor, turning a lovely meal into a showstopper.
How to Serve Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe
Garnishes
To make your Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe truly sing, consider finishing it off with toasted pine nuts and fresh parsley. The nuts add a toasty, crunchy texture that contrasts delightfully with the creamy sauce, while parsley adds brightness and freshness that lighten every bite.
Side Dishes
This pasta pairs wonderfully with crisp, simple greens like arugula or a vibrant mixed salad dressed in lemon vinaigrette, which cuts through the richness. Garlic bread or a crusty baguette is perfect to soak up any leftover sauce. A light roasted vegetable medley or a simple steamed broccoli also complements the warm autumn flavors.
Creative Ways to Present
Serve your pasta in shallow bowls for an inviting feel, garnishing each with a sage leaf or a sprinkle of grated Parmesan right before serving. For a cozy dinner party, consider plating in individual mini cast iron skillets or serving family-style straight from the pan to encourage sharing and conversation. The vibrant orange hue makes it visually stunning and perfect for seasonal celebrations.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors might even deepen, making it a delightful next-day lunch or dinner option.
Freezing
You can freeze this pasta, but because of the cream sauce, it’s best to freeze without the cream mixed in to avoid separation. Freeze the roasted squash and pasta separately in airtight containers or freezer bags for up to 2 months. When ready, thaw overnight and prepare the sauce fresh before combining for best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce and restore creaminess. Stir frequently to prevent sticking and to heat evenly, so every bite tastes just as delightful as when freshly made.
FAQs
Can I use a different type of squash in this recipe?
Absolutely! While butternut squash is ideal for its sweetness and texture, delicata or acorn squash can work wonderfully too. Just be mindful of cooking times, as some squashes may roast faster or slower.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly since it uses Parmesan cheese and cream but no meat. Just double-check that your Parmesan is vegetarian as some cheeses contain animal rennet.
Can I substitute heavy cream with a lighter alternative?
You can try using half-and-half or a plant-based cream alternative for a lighter dish, but be aware that the sauce might be less rich and creamy. Adjust seasoning accordingly and simmer gently to avoid curdling.
What pasta shape works best for this dish?
Pasta shapes with ridges or tubes like penne, rigatoni, or fusilli work great because they hold onto the creamy sauce beautifully. However, feel free to use your favorite pasta—the dish is very forgiving.
How can I make this dish nut-free?
Simply omit the toasted pine nuts topping or substitute with toasted breadcrumbs for crunch. The core flavors of butternut squash, sage, and Parmesan remain unchanged and delicious.
Final Thoughts
This Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe is the kind of food that feels like a warm embrace, perfect for chilly evenings or when you need a little homemade comfort. It’s effortless to prepare yet undeniably impressive, blending rich, creamy flavors with a hint of herbal charm. Trust me, once you try this, it’s going to become one of your go-to dishes to share with loved ones. Dive in, savor every bite, and watch it become a new seasonal favorite!
Print
Butternut Squash and Sage Pasta with Creamy Parmesan Sauce Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting Butternut Squash & Sage Pasta recipe combines roasted butternut squash with fragrant fresh sage and a creamy Parmesan sauce. Easy to prepare, the roasted squash adds natural sweetness and a rich texture that perfectly complements tender pasta. Topped with optional toasted pine nuts and fresh parsley, this dish is a flavorful fall-inspired meal ideal for cozy dinners.
Ingredients
Main Ingredients
- 1 lb (450g) butternut squash, peeled, seeded, and cubed
- 12 oz (340g) pasta of your choice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 fresh sage leaves
- 3/4 cup (180ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Optional Garnish
- 1/4 cup (30g) toasted pine nuts
- Fresh parsley, chopped, for garnish
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking tray, toss with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Cook Pasta: While the squash roasts, cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining and setting the pasta aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened.
- Add Garlic and Sage: Stir in minced garlic and fresh sage leaves, cooking for an additional 2 minutes until fragrant.
- Create Sauce with Cream and Squash: Pour in the heavy cream and bring to a gentle simmer. Add the roasted butternut squash, mashing some of the cubes with a wooden spoon to help create a creamy sauce.
- Combine Cheese and Seasoning: Stir in grated Parmesan cheese, nutmeg, and the reserved pasta water until well combined. Add the cooked pasta to the sauce and toss to coat evenly. Season with salt and pepper to taste.
- Serve: Serve the pasta hot, garnished with toasted pine nuts if using and fresh parsley for a fragrant finish.
Notes
- Roasting the butternut squash caramelizes its natural sugars, enhancing the flavor of the sauce.
- Reserving pasta water helps to adjust the sauce consistency and allows it to cling better to the pasta.
- Toasted pine nuts add a delightful crunch but can be omitted for a nut-free option.
- For a vegan version, substitute the cream and Parmesan with plant-based alternatives.
- Fresh sage can be substituted with dried sage, but use less as it is more concentrated.
