Can I make this gluten-free?

Absolutely! Just sub in your favorite gluten-free pasta. Chickpea or lentil pasta works great and adds extra protein.

Can I use frozen butternut squash?

Yes! Just thaw it and pat it dry before roasting to avoid excess moisture.

What can I use instead of Parmesan?

Nutritional yeast or dairy-free Parmesan alternatives work well if you’re keeping it vegan or lactose-free.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen it up.

Can I add protein to this dish?

Sure can! Shredded rotisserie chicken, crumbled sausage, or even crispy chickpeas make great additions.

Savory Butternut Squash and Sage Pasta: A 30-Minute Delight

Description

This Savory Butternut Squash and Sage Pasta is the ultimate cozy comfort dish—creamy, rich, and filled with caramelized squash, fragrant sage, and a velvety sauce that brings it all together. Perfect for fall dinners or anytime you need a soul-warming meal.

Ingredients

Scale

12 oz (340g) pasta of your choice (fettuccine or penne work well)
2 cups butternut squash, diced into small cubes
3 tablespoons olive oil, divided
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
½ cup vegetable broth
½ cup heavy cream or coconut milk (for dairy-free option)
½ cup grated Parmesan cheese (plus extra for serving)
¼ cup toasted walnuts, roughly chopped
Fresh sage leaves for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender and slightly caramelized.
Cook Pasta: In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Sauté Aromatics: In a large skillet over medium heat, warm the remaining 2 tablespoons olive oil. Add onion and sauté for 5 minutes until translucent. Stir in garlic, sage, and red pepper flakes (if using). Cook for 1–2 minutes more.
Build the Sauce: Add roasted squash and vegetable broth to the skillet. Mash some of the squash gently to create a creamy base. Stir in heavy cream and Parmesan. Thin with reserved pasta water if needed.
Combine Pasta: Add cooked pasta to the skillet and toss to coat evenly. Season with salt and pepper to taste.
Garnish & Serve: Plate the pasta and top with toasted walnuts, extra Parmesan, and fresh sage leaves.

Notes

You can use pre-cut or frozen butternut squash—just thaw and pat dry before roasting.
For added protein, try mixing in shredded rotisserie chicken or crispy chickpeas.
Dairy-free? Coconut milk and vegan Parmesan make great substitutes.
Leftovers? Store in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Roasting, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 525 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 26 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 14 g
Cholesterol: 30 mg