Introduction

Oh, hello there! It’s that time of year again, isn’t it? The air is getting crisp, the leaves are turning those gorgeous shades of amber and gold, and all I want to do is curl up with something warm and delicious. If you’re anything like me, you’re probably dreaming of comfort food that’s not only incredibly satisfying but also brings a little bit of sunshine to your plate. Well, get ready, because today we’re making a Butternut Squash & Sage Pasta that is pure magic. It’s the kind of dish that feels fancy enough for guests but is so easy, you’ll be making it on a Tuesday night. Seriously, it’s a game-changer!

Why You’ll Love This Recipe

Fast: Ready in about 30 minutes, perfect for weeknights!
Easy: Simple steps that even a beginner can master.
Giftable: Make a batch and share the comfort with friends or neighbors.
Crowd-pleasing: Even picky eaters will be asking for seconds of this creamy, savory goodness.

Ingredients

Gather ’round, because here’s what you’ll need to create this bowl of cozy perfection:

12 oz (340g) pasta of your choice: I love using penne or rotini because they really hold onto the sauce, but use whatever makes your heart happy!
2 cups butternut squash, diced into small cubes: Make sure they’re small so they cook quickly and get nice and tender.
3 tablespoons olive oil, divided: The base of our flavorful sauce.
1 small onion, finely chopped: For that foundational sweetness and savory depth.
3 cloves garlic, minced: Because is anything really good without garlic? I think not!
1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage): Sage and butternut squash are a match made in heaven. Fresh is amazing, but dried works in a pinch!
½ teaspoon red pepper flakes (optional): Just a little kick to make things interesting.
Salt and pepper, to taste: The essential flavor boosters.
½ cup vegetable broth: To help create our creamy sauce.
½ cup heavy cream (or coconut milk): For that luscious, velvety texture. (If you’re dairy-free, coconut milk is a fantastic swap!)
½ cup grated Parmesan cheese, plus extra for serving: The salty, nutty star of the sauce.
¼ cup toasted walnuts, roughly chopped: For a delightful crunch and nutty flavor contrast.
Fresh sage leaves for garnish: Because pretty food tastes better, right?

How to Make It

Alright, let’s get cooking! Follow these simple steps and you’ll be digging into this deliciousness in no time.

Cook your pasta: Get your favorite pasta cooking according to the package directions. Before you drain it, make sure to scoop out about ½ cup of that starchy pasta water. This stuff is liquid gold for making your sauce silky smooth!
Sauté the squash: While your pasta is doing its thing, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Add your diced butternut squash and let it cook until it’s tender and has a nice little bit of browning. This usually takes about 8-10 minutes. Once it’s ready, just scoop it out of the skillet and set it aside.
Build the sauce base: Add the remaining 2 tablespoons of olive oil to the same skillet (no need to wash it!). Toss in your finely chopped onion and cook until it’s nice and soft, about 5 minutes.
Aromatics alert! Now, add your minced garlic, chopped sage, and those optional red pepper flakes to the skillet. Give it a good stir and cook for just about 1 minute until you can really smell that amazing fragrance. Mmm, that’s the good stuff!
Bring it all together: Pour in your vegetable broth and let it come to a gentle simmer. Stir in your heavy cream (or coconut milk) and then add back in all that beautiful cooked butternut squash. Season everything with salt and pepper to your liking. Give it a taste and adjust if needed – this is your moment to shine!
Combine and coat: Drain your pasta and add it directly to the skillet with the sauce. Sprinkle in that grated Parmesan cheese and toss everything together. If the sauce seems a little thick, this is where your reserved pasta water comes in. Add a little at a time until you reach that perfect, creamy consistency.
Add the crunch: Stir in those toasted walnuts. They add such a lovely texture to the dish.
Serve it up! Dish out your gorgeous pasta right away. Garnish with a little extra Parmesan cheese and some fresh sage leaves. Isn’t it a beauty?

Substitutions & Additions

This recipe is already amazing, but you know me, I love a good tweak! Here are some ideas:

Veggies, veggies, veggies! Feel free to add in some spinach or kale at the very end of cooking the sauce. It wilts down beautifully. Mushrooms or roasted Brussels sprouts would also be fantastic additions.
Protein power: Cooked chicken, Italian sausage, or even some chickpeas would make this an even heartier meal.
Spice it up: If you love a kick, add more red pepper flakes or even a pinch of cayenne pepper.
Nut-free? No problem! Toasted pumpkin seeds (pepitas) are a wonderful alternative for that satisfying crunch.
Herb happy: If you don’t have sage, rosemary is another herb that pairs beautifully with butternut squash.

Tips for Success

A few little secrets from my kitchen to yours to ensure this dish turns out perfectly every time:

Don’t overcrowd the pan: When you’re cooking the butternut squash, make sure it has some space. If you cram too much in, it will steam instead of getting those lovely browned edges. Cook in batches if necessary!
Pasta water is your friend: Seriously, don’t skip reserving that pasta water! It’s the easiest way to emulsify your sauce and make it cling perfectly to the pasta.
Toast those nuts: Toasted nuts have so much more flavor than raw ones. Just pop them in a dry skillet over medium-low heat for a few minutes, stirring constantly, until they’re fragrant.
Prep ahead: You can chop your onion and mince your garlic the day before to save even more time when you’re ready to cook. You can even roast the butternut squash ahead of time if you’re feeling super organized!

How to Store It

This Butternut Squash & Sage Pasta is best enjoyed fresh, but leftovers are pretty darn good too! Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can gently warm it up on the stovetop with a splash of water or broth to loosen up the sauce, or pop it in the microwave. I find it reheats best this way to maintain that creamy texture.

FAQs

Can I use pre-cut butternut squash? Absolutely! Many grocery stores sell pre-cubed butternut squash, which can save you a bit of prep time. Just make sure to cut any larger pieces into smaller, bite-sized cubes.
Is this recipe dairy-free? Yes, if you use coconut milk instead of heavy cream and omit the Parmesan cheese (or use a dairy-free alternative), this recipe can easily be made dairy-free.
What kind of pasta is best? While I love short pasta shapes like penne, rotini, or farfalle because they hold the sauce so well, any pasta you love will work! Just be sure to reserve that pasta water.

Cozy Butternut Squash & Sage Pasta

A fast, easy, and incredibly satisfying pasta dish featuring the comforting flavors of butternut squash and sage, perfect for weeknights or sharing with loved ones.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Large skillet
Pot For cooking pasta
Colander

Ingredients

Pasta

12 oz pasta of your choice Penne or rotini recommended

Sauce

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)
0.5 teaspoon red pepper flakes Optional
salt and pepper To taste
0.5 cup vegetable broth
0.5 cup heavy cream Or coconut milk
0.5 cup grated Parmesan cheese Plus extra for serving
0.25 cup toasted walnuts Roughly chopped
Fresh sage leaves For garnish

Instructions

Cook your pasta according to package directions. Reserve about ½ cup of starchy pasta water before draining.
12 oz pasta of your choice
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced butternut squash and cook until tender and browned, about 8-10 minutes. Remove from skillet and set aside.
12 oz pasta of your choice
Add the remaining 2 tablespoons of olive oil to the same skillet. Add chopped onion and cook until soft, about 5 minutes.
12 oz pasta of your choice
Add minced garlic, chopped sage, and optional red pepper flakes. Cook for about 1 minute until fragrant.
12 oz pasta of your choice
Pour in vegetable broth and bring to a simmer. Stir in heavy cream (or coconut milk). Add the cooked butternut squash back to the skillet. Season with salt and pepper to taste.
12 oz pasta of your choice
Drain the pasta and add it to the skillet with the sauce. Sprinkle in grated Parmesan cheese and toss to combine. Add reserved pasta water a little at a time, if needed, to reach desired creamy consistency.
12 oz pasta of your choice
Stir in the toasted walnuts.
12 oz pasta of your choice
Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves.
12 oz pasta of your choice

Notes

This dish is giftable and can be made dairy-free by using coconut milk and omitting or substituting Parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated on the stovetop with a splash of liquid.