Name: Savory Roasted Butternut Squash and Sage Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1 medium butternut squash (about 2 lbs), peeled and cubed; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 12 oz pasta (penne or rigatoni work well); 2 tbsp unsalted butter; 6–8 fresh sage leaves, chopped; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1/2 cup reserved pasta water; 1/4 tsp red pepper flakes (optional); Extra Parmesan and sage for garnish

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If you’re searching for a pasta dish that sings with autumn flavor and feels like a warm hug, you’ll fall head over heels for Savory Roasted Butternut Squash and Sage Pasta. This recipe brings sweet, caramelized butternut squash together with aromatic sage and a silky Parmesan sauce, all wrapped around your favorite pasta. Each bite is a celebration of cozy, comforting flavors that are both rustic and elegant, making it perfect for weeknight dinners and dinner parties alike.

Savory Roasted Butternut Squash and Sage Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Savory Roasted Butternut Squash and Sage Pasta lies in its simplicity—each ingredient plays a starring role, from the naturally sweet squash to the nutty Parmesan. These kitchen staples combine to create a dish that’s much more than the sum of its parts, with vibrant color, rich flavor, and wonderful texture.

Butternut squash: Choose a firm, medium squash for the best sweetness and color; peeling and cubing it lets it roast beautifully.
Olive oil: Just a drizzle helps the squash caramelize and adds a subtle fruitiness.
Salt: Essential for bringing out all the flavors in the squash and sauce.
Black pepper: Adds a gentle heat that balances the sweetness of the squash.
Pasta (penne or rigatoni): Short, sturdy pasta shapes are perfect for catching the creamy sauce and bits of squash.
Unsalted butter: Creates a luscious base for the sage and garlic, adding richness.
Fresh sage leaves: Their earthy, slightly peppery flavor is the heart of this dish—don’t skip them!
Garlic: Just a few cloves bring depth and a savory backbone to the sauce.
Parmesan cheese: Freshly grated Parmesan melts into a silky, nutty sauce.
Reserved pasta water: This secret ingredient brings everything together, making the sauce glossy and smooth.
Red pepper flakes (optional): For a little kick that brightens up the whole dish.
Extra Parmesan and sage for garnish: Adds a final flourish of color and flavor for serving.

How to Make Savory Roasted Butternut Squash and Sage Pasta

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). Spread the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and season generously with salt and black pepper. Toss everything together so each cube is evenly coated, then roast for 25 to 30 minutes. Stir the squash halfway through to ensure even caramelization—you’re looking for golden edges and fork-tender centers.

Step 2: Cook the Pasta

While your squash is roasting away, bring a large pot of salted water to a boil. Add your pasta of choice—penne or rigatoni work particularly well—and cook according to the package instructions until al dente. Just before draining, scoop out about 1/2 cup of the pasta water and set it aside. This starchy water is key for creating the perfect sauce later.

Step 3: Sauté the Sage and Garlic

In a large skillet over medium heat, melt the unsalted butter until it just begins to foam. Add the chopped sage leaves and let them sizzle gently for 1 to 2 minutes, infusing the butter with their aroma and turning slightly crispy. Stir in the minced garlic and sauté for another 30 seconds, just until fragrant but not browned.

Step 4: Combine the Squash and Pasta

Add your roasted butternut squash straight from the oven into the skillet with the sage and garlic. Stir to coat the squash in the buttery goodness, and use the back of a spoon to gently mash about half of the squash cubes. This creates a creamy, textured base for the sauce while leaving plenty of golden chunks intact.

Step 5: Finish with Parmesan and Pasta Water

Tip in the cooked and drained pasta, then add the grated Parmesan and a splash of the reserved pasta water. Toss everything together until the cheese melts and the sauce clings to every piece of pasta. Add more pasta water as needed for a silky consistency. Taste and adjust seasoning, then finish with a sprinkle of red pepper flakes if you like a hint of heat.

How to Serve Savory Roasted Butternut Squash and Sage Pasta

Garnishes

To make your Savory Roasted Butternut Squash and Sage Pasta truly shine, top each serving with a shower of freshly grated Parmesan and a few extra sage leaves, either chopped or fried in a little butter for extra crunch. A pinch of red pepper flakes adds color and a gentle fire, if you’re in the mood.

Side Dishes

This pasta is rich and satisfying on its own, but it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette. For extra heartiness, add a side of crusty bread to mop up any leftover sauce, or serve with simple roasted vegetables for a full autumn feast.

Creative Ways to Present

For a special touch, serve the pasta in shallow bowls and drizzle with a little high-quality olive oil. You can also spoon it into a hollowed-out roasted squash half for a dramatic centerpiece, or top with toasted nuts like walnuts or hazelnuts for added crunch and flavor.

Make Ahead and Storage

Storing Leftovers

If you have extra Savory Roasted Butternut Squash and Sage Pasta, transfer it to an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, making leftovers especially delicious.

Freezing

This pasta freezes surprisingly well. Let it cool completely, then portion into freezer-safe containers. It will keep for up to two months—just be sure to thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, add a splash of water or milk to the pasta and warm gently on the stovetop or in the microwave. Stir occasionally to ensure the sauce becomes creamy again, and finish with a fresh sprinkle of Parmesan.

FAQs

Can I use frozen butternut squash?

Yes, frozen squash works in a pinch! Thaw and pat it dry before roasting so it browns nicely. The flavor is just as sweet, though the texture may be a bit softer than fresh.

What other cheeses can I use instead of Parmesan?

Feel free to swap in grated Pecorino, crumbled goat cheese, or a dollop of ricotta for a different twist on Savory Roasted Butternut Squash and Sage Pasta. Each adds its own creamy, tangy personality.

Can I add protein to this pasta?

Absolutely! Crispy pancetta, sautéed mushrooms, or even grilled chicken make excellent additions if you want a heartier meal. Just stir them in along with the pasta for a satisfying upgrade.

Is this dish gluten-free?

It’s easy to make gluten-free: simply use your favorite gluten-free pasta. All the other ingredients in Savory Roasted Butternut Squash and Sage Pasta are naturally gluten-free.

How can I make this vegan?

Swap the butter for olive oil or vegan butter, and use nutritional yeast or your favorite vegan Parmesan alternative. The flavors of the squash and sage are so bold, you’ll hardly miss the dairy.

Final Thoughts

There’s something magical about the way Savory Roasted Butternut Squash and Sage Pasta brings together cozy flavors and effortless elegance. Whether you’re making it for a weeknight treat or sharing it at your next gathering, this pasta is always a crowd-pleaser. Give it a try—you’ll find yourself coming back to this recipe all season long!

Savory Roasted Butternut Squash and Sage Pasta Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Savory Roasted Butternut Squash and Sage Pasta is a comforting, flavorful fall dish combining tender caramelized butternut squash with aromatic sage and garlic, tossed with pasta and Parmesan for a creamy, satisfying meal. Perfect as a vegetarian main course, it offers a rich, silky sauce thanks to a blend of roasted squash and Parmesan cheese.

Ingredients

Scale

Butternut Squash and Roasting

1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Pasta and Sauce

12 oz pasta (penne or rigatoni work well)
2 tbsp unsalted butter
6–8 fresh sage leaves, chopped
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
1/4 tsp red pepper flakes (optional)
Extra Parmesan and sage for garnish

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Instructions

Prepare and Roast Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat all pieces well. Roast for 25–30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized.
Cook Pasta: While the squash is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
Sauté Sage and Garlic: In a large skillet over medium heat, melt the butter. Add the chopped sage leaves and cook for 1 to 2 minutes until fragrant and slightly crispy. Add the minced garlic and sauté for 30 seconds, taking care not to burn it.
Combine Squash and Sauce: Add the roasted butternut squash to the skillet and stir to combine with the sage and garlic butter. Use the back of a spoon to mash about half of the squash gently, creating a creamy texture.
Toss Pasta with Sauce: Add the drained pasta to the skillet along with the grated Parmesan cheese and a splash of the reserved pasta water. Toss everything together to coat the pasta in the silky sauce, adding more pasta water as needed to reach your desired consistency.
Serve: Serve the pasta warm, garnished with extra Parmesan cheese, fresh sage leaves, and red pepper flakes if using for a touch of heat.

Notes

You can substitute goat cheese or ricotta cheese instead of Parmesan for a different creamy flavor.
For a heartier dish, add sautéed mushrooms or crispy pancetta.
Adjust the amount of reserved pasta water to achieve your preferred sauce thickness.
Use fresh sage for best flavor and texture.
This dish can be made gluten-free by using gluten-free pasta.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Stovetop
Cuisine: Italian-Inspired