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Creamy Butternut Squash and Sage Pasta

A rich and creamy pasta dish featuring roasted butternut squash, fresh sage, and a luscious Parmesan cream sauce, perfect for autumn.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Squash Roasting Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American, Seasonal, Vegetarian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Butternut Squash
  • 1 medium (2-2.5 lbs) butternut squash peeled, seeded, cubed
  • 2 tbsp olive oil divided
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Pasta and Sauce
  • 12 ounces fettuccine or tagliatelle pasta
  • 0.25 cup unsalted butter
  • 4 garlic cloves minced
  • 0.25 cup fresh sage leaves chopped, plus extra for garnish
  • 1.5 cups heavy cream
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup chopped walnuts toasted, for garnish
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized. Set aside.
  2. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  3. In a large skillet, melt butter with remaining 1 tbsp olive oil over medium heat. Add minced garlic and chopped sage; sauté 1-2 minutes until fragrant.
  4. Pour in heavy cream and simmer gently for 5-7 minutes until it thickens to a viscous consistency.
  5. Stir in 1/2 cup Parmesan cheese and red pepper flakes (if using) until melted and incorporated into a gooey, homogenous sauce.
  6. Add drained pasta and roasted butternut squash to the skillet. Toss until thoroughly coated. If too thick, add reserved pasta water by the splash until desired viscous consistency is reached.
  7. Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan, toasted walnuts, and fresh parsley/sage.

Notes

Using fresh sage is highly recommended for the best flavor. Remember to reserve pasta water for adjusting the sauce consistency. For a heartier dish, add cooked chicken or sausage.