If you’re looking for a dish that feels like a cozy hug on a plate, let me introduce you to the Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe. This dish brings together the velvety sweetness of roasted butternut squash, the aromatic earthiness of sage, and the sharp, nutty embrace of Parmesan, all swirled in a luscious cream sauce that clings perfectly to tender fettuccine. Every bite offers a comforting balance of flavors and textures that feels both indulgent and wholesome — perfect for a weeknight treat or a special gathering with friends.
Ingredients You’ll Need
The magic of this recipe lies in its simple, wholesome ingredients that combine beautifully without any fuss. Each component plays a key role: the butternut squash for creamy sweetness, sage to add that woodsy aroma, Parmesan for depth and saltiness, and a good-quality pasta to bring it all together.
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed: The star ingredient that roasts up sweet and tender, forming the creamy base of the sauce.
- 2 cloves garlic, unpeeled: Roasted right alongside the squash, adding a mellow, caramelized garlic flavor without sharpness.
- 1 small yellow onion, diced: Sautéed to soft perfection, lending a gentle sweetness and depth to the sauce.
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried): Brings a fragrant earthiness that perfectly complements the squash’s sweetness.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a fresh, bright note and a splash of color on top.
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta): These broad ribbons hold the sauce beautifully, creating a satisfying mouthfeel.
- 2 tablespoons olive oil: Split between roasting and sautéing, it adds richness and helps develop flavor.
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option): Makes the sauce luxuriously creamy while balancing the sweetness of the squash.
- 1/3 cup grated Parmesan cheese (or vegan alternative): Offers a salty, nutty finish that elevates the entire dish.
- 3/4 cup vegetable broth: Lightens the sauce and helps blend flavors seamlessly.
- Salt and black pepper, to taste: Essential for seasoning and enhancing the natural flavors.
- Pinch of nutmeg (optional): A subtle warming spice that deepens the sauce’s complexity.
How to Make Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe
Step 1: Prepare Oven and Vegetables
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the cubed butternut squash and unpeeled garlic cloves on the sheet. Drizzle with one tablespoon of olive oil, season generously with salt and black pepper, then toss everything well so each piece is coated evenly. This step ensures your squash roasts beautifully, developing sweet caramelized edges that are essential for that rich, creamy flavor.
Step 2: Roast Squash and Garlic
Pop the baking sheet into the oven and roast for 25 to 30 minutes. About halfway through, give everything a gentle toss to ensure even cooking. The goal is tender squash with slightly caramelized edges and softened garlic cloves, which will add a mellow, roasted flavor without any harshness when blended.
Step 3: Cook Pasta
While the squash roasts, bring a large pot of well-salted water to a rolling boil. Cook your pasta according to the package instructions until al dente — you want it tender yet firm to the bite. Before draining, reserve half a cup of the pasta cooking water; this starchy liquid will help adjust the sauce’s consistency later. Then drain your pasta and set it aside.
Step 4: Sauté Aromatics
In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add diced onions and chopped fresh sage leaves, sautéing them until the onions become soft and translucent, about 4 minutes. This stage unlocks the sweet, fragrant flavors that create a savory backbone for your sauce.
Step 5: Prepare Roasted Garlic and Squash Sauce
Carefully squeeze the roasted garlic cloves out of their skins—they should be soft and fragrant. In a blender or food processor, combine the roasted butternut squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend everything until perfectly smooth and creamy. This is the soul of your sauce — rich, silky, and bursting with fall flavors.
Step 6: Finish Sauce
Pour the blended sauce back into the skillet and warm over low heat. Stir in the grated Parmesan cheese and a pinch of nutmeg if you’re using it for an extra layer of warmth. Season with salt and pepper to taste. If the sauce feels too thick, slowly add the reserved pasta water until you reach your desired silky consistency.
Step 7: Combine Pasta and Sauce
Add your cooked pasta directly into the sauce, tossing gently so every strand becomes luscious and coated. Let the mixture warm through for an additional 2 to 3 minutes to marry the flavors. This step ensures that every bite is indulgently creamy and flavorful.
Step 8: Serve
Plate your Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe generously, then sprinkle with chopped fresh parsley for freshness and an extra dusting of Parmesan if you like. Serve immediately and prepare for compliments — this dish is irresistible!
How to Serve Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe
Garnishes
Don’t underestimate the power of a thoughtfully chosen garnish. A sprinkle of fresh parsley brightens the dish beautifully, providing a pop of color and a slight herbaceous contrast. If you want to amp it up, add some toasted pine nuts or a few crispy sage leaves for crunch and a burst of intense flavor.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. Roasted seasonal vegetables like asparagus or Brussels sprouts also complement the autumnal flavors of this recipe. For a heartier meal, serve with crusty garlic bread to soak up any leftover sauce.
Creative Ways to Present
For an inviting family-style presentation, serve your Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe in a large shallow bowl, topped with fresh herbs and cheese shavings. Alternatively, for an elegant touch, plate individual servings, drizzling a little olive oil and finishing with a delicate sage leaf. Either way, this dish brings warmth and color to your table.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Because the sauce is delicate, store the pasta separately if possible to maintain the best texture when reheating.
Freezing
This pasta is best enjoyed fresh but you can freeze the sauce on its own in a freezer-safe container for up to 1 month. Avoid freezing the pasta as it may become mushy upon thawing. When ready to enjoy, thaw the sauce overnight and reheat gently.
Reheating
To reheat, warm the sauce gently in a skillet over low heat, stirring frequently. Add a splash of vegetable broth or reserved pasta water to refresh the sauce’s creaminess. Then toss with freshly cooked pasta to retain that perfect texture and enjoy as if it was just made.
FAQs
Can I use a different type of pasta for the Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe?
Absolutely! While fettuccine or tagliatelle works wonderfully by holding onto the creamy sauce, feel free to use penne, rigatoni, or any pasta shape you love. Just adjust cooking times accordingly.
Is there a vegan version of this Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe?
Yes. Swap the heavy cream for full-fat coconut milk or cashew cream, and use a vegan Parmesan alternative or nutritional yeast. These substitutions keep it creamy and flavorful without any dairy.
Can I prepare parts of this recipe ahead of time?
Roasting the squash and garlic in advance is a great way to cut down on prep time. You can also make the sauce ahead and keep it refrigerated, then cook fresh pasta and combine just before serving.
What if I don’t have fresh sage? Can dried sage work?
Definitely! Use about one teaspoon of dried sage in place of fresh. Add it during the sauté step to rehydrate and release its flavors.
How do I prevent the sauce from becoming too thick?
The key is reserving some pasta cooking water. Adding it gradually helps loosen the sauce to the perfect creamy consistency without losing any flavor.
Final Thoughts
This Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe is more than just a meal — it’s an experience of warmth, comfort, and delicious simplicity. I encourage you to try making it soon, whether for a cozy night in or a dinner that impresses guests effortlessly. It’s a recipe that feels like home and tastes like celebration all at once.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy butternut squash pasta combines roasted butternut squash and garlic with fragrant sautéed onions and sage, blended into a rich, velvety sauce. Tossed with tender fettuccine and finished with Parmesan cheese and fresh parsley, it’s a comforting and elegant dish perfect for fall or any cozy meal.
Ingredients
Squash and Vegetables
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
- 2 cloves garlic, unpeeled
- 1 small yellow onion, diced
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for garnish)
Pasta
- 12 ounces dried fettuccine or tagliatelle (or fresh pasta)
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 1/3 cup grated Parmesan cheese (or vegan alternative)
- 3/4 cup vegetable broth
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare oven and vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cubed butternut squash and unpeeled garlic cloves on the sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss everything to coat evenly.
- Roast squash and garlic: Roast the squash and garlic in the oven for 25 to 30 minutes. Turn them halfway through cooking to ensure even caramelization. Roasting softens the squash and mellows the garlic flavor.
- Cook pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the fettuccine or tagliatelle according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and chopped sage leaves and sauté until the onion is soft and fragrant, about 4 minutes.
- Prepare roasted garlic and squash sauce: Squeeze the roasted garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash, roasted garlic, sautéed onions and sage, vegetable broth, and heavy cream. Blend until the mixture is smooth and creamy.
- Finish sauce: Pour the blended sauce back into the skillet and warm over low heat. Stir in the grated Parmesan cheese and a pinch of nutmeg if using. Adjust seasoning with salt and black pepper. If the sauce is too thick, add the reserved pasta water gradually to reach desired consistency.
- Combine pasta and sauce: Add the cooked pasta directly to the sauce in the skillet. Toss gently to coat all the pasta evenly with the creamy butternut squash sauce. Warm through for 2 to 3 minutes to let the flavors meld.
- Serve: Plate the pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while warm and creamy.
Notes
- You can substitute heavy cream with full-fat coconut milk for a vegan version.
- Use vegan Parmesan cheese alternatives to keep this dish fully plant-based.
- Roasting brings out the natural sweetness of the butternut squash and softens the garlic for a subtle flavor.
- Reserving pasta water helps to loosen the sauce and helps it cling to the pasta better.
- Add fresh sage for a woodsy aroma, but dried sage works as a convenient alternative.
- This recipe can be doubled easily for larger gatherings.
