Description
Creamy butternut squash and sage pasta with roasted squash cubes, garlic, Parmesan, and fresh herbs. A comforting and elegant pasta dish perfect for fall and winter dinners.
Ingredients
1 medium butternut squash peeled, seeded, cubed
2 tablespoons olive oil
Salt and black pepper to taste
12 ounces fettuccine or tagliatelle
2 tablespoons butter
3 cloves garlic minced
6–8 fresh sage leaves chopped
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese plus more for serving
1/4 teaspoon crushed red pepper flakes optional
1/4 cup toasted walnuts or pecans optional garnish
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast 25–30 minutes until caramelized.
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
Melt butter in skillet over medium heat. Add garlic and cook 1 minute. Stir in sage and cook 30 seconds.
Pour in cream and bring to a gentle simmer. Stir in Parmesan until smooth.
Toss pasta in sauce until coated. Add roasted squash and stir gently.
Season with salt, pepper, and red pepper flakes.
Serve topped with walnuts, parsley, and extra Parmesan.
Notes
Use fresh sage for best flavor.
Cut squash evenly for consistent roasting.
Reserve pasta water to adjust sauce texture.
Add spinach or pancetta for variation.
Reheat gently with splash of cream or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: butternut squash sage pasta, creamy fall pasta, roasted squash pasta, sage cream sauce pasta, vegetarian pasta recipe