Creamy Butternut Squash Pasta with Sage: A Cozy Autumn Delight

About this recipe

Indulge in the rich flavors of autumn with this creamy butternut squash pasta, enhanced by aromatic sage for a truly comforting meal.

Oh, friends, if there's one dish that truly encapsulates the cozy, comforting embrace of autumn, it's this creamy butternut squash pasta. I've been making versions of this for years, tweaking and perfecting, and I'm so excited to finally share my absolute favorite rendition with you. This isn't just another pasta dish; it's a hug in a bowl, a vibrant celebration of seasonal flavors, and surprisingly simple to pull together for a weeknight meal or a special occasion.

Why this recipe matters

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1 tbsp olive oil (for sauce)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 12 oz pasta (such as fettuccine, tagliatelle, or penne)
• Optional: Toasted pumpkin seeds or crushed red pepper flakes for garnish

Instructions

1. Roast the Butternut Squash: Preheat oven to 400°F (200°C).
2. On a large baking sheet, toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.
3. Roast for 25-30 minutes, or until tender and slightly caramelized. Let cool slightly.
4. Cook the Pasta: While the squash roasts, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
5. Make the Butternut Squash Sauce: In a large saucepan or Dutch oven, heat 1 tbsp olive oil over medium heat.
6. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
7. Stir in the minced garlic and chopped sage. Cook for 1 minute more, until fragrant.
8. Add the roasted butternut squash to the saucepan along with 1/2 cup vegetable broth.
9. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot). Add the heavy cream and grated Parmesan cheese.
10. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Taste and adjust salt and pepper.
11. Combine Pasta and Sauce: Return the smooth sauce to the saucepan over low heat.
12. Add the drained pasta to the sauce and toss gently to coat evenly.
13. If needed, add a little more reserved pasta water to achieve a silky consistency.
14. Serve immediately, garnished with extra Parmesan cheese and optional pumpkin seeds or red pepper flakes.

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