If you’re a fan of cozy, flavorful pasta dishes, you’re going to love this one. My Butternut Squash Pasta with Sage Recipe is comfort food at its finest — sweet, caramelized butternut squash meets nutty brown butter and crispy sage leaves for a seriously memorable bowl that’s surprisingly simple to make. I absolutely love how it comes together in about 30 minutes but tastes like you spent hours on it. Stick around so I can share all my best tips for getting this perfect every time!
Why You’ll Love This Recipe
- Simple Yet Elegant: It looks and tastes gourmet but takes less than 30 minutes to whip up.
- Perfect Balance of Flavors: Sweet squash, aromatic sage, nutty brown butter, and spicy warmth from the cayenne blend beautifully.
- Family Favorite: My whole crew goes crazy for this one, and it’s great for both weeknights and entertaining.
- Versatile and Customizable: From adding ricotta to swapping nuts, it’s easy to make it your own.
Ingredients You’ll Need
The ingredients here are straightforward but build layers of flavor that taste like magic. I recommend using fresh sage and whole-milk ricotta if possible because they really elevate the dish to something special.
- Dry Pasta: Bucatini, spaghetti, or linguine all work great; I love bucatini for its hollow shape that catches the sauce perfectly.
- Unsalted Butter: Dividing the butter lets you control browning and flavor development without overcooking it.
- Butternut Squash: Choose a firm, medium-sized squash for the best texture and sweetness; peel, seed, and dice it evenly for even cooking.
- Ground Ginger, Nutmeg & Cumin: These warm spices add depth and a subtle exotic twist without overpowering the dish.
- Cayenne: Just a pinch to add a gentle kick that cuts through the richness.
- Garlic: Use whole smashed cloves to infuse the butter sauce — you’ll remove them later for a smooth sauce.
- Fresh Sage Leaves: The star herb — frying them creates a crispy, fragrant garnish.
- Whole-Milk Ricotta (Optional): Whipping it smooth adds a creamy dollop that cools and contrasts beautifully.
- Toasted Walnuts: Adds crunch and nuttiness — I toast mine lightly in a dry skillet for extra flavor.
- Kosher Salt & Pepper: Essential for seasoning at every stage to keep your flavors balanced.
- Parmesan Cheese: Freshly grated is a must — it melts into the pasta for that umami punch you crave.
Variations
I love experimenting with this Butternut Squash Pasta with Sage Recipe, and it’s so easy to make it your own. Whether you want to bump up the protein or tweak it for dietary needs, here are a few ways I like to customize it.
- Swap the Nuts: I sometimes substitute toasted pecans or pine nuts for walnuts — both add a delicious twist and a crunchy texture.
- Vegan Version: Use olive oil instead of butter, and swap ricotta for a creamy cashew cheese to keep the dish luscious and plant-based.
- Spicy Kick: When I’m craving a little extra heat, I sprinkle in crushed red pepper flakes instead of cayenne for layered spice.
- Protein Boost: Adding cooked chickpeas or grilled chicken turns this into a more filling main course my family loves on cooler nights.
How to Make Butternut Squash Pasta with Sage Recipe
Step 1: Cook Pasta to Perfect Al Dente
Start by bringing a large pot of water to a roaring boil. Don’t be shy with the salt — this is your chance to season the pasta from the inside out. I usually add a generous handful of kosher salt. Toss in your dry pasta and cook it just until al dente, meaning it still has a tiny bit of bite. Overcooked pasta will turn mushy once you toss it with the sauce, and honestly, no one wants that. Before draining, always reserve a cup of the starchy pasta water — it’s liquid gold for making your sauce silky!
Step 2: Sauté the Butternut Squash with Warm Spices
While your pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced butternut squash and sprinkle on the ginger, nutmeg, cumin, a pinch of cayenne, plus salt and pepper. The first few minutes, stir only occasionally so the squash starts to caramelize — you want those golden-brown edges! After about 12 to 15 minutes, your squash should be tender but still hold its shape. Use a slotted spoon to transfer the squash to a clean plate, leaving all those delicious browned bits in the pan for the sauce.
Step 3: Whip Up a Dreamy Sage Brown Butter Sauce
In the same skillet, melt the remaining 6 tablespoons of butter over medium to medium-high heat with the smashed garlic cloves. Keep swirling the pan and watch the butter carefully — once it turns a golden brown and smells nutty (about 2 minutes), toss in the fresh sage leaves. They’ll sizzle and crisp up fast, around 30 seconds to a minute. Use a slotted spoon to fish out those beautiful crispy sage leaves and set them aside on a paper towel to drain. Go ahead and toss out the garlic cloves — their job is done and they’ll just muddle the sauce now.
Step 4: Bring It All Together with Pasta Water & Cheese
Turn the heat down to medium-low and pour in half a cup of the reserved pasta water, whisking constantly to form a smooth sauce. Then, off the heat, add your cooked pasta straight into the pan. Season with salt and pepper — don’t be shy. Toss the noodles well, letting them soak up the buttery, savory sauce. Sprinkle in the freshly grated parmesan and give it another toss until it melts nicely. Finally, gently fold in the caramelized butternut squash cubes — you want to keep them intact while mixing everything together. If the pasta looks dry, add a splash more reserved pasta water; the sauce should be light and silky.
Step 5: Serve and Top with Crispy Sage and Nuts
Divide your gorgeous pasta between plates and sprinkle the crispy sage leaves on top. Scatter the toasted walnuts for crunch and nutty depth. If you’re feeling indulgent, dollop whipped ricotta to add a creamy contrast that keeps every bite interesting. Finish with a final dusting of parmesan and dig in immediately — this dish is best enjoyed warm and fresh!
Pro Tips for Making Butternut Squash Pasta with Sage Recipe
- Reserve Pasta Water: The starchy water is your secret weapon for creating a glossy, clingy sauce that coats every strand perfectly.
- Caramelize Don’t Steam: Make sure to get some good caramelization on the squash for deep, sweet flavor instead of soft, steamed cubes.
- Watch Your Butter: Brown butter can go from nutty to burnt fast — keep your eye on the color and smell to know when it’s ready.
- Fry Sage Leaves Separately: Crispy sage is a game changer — don’t skip frying them, and remove promptly to avoid bitterness.
How to Serve Butternut Squash Pasta with Sage Recipe
Garnishes
I usually top this pasta with plenty of crispy fried sage leaves for that perfect herbal crunch. Toasted walnuts add a lovely textural contrast, and I never skip a generous sprinkle of freshly grated parmesan. If I’m feeling fancy or want to add creaminess, a dollop of whipped ricotta is my go-to. It’s like a little cooling cloud piled right on top.
Side Dishes
Since this pasta is rich and flavorful, I like to serve it alongside something light and fresh. A simple arugula or mixed greens salad with lemon vinaigrette is a classic choice. Roasted Brussels sprouts or garlic sautéed green beans also pair beautifully and add a bit of color and crunch to the meal.
Creative Ways to Present
For special occasions, I’ve served this Butternut Squash Pasta with Sage Recipe in deep pasta bowls topped with edible flowers and a swirl of ricotta cream on the side. It’s also lovely layered in shallow serving platters when you’re feeding a crowd—just let everyone help themselves to the crispy sage and walnuts from a small bowl on the side.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The pasta can soak up the sauce and get a bit drier over time, so I usually add a splash of warm water or broth when reheating to refresh the texture.
Freezing
Because of the creaminess and the delicate texture of the squash, I don’t recommend freezing this pasta. The squash tends to become mushy, and the sauce can separate upon thawing, which changes the overall experience.
Reheating
The best way I’ve found to reheat this pasta is gently in a skillet over low heat with a splash of water or reserved pasta water. Stir often to prevent sticking and to let the sauce revive its creamy texture. If you’re in a hurry, a quick 30-second spin in the microwave with a little water works in a pinch, but stovetop is best.
FAQs
-
Can I use other types of squash for this recipe?
Absolutely! Butternut squash is preferred for its sweetness and texture, but you can try delicata or kabocha squash for a slightly different flavor. Just adjust cooking time since some squashes cook faster or slower.
-
Do I have to use fresh sage?
Fresh sage is ideal because frying it yields that crisp texture and intense aroma. Dried sage won’t give the same flavor or texture, so I recommend skipping if you don’t have fresh.
-
Is the ricotta necessary?
The ricotta is optional but highly recommended if you want that extra creamy richness. Whipping it smooth before adding makes it even nicer. If you prefer lighter dishes, you can skip it without losing the core flavors.
-
Can I make this recipe gluten-free?
Definitely! Just swap the pasta for your favorite gluten-free alternative. The cooking times might vary slightly, so keep an eye on doneness when boiling the noodles.
Final Thoughts
This Butternut Squash Pasta with Sage Recipe has become one of my go-to dishes when I want something that feels special but isn’t complicated. It hits all the right notes — sweet, savory, crunchy, and silky — and always impresses friends and family alike. I hope you’ll give it a try and make it your own too. Seriously, once you master this, you’ll find yourself reaching for it again and again whenever you want a slice of cozy happiness on a plate.
Print
Butternut Squash Pasta with Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Butternut Squash Pasta with Sage is a comforting and elegant dish featuring caramelized butternut squash, a rich brown butter sage sauce, crispy sage leaves, toasted walnuts, and creamy ricotta. The pasta is perfectly coated in a silky sauce made from butter, Parmesan, and pasta water. Aromatic spices like ginger, nutmeg, cumin, and a hint of cayenne add depth to the squash, making this dish a flavorful autumn favorite that’s easy to prepare in just 30 minutes.
Ingredients
Pasta
- 12 ounces Dry Pasta (Bucatini, Spaghetti, or Linguine)
Butternut Squash and Seasonings
- 1 large Butternut Squash
- ½ tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cumin
- 1 pinch Cayenne Pepper
- Salt & Pepper to taste
Butter and Aromatics
- ½ Cup Unsalted Butter (divided, about 1 stick)
- 2 cloves Garlic (smashed and peeled)
- 8-12 large Fresh Sage Leaves
Cheese and Nuts
- 1 Cup Whole-Milk Ricotta (optional, whipped until smooth)
- ½ Cup Toasted Walnuts (coarsely chopped)
- ½ Cup Parmesan Cheese (freshly grated, plus more for garnish)
Instructions
- Cook Pasta in Salty Boiling Water: Bring a large pot of water to a boil and generously salt the water. Add the dry pasta and cook according to the package instructions until just al dente. Drain the pasta, reserving 1 cup of the cooking water. Set the pasta aside and let it cool for 3 minutes.
- Sauté the Butternut Squash: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the butternut squash cubes and season with ground ginger, nutmeg, cumin, cayenne, salt, and pepper. Cook, stirring occasionally at first and more frequently as the squash begins to brown, until caramelized and tender, about 12-15 minutes. Use a slotted spoon to transfer the squash to a plate and set aside.
- Make the Sage Brown Butter Sauce: In the same skillet, add the remaining 6 tablespoons of butter and smashed garlic cloves. Over medium to medium-high heat, melt the butter, swirling the pan occasionally, until it turns light brown and fragrant, about 2 minutes. Add the sage leaves and fry until crispy, about 30 seconds to 1 minute. Remove the sage leaves with a slotted spoon and drain them on paper towels. Discard the garlic cloves, leaving the brown butter in the pan.
- Add Pasta Water and Cheese: Reduce the heat to medium-low and slowly whisk in ½ cup of the reserved pasta cooking water until a smooth sauce forms. Remove the skillet from heat and add the cooked pasta. Season generously with salt and pepper, tossing to coat the noodles thoroughly in the brown butter sage sauce. Add the freshly grated Parmesan cheese and allow it to melt, then toss again to combine. Gently fold in the caramelized butternut squash. If the pasta seems dry, add more pasta water to create a silky sauce. Adjust seasoning to taste.
- Serve Butternut Squash Pasta with Sage: Divide the pasta among serving plates. Top each portion with crispy sage leaves, crushed toasted walnuts, and additional Parmesan cheese. If using, dollop whipped ricotta over the pasta. Serve immediately and enjoy the harmonious blend of flavors and textures.
Notes
- This dish combines the sweetness of caramelized butternut squash with the nutty richness of brown butter and the aromatic freshness of sage for a balanced flavor profile.
- To make the ricotta extra smooth and creamy, whip it in a food processor before serving.
- Reserve pasta cooking water as it helps to loosen the sauce for a silkier texture.
- Use freshly grated Parmesan for the best flavor and melt.
- Cooking the sage leaves until crisp adds a delightful crunch and intensified sage flavor as a garnish.
- Adjust the amount of cayenne pepper to control the heat level.
- Serve immediately for optimal texture and taste as the sauce can thicken if left standing.
Nutrition
- Serving Size: 1 serving
- Calories: 763 kcal
- Sugar: 7 g
- Sodium: 268 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 88 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 101 mg
