Butternut Squash Sage Pasta Recipe

If you’re looking for a cozy, standout meal that’s elegant yet easy to whip up, this Butternut Squash Sage Pasta Recipe is an absolute game changer. It’s the kind of dish that fills your kitchen with the warm aroma of caramelized squash and brown butter, and I promise you, once you try it, it might just become one of your fall favorites. Ready to impress yourself and your loved ones? Let’s dive in!

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Ingredients You’ll Need

This Butternut Squash Sage Pasta Recipe uses a handful of wholesome ingredients that come together to create a dreamy sauce and perfectly balanced texture. I recommend getting a good-quality pasta and fresh sage if you can — that little touch really lifts the entire dish.

• Dry Pasta: I love bucatini for its hollow texture, but spaghetti or linguine work beautifully too—choose what you prefer or have on hand.
• Unsalted Butter: Dividing it throughout the cooking process helps develop layers of flavor and that unbeatable brown butter aroma.
• Butternut Squash: Make sure it’s firm and bright orange — that’s a sign of fresh and sweet squash perfect for caramelizing.
• Ground Ginger, Nutmeg & Cumin: These warm spices add complexity; measure carefully to avoid overpowering the delicate squash flavor.
• Cayenne: Just a pinch gives a subtle kick and balance without heat.
• Garlic: Smashed and peeled to infuse the butter with gentle garlic flavor, then discarded to keep things smooth.
• Fresh Sage Leaves: The true star of the show; frying them until crispy adds a beautiful texture and earthy note.
• Whole-Milk Ricotta (Optional): Whipping it until smooth and dolloping it on top makes the dish luscious and creamy — highly recommended if you like richness.
• Toasted Walnuts: They bring a satisfying crunch and a lovely nutty contrast to the softness of the pasta and squash.
• Kosher Salt & Pepper: Essential for seasoning each component so the dish sings.
• Parmesan Cheese: Freshly grated for best flavor and meltability, enriching the sauce and topping.

Variations

One of the best things about this Butternut Squash Sage Pasta Recipe is how easy it is to customize. I’ve played around with it depending on what’s in season or my mood, so feel free to make it your own.

• Make It Vegan: Swap butter for vegan margarine or olive oil, and use a plant-based ricotta or skip it entirely — still delicious and comforting.
• Add Protein: I sometimes toss in crispy pancetta or toasted chickpeas for extra texture and heartiness.
• Spice It Up: If you like more heat, increase the cayenne slightly or add a dash of red pepper flakes to the brown butter sauce.
• Use Seasonal Nuts: Pecans or hazelnuts make fun alternatives to walnuts if you want a twist.

How to Make Butternut Squash Sage Pasta Recipe

Step 1: Cook Pasta in Perfectly Salted Water

Bring a large pot of water to a rolling boil and generously salt it — I use about a tablespoon per 4 quarts if I’m following classic Italian advice. Add your dry pasta and cook just until al dente, usually a minute or two less than package instructions recommend. This way, the pasta will finish cooking in the sauce and absorb all those buttery, sage-infused flavors. Reserve about a cup of the pasta water before draining — that starchy water is liquid gold when it comes to making silky sauces.

Step 2: Sauté the Butternut Squash Until Caramelized

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add diced butternut squash, then sprinkle on the ground ginger, nutmeg, cumin, a pinch of cayenne, salt, and pepper. Stir occasionally; as the squash starts caramelizing, stir more often to avoid burning. It should take around 12-15 minutes until the cubes are tender and golden brown on the edges. Use a slotted spoon to transfer the squash to a clean plate so it doesn’t overcook or get mushy.

Step 3: Make the Luscious Sage Brown Butter Sauce

In that same skillet, add the remaining 6 tablespoons of butter and the smashed garlic cloves. Turn the heat to medium and swirl often, watching carefully as the butter foams, then begins to brown — about 2 minutes. You want a nutty aroma but be careful not to burn it. Add fresh sage leaves and fry them until crisp in about 30 seconds to 1 minute. Remove the sage onto a paper towel-lined plate, then discard the garlic cloves. If you’ve never made brown butter sauce with sage before, you’re in for a treat — the aroma alone will have you hooked!

Step 4: Combine Pasta, Sauce, Squash, and Cheese

Lower the heat to medium-low and stir in half a cup of the reserved pasta water, whisking to create a smooth, velvety sauce from the brown butter. Remove the pan from heat and add your cooked pasta, generously seasoning with salt and pepper. Toss gently to coat the noodles. Sprinkle the grated Parmesan into the pasta and let it melt, stirring to integrate the cheese evenly. Finally, add the caramelized butternut squash cubes and fold everything together gently. If the sauce looks dry, splash in more pasta water until you achieve that light, silky coating. Taste to adjust seasoning — it’s the secret step for a perfectly balanced dish.

Step 5: Serve and Garnish for Maximum Yum

Divide the pasta between plates, top with those crispy fried sage leaves, sprinkle chopped toasted walnuts, and add an extra grating of Parmesan. If you’re using ricotta, dollop it on now — it melts slightly into the warm pasta adding a creamy lusciousness that’s next level. Serve immediately and enjoy the incredible comfort of this homemade goodness.

How to Serve Butternut Squash Sage Pasta Recipe

Garnishes

Personally, I adore topping this pasta with freshly grated Parmesan and crunchy toasted walnuts—the contrast in texture makes every bite exciting. If you like a creamy touch, dollops of smooth ricotta (whipped or regular) take the dish to indulgent heights. The crispy sage leaves aren’t just pretty; they’re a must for that herbal crunch.

Side Dishes

This pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. I also like to serve it alongside roasted Brussels sprouts or garlic bread for a comforting meal that feels complete but not heavy.

Creative Ways to Present

For special occasions, I often plate this pasta in shallow bowls, arranging the squash cubes artfully on top and scattering bright green sage leaves and walnuts around. A few microgreens or a drizzle of high-quality olive oil finish the look beautifully. Setting the table with warm-toned linens makes the cozy colors pop instantly.

Make Ahead and Storage

Storing Leftovers

After making this Butternut Squash Sage Pasta Recipe, I usually store leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up the sauce as it sits, so I recommend adding a splash of water or broth before reheating to retain that silky texture.

Freezing

I’ve frozen this pasta a couple of times with decent results. Freeze it in a single layer or portioned containers. When ready to eat, thaw overnight in the fridge and reheat gently with a splash of water — the texture softens a little but the flavors remain lovely.

Reheating

To reheat, I prefer warming the pasta in a skillet over medium-low heat with a bit of reserved pasta water or broth, stirring gently until heated through. This helps avoid drying out or clumping, keeping the sauce smooth and the squash tender.

FAQs

Final Thoughts

This Butternut Squash Sage Pasta Recipe has become such a comforting go-to for me, especially when the weather turns cool and I want something that feels special without a ton of fuss. It’s a beautiful balance of sweet, savory, and nutty flavors, with textures that keep every bite interesting. I hope you give it a try soon — I promise it’ll warm you up in all the best ways and might even become one of your cherished recipes like it did for me!

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