If you’re craving a dish that feels like a warm, cozy hug on a plate, you’re going to adore this Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe. It’s the perfect blend of rich, velvety sauce paired with tender pasta, all enhanced by the earthy aroma of sage and the sharp, nutty bite of Parmesan. Every bite offers a luxurious creaminess balanced by the natural sweetness of roasted butternut squash—this is the kind of comfort food you’ll want to make again and again, especially as the seasons change and those cozy flavors become irresistible.
Ingredients You’ll Need
This recipe shines because it keeps things beautifully simple. Each ingredient plays a starring role, contributing to the sauce’s creamy texture, the pasta’s bite, or the dish’s inviting aroma and color. Here’s what you’ll want to gather before diving in:
- Butternut squash: About 2 pounds of peeled and cubed squash provides the sweet and silky base of the sauce.
- Garlic cloves: Roasted with the squash for mellow, deep flavor that’s perfect when pureed into the sauce.
- Yellow onion: Adds a subtle savory sweetness when sautéed, building flavor layers.
- Fresh sage leaves: The herbaceous star that brightens and grounds the creaminess with earthiness.
- Fresh parsley: Chopped for a fresh, vibrant garnish that adds a pop of green and freshness.
- Fettuccine or tagliatelle pasta: The ideal shapes to catch all that luscious sauce.
- Olive oil: Used both for roasting and sautéing to infuse depth and richness.
- Heavy cream: Creates the silky, indulgent texture; coconut milk works beautifully for a vegan twist.
- Parmesan cheese: Melts into the sauce to add savory umami and a creamy finish.
- Vegetable broth: Adds moisture and flavor without overpowering the squash.
- Salt and black pepper: Essential seasonings to enhance every flavor note.
- Nutmeg (optional): A pinch brings warmth and a hint of spice to round out the profile.
How to Make Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe
Step 1: Prepare and Roast the Squash and Garlic
Start by heating your oven to 400°F and lining a baking sheet with parchment paper. Toss the cubed butternut squash and unpeeled garlic cloves with a tablespoon of olive oil, seasoning them with salt and black pepper. Spread everything out evenly and roast for about 25 to 30 minutes, turning once halfway through. This slow roasting brings out the natural sweetness and caramelizes those edges, which is crucial for developing the deep, rich flavor foundation of your sauce.
Step 2: Cook the Pasta
While the squash is roasting, boil a large pot of salted water and cook your fettuccine or tagliatelle according to the package instructions until al dente. Don’t forget to reserve half a cup of the pasta cooking water before draining—that magic liquid helps adjust your sauce’s consistency later, making it creamy without watering down the flavor.
Step 3: Sauté Onion and Sage
In a large skillet, warm the remaining tablespoon of olive oil on medium heat. Add the diced onion and chopped fresh sage leaves, cooking for about 4 minutes until the onion softens and becomes fragrant. This aromatic sauté infuses the dish with that classic herbal warmth and builds the savory notes that pair perfectly with the sweetness of the squash.
Step 4: Blend the Sauce
Once your squash and garlic are roasted, squeeze the softened garlic out of the skins and into a blender or food processor. Add the tender squash, sautéed onion and sage, vegetable broth, and cream. Blend everything until the sauce is incredibly smooth and luscious. This step transforms humble ingredients into a velvety, dreamy sauce that coats every strand of pasta with pure comfort.
Step 5: Finish and Adjust the Sauce
Pour your blended sauce back into the skillet and warm it gently over low heat. Stir in the Parmesan cheese, and if you like, add a pinch of nutmeg for an extra layer of cozy flavor. Season the sauce with salt and black pepper to taste. If the sauce feels too thick, slowly incorporate that reserved pasta water until you reach the perfect creamy consistency; it should cling to your pasta beautifully but still be light enough to twirl.
Step 6: Combine Pasta and Sauce
Add your drained pasta directly into the sauce skillet, tossing gently to coat every noodle evenly in that gorgeous creamy blanket. Let everything warm together for a couple of minutes so the pasta soaks up the sauce, making every bite rich and full of flavor.
Step 7: Plate and Garnish
Serve the pasta immediately, garnished with a sprinkle of fresh chopped parsley and an extra dusting of Parmesan if you’re feeling decadent. This final touch not only adds a fresh contrast in color but gives a burst of brightness to each mouthful.
How to Serve Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe
Garnishes
A handful of fresh parsley is a fantastic finish that lifts the dish visually and taste-wise. Additional grated Parmesan is always a welcome topping for that salty, savory crunch. For a bit of texture, lightly toasted pine nuts or crispy sage leaves can add an exciting crispy contrast.
Side Dishes
This pasta pairs wonderfully with simple mixed green salads dressed with lemon vinaigrette for a refreshing balance. Roasted Brussels sprouts or garlic-rubbed crusty bread make great companions, soaking up the creamy sauce if you want to indulge further.
Creative Ways to Present
For a cozy dinner party, serve this pasta in rustic bowls with a sprinkle of microgreens or edible flowers, adding a touch of elegance. Drizzle a little high-quality extra virgin olive oil on top for a glossy finish that elevates the homey vibe. You can also serve it alongside a glass of buttery Chardonnay or a light Pinot Noir for a complete experience.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, but the pasta may soak up some sauce, so keep the reserved pasta water handy for reheating.
Freezing
This Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe freezes well, just be sure to freeze the sauce and pasta separately if possible. Place the sauce in a freezer-safe container and the pasta in a separate bag to prevent sogginess. Both can be frozen for up to 2 months.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Add a splash of reserved pasta water or broth to loosen the sauce and bring back that fresh, creamy texture. Microwaving works too but do it in short bursts, stirring in between to avoid drying out.
FAQs
Can I use fresh pasta instead of dried pasta?
Absolutely! Fresh pasta cooks faster and has a wonderfully tender texture that complements this creamy sauce beautifully. Just reduce cooking time according to the package directions or your pasta maker.
Is there a vegan version of this recipe?
Yes! Swap out the heavy cream for full-fat coconut milk or cashew cream and use a vegan Parmesan alternative or nutritional yeast for that cheesy flavor. The dish stays just as rich and satisfying.
What type of squash works best if I can’t find butternut?
Kabocha or delicata squash are great substitutes, offering a slightly different sweetness and texture but still yielding a delicious, creamy sauce.
Can I prepare the sauce in advance?
You can make the roasted squash sauce a day ahead and refrigerate it. Warm it gently before adding pasta and finishing touches for quick assembly.
What’s the best way to enhance the flavor of sage in this dish?
Use fresh sage whenever possible and sauté it along with onions to release its full aroma. For an extra crispy garnish, fry a few leaves in olive oil until crisp and sprinkle on top.
Final Thoughts
This Creamy Roasted Butternut Squash Pasta with Sage and Parmesan Recipe is one of those rare dishes that quickly becomes a favorite because it’s both comforting and elegant. Its simple ingredients come together to create something truly special, perfect for cozy nights or sharing with friends who appreciate hearty, flavorful food. Give it a try—you might just find your new go-to pasta recipe for any season!
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Steakhouse Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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 sautéed onions and sage, blended into a luscious sauce enriched with cream and Parmesan cheese. Served over tender fettuccine or tagliatelle, it’s a comforting dish perfect for fall or any time you crave a rich, flavorful pasta meal.
Ingredients
Vegetables and Herbs
- 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)
Liquids and Oil
- 2 tablespoons olive oil
- 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
- 3/4 cup vegetable broth
Cheese and Seasonings
- 1/3 cup grated Parmesan cheese (or vegan alternative)
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare oven and vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel, seed, and cube the butternut squash. Place the cubed squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until the vegetables are evenly coated.
- Roast squash and garlic: Roast the butternut squash and garlic in the preheated oven for 25 to 30 minutes, turning the vegetables halfway through to ensure even cooking. The squash should be tender and slightly caramelized at the edges.
- Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped fresh sage. Sauté for about 4 minutes until the onion becomes soft and fragrant.
- Prepare roasted garlic and squash sauce: Once the roasted garlic is cool enough to handle, squeeze the softened garlic cloves out of their skins. In a blender or food processor, combine the roasted butternut squash, roasted garlic, sautéed onion 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 heat over low. Stir in the grated Parmesan cheese and a pinch of nutmeg if using. Season with salt and black pepper to taste. If the sauce is too thick, gradually add some of the reserved pasta water to achieve your desired consistency.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Toss gently to evenly coat the pasta. Warm the pasta and sauce together for 2 to 3 minutes so the flavors meld.
- Serve: Plate the creamy butternut squash pasta and garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with full-fat coconut milk for a vegan version.
- Use a vegan Parmesan alternative to make this recipe fully vegan.
- Reserve pasta water is crucial for adjusting sauce consistency.
- Roasting garlic whole mellows its flavor and adds depth to the sauce.
- Fresh sage adds a wonderful aroma, but dried can be used if fresh is unavailable.
- This recipe freezes well without pasta; cook and toss pasta fresh when serving.
