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Savory Butternut Squash & Sage Pasta

Savory Butternut Squash & Sage Pasta
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This Savory Butternut Squash & Sage Pasta is a cozy yet elegant fall dish that balances sweet roasted squash with earthy sage and a silky, emulsified sauce. Roasting the squash intensifies its flavor, while pasta water brings everything together into a glossy, restaurant-quality finish. It’s comforting enough for a weeknight and impressive enough for guests.

Ingredients

Scale

  • 12 oz pasta (rigatoni, penne, or fettuccine)

  • 3 cups butternut squash, peeled and cubed

  • 3 tablespoons olive oil, divided

  • Salt and black pepper, to taste

  • 1 small onion or 2 shallots, finely diced

  • 3 cloves garlic, minced

  • 8–10 fresh sage leaves

  • ½ teaspoon crushed red pepper flakes (optional)

  • ¾ cup vegetable or chicken broth

  • ½ cup reserved pasta water (as needed)

  • ½ cup grated Parmesan cheese, plus more for serving

  • 1 tablespoon butter (optional, for extra richness)

Instructions

  • Roast the Squash
    Preheat oven to 400°F (200°C). Toss the butternut squash with 1½ tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.

  • Cook the Pasta
    Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

  • Toast the Sage
    Heat the remaining olive oil in a large skillet over medium heat. Add sage leaves and cook for about 30 seconds per side until crisp. Remove and set aside.

  • Build the Sauce
    In the same skillet, add onion (or shallots) and sauté for 3–4 minutes until soft. Add garlic and red pepper flakes and cook for 30 seconds until fragrant.

  • Combine
    Add roasted squash and broth to the skillet. Lightly mash some of the squash with a spoon to help create a sauce.

  • Emulsify
    Add cooked pasta to the skillet along with ¼ cup reserved pasta water. Toss well, adding more pasta water gradually until the sauce becomes glossy and coats the pasta evenly.

  • Finish
    Stir in Parmesan cheese and butter (if using). Season with salt and pepper to taste.

  • Serve
    Top with crispy sage leaves and additional Parmesan. Serve immediately.

Notes

  • Best Pasta Shapes: Short pasta with ridges holds the sauce best, but long pasta works beautifully too.

  • Creamier Texture: Mash more squash or add extra pasta water for a silkier sauce.

  • Extra Protein: Add crispy pancetta, sausage, or chickpeas for a heartier meal.

  • Vegan Option: Skip butter and cheese, or use plant-based alternatives with nutritional yeast.

Find it online: https://chocotune.com/savory-butternut-squash-sage-pasta-2/