Creamy Butternut Squash Pasta with Sage Butter
If there’s ever been a sauce that tastes like fall, this is it. We have lots of butternut squash to use up. My parents grew a whole bunch and I believe there’s 5 or more that need to be either cooked or stored. I have a tendency to not plant as many vining plants just because I don’t have the room for them, unfortunately.
Roasted butternut squash blended with sautéed garlic, cream, and Parmigiano reggiano becomes a golden, velvety sauce that clings to every strand of pasta. Finish it with crispy sage leaves sizzled in butter and your whole house will smell like autumn. Sage in butter is one of the most amazing smells!
You can either make it as a traditional butternut squash sauce, or make it heartier with crumbled Italian sausage or roasted mushrooms. Either way, this is a weeknight-friendly dinner with weekend-restaurant vibes.
This post is all about butternut squash pasta.
Table of Contents
Why You’ll Love It
If you haven’t noticed already, I love super simple recipes with super simple ingredients. Less is more! A meal doesn’t need to be big and extravagant. It just needs to be delicious, filling, and nutritious.
What you’ll love about this recipe is:
- Ultra-creamy, no-fuss sauce made from roasted squash (no thickening agents needed!)
- Make-ahead friendly: roast and blend the sauce in advance
- Flexible: add sausage, mushrooms, or keep it vegetarian
- Kid-approved comfort food with a veggie-forward twist
It’s the perfect comfort food!
Step-by-Step: From Squash to Silky Sauce
Ok, before we dive into the recipe, I’m going to give you a detailed breakdown of how to make this so you can get all the tips and tricks.
1) Roast the Squash
Peel and cube a butternut squash, toss with olive oil, salt, and pepper, and roast until caramelized at the edges. Roasting concentrates the sweetness and gives the sauce that deep fall flavor.
Be sure to use a really sharp knife to cut through the squash. You definitely don’t want to be struggling cutting it for safety purposes.
2) Sauté the Aromatics
In a skillet, gently cook garlic in butter (or olive oil) until fragrant—no browning. Add a splash of cream to warm through.
3) Blend It Smooth
Blend the roasted squash with the garlicky cream and some broth until silky. Stir in finely grated Parmesan for body and savoriness. Adjust thickness with more broth or pasta water.
4) Boil the Pasta
Cook your favorite pasta (pappardelle, fettuccine, rigatoni) in generously salted water. Reserve a cup of pasta water before draining.
5) Crisp the Sage in Butter
Melt butter in a small pan and fry fresh sage leaves until crisp. The butter will turn nutty and aromatic—this is your finish.
6) Bring It Together
Toss hot pasta with the warm squash sauce, loosening with splashes of pasta water until glossy. Plate and spoon over the sage butter and crispy leaves.
7) Make It Hearty (Optional)
Fold in browned Italian sausage or roasted mushrooms for extra protein and depth.
Butternut Squash Pasta with Sage Butter
Equipment
- Large sheet pan
- knife
- Peeler
- Large pot
- Strainer
- Skillet or sauté pan
- Blender or immersion blender
- Measuring cups & spoons
Ingredients
For the roasted squash sauce
- 1 medium butternut squash about 2.5–3 lb, peeled, seeded, and cut in 1-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 2 tbsp unsalted butter or olive oil
- 3 –4 garlic cloves thinly sliced
- ¾ cup low-sodium vegetable or chicken broth plus more as needed
- ½ cup heavy cream or half-and-half
- ¾ cup finely grated Parmesan or Grana Padano
For the pasta & finish
- 12 oz long pasta pappardelle/fettuccine or short (rigatoni)
- 3 tbsp unsalted butter
- 12 –15 fresh sage leaves
- Lemon juice to taste (optional but brightens)
- Extra Parmigiano reggiano for serving
Optional add-ins
- 8 oz Italian sausage browned and crumbled
- 8 oz cremini mushrooms sliced and roasted or sautéed
Instructions
- Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper on a sheet pan. Roast 25–30 minutes, flipping once, until tender with caramelized edges.
- In a skillet over medium-low, melt 2 tbsp butter. Add garlic and cook 60–90 seconds until fragrant (don’t brown). Stir in cream and remove from heat.
- In a blender, combine roasted squash, garlicky cream, ½ cup broth, and Parmesan. Blend until silky, adding more broth as needed to reach a pourable, creamy consistency. Taste and season with salt/pepper. (Alternatively use an immersion blender in a pot.)
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water; drain.
- In a small pan, melt 3 tbsp butter over medium heat. Add sage leaves and fry 30–60 seconds until crisp. Transfer leaves to a paper towel. (Butter should be nutty and golden.)
- Return pasta to the pot. Pour in warm squash sauce and a splash of pasta water; toss until glossy and well coated, adding more pasta water as needed. Stir in sausage or mushrooms if using. Finish with a squeeze of lemon (optional), crispy sage, spoonfuls of sage butter, and extra Parmigiano reggiano.
Tips, Swaps & Make-Ahead
- Dairy-free: Use olive oil instead of butter and full-fat coconut milk instead of cream; sub nutritional yeast for Parmesan.
- Gluten-free: Use your favorite GF pasta. My favorite gluten free pasta is made by Rummo.
- Make-ahead: Roast/blend sauce up to 3 days in advance; thin with broth when reheating.
- Veggie boost: Stir in a handful of baby spinach at the end until just wilted.
- Extra silky: Add a knob of butter while tossing with pasta water for an ultra-glossy finish.
Serving Ideas
Pair with a simple arugula salad (lemon + olive oil + shaved Parm) and warm crusty bread. A crisp white wine (Pinot Grigio or Sauvignon Blanc) or apple cider complements the sweetness of the squash.
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