Name: Butternut Squash Pasta with Crispy Sage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 5 cups (625 g) peeled butternut squash, cut into 1-½-inch cubes; ½ cup sliced yellow onion or shallot; ¼ cup extra virgin olive oil; Kosher salt, 1 teaspoon plus 2 tablespoons for pasta water; ½ teaspoon crushed red pepper; ½ teaspoon freshly ground black pepper; 2 cloves garlic, finely chopped; ¼ cup fresh sage leaves or 1 teaspoon dried sage or thyme; 2½ cups vegetable broth, warmed; ¼ cup grated Parmesan cheese, plus more for serving; 2 tablespoons butter; 12 ounces dried short pasta such as rigatoni, shells, or ziti

Jump to Recipe· 4.3 from 68 reviews

If you’ve been searching for a comforting pasta dish that feels like a warm hug on a plate, let me introduce you to the Butternut Squash Pasta with Crispy Sage Recipe. This dish is a perfect blend of creamy butternut squash sauce, tender roasted cubes, and the irresistible crispy texture of sage leaves, all tossed with your favorite pasta shape. It’s nutty, buttery, and just bursting with cozy flavors that make every bite feel like fall in your mouth. The best part is how simple the ingredients come together to create something truly special, making it a top contender for your next weeknight dinner or weekend treat.

Ingredients You’ll Need

The image shows a white rectangular baking tray filled with roasted cubed orange and yellow squash pieces. They are mixed with thin, soft, slightly browned slices of onion scattered between the squash. The squash cubes have a crispy, lightly charred texture on some edges, showing a golden brown color on top of the vibrant orange and yellow shades. Small bits of green herbs are spread throughout the tray. A dark wooden spatula is visible in the bottom left corner resting partly on the tray. The tray sits on a white marbled surface with a textured white cloth on the right and a pale pink cloth on the left, adding a soft contrast. Photo taken with an iphone --ar 4:5 --v 7

Gathering just a handful of fresh and pantry staples, this recipe highlights how straightforward ingredients can combine to create a dish that’s rich in flavor and texture. Each element plays a role, whether it’s the silky butternut squash lending natural sweetness, the aromatic sage that crisps into a delightful garnish, or the salty Parmesan that rounds everything out beautifully.

Butternut squash (5 cups, peeled and cubed): The star of the show, providing creaminess and a subtle sweetness that’s the heart of the sauce.
Yellow onion or shallot (½ cup, sliced): Adds a caramelized depth and gentle sharpness to balance the squash.
Extra virgin olive oil (¼ cup): Essential for roasting, it brings out the natural flavors while adding richness.
Kosher salt: Seasoning that enhances every component without overpowering.
Crushed red pepper (½ teaspoon): A hint of spice to wake up the palate.
Freshly ground black pepper (½ teaspoon): Adds subtle warmth and complexity.
Garlic (2 cloves, finely chopped): Infuses the dish with its unmistakable, fragrant character.
Fresh sage leaves (¼ cup) or dried sage/thyme (1 teaspoon): Crisps up for garnish and flavors the sauce with earthiness.
Vegetable broth (2½ cups, warmed): Creates the silky base for the sauce, bringing moisture and savoriness.
Grated Parmesan cheese (¼ cup plus more for serving): Adds a salty, umami kick that finishes the sauce perfectly.
Butter (2 tablespoons): Enriches the sauce, replacing heavy cream with a luscious texture.
Dried short pasta (12 ounces, rigatoni, shells, or ziti): Provides the perfect vessel for soaking up that creamy sauce.

How to Make Butternut Squash Pasta with Crispy Sage Recipe

Step 1: Roast the Butternut Squash and Aromatics

Start by preheating your oven to 425F (220C) and positioning your rack at the center. On a rimmed baking sheet, toss the cubed butternut squash with sliced onion, olive oil, kosher salt, crushed red pepper, and black pepper. Spread everything out in a single layer to ensure even roasting. After 15 minutes, add the garlic and sage leaves to the pan, stir gently, and roast for another 10 to 15 minutes until the squash is tender and the onions have caramelized edges that promise a lovely depth of flavor.

Step 2: Prepare the Creamy Butternut Squash Sauce

Once your squash and aromatics are out of the oven, scoop out 1½ cups of the roasted mixture and set it aside for texture. Pour the rest, including the sage leaves and all the flavorful pan juices, into a food processor or blender. Add two cups of the warmed vegetable broth, Parmesan cheese, and butter, then puree until silky smooth with a thick yet pourable consistency. If it feels too thick, add a splash more broth. Keep this luscious sauce warm as you move on to cooking the pasta.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil—adding about two tablespoons of kosher salt to 4 to 5 quarts of water really enhances pasta flavor. Cook your chosen short pasta until just al dente, meaning tender but still with a slight bite that holds up beautifully to the sauce. Drain the pasta and transfer it to a large serving bowl to get ready for the sauce.

Step 4: Combine and Serve

Pour the warm, creamy butternut squash sauce over the pasta, then gently fold in the reserved roasted squash cubes for extra texture and bursts of roasted flavor. Toss everything together to coat each piece of pasta in buttery, herby goodness. Serve immediately with extra Parmesan cheese on top for that perfect finishing touch.

How to Serve Butternut Squash Pasta with Crispy Sage Recipe

A white bowl filled with three layers: the bottom layer is creamy orange cheese sauce, the middle layer is short tube pasta coated in the sauce with a soft texture, and the top layer includes chunks of roasted orange squash, dark green crispy sage leaves, and white thin cheese shavings scattered on top. The bowl sits on a white marbled surface with a wooden fork resting partially inside, and a beige cloth with two forks is placed beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Crispy sage leaves are not just part of the sauce but a must-have garnish. Their crisp, aromatic crunch against the creamy pasta creates a delightful contrast. Sprinkle freshly grated Parmesan over each serving to add salty richness, and if you like, a light drizzle of good olive oil will add a glossy finish. For extra flair, a handful of toasted pine nuts or crushed walnuts also pairs wonderfully here.

Side Dishes

This pasta shines as a comforting main, but pairing it with leafy greens like a simple arugula salad dressed in lemon vinaigrette balances the richness. Roasted Brussels sprouts or garlic sautéed kale are also fantastic side options, adding a slightly bitter note that complements the sweetness of the butternut squash.

Creative Ways to Present

Serve this dish in individual shallow bowls to keep those lovely sauce-soaked pasta strands showcased. Garnish with whole crispy sage leaves fanned across the top for a rustic yet elegant look. If you want to take it up a notch, add a twist of lemon zest for freshness or sprinkle with red chili flakes for an added kick that invites a lively conversation at your table.

Make Ahead and Storage

Storing Leftovers

This Butternut Squash Pasta with Crispy Sage Recipe keeps beautifully in the fridge for up to 5 days. Store the sauce and roasted squash cubes separately from the pasta if possible to avoid sogginess. When you’re ready to enjoy the leftovers, reheat the sauce gently on the stove and toss with freshly cooked or warmed pasta for the best texture.

Freezing

You can freeze the sauce and roasted squash mixture to have on hand for quick meals. Use an airtight container or heavy-duty freezer bag, and freeze for up to 3 months. When thawing, let it thaw overnight in the fridge and reheat gently on the stove, adding broth if necessary to restore creaminess.

Reheating

For leftovers, reheat the sauce and squash mixture over medium-low heat, stirring occasionally to prevent sticking. Heat the pasta separately either in hot water for a quick refresh or gently in a skillet with a splash of water or broth. Combine right before serving to keep that fresh, cozy texture that makes this recipe so addictive.

FAQs

Can I use fresh sage leaves for both the sauce and garnish?

Absolutely! Fresh sage brings the best aroma and flavor when roasted into the sauce and crisps up beautifully for garnishing. Just be sure to add some to the pan late in roasting so it crisps without burning.

Is there a substitute for vegetable broth in this recipe?

You can use chicken broth if you’re not vegetarian, or even water with a generous pinch of salt and a splash of white wine or lemon juice to brighten the flavors, though broth adds the most depth to the sauce.

What type of pasta works best with this recipe?

Short pastas like rigatoni, shells, or ziti are excellent because their shapes hold onto the luscious sauce and roasted squash chunks well, offering a satisfying texture in every bite.

Can this recipe be made vegan?

Yes! Substitute the butter with a plant-based alternative and omit the Parmesan or use a vegan cheese substitute. The roasted butternut squash and sage will still deliver a deeply comforting flavor.

How can I speed up the preparation of this dish?

Using pre-cut butternut squash from the grocery store is a great time saver. Also, prepping the sauce and squash mixture a day or two in advance means you only need to cook the pasta and combine everything when you’re ready to eat.

Final Thoughts

This Butternut Squash Pasta with Crispy Sage Recipe is one of those rare dishes that’s both super easy and incredibly satisfying, perfect for cozy dinners that impress without stress. I hope you have as much fun making and savoring it as I do. There’s something magical about that creamy squash, the buttery punch, and the crisp sage that truly makes it a comfort food star you’ll want to come back to again and again.

Butternut Squash Pasta with Crispy Sage Recipe

Ingredients You’ll Need

How to Make Butternut Squash Pasta with Crispy Sage Recipe

Step 1: Roast the Butternut Squash and Aromatics