creamy butternut squash & sage pasta
Creamy, slightly sweet butternut squash, browned butter, fresh sage and Parmesan come together in this cozy fall pasta. It feels rich and indulgent, but the squash does most of the work creating that silky sauce.
It’s simple enough for a weeknight but pretty enough to serve when you want dinner to feel a little special.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
12 oz rigatoni or fettuccine
3 cups peeled and cubed butternut squash
3 tablespoons butter
8–10 fresh sage leaves
4 cloves garlic, minced
1 small shallot, finely diced
1 cup vegetable broth
1/2 cup heavy cream
3/4 cup freshly grated Parmesan, plus more for serving
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
1/2 cup reserved pasta water, as needed
Instructions
1. Cook the squash
Bring a pot of salted water to a boil. Add the butternut squash and cook for 10–12 minutes, or until completely tender.
Remove the squash with a slotted spoon and set aside.
Bring the water back to a boil and cook the pasta until just al dente. Before draining, reserve about 1 cup of the pasta water.
2. Brown the butter and sage
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the sage leaves and cook until the butter begins to smell nutty and the sage becomes crisp, about 2–3 minutes.
Transfer the sage to a small plate, leaving the browned butter in the skillet.
3. Build the sauce
Add the shallot to the browned butter and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the cooked butternut squash and vegetable broth.
Using an immersion blender, carefully blend until smooth. Alternatively, transfer everything to a blender, blend until creamy and return it to the skillet.
Stir in the heavy cream, Parmesan, nutmeg, salt and black pepper.
Let the sauce gently simmer for 2–3 minutes.
4. Toss everything together
Add the drained pasta directly to the skillet and toss until every piece is coated in the creamy squash sauce.
If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time until it’s silky and glossy.
Taste and adjust the seasoning.
5. Serve
Spoon into shallow bowls and finish with freshly grated Parmesan, cracked black pepper and the crispy sage leaves.
Serve immediately.
A Few Notes
Make it extra creamy: Add another splash of heavy cream just before serving.
Want more texture? Top with toasted breadcrumbs tossed with Parmesan and a little melted butter.
Don’t skip the browned butter. It adds a warm, nutty flavor that keeps the sweetness of the butternut squash from taking over.
For leftovers: Save a little pasta water or vegetable broth. The sauce will thicken considerably in the refrigerator, so add a splash when reheating.
Why You’ll Love It
This is exactly the kind of dinner I start craving once fall arrives. The squash makes the sauce naturally velvety, browned butter and sage give it that unmistakable autumn flavor, and Parmesan brings everything together.
Add a simple green salad and warm bread and call dinner done.