Go Back
–+ servings
Butternut Squash & Sage Pasta

Cozy Butternut Squash & Sage Pasta That's Perfect for Fall

This Butternut Squash & Sage Pasta combines the sweetness of squash and the warmth of sage, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Use your favorite pasta; gluten-free options or spiralized veggies are great substitutes.
For the Sauce
  • 1 medium Butternut Squash Provides sweetness and creaminess; can substitute with sweet potato or pumpkin.
  • 4 leaves Fresh Sage Earthy aroma and flavor; dried sage can be used if fresh isn't available, but fresh is best.
  • 2 tbsp Olive Oil Oil for roasting; can substitute with avocado oil or butter.
  • 2 tbsp Butter Adds richness; for vegan option, use an olive oil-based butter alternative.
  • 1 tsp Lemon Zest Brightens the dish; mix in just before serving.
For the Finishing Touches
  • 1/4 cup Pine Nuts Adds crunchy, nutty flavor; can replace with walnuts or omit.
  • 1/2 cup Parmesan Cheese Provides salty, umami finish; use nutritional yeast for vegan substitute.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Large Pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash.
  2. In a bowl, toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. Meanwhile, bring salted water to a boil in a pot. Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
  4. In a skillet, combine butter and olive oil over medium heat. Add sage leaves and sauté for 2-3 minutes.
  5. Combine roasted squash and cooked pasta in the skillet with sage butter. Add reserved pasta water and toss until mixed.
  6. Continue adding pasta water until desired sauce consistency is reached. Adjust seasoning with salt and pepper.
  7. Finish with lemon zest, pine nuts, and Parmesan cheese. Fold together before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 70gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 18000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months. Reheat in a skillet with a splash of broth or water.

Tried this recipe?

Let us know how it was!