Growing up in a cozy Italian household, the aroma of Butternut Squash & Sage Pasta would fill the air, signaling the start of a comforting family meal. My grandma, the master of all things pasta, would carefully select the perfect butternut squash and meticulously chop the fragrant sage leaves. As I watched her work her magic in the kitchen, I couldn’t wait to dive into the creamy, flavorful dish she was about to create. Little did I know that this recipe would become a cherished tradition, one that I’d carry on and perfect over the years.
Why This Butternut Squash & Sage Pasta Recipe Will Become Your Go-To
The secret behind this Butternut Squash & Sage Pasta recipe is the perfect balance of sweet, savory, and earthy flavors. The velvety butternut squash purée provides a rich, indulgent base, while the fragrant sage leaves add a delightful depth of flavor that simply can’t be beaten. Plus, the versatility of this dish makes it a go-to option for any occasion – from cozy weeknight dinners to impressive dinner party spreads.
The Secret Behind Perfect Butternut Squash & Sage Pasta
What sets this Butternut Squash & Sage Pasta recipe apart is the unique technique of roasting the butternut squash before blending it into a silky smooth purée. This extra step caramelizes the natural sugars, intensifying the sweetness and creating a luxurious texture that’s simply irresistible. And by gently sautéing the sage leaves in butter, you’ll unlock their aromatic essence, infusing every bite with that unmistakable flavor.
Essential Ingredients You’ll Need
- Butternut squash: The star of the show, providing a velvety base for this comforting pasta dish.
- Sage leaves: Fresh, fragrant sage leaves add an earthy, slightly peppery note that complements the sweetness of the squash perfectly.
- Pasta: Choose your favorite short, tubular pasta shape, such as rigatoni or penne, to soak up the delectable sauce.
- Butter: Melted butter not only sautés the sage leaves, but also adds a rich, creamy texture to the final dish.
- Parmesan cheese: Freshly grated Parmesan cheese lends a savory, nutty flavor and a delightful creaminess.
- Heavy cream: A touch of heavy cream helps bind the sauce and creates a luxuriously silky mouthfeel.
Step-by-Step Butternut Squash & Sage Pasta Instructions
Preparing Your Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta recipe is surprisingly easy to make, with a total preparation and cooking time of just 45 minutes. You’ll need a large baking sheet, a blender or food processor, and a large pot for boiling the pasta.
1- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes.
2- Arrange the butternut squash cubes in a single layer on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the squash is tender and caramelized.
3- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, until al dente.
4- In a small skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, or until the leaves are crisp and fragrant.
5- Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and a pinch of salt, then blend until smooth and creamy.
6- Drain the cooked pasta and return it to the pot. Add the butternut squash purée and the sautéed sage leaves, then toss to coat the pasta evenly. Serve immediately, garnished with freshly grated Parmesan cheese.
Pro Tips for Success
- For an extra-creamy texture, blend the butternut squash purée with an immersion blender right in the pot before tossing it with the pasta.
- Don’t overcrowd the baking sheet when roasting the butternut squash – you want the cubes to caramelize, not steam.
- Be sure to use fresh, fragrant sage leaves for the best flavor.
- Adjust the amount of heavy cream to your desired consistency – more for a thicker, creamier sauce, or less for a lighter texture.
Serving and Storing Your Butternut Squash & Sage Pasta
Perfect Pairings for Butternut Squash & Sage Pasta
This Butternut Squash & Sage Pasta pairs beautifully with a crisp green salad, crusty garlic bread, or a glass of dry white wine. For a heartier meal, you can serve it alongside roasted chicken or grilled salmon. And don’t forget the Parmesan cheese – a generous grating of the nutty, salty cheese is the perfect finishing touch.
Storage and Make-Ahead Tips
Leftover Butternut Squash & Sage Pasta can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the pasta in a saucepan with a splash of water or milk and warm it over medium heat, stirring occasionally, until heated through.
You can also prepare the butternut squash purée in advance and store it in the fridge for up to 3 days. When ready to serve, simply toss the purée with the cooked pasta and sautéed sage leaves.
Variations and Dietary Adaptations for Butternut Squash & Sage Pasta
Creative Butternut Squash & Sage Pasta Variations
For a seasonal twist, try swapping the sage for fresh thyme or rosemary. You can also add sautéed mushrooms, toasted walnuts, or caramelized onions for extra texture and flavor.
Making Butternut Squash & Sage Pasta Diet-Friendly
To make this dish gluten-free, simply use your favorite gluten-free pasta. For a vegan version, replace the butter with olive oil or vegan butter, and the heavy cream with unsweetened almond or oat milk. You can also omit the Parmesan cheese or use a dairy-free alternative.
Frequently Asked Questions
Q: Can I use canned butternut squash puree instead of roasting the squash?
A: While you can use canned butternut squash purée as a shortcut, the flavor and texture won’t be quite as rich and velvety as the roasted version. Roasting the squash caramelizes the natural sugars, resulting in a more intense, sweet-savory flavor.
Q: How can I make the sauce thicker or thinner?
A: To thicken the sauce, add a bit more heavy cream or reduce the purée further on the stovetop. For a thinner, more sauce-like consistency, add a splash of the pasta cooking water to the purée before tossing it with the pasta.
Q: Can I make this dish in advance?
A: Yes, you can prepare the butternut squash purée up to 3 days in advance and store it in the refrigerator. When ready to serve, simply toss the purée with the cooked pasta and sautéed sage leaves.
Q: How do I know when the butternut squash is properly roasted?
A: The butternut squash cubes should be tender and caramelized around the edges when they’re ready. You can test this by piercing a cube with a fork – it should be easily pierced all the way through.
Q: Can I use a different type of pasta?
A: Absolutely! While short, tubular pasta shapes like rigatoni or penne work best for this recipe, you can use any pasta you prefer, such as fusilli, farfalle, or even spaghetti.
Butternut Squash & Sage Pasta
- Total Time: 50
- Yield: 4
- Diet: Vegetarian
Description
This creamy Butternut Squash & Sage Pasta is a comforting and nourishing dish that celebrates the flavors of fall. Roasted butternut squash is blended into a velvety sauce that coats tender pasta, finished with fragrant sage and Parmesan.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh sage leaves, chopped
– 12 ounces penne or rigatoni pasta
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Toss the butternut squash cubes with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 25-30 minutes, until tender.
2. – In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
3. – Add the minced garlic and sauté for 1 minute until fragrant.
4. – Transfer the roasted butternut squash to a blender. Add the vegetable broth and heavy cream, and blend until smooth and creamy.
5. – Pour the butternut squash sauce into the skillet with the onions and garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally, until thickened.
6. – Meanwhile, cook the pasta according to package instructions. Drain and return to the pot.
7. – Add the butternut squash sauce to the cooked pasta and toss to coat evenly. Stir in the grated Parmesan and chopped sage.
8. – Season with salt and pepper to taste.
9. – Serve the Butternut Squash & Sage Pasta warm, garnished with additional sage leaves if desired.
Notes
This dish can be made in advance and reheated, or frozen for future meals. For a richer flavor, use half-and-half or whole milk instead of heavy cream. Experiment with different types of pasta or add roasted vegetables like Brussels sprouts or mushrooms.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Conclusion
This Butternut Squash & Sage Pasta is a true comfort food classic that’s sure to become a new family favorite. With its velvety texture, perfect balance of flavors, and easy preparation, it’s a dish that will impress your guests and delight your taste buds. So don’t hesitate to give this recipe a try – I promise you won’t be disappointed. Let me know in the comments below how it turns out for you!
