Butternut Squash Pasta with Creamy Sauce (Printable Version)

Velvety pasta with roasted butternut squash, garlic, sage, and Parmesan. A cozy fall favorite in just an hour.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash, about 2 lbs, peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped, or 1 teaspoon dried
05 - 2 tablespoons fresh parsley, chopped, for garnish

→ Pasta

06 - 12 oz dried fettuccine or tagliatelle

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream
09 - 1/3 cup grated Parmesan cheese
10 - 3/4 cup vegetable broth
11 - Salt and black pepper to taste
12 - Pinch of nutmeg, optional

# How To Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Spread cubed butternut squash and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25 to 30 minutes, turning halfway through, until squash is tender and caramelized at edges.
04 - Bring a large pot of salted water to boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
05 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and sage until onion is soft and fragrant, about 4 minutes.
06 - Squeeze roasted garlic from skins. In a blender, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Return squash sauce to skillet over low heat. Stir in Parmesan cheese and nutmeg if using. Season with salt and pepper. Add reserved pasta water if sauce is too thick to reach desired consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2 to 3 minutes.
09 - Serve immediately, topped with chopped parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce achieves that creamy, indulgent texture without being heavy, leaving you satisfied but not weighed down.
  • When the weather turns crisp, this dish brings the comfort of fall to your table in under an hour with minimal cleanup.
02 -
  • The first time I made this, I skipped reserving pasta water and ended up with sauce that was too thick, so now I always keep at least half a cup on hand to adjust the consistency.
  • When I accidentally burned the sage once, I discovered that slightly crisped sage actually adds a wonderful depth, so I now intentionally let a few leaves get extra toasty.
03 -
  • Toast your sage leaves in the olive oil until they just begin to crisp before adding the onions for a deeper, more complex herbal note throughout the sauce.
  • Roasting the squash until it has dark caramelized edges takes patience but creates natural sweetness that transforms this dish from good to unforgettable.
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