Butternut Squash Pasta with Sage Recipe

If you’re looking for a comforting yet elegant dish that hits all the right notes of fall flavors, you’re going to adore this Butternut Squash Pasta with Sage Recipe. I absolutely love how the sweet and caramelized butternut squash pairs with the nutty, fragrant brown butter and crispy sage – it’s like a warm hug in pasta form. Trust me, once you try this recipe, you’ll keep coming back to it whenever you crave something cozy and delicious without fuss.

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Ingredients You’ll Need

This Butternut Squash Pasta with Sage Recipe shines because of its simple, vibrant ingredients. Each item plays a key role in building layers of flavor, and I always recommend using fresh sage and quality butter – they make all the difference.

• Dry Pasta: Bucatini, spaghetti, or linguine work beautifully here, but choose your favorite long pasta for that perfect bite.
• Unsalted Butter: Using unsalted lets you control the salt levels, plus it browns beautifully to develop a nutty depth.
• Butternut Squash: Fresh is best – look for firm, bright orange squash with no soft spots for the sweetest results.
• Ground Ginger, Nutmeg & Cumin: These warm spices add complexity and a subtle hint of earthiness that elevates the squash.
• Cayenne: Just a pinch to give a gentle kick without overpowering the dish.
• Garlic: Smashed cloves infuse the butter sauce with aromatic richness but are discarded later to keep it smooth.
• Fresh Sage Leaves: Crispy fried sage is what makes this dish sing – don’t skip them!
• Whole-Milk Ricotta (Optional): Whipped until silky, it adds creamy indulgence to every forkful.
• Toasted Walnuts: Coarsely chopped for a crunchy, nutty contrast that’s simply irresistible.
• Kosher Salt & Pepper: For seasoning to taste – don’t be shy with the salt here as it brings all the flavors together.
• Parmesan: Freshly grated Parmesan melts into the pasta for savory depth and that irresistible umami flavor.

Variations

One of the things I love about this Butternut Squash Pasta with Sage Recipe is how easy it is to personalize. I’ve played around with a few tweaks over time, and you might find your own favorite spin.

• Cheese Swap: I once substituted goat cheese for ricotta for a tangier twist – it was surprisingly delightful and creamy.
• Nut Variations: Try pecans or toasted pine nuts if walnuts aren’t your thing; each adds its unique crunch and flavor.
• Herb Variations: Sometimes I mix in fresh thyme with sage for a subtle herbal complexity.
• Make it Vegan: Use vegan butter and skip the ricotta or swap it for a plant-based creamy cheese to accommodate dietary needs.

How to Make Butternut Squash Pasta with Sage Recipe

Step 1: Cook Pasta to Al Dente Perfection

Bring a large pot of water to a rolling boil and salt it generously—think sea water salty. Add your dry pasta and cook according to the package directions until it’s just al dente; you want a little bite to hold up against the rich sauce. Don’t forget to reserve about a cup of that flavorful pasta water before draining. I like letting the noodles cool for a few minutes so they’re easier to handle in the next steps.

Step 2: Sauté the Butternut Squash Until Caramelized

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Toss in your cubed butternut squash along with the ground ginger, nutmeg, cumin, cayenne, salt, and pepper. This spice combo might surprise you, but it’s the secret to that warm, layered flavor I adore. Stir occasionally at first, then more often as the squash starts to caramelize and turn golden—this usually takes about 12-15 minutes. You want tender but not mushy, with nice caramelized edges. Use a slotted spoon to transfer the squash to a plate and keep that skillet ready for the next step.

Step 3: Make the Magical Sage Brown Butter Sauce

In the same hot skillet, melt the remaining 6 tablespoons of butter over medium to medium-high heat along with the smashed garlic cloves. Keep an eye on it and gently swirl the pan as the butter melts—it’ll start foaming and then turn a lovely light brown with a nutty aroma in about 2 minutes. Just at that moment, add your fresh sage leaves to the pan and let them fry until crisp, which is super fast—30 seconds to a minute. Carefully remove the sage with a slotted spoon and drain on paper towels, then toss out the garlic cloves. This sauce is where all the magic happens.

Step 4: Bring It All Together with Cheese and Pasta Water

Turn the heat down to medium-low and slowly whisk in ½ cup of the reserved pasta water to the brown butter, creating a silky sauce. Remove the skillet from the heat and add your cooked pasta in, seasoning generously with salt and pepper. Toss everything so the noodles soak up that buttery sage goodness. Sprinkle the freshly grated Parmesan over the pasta and stir gently until it melts into a creamy coating. Finally, fold in your caramelized butternut squash cubes gently so they don’t break up. If the sauce feels too thick or the pasta looks dry, just add a splash more of the pasta water – that’s the trick for a perfectly saucy dish. Taste and adjust seasoning as needed.

Step 5: Serve and Garnish to Impress

Divide your warm pasta onto plates or bowls. Scatter over the crispy sage leaves and sprinkle the crunchy toasted walnuts. If you’re using ricotta, dollop it generously on top for a lush, creamy finish. Add extra grated Parmesan if you like – we’re all about those layers of flavor here. Serve immediately while everything is warm and inviting.

How to Serve Butternut Squash Pasta with Sage Recipe

Garnishes

I love topping this pasta with crunchy toasted walnuts and crispy sage leaves for texture and visual appeal. A generous dollop of whipped ricotta transforms the dish, adding creamy richness that mellows the seasoning beautifully. And of course, an extra sprinkle of fresh Parmesan is always a good idea — it brings everything together with a little salty, savory punch.

Side Dishes

This pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette for a fresh contrast. I also like roasted Brussels sprouts or a crisp garlic bread to round out the meal without overpowering the delicate flavors of the squash and sage.

Creative Ways to Present

For a special occasion, I’ve served this pasta in shallow white bowls garnished with edible sage flowers for a pretty touch. I also like swirling the ricotta into nests on each plate and topping with microgreens for a pop of color. It’s simple but elegant — great for making an impression without spending hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

I store leftover Butternut Squash Pasta with Sage in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, though the texture of the pasta softens a bit. To keep things fresh, I recommend adding extra toasted walnuts and fresh sage just before serving again.

Freezing

I’ve frozen the cooked butternut squash separately, wrapped tightly and labeled. For the pasta, I prefer freezing without sauce to avoid texture changes, then reheating and tossing it with freshly made brown butter sage sauce. This keeps the dish tasting fresh and delicious.

Reheating

When reheating leftovers, do it gently in a skillet over medium-low heat with a splash of water or extra butter to revive the sauce’s silkiness. Stir frequently to prevent sticking and add fresh sage or nuts at the end for crunch. Avoid microwaving when possible to preserve texture and flavor.

FAQs

Final Thoughts

This Butternut Squash Pasta with Sage Recipe has become one of my go-to dishes when I want something that feels both indulgent and wholesome. I still remember the first time I made it and how my family went crazy for the warm, cozy flavors and the way the crispy sage magically transformed the whole dish. Give it a try—you’ll enjoy the balance of sweet, savory, creamy, and crunchy textures all in one bowl. Plus, it’s a wonderful way to bring harvest-season vibes right into your kitchen any time you need a little comfort food magic.

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