This savory butternut squash and sage pasta arrived in my weeknight rotation the very first year I tried to make fall dinner menus more interesting for my family. I was short on time and had a lonely butternut squash in the crisper drawer. After roasting a small portion and cooking the rest down quickly on the stovetop, I tossed it with pasta and a handful of pantry staples. The result was unexpectedly rich, warmly spiced, and brightened by fresh sage — so comforting that everyone at the table asked for seconds.

I love this combination because it balances texture and flavor: sweet, silky squash coats each strand of pasta while toasted walnuts add crunch and Parmesan brings savory umami. The sage releases an earthy aroma that ties everything together. I first served it for a casual Sunday supper and later reinvented it for a holiday buffet by doubling the recipe. It’s a reliable crowd-pleaser whether you use heavy cream for a luxurious finish or coconut milk for a dairy-free option.

Ingredients

• Pasta (12 oz / 340 g): I prefer fettuccine or penne because they hold the creamy squash well. Look for high-quality durum wheat pasta; brands like De Cecco or Barilla are reliable. If gluten-free is needed, choose a rice or chickpea-based variety and slightly reduce cooking time.
• Butternut squash (2 cups, diced): Small dice cooks quickly and blends into a silky sauce. Choose a firm, medium squash with a deep tan skin and bright orange flesh. Alternatively, use pre-cut squash from the produce section for convenience.
• Olive oil (3 tablespoons): Divided. Use a good extra-virgin oil for frying sage and finishing; it adds aroma. Reserve a tablespoon for toasting walnuts if you like.
• Onion (1 small, finely chopped): Yellow or sweet onion provides savory depth when sweated gently until translucent.
• Garlic (3 cloves, minced): Adds aromatic backbone. Don’t burn it — add toward the end of sautéing the onion.
• Sage (1 teaspoon fresh, chopped or 1/2 teaspoon dried): Fresh is best: chop and fry a few leaves for garnish to release fragrance and add texture.
• Red pepper flakes (1/2 teaspoon, optional): For a faint kick; omit for a mild family-friendly dish.
• Vegetable broth (1/2 cup): Adds savory moisture and helps create a saucy consistency without thinning flavor.
• Heavy cream (1/2 cup) or coconut milk: Choose heavy cream for richness or full-fat coconut milk as a dairy-free alternative; both integrate smoothly with the squash.
• Parmesan cheese (1/2 cup grated): Freshly grated Parm adds umami and salt; reserve extra for serving. For dairy-free, replace with nutritional yeast or a vegan grated cheese.
• Toasted walnuts (1/4 cup, roughly chopped): Toasting intensifies flavor and provides crunchy contrast. Pecans or hazelnuts also work well.
• Salt & pepper: Adjust to taste; the Parmesan will contribute saltiness so season carefully toward the end.

Instructions

Prepare the squash: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced squash, a pinch of salt, and cook, stirring occasionally, until the pieces are tender and lightly caramelized, about 8–10 minutes. For a silkier sauce, reserve half of the cooked squash and pulse it in a blender with a splash of broth until smooth. Keep the other half as chunky pieces for texture. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces of pasta and cook until al dente according to package directions (usually 8–12 minutes). Reserve about 1 cup of pasta cooking water before draining to adjust sauce consistency later. Sauté aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic, chopped sage, and red pepper flakes and sauté for another 1 minute until fragrant — do not let the garlic brown. Build the sauce: Stir in the pureed squash, the remaining cooked squash pieces, and 1/2 cup vegetable broth. Simmer gently for 3–4 minutes to let flavors meld. Reduce heat to low and stir in 1/2 cup heavy cream or coconut milk. Add 1/2 cup grated Parmesan and stir until melted and silky. If the sauce is too thick, loosen with reserved pasta water, a tablespoon at a time, until it coats the pasta. Toss and finish: Add the drained pasta to the skillet and toss thoroughly to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Stir in most of the toasted walnuts, keeping a few for garnish. If the sauce needs more brightness, a squeeze of lemon or a tablespoon of butter complements it nicely.

Storage Tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to four days. For freezing, portion into shallow freezer-safe containers and label with the date; it will maintain quality for up to three months. Reheat gently on the stovetop over low heat with a splash of broth or water to revive the sauce, stirring frequently. Avoid microwaving at high heat, which can separate the cream. If you plan to freeze, omit toasted nuts and fresh sage garnish until serving to maintain texture.

Ingredient Substitutions

If you don’t have butternut squash, substitute roasted sweet potato or pumpkin puree for similar sweetness and texture. For a nut-free option, replace walnuts with toasted sunflower seeds or crispy fried shallots. Swap Parmesan for Pecorino for a stronger tang or use nutritional yeast for a dairy-free umami lift. If you prefer a lighter finish, replace half the cream with plain Greek yogurt (added off heat) or use a low-fat milk with a tablespoon of cornstarch dissolved in a little cold water to thicken.

Serving Suggestions

Serve plated portions with extra grated Parmesan and a scattering of toasted walnuts and crisp-fried sage leaves for dramatic texture. Pair with a peppery arugula salad dressed in lemon vinaigrette to cut the richness, or offer roasted Brussels sprouts and a crusty baguette for soaking up the sauce. For a holiday table, top with roasted pumpkin seeds and a drizzle of browned butter for added depth.

Cultural Background

This dish nods to Italian autumnal traditions where squash and fresh herbs are used to enrich pasta preparations. While not a classic from any single Italian region, the pairing of squash, sage, cream, and Parmesan echoes the rustic, seasonal sensibilities of Northern Italian cooking. Over time, home cooks worldwide have adapted these flavors to local ingredients, producing comforting, regional variations.

Seasonal Adaptations

In fall and winter use fresh roasted squash and hearty pastas like pappardelle. For spring or summer, lighten the dish with a splash of lemon and fresh peas, or use small shells to make it a pasta salad with chilled squash cubes and a light vinaigrette. During holidays, boost the richness with browned butter and toasted pumpkin seeds, or make a vegan holiday main by swapping dairy for coconut milk and nutritional yeast.

Meal Prep Tips

Dice and roast a double batch of squash at the weekend to use throughout the week in pastas, salads, and grain bowls. Store roasted squash in airtight containers for up to four days. Toast walnuts and crisp sage leaves in advance and store separately in a paper bag to keep them crunchy. Pre-grate Parmesan and portion dressings so assembly takes under 10 minutes on busy evenings.

Whether you make this for a cozy family dinner or scale it up for guests, the balance of sweet squash, savory cheese, and fragrant sage makes a satisfying, memorable meal. I hope you enjoy making it as often as I do — and that it becomes one of your go-to comfort dishes.