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Creamy Butternut Squash Pasta Recipe with Crispy Sage

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A creamy, comforting pasta dish featuring roasted butternut squash blended into a luscious sauce, enriched with brown butter and crispy sage leaves. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900 grams), peeled and cubed
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup vegetable broth (240 ml), preferably low sodium
  • ½ cup heavy cream or half-and-half (120 ml)
  • ½ cup grated Parmesan cheese (about 50 grams)
  • 12 ounces pasta of choice (pappardelle, fettuccine, penne, or rigatoni)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash in 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, turning halfway through.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve about ½ cup (120 ml) pasta water before draining. Set pasta aside.
  3. In a large skillet over medium heat, melt the butter. Let it foam and brown for 3-5 minutes until it smells nutty and caramel-colored. Remove from heat briefly to avoid burning.
  4. Add fresh sage leaves to the brown butter. Return skillet to medium heat and fry sage for 1-2 minutes until crispy. Use a slotted spoon to transfer sage to a paper towel-lined plate. Keep the brown butter in the pan.
  5. Add minced garlic to the brown butter in the skillet. Sauté for 30 seconds until fragrant, being careful not to burn it.
  6. Transfer roasted squash to a blender. Add vegetable broth, cream, nutmeg, salt, and pepper. Blend until smooth and creamy. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
  7. Pour creamy squash sauce into the skillet with brown butter and garlic. Stir gently over low heat to combine and warm through.
  8. Add cooked pasta to the sauce. Toss well to coat. Sprinkle in grated Parmesan cheese and toss again. Adjust seasoning with salt and pepper as needed.
  9. Serve immediately, topped with crispy sage leaves. Optionally, grate more Parmesan and add a crack of black pepper on top.

Notes

Keep a close eye on the butter when browning to avoid burning. Crisp sage leaves in batches without overcrowding the pan. Reserve pasta water to adjust sauce consistency. For dairy-free, substitute butter with vegan margarine or olive oil, cream with coconut cream, and Parmesan with nutritional yeast.

Nutrition

Keywords: butternut squash pasta, creamy pasta, brown butter, crispy sage, easy dinner, comfort food, vegetarian pasta

Find it online: https://goldensimmer.com/creamy-butternut-squash-pasta-recipe-with-crispy-sage-easy-and-delicious/