Print

Easy Fall Harvest Pasta: Butternut Squash & Sage in 20 Min

butternut squash pasta - featured image
Print Recipe

A quick and easy fall pasta featuring caramelized butternut squash and fragrant sage, ready in just 20 minutes. This weeknight miracle tastes like it took hours, with a creamy texture from the squash without any cream.

Ingredients

  • Butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
  • Olive oil, 2 tablespoons
  • Unsalted butter, 3 tablespoons
  • Fresh sage leaves, 10-12 leaves, roughly chopped
  • Garlic, 3 cloves, minced
  • Pasta (short shapes like orecchiette, fusilli, or farfalle), 8 ounces
  • Vegetable broth, ½ cup
  • Parmesan cheese, ½ cup grated, plus more for serving
  • Salt and black pepper, to taste
  • Red pepper flakes, optional, for a little heat

Instructions

  1. Start the pasta water. Fill your large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
  2. Prep the squash. Peel the butternut squash with your vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into ½-inch cubes.
  3. Cook the pasta. Once the water is boiling, add your pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining, then drain the pasta and set it aside.
  4. Start the squash. While the pasta cooks, heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Add the squash cubes in a single layer. Let them cook undisturbed for 4-5 minutes until they get golden brown on one side. Toss them and cook another 3-4 minutes.
  5. Add the aromatics. Reduce the heat to medium. Add the butter to the skillet. Once it melts, toss in the chopped sage and minced garlic. Stir constantly for about 30 seconds until fragrant.
  6. Make the sauce. Pour in the ½ cup of vegetable broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
  7. Combine everything. Add the drained pasta to the skillet along with the grated Parmesan. Toss everything together gently. If the sauce seems too thick, add a splash of reserved pasta water—about ¼ cup—to loosen it up. Season with salt and pepper to taste.
  8. Finish and serve. Sprinkle with red pepper flakes if you like heat, and extra Parmesan on top. Serve immediately.

Notes

Don’t skip the pasta water—it helps the sauce cling to the pasta. For best results, cut squash into even pieces and don’t crowd the pan. Add sage at the end to prevent bitterness. Season squash while cooking, then adjust after adding Parmesan.

Nutrition

Keywords: butternut squash pasta, fall pasta, quick pasta, sage pasta, weeknight dinner, harvest pasta

Find it online: https://goldensimmer.com/easy-fall-harvest-pasta-butternut-squash-and-sage-in-20-min/