Butternut Squash and Sage Pasta That Tastes Like a Cozy Night In (But Cooks in Under 40 Minutes)

You know that bowl of pasta you think about while stuck in traffic? This is the one. Sweet roasted squash, crispy sage, and glossy butter-kissed noodles that somehow feel both fancy and low-effort.

It’s the dinner flex you pull when you want applause without breaking a sweat. If your weeknight meals have been giving “meh,” consider this your edible comeback story.

Why You’ll Love This Recipe

• Flavor bomb balance: Sweet butternut, nutty brown butter, and fragrant sage create a crazy-good sweet-savory combo.
• Weeknight hero: Everything comes together in about 35–40 minutes with minimal babysitting.
• Restaurant vibes, grocery budget: A handful of simple ingredients turn into something that tastes expensive.
• Textural magic: Tender pasta, caramelized squash, and crispy sage keep every bite interesting.
• Flexible: Add protein, swap pasta shapes, or make it dairy-light without losing the soul of the dish.

Ingredients

• 12 oz short pasta (orecchiette, rigatoni, or campanelle)
• 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cut into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 4 tbsp unsalted butter
• 12–15 fresh sage leaves
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional, but recommended)
• 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
• 1/2 lemon (for juice and zest)
• 1/2 cup pasta cooking water (reserve more just in case)
• Kosher salt and freshly cracked black pepper
• Optional: 1/4 cup toasted chopped hazelnuts or walnuts for crunch

Let’s Get Cooking – Instructions

1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.

   Because yes, you deserve that.

2. Prep the squash: Toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread in a single layer (no squash touching—crowding = steaming, not caramelizing).
3. Roast: Bake for 20–25 minutes, flipping halfway, until edges are golden and centers are tender. A little char is your friend.
4. Boil pasta: Meanwhile, bring a large pot of salted water to a boil.

   Cook pasta to al dente. Reserve at least 1 cup of pasta water before draining.

5. Brown the butter: In a large skillet over medium heat, melt the butter. Add sage leaves and cook until crisp and the butter turns toasty brown with nutty aroma (2–3 minutes).

   Transfer sage to a paper towel. Keep the butter in the pan—liquid gold.

6. Flavor base: Add remaining 1 tbsp olive oil, sliced garlic, and red pepper flakes to the brown butter. Cook 30–60 seconds until fragrant.

   Don’t burn the garlic unless you enjoy bitterness (you don’t).

7. Build the sauce: Add roasted squash to the skillet. Gently mash a third of it with a spoon to create a creamy base, leaving chunks for texture.
8. Marry pasta and sauce: Add drained pasta to the skillet with 1/2 cup reserved pasta water. Toss over medium heat until glossy and lightly saucy, 1–2 minutes.
9. Finish strong: Off the heat, stir in Parmesan, a squeeze of lemon juice, and a little zest.

   Season with salt and a generous crack of black pepper. Adjust consistency with more pasta water as needed—sauce should cling, not clump.

10. Top and serve: Crumble the crispy sage over the pasta. Scatter nuts if using.

    Add extra cheese, because obviously.

How to Store

• Fridge: Store in an airtight container for up to 4 days. Add a splash of water when reheating to revive the sauciness.
• Freezer: Not ideal (texture takes a hit), but you can freeze for up to 2 months. Reheat gently on the stovetop with extra water and a knob of butter.
• Meal prep tip: Roast the squash and crisp the sage ahead.

  Assemble fresh in 10 minutes flat on weeknights.

Why This is Good for You

• Beta-carotene boost: Butternut squash is rich in vitamin A precursors that support vision and immune health.
• Fiber for the win: Squash and whole-grain pasta (if you choose it) keep you full and happy—no snack raid at 9 p.m.
• Healthy fats: Olive oil and a modest amount of butter deliver satisfaction and help absorb fat-soluble vitamins.
• Moderation without misery: Cheese adds umami and protein; you don’t need a mountain to get big flavor.

Don’t Make These Errors

• Undersalting the water: Your pasta water should taste like the sea. Bland water = bland noodles.
• Crowding the sheet pan: If squash pieces touch, they steam. Use two pans if needed for those caramelized edges.
• Skipping the pasta water: That starchy liquid is your sauce’s best friend.

  No water, no silky cling.

• Burning the butter: Brown, not black. If it smells acrid, start over. It takes 2 minutes—worth it.
• Forgetting the acid: A squeeze of lemon brightens everything.

  Without it, the dish can feel heavy. IMO, it’s non-negotiable.

Mix It Up

• Protein plays: Add crispy pancetta, Italian sausage, or seared chicken. Chickpeas for a solid vegetarian boost.
• Herb swap: No sage?

  Try thyme or rosemary. Different mood, still delicious.

• Dairy tweaks: Stir in a spoon of ricotta for extra creaminess, or swap Parmesan with Pecorino for a sharper edge.
• Heat level: Dial the red pepper flakes up or down. A drizzle of chili crisp at the end?

  Chef’s kiss.

• Greens glow-up: Toss in a handful of baby spinach or kale in the last minute to wilt and mingle.
• Crunch factor: Toasted hazelnuts, walnuts, or pumpkin seeds add contrast and a bit of swagger.
• Gluten-free path: Use your favorite GF pasta and keep the technique the same.

FAQ

Can I use pre-cut butternut squash?

Yes. Choose pieces of similar size for even roasting. If they’re large, cut them smaller for faster caramelization and better texture.

What pasta shape works best?

Short shapes like orecchiette, rigatoni, or shells are ideal because they scoop up the squash and sauce.

Long pastas work, but they won’t catch the chunks as well.

How do I make it vegan?

Use olive oil instead of butter and a vegan Parmesan-style cheese or nutritional yeast. Add a splash of oat cream or cashew cream if you want extra richness.

Is there a shortcut if I don’t want to roast?

You can steam or microwave the squash until tender, then sear it in a hot skillet with oil to get some caramelization. Roasting still wins on flavor, but shortcuts are valid, FYI.

Can I add wine to the sauce?

Absolutely.

After the garlic step, splash in 1/4 cup dry white wine and simmer 1–2 minutes before adding squash. It adds brightness and depth.

How do I keep the sage crispy?

Fry it briefly in hot butter and remove immediately to a paper towel. Add it back at the end so steam from the pasta doesn’t soften it.

What if my sauce is too thick?

Loosen it with more reserved pasta water, a tablespoon at a time, until it’s glossy and coats the pasta without clumping.

Can I make this without cheese?

Yes.

Use extra lemon zest, a touch more salt, and toasted nuts for umami and texture. A drizzle of good olive oil at the end helps, too.

Wrapping Up

Butternut Squash and Sage Pasta is that rare unicorn: cozy, fast, and wildly flavorful. It pulls off a dining-out vibe with pantry-level effort, and it’s flexible enough to fit your mood or what’s in your fridge.

Keep this one in your rotation for nights when you want maximum comfort with minimum hassle. Big bowl, extra cheese, zero regrets.