Creamy Butternut Squash Pasta Recipe – Cozy Fall Dinner Idea

Posted on December 7, 2025

creamy butternut squash pasta - featured image

There’s something about the combination of creamy butternut squash and fresh sage that feels like a hug from autumn itself. Let me tell you, this recipe has become a staple in my kitchen every fall. It all started during one of those crisp October evenings when the leaves were crunching underfoot and the scent of cinnamon and woodsmoke was in the air. I wanted something filling but light, indulgent but wholesome—and this creamy butternut squash & sage pasta checked all the boxes.

This isn’t just another pasta dish. It’s cozy, it’s flavorful, and it’s so ridiculously easy to make that it’s become my go-to comfort food whenever the temperatures dip below sweater weather. Plus, it’s a great way to sneak some veggies into your dinner without feeling like you’re eating “health food.” Ready to fall in love with your new favorite autumn dinner?

Why You’ll Love This Recipe

I’ve made this pasta so many times, I could probably do it blindfolded. Here’s why it’s such a hit in my house—and why it’ll be in yours too:

Rich and Creamy Sauce: Butternut squash blends into the silkiest, most luscious sauce that coats every strand of pasta perfectly. It’s like velvet on your taste buds.
Minimal Ingredients: You don’t need a whole grocery store’s worth of stuff—just a handful of simple pantry staples and fresh produce.
Ready in 30 Minutes: This is a weeknight-friendly recipe that doesn’t require hours of prep or a million steps.
Perfect Fall Flavors: Sage, garlic, and nutty Parmesan come together with the sweetness of squash to create a meal that screams autumn.
Family-Friendly: Even picky eaters love this one. My kids devour it and somehow forget they’re eating squash!

Whether you’re cooking for yourself, your family, or want to impress dinner guests, this recipe is a guaranteed crowd-pleaser. It’s the kind of dish you’ll crave all season long.

What Ingredients You’ll Need

Here’s the best part—most of these ingredients are easy to find, and you might even have some already tucked away in your kitchen. Let’s break it down:

Butternut squash (about 2 cups, cubed) — Fresh is best, but pre-cut squash from the store will save you loads of time. Frozen works too, just thaw it first.
Pasta (12 ounces) — I love using fettuccine or linguine for this recipe, but penne or rigatoni work great too.
Heavy cream (¾ cup) — For that rich, silky texture. You can substitute half-and-half if you want a lighter option.
Garlic (3 cloves, minced) — Fresh garlic is a must. It adds depth and warmth to the sauce.
Fresh sage (6-8 leaves) — The star herb of this recipe! Its earthy flavor pairs beautifully with the sweetness of the squash.
Parmesan cheese (½ cup, grated) — Don’t skimp here. Real, freshly grated Parmesan makes all the difference.
Olive oil (2 tablespoons) — For sautéing and roasting. I use a good-quality extra virgin olive oil for flavor.
Salt and pepper — To taste. Don’t forget them—they bring out the best in all the other ingredients.

Optional add-ins:

Crushed red pepper flakes — If you like a little heat, sprinkle these into the sauce for a kick.
Baby spinach or kale — Stir in a couple handfuls of greens at the end for extra nutrition and color.

Quick note: If you’re gluten-free, you can easily swap out the pasta for your favorite GF option. This sauce works with everything!

Equipment Needed

You don’t need a chef’s kitchen to make this recipe. Here’s what I use:

Large pot — For boiling the pasta.
Medium-sized skillet — To make the sauce.
Blender or food processor — To puree the squash into a silky sauce.
Cutting board and knife — For prepping the squash and sage.
Measuring cups and spoons — Because pasta sauce is all about proportions.

No blender or food processor? No problem! You can mash the squash with a potato masher or fork—it’ll be a bit chunkier but still delicious.

How to Make It: Step-by-Step

Ready to whip up some creamy butternut squash and sage pasta? Let’s do this!

Roast the Butternut Squash (20 minutes): Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
Cook the Pasta (10 minutes): While the squash is roasting, bring a large pot of salted water to a boil. Cook your pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
Make the Sauce Base (5 minutes): Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Toss in the fresh sage leaves and let them crisp up for about 30 seconds.
Blend the Sauce (2 minutes): Transfer the roasted squash to a blender or food processor. Add the sautéed garlic and sage, heavy cream, and Parmesan cheese. Blend until smooth. If it’s too thick, add a splash of the reserved pasta water to thin it out.
Toss and Serve (5 minutes): Return the cooked pasta to the skillet and pour the sauce over it. Toss to coat the pasta evenly. If needed, add more pasta water to loosen the sauce. Garnish with extra Parmesan and a few crispy sage leaves. Serve warm.

Pro tip: Taste before serving and adjust the salt and pepper as needed. The balance of flavors is everything!

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe on repeat:

Don’t skip roasting the squash: It caramelizes the natural sugars and gives the sauce a deeper, richer flavor.
Use fresh sage: Dried sage just doesn’t have the same punch. Fresh leaves crisp up beautifully and add so much flavor.
Save your pasta water: It’s liquid gold for thinning out the sauce and helping it cling to the pasta.
Blend thoroughly: A smooth sauce is key. If you don’t blend well, you’ll end up with chunks, and that’s not the vibe we’re going for.
Reheat gently: If you have leftovers, warm them on the stove over low heat with a splash of cream or pasta water to bring the sauce back to life.

Ways to Mix It Up

Want to make this recipe your own? Here are some fun variations I’ve tried:

Add protein: Toss in cooked chicken, crispy bacon, or sautéed shrimp for a heartier meal.
Make it spicy: Stir in a teaspoon of crushed red pepper flakes or drizzle with chili oil.
Go vegan: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
Try different herbs: Swap the sage for fresh thyme or rosemary for a unique twist.
Add veggies: Sautéed mushrooms, caramelized onions, or spinach are great additions to the sauce.

Don’t be afraid to experiment—you might just discover a new favorite combo!

Serving Ideas & Storage

This creamy pasta is perfect on its own, but here are some ideas to elevate it even further:

Serve with a side salad: A simple arugula or spinach salad with balsamic vinaigrette is a great pairing.
Add garlic bread: Because who doesn’t love garlic bread with pasta?
Top with crunch: A sprinkle of toasted pine nuts or breadcrumbs adds texture.

As for leftovers:

Room temperature: Store in an airtight container for up to 2 days. Reheat gently over low heat.
Refrigerator: Keeps well for up to 4 days. Add a splash of cream or pasta water when reheating.
Freezer: Freeze the sauce (not the pasta) for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Nutritional Info & Health Benefits

Here’s why this dish isn’t just delicious—it’s a little bit nutritious too!

Nutritional Info (Per Serving)	Calories: ~375	Protein: 10g	Carbs: 50g	Fat: 15g	Fiber: 3g

Health Highlights:

Vitamin-packed squash: Butternut squash is loaded with vitamins A and C, plus potassium.
Calcium from Parmesan and cream: Great for bone health.
Herbs for digestion: Sage has natural anti-inflammatory and digestive benefits.

Final Thoughts

So there you have it—my creamy butternut squash and sage pasta recipe! This dish is my ultimate fall comfort food, and I hope it becomes yours too. It’s cozy, flavorful, and just fancy enough to impress anyone you serve it to.

If you try this recipe, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I love seeing your creations. And if you have any questions, ask away in the comments. I’m here to help!

Happy cooking, and may your kitchen smell as amazing as mine does right now!

FAQs

Q: Can I use frozen butternut squash?

A: Absolutely! Just thaw it first and pat it dry to remove excess moisture before roasting.

Q: Can I make this recipe dairy-free?

A: Yes! Use coconut cream instead of heavy cream and substitute the Parmesan with nutritional yeast.

Q: What’s the best pasta shape for this recipe?

A: I love fettuccine or linguine, but shorter shapes like penne or rigatoni work well too.

Q: Can I make this ahead of time?

A: You can make the sauce ahead and store it in the fridge for up to 3 days. Cook the pasta fresh when you’re ready to serve.

Q: How do I crisp up sage leaves?

A: Heat a little olive oil in a skillet and fry the sage leaves for about 30 seconds until crispy. Drain on paper towels and sprinkle with salt.

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