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Savor the delightful flavors of Sage Butternut Squash Pasta – where sweet, caramelized squash and silky pasta meet a rich brown butter sauce, aromatic sage, and crunchy walnuts. Easy to make in 30 minutes or less, this recipe is a must-try for any pasta lover seeking comfort and elegance in every bite.

“This is so good! I used toasted hazelnuts because I don’t love walnuts and it was FAB! I also air fried the butternut squash the second time around and it was just as good! Thank you!”

– CARLY
Overhead photo of sage butternut squash pasta garnished with crushed walnuts and a dollop of ricotta in a serving bowl.

Update: This recipe was originally published in October 2016. I’ve made updates to the article below to include more information about making butternut squash with pasta.

Hi friends! Are you ready for an easy, cozy meal? Because, I have got some seriously fabulous, flavorful pasta for you that is sure to become a family favorite!

Table of Contents

About this sage butternut squash pasta

This insanely easy pasta is totally on point and all sorts of winning in the cozy dinner department, friends!

This squash pasta is bursting with both flavor and texture! It features silky al dente pasta, beautifully caramelized cubes of butternut squash, nutty parmesan cheese and salty walnuts tossed in a rich brown butter sauce. Finished with a generous dollop (or three) of decadent, creamy whipped ricotta and a sprinkling of crisp sage leaves, this pasta is complex, rich and incredibly flavorful!

Essentially, meatless meals don’t get any more delicious than this! This savory spaghetti is buttery and decadent, yet light and delicate with the perfect hint of subtle sweetness! It’s the perfect fast and flavorful, cozy dinner option you absolutely need in your life!

Plus, this recipe is a total breeze to throw together – it uses common ingredients and it’s ready in 30 minutes or less! And, it’s totally customizable, so you can get your creative juices flowing and toss in your favorite ingredients! Prefer meat? Add some sausage! Looking to add more greens to your diet?! Throw in some spinach! I encourage you to take this recipe and make it your own!

If you’re looking for more vegetarian pasta recipes, check out these favorites next: Burst Cherry Tomato Pasta, Cream Cheese Sauce Pasta, and this Homemade Spaghetti O Recipe.

Why you’ll love this recipe

  • Simple Ingredients. The key to this butternut squash pasta with sage is using fresh, high-quality ingredients. You’ll need butternut squash, sage, butter, and your favorite pasta (spaghetti, fettuccine, or rigatoni all work well).
  • Easy to Make. Despite its rich, harmonious flavors, this dish is actually really easy to prepare – you just need one pot and 30 minutes.
  • The Ideal Blend of Flavors. This recipe for butternut and sage pasta features the ideal balance of sweet and savory flavors with a wonderfully aromatic, earthy undertone.
  • Perfect Fall Comfort Food. This squash and pasta dish is the perfect way to embrace the seasonal bounty of fall. It’s cozy, flavorful, and packed with nutrients—making it a great vegetarian meal or entree to your favorite side dish.
Overhead photo of spaghetti pasta with cubes of butternut squash in a large skillet.

Ingredients for butternut and sage pasta

  • Pasta: You’ll need 12 ounces of dry pasta. I tend to use spaghetti, linguine or bucatini; however, you can use whatever variety noodles you love.
  • Butter: Use unsalted butter so you can control the level of saltiness in the dish.
  • Squash: You need 2 pounds, or roughly 4 cups of butternut squash for this pasta.
  • Spices: Ground ginger, nutmeg cumin, cayenne, kosher salt and ground black pepper all provide a delicious balance of robust flavor.
  • Garlic: Two cloves of garlic provide a subtle, yet distinctive, punchy taste. Use fresh garlic, not the minced variety sold in the jar for the best flavor
  • Sage Leaves: You’ll need fresh sage to infuse flavor into the brown butter sauce. And I recommend frying some of the leaves for a delicate, crunchy garnish.
  • Ricotta: Whole-milk ricotta provides a rich, creamy flavor that truly takes this squash and pasta to the next level of yum.
  • Walnuts: Nuts in pasta may sound odd, but once you try it you won’t go back! Walnuts add a beautiful texture that complements the silky pasta. Just make sure you toast the nuts to enhance their flavor and crunch.
  • Parmesan: 1/2 cup of parmesan cheese adds a subtly sharp, yet complex flavor. Use authentic Parmigiano Reggiano or aged parmesan for the best taste. And, make sure you freshly grate the cheese yourself. That green container of parmesan at the store is lackluster in flavor. I like to use my food processor to save time, plus it gets the parmesan perfectly grated.

If squash is on sale at the store, grab extra and put it to good use in these recipes next: Salad with Wild Rice and Squash, Mash Butternut Squash, and Risotto with Butternut Squash.

Recipe variations 

While this butternut squash pasta with sage is comforting and flavorful on its own, there are plenty of creative ways to customize and adapt it to suit your taste preferences or dietary needs. Below are a few ideas to inspire:

  • Add Greens: Kale, Arugula, or Swiss Chard. Before cooking the squash, sauté greens with a little olive oil, garlic, and a pinch of salt until tender. Remove the greens, set aside, and then toss them in with the pasta for extra texture and flavor.
  • Add Protein: Chicken, Tofu, or Chickpeas. To turn this dish into a more substantial meal, consider adding a source of protein, like grilled chicken, pan-fried tofu, or roasted chickpeas.
  • Make It Vegan: Dairy-Free and Plant-Based Options. For a completely vegan version of butternut squash pasta with sage, simply swap out the butter and cheese. Use vegan butter and skip the cheese or use nutritional yeast as a cheesy, dairy-free substitute.
  • Make It Spicy: Add Red Pepper Flakes or Chili Oil. For a kick of heat, add a pinch of red pepper flakes or drizzle some chili oil over the top of the squash pasta.
  • Use Whole Wheat or Gluten-Free Pasta. To make this sage butter pasta more suitable for gluten-free diets, swap out the regular pasta for whole wheat pasta or your favorite gluten-free pasta. 
Close-up photo of sage butter sauce pasta with cubes of butternut squash.

How to make butternut squash pasta with sage

This dreamy pasta with butternut squash is so simple to make! Plus, you can have this dish prepped, ready and on the table in 35 minutes or less!

  1. Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente according to the package instructions. Drain, reserving 1 cup of the cooking water. Let pasta cool for 3 minutes.
  2. Meanwhile, cook squash: In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is browned and tender, about 12-15 minutes. Transfer the squash to a clean plate and set aside.
  3. Make the brown butter sauce: In the same skillet, add the remaining 6 tablespoons of butter. Add the smashed garlic and melt the butter, swirling pan until butter turns light brown, about 2 minutes. Add sage leaves and fry until crispy, about 30 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain. Discard garlic.
  4. Finish the pasta: Reduce heat to medium-low. Slowly add in 1/2 cup of the reserved pasta cooking liquid. Whisk until combined. Remove pan from heat and add the pasta. Season generously with salt and pepper. Toss until the pasta is well coated. Sprinkle on the parmesan cheese and toss well to combine. Add the butternut squash and very gently toss to combine. If the pasta looks dry, add more cooking liquid to create a light, silky sauce. Taste and adjust for seasoning.
  5. Serve warm: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and more parmesan. Enjoy!

Follow these chef expert tips for the best success!

  • Salt your Pasta Water. Make sure your water is as salty as the ocean. Remember that you’ll toss most of the salt out when you drain the pasta. So, don’t be scared to be generous. Use 1 1/2 tablespoons of kosher salt per 4 quarts (16 cups) of water.
  • Reserve the Pasta Water. Pasta water is the secret to the perfect light yet rich butter sauce. When adding the reserved pasta water to the pan, start with 1/2 of a cup. If the pasta is still too dry, add more liquid a little at a time.
  • Cut the Squash Evenly. For even cooking, chop the butternut squash into large 1-inch cubes. This size ensures the squash cooks evenly without turning mushy. Butternut squash hack – To easily peel squash, use a fork to pierce shallow holes all around the squash and then microwave it for 45 seconds to 2 minutes. Let cool and then proceed to peel it.
  • Sauté the Squash Carefully. Don’t overcrowd the pan or the squash will steam rather than caramelize. If you want to use more squash or double the recipe, cook in batches for better texture.
  • Crisp the Sage. Fry the fresh sage in butter until crispy—this adds texture to the dish and infuses the brown butter with flavor. Just be sure to remove it from the pan as soon as it crisps to avoid burning.
  • Incorporate Pasta and Squash Gently. Be sure to gently toss the pasta and squash together to avoid mashing the cubes of squash. Or, if you prefer a chunky, creamy texture, you can use the back of a spoon to mash some of the squash.
  • Adjust Sauce Consistency. If you like saucy pasta, be sure to add reserved pasta water to the butter sauce. And, if you prefer a rich, creamy sauce, you can consider adding a bit of heavy cream for richness.
  • Finish with Walnuts and Serve Immediately. Top this recipe for butternut squash pasta with toasted walnuts and crispy sage leaves and serve immediately for the best texture.

Step-by-step photos: making this recipe at home

(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What does ripe butternut squash look like?

Need help selecting squash at the store or market? No worries – choosing the perfect ripe butternut squash is easy once you know what to look for!

  • Select a squash that feels heavy.  A ripe butternut squash should feel heavier than its size.
  • Pick squash that is uniform in color.  The squash should be a solid dark shade of beige.
  • Avoid any blemishes, cuts or dark spots.  Do not pick a squash that has deep cuts, bruises or punctures as that can introduce bacteria or mold.
  • Make sure the squash skin has a matte finish.  If the skin has a shiny appearance it was picked too early and it is not ripe yet. Select a squash with skin has a flat matte exterior.
  • The stem area should feel dry.  Pick up the squash and feel the stem area. It should feel dry, and not moist or damp.

Once you have picked the perfect squash, make sure you keep it in a cool, dark part of your kitchen. Butternut squash does not require refrigeration.

Can I use frozen butternut squash for this recipe?

Yes, you can! If you don’t have fresh squash on hand, frozen butternut squash cubes will work. Just make sure to roast them thoroughly to bring out the natural sweetness. 

What’s the best pasta to use?

Honestly, any pasta shape you love will work well in this recipe. Long noodles, like spaghetti, bucatini, and fettuccine work great if you love long, twirly strands of pasta. And short, textured noodles, such as rigatoni or fusilli, are great if you love bite-size pasta. Or, you can ditch the noodles entirely, and opt for fluffy gnocchi instead.

How do I keep the squash from getting mushy in the pasta?

To prevent mushy squash in your sage pasta, be sure to cut the squash into large, 1-inch cubes. Also, be sure to avoid overcrowding the pan which will cause the squash to steam rather than caramelize when cooking. If necessary, cook the squash in batches. Finally, be careful when you’re tossing the cooked pasta with squash and be gentle. Being overly aggressive will just turn the beautiful cubes of caramelized squash into mush.

Can I use other herbs besides sage in this pasta?

For sure! While I love sage in this butternut pasta recipe, you can absolutely swap it for rosemary or thyme if you prefer. Just keep in mind that rosemary is much stronger in flavor and neither of these herbs lend well to frying individual leaves. If swapping out the sage for a different fresh herb, I recommend finely chopping it and using it to taste.

How do I get the perfect brown butter sauce for my pasta?

To achieve the perfect sage brown butter sauce, reserve some of the pasta water before draining the cooked noodles. The starchy water helps bind the butter sauce and makes this butternut squash brown butter pasta beautifully silky.

How do I make sage leaves crispy without burning them?

To get crispy whole sage leaves, fry them in butter over medium to medium-high heat for 30 seconds to 1 minute. And remove them immediately once they’re crispy in texture to avoid burning.

Can I make this butternut squash ricotta pasta in advance?

Unfortunately, I don’t recommend making this sage squash pasta ahead of time.

However, if you are just looking to save some time, you can purchase packages of pre-cut squash from the produce aisle of most major grocery stores. Or, you can peel and cube the butternut squash in advance. Just store the butternut squash cubes in an airtight container in the refrigerator for up to 3 days.

Overhead photo of butternut squash pasta with sage brown butter sauce and a dollop of creamy ricotta topping in a white bowl.

Serving sage butter sauce pasta

Common serving suggestions

Unique serving ideas

  • Serve with Seasonal Vegetables. Complement the butternut squash brown butter pasta with sautéed or roasted veggies, like broccoli or Brussels sprouts for a nutritious side.
  • Top with Meat. For the meat lovers in your life, top the pasta and squash with crispy prosciutto, maple bacon candy, or cooked sliced sausage for extra smokiness
  • Along Grilled Cheese: For an ultra-comforting meal, serve your buttery pasta alongside a melty, gooey grilled cheese sandwich.
Close-up action photo of two spoons serving pasta with brown butter, sage, and butternut squash from a serving bowl.

Storing leftovers

Storage instructions

  • Refrigerator Storage: Allow the sage butternut squash pasta to cool to room temperature. Once completely cool, store it in an airtight container in the fridge for up to 3-4 days.
  • Considerations. While you can freeze pasta recipes, it’s not ideal for this recipe due to the delicate nature of brown butter and roasted butternut squash.
  • If You Choose to Freeze. If you decide to freeze it despite these concerns, allow the butternut pasta to cool completely, then transfer it into an airtight container or freezer-safe bag and store in the freezer for up to 1 month.
  • Thawing and Reheating. Thaw overnight in the refrigerator if frozen. Reheat gently on the stove or in the microwave, but be aware that the texture may not be as optimal as when freshly made.

Reheating instructions

Looking to enjoy those tasty leftovers for lunch or as a quick dinner? To prevent a mushy pasta mess, follow one of the two easy methods below:

  • Stovetop (recommended method):  Heat a couple pats of butter in a skillet over low to medium-low heat. Once the butter melts, add the cold pasta with squash along with a few splashes of liquid, such as stock, broth or water. Reheat, stirring frequently, until the sage and squash pasta is soft and warm throughout.
  • Microwave:  Place a single serving of butternut squash brown butter pasta in a microwave-safe bowl or container. Add a few splashes of broth, stock or water. Cover the container with a lid, but leave one corner open for steam to escape. Microwave at 50% power for one minute and stir. Continue heating the pasta in 30-second increments until warm throughout. The exact cook time will depend upon the quantity you are reheating and the strength of your microwave.
Close-up photo showcasing the buttery, silky texture of butternut and sage pasta.

Okay, time to stop reading. Time to boil some water, grab a skillet, make this recipe and straight up FACE PLANT into a vat of this sage butternut squash brown butter pasta. Your taste buds will thank you.

Until Thursday friends, cheers – to cozy eats!

Cheyanne

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More delicious squash and pasta recipes!

If you love this butternut squash spaghetti, try one of these delicious family favorites next:

Overhead photo of butternut squash pasta with sage brown butter sauce and a dollop of creamy ricotta topping in a white bowl.

Butternut Squash Pasta with Sage

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Savor the delightful flavors of Sage Butternut Squash Pasta – where sweet, caramelized squash and silky pasta meet a rich brown butter sauce, aromatic sage, and crunchy walnuts. Easy and ready in 30 minutes or less, this recipe is a must-try for any pasta lover seeking comfort and elegance in every bite.

Equipment

  • 1 Large Pot
  • 1 large skillet

Ingredients 

  • 12 ounces Dry Pasta (Bucatini, Spaghetti or Linguine)
  • ½ Cup Unsalted Butter – DIVIDED (1 stick)
  • 1 large Butternut Squash – peeled, halved lengthwise, seeds discarded and cut into 1-inch cubes (about 2 pound total or about 4 cups cubed squash)
  • 1/2 tsp EACH: Ground Ginger, Nutmeg & Cumin
  • one pinch Cayenne
  • 2 cloves Garlic – smashed and peeled
  • 8-12 large Fresh Sage Leaves
  • 1 Cup Whole-Milk Ricotta (Optional: Whip ricotta until smooth in a food processor)
  • ½ Cup Toasted Walnuts – coarsely chopped
  • as needed Kosher Salt & Pepper – to taste
  • 1/2 Cup Parmesan – freshly grated, plus more for garnish

Instructions

  • Cook Pasta in Salty Boiling Water: Bring a large pot of water to a boil and then generously salt the water.
    Add the dry pasta and cook according to the package instructions until the noodles are just al dente.
    Drain the cooked pasta – reserving 1 cup of the pasta cooking water.
    Set aside and let pasta cool for 3 minutes.
  • Meanwhile, Sauté the Butternut Squash: In a large skillet, add 2 tablespoons of the butter over medium-high heat.
    Once the butter melts, add the butternut squash and season with ginger, nutmeg, cumin, cayenne, salt, and pepper.
    Cook, stirring occasionally at first and then more often as the squash browns, until the squash is caramelized and tender, about 12-15 minutes.
    Use a slotted spoon to carefully transfer the squash to a clean plate and set aside.
  • Make the Sage Brown Butter Sauce: In the same skillet you used to cook the squash, add the remaining 6 tablespoons of butter and smashed garlic cubes.
    Place the pan over medium to medium-high heat and let the butter melt – swirling pan – until butter turns light brown, about 2 minutes.
    Add sage leaves and fry until crispy, about 30 seconds to 1 minute. Once crisp, use a slotted spoon and transfer the sage leaves to a paper towel-lined plate to drain.
    Discard the garlic cloves from the pan, leaving the butter in the pan.
  • Add Pasta Water and Cheese: Reduce the heat to medium-low.
    Slowly add in 1/2 cup of the reserved pasta cooking liquid, whisking until thoroughly combined and a sauce forms.
    Remove the pan from the stovetop and add the cooked pasta. Season it generously with salt and pepper.
    Toss until the pasta is well coated in the brown butter sage sauce.
    Add the parmesan cheese and let it melt on the noodles. Once it melts, toss the pasta well to combine.
    Add the butternut squash cubes and very gently toss to combine the pasta with the squash.
    Add more cooking liquid to create a light, silky sauce if pasta looks dry. Taste and adjust for seasoning.
  • Serve Butternut Squash Pasta with Sage: Divide the pasta between serving plates.
    Top the crispy sage leaves, crushed toasted nuts, and more parmesan cheese. Dollop the ricotta over top, if using. Enjoy immediately.

Video

Notes

  1. Butternut Squash Hack: To easily peel butternut squash, use a fork to pierce shallow holes all around the squash and then microwave it for 45 seconds to 2 minutes. Let cool and then proceed to peel it. Microwaving the squash softens the skin and makes it’s a cinch to peel!
  2. Pasta Water: When boiling the pasta, make sure your water is generously salted. We are talking, as salty as the ocean. Cook the pasta until just AL DENTE and make sure you reserve 1 cup of the cooking water. You probably won’t use the entire cup of reserved liquid in the sauce, but it is better to err on the safe side.
  3. Parmesan Cheese: Make sure you use fresh grated parmesan for this recipe.  Pre-grated cheese will not seamlessly melt into the sauce.
  4. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  5. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 763kcal    Carbohydrates: 88g    Protein: 25g    Fat: 36g    Saturated Fat: 22g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 9g    Trans Fat: 1g    Cholesterol: 101mg    Sodium: 268mg    Potassium: 941mg    Fiber: 7g    Sugar: 7g    Vitamin A: 21026IU    Vitamin C: 40mg    Calcium: 397mg    Iron: 3mg
Course: Main Course
Cuisine: Italian

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