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Easy Cozy Fall Harvest Pasta with Butternut Squash & Sage

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A creamy, comforting pasta dish featuring caramelized butternut squash, crispy sage leaves, and a nutty brown butter sauce. Perfect for autumn gatherings or a cozy night in.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cut into ½-inch cubes
  • 12 ounces (340g) short pasta (rigatoni, penne, or fusilli)
  • 15–20 fresh sage leaves
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • ½ cup (120ml) chicken or vegetable broth, low-sodium
  • ¼ cup (60ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 1 tablespoon (15ml) balsamic vinegar
  • 2 tablespoons (30ml) olive oil
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup (35g) toasted pine nuts (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cube butternut squash into ½-inch pieces. Toss with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until deeply caramelized and tender.
  2. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
  3. In a large skillet or Dutch oven, melt butter over medium heat. Add sage leaves in a single layer and cook for 1-2 minutes per side until dark green and crispy. Transfer to a paper towel-lined plate. Continue cooking the butter, swirling occasionally, until it turns a deep amber color and smells nutty (about 2-3 minutes).
  4. Reduce heat to medium-low. Add sliced garlic and diced shallot to the browned butter. Cook for 1-2 minutes until fragrant and softened. Pour in broth and scrape up any browned bits from the pan. Simmer for 1 minute.
  5. Stir in heavy cream and let bubble gently for 1 minute. Add roasted butternut squash and stir to coat. Cook for 1-2 minutes until warmed through.
  6. Add drained pasta and ½ cup grated Parmesan to the skillet. Toss to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Drizzle with balsamic vinegar and toss once more. Season with salt and pepper to taste.
  7. Serve immediately in warm bowls. Top with crispy sage leaves, extra Parmesan, red pepper flakes, and toasted pine nuts if desired.

Notes

Cube the squash evenly for even roasting. Do not skip the balsamic vinegar—it brightens the dish. Reserve more pasta water than you think you need. Warm your serving bowls to keep the pasta hot. Season as you go for layered flavor.

Nutrition

Keywords: butternut squash pasta, fall pasta, harvest pasta, sage butter pasta, creamy pasta, autumn recipe

Find it online: https://noshbelle.com/easy-cozy-fall-harvest-pasta-with-butternut-squash-and-sage/