Butternut Squash With Pasta and Sage Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/21/22
Tested by
Kayla Hoang
Photo of Kayla Hoang
Tested by Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Learn about The Spruce Eats' Editorial Process
Butternut squash and pasta served on plates.

The Spruce/Diana Chistruga

Prep: 25 mins
Cook: 65 mins
Total: 90 mins
Servings: 4 servings

Butternut squash, browned butter, and sage flavor this simple pasta dish and make it somewhat special. This is a delicious way to enjoy butternut squash, but you can also use another winter squash like kabocha or an edible pumpkin in this dish. Be sure to cut the squash into even-sized pieces to ensure they all roast evenly. The rich fall flavors will make this pasta dish a seasonal favorite.

If you prefer, you could make this dish into more of a casserole or baked pasta dish. Follow the instructions, but cook the pasta just less than al dente. After you toss the mixture together, put it all into a baking dish, top with your favorite cheese (or cheeses), and cook until the top is melty and gooey. The result will be an adult version of a fall macaroni and cheese.

If you are a fan of butternut squash and would like to add a few new recipes to your repertoire, there are several interesting dishes to make with this delicious squash. Try butternut squash bake with cinnamon brown sugar crumb topping. This is the ideal side dish for kids who are reluctant to eat their vegetables. Autumn sausage and bean stew with butternut squash is fall in a dish and a comforting meal on a cold night. If you are looking for something simple, roasted butternut squash on its own is a tasty side dish that goes well with many main dish recipes.

"I loved how savory this pasta was with so few ingredients. The oven does the heavy lifting in bringing out the flavor of the squash and onions, so (if time permits) I recommend letting the two really caramelize for the most flavor." —Kayla Hoang

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Ingredients

  • 1 butternut squash, about 2 pounds

  • 1 large sweet onion, coarsely chopped

  • Kosher salt, as needed

  • 1/4 teaspoon freshly ground black pepper, more to taste

  • 3 tablespoons extra-virgin olive oil, more to taste

  • 8 ounces farfalle pasta

  • 1/4 cup (4 tablespoons) unsalted butter

  • 12 medium fresh sage leaves

  • 2 medium cloves garlic, minced

  • 1/2 cup shredded Parmesan, more if desired

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make butternut squash pasta.

    The Spruce/Diana Chistruga

  2. Position a rack in the center of the oven and heat to 375 F.

    Peel and halve the squash, scoop out the seeds, and cut into 1/2- to 1-inch cubes.

    Chopped butternut squash on a cutting board.

    The Spruce/Diana Chistruga

  3. Combine the squash, onion, 1 teaspoon salt, pepper, and oil on a large rimmed sheet pan. Toss to coat. Spread evenly on the pan. Roast until tender and brown in places, turning about halfway through roasting time, 40 to 45 minutes total.

    Roasted butternut squash on a cooking sheet.

    The Spruce/Diana Chistruga

  4. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.

    Cooked pasta draining in a colander.

    The Spruce/Diana Chistruga

  5. In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.

    Sage leaves cooking in butter.

    The Spruce/Diana Chistruga

  6. Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.

    Chopped garlic cooking in butter.

    The Spruce/Diana Chistruga

  7. Add the pasta and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.

    Pasta tossed with butternut squash.

    The Spruce/Diana Chistruga

  8. Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.

    Pasta tossed with butternut squash and cheese.

    The Spruce/Diana Chistruga

Tips

•Take your time letting the butternut squash caramelize in the oven. This will bring out the sweetness in the squash, making it all the more delicious.

•Serve with a wedge of lemon for a bright hit of flavor.

Variations

  • For additional texture, taste, and protein, add some cooked white beans or baby lima beans.
  • Use rombi pasta, store-bought or homemade gnocchi, or your favorite pasta shape in place of farfalle.

How to Store

•Store any remaining Butternut Squash and Pasta with Sage refrigerated in an airtight container for up to 3 days.

•Reheat in a microwave-safe bowl in short bursts, stirring often until warmed through. Drizzle with a little olive oil to add moisture, if desired.

Is butternut squash considered a fruit or vegetable?

Butternut squash is a type of squash that's available year-round, with it's peak seasonality from fall through winter. Believe it or not, butternut squash is botanically considered to be a fruit.

Nutrition Facts (per serving)
756 Calories
60g Fat
51g Carbs
11g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 756
% Daily Value*
Total Fat 60g 76%
Saturated Fat 32g 159%
Cholesterol 129mg 43%
Sodium 1137mg 49%
Total Carbohydrate 51g 19%
Dietary Fiber 9g 34%
Total Sugars 10g
Protein 11g
Vitamin C 40mg 201%
Calcium 264mg 20%
Iron 3mg 14%
Potassium 842mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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