Creamy Butternut Squash Pasta Recipe

This creamy butternut squash pasta is a warm, cozy dish perfect for fall and winter. The velvety butternut squash sauce clings to whole wheat linguine, creating a rich and satisfying meal without heavy cream. Crispy sage leaves add a pop of crunch, while nutmeg and Parmesan bring out deep, comforting flavors. Whether you’re looking for a weeknight dinner or a dish to impress guests, this pasta is sure to become a favorite.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy – Ready in just 30 minutes
• Family-Friendly – Even picky eaters will love this creamy, cheesy goodness
• Healthy Comfort Food – Butternut squash is packed with vitamins and fiber
• Budget-Friendly – Uses simple, affordable ingredients

Taste & Texture

• Creamy & Velvety – The butternut squash blends into a rich, smooth sauce
• Nutty & Savory – Parmesan and nutmeg give it a warm depth of flavor
• Crispy Crunch – Fried sage leaves add the perfect contrast

Dietary Attributes

• Vegetarian
• Easily made gluten-free – Just swap the pasta for a GF alternative

Ingredients & Substitutions

Ingredient List

• 1 medium butternut squash (peeled and diced)
• 3 tablespoons olive oil
• 8 sage leaves
• 12 ounces whole wheat linguine (or pasta of choice)
• 1 1/2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1/4 cup diced yellow onion
• 2 cloves garlic (minced)
• 1/8 teaspoon ground nutmeg
• 1/4 cup freshly grated Parmesan cheese
• Salt & freshly ground black pepper (to taste)

Notes on Quality

For the best flavor, use fresh butternut squash rather than frozen. Whole wheat linguine gives a hearty texture, but any pasta will work. Parmesan should be freshly grated for the best melt-in-your-mouth creaminess.

Possible Substitutions

• Pasta: Use gluten-free pasta, chickpea pasta, or regular white pasta
• Parmesan: Swap for nutritional yeast for a dairy-free version
• Nutmeg: Cinnamon can add a slightly sweeter touch
• Sage: If unavailable, try thyme or rosemary

Step-by-Step Instructions

Cook the Butternut Squash

Bring a large pot of salted water to a boil. Add the butternut squash and cook until soft, about 12-15 minutes.

Fry the Sage Leaves

Heat 3 tablespoons of olive oil in a small skillet over medium-high heat. Add a few sage leaves at a time, cooking until crisp but still bright green, about 30 seconds. Transfer to a paper towel to drain and season with salt.

Blend the Sauce

Using a large slotted spoon, remove the butternut squash from the water and place it in a blender or food processor. Puree until smooth. Slowly add water or vegetable broth and blend until the sauce reaches your desired consistency.

Cook the Pasta

In the same pot of boiling water, add the pasta and cook according to package instructions. Drain and set aside.

Sauté the Aromatics

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced onion and minced garlic, sautéing until soft, about 3-5 minutes.

Combine Everything

Pour the butternut squash puree into the skillet and stir in the Parmesan cheese. Season with nutmeg, salt, and black pepper. Add the cooked pasta and mix until the pasta is evenly coated in the creamy sauce. Chop two of the fried sage leaves and stir them into the pasta.

Serve and Garnish

Plate the pasta and top with the remaining fried sage leaves. Add extra Parmesan if desired.

Expert Tips & Tricks

Best Practices

• Use a high-powered blender for the smoothest sauce
• Slowly add the broth to control the consistency of the sauce
• Fry the sage leaves just until crisp to avoid burning

Common Mistakes

• Overcooking the pasta – make sure to cook it al dente for the best texture
• Not seasoning enough – add salt gradually and taste as you go
• Using pre-grated Parmesan – fresh Parmesan melts better and enhances flavor

Time-Saving Tips

• Use pre-cut butternut squash to reduce prep time
• Make the sauce ahead of time and store it in the fridge for up to three days

Serving Suggestions

Pairings

• Side Dishes: Serve with Valentine’s Day Stuffed Mushrooms or Mini Spinach and Feta Puffs for a complete meal
• Salad: A crisp arugula salad with lemon vinaigrette complements the rich flavors
• Bread: Garlic bread or a warm baguette is perfect for soaking up the sauce

Presentation Ideas

• Garnish with fresh herbs like parsley or additional sage leaves
• Serve in a shallow bowl for a cozy, restaurant-style presentation

Beverage Pairings

• Wine: A crisp white wine like Sauvignon Blanc or a light Pinot Noir
• Non-Alcoholic: Sparkling water with a lemon wedge or apple cider

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 3 days
• Freeze the sauce separately for up to 2 months

Reheating Methods

• Stovetop: Heat in a pan over low heat, adding a splash of broth to loosen the sauce
• Microwave: Reheat in short intervals, stirring in between to avoid drying out

Frequently Asked Questions

Can I Make This Vegan?

Yes! Use plant-based Parmesan or nutritional yeast, and ensure your pasta is egg-free.

What If My Sauce Is Too Thick?

Add a bit more vegetable broth or reserved pasta water to loosen it up.

Can I Use Pre-Cut Squash?

Absolutely. It saves time and works just as well.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Swap in gluten-free pasta
• Dairy-Free: Use nutritional yeast instead of Parmesan

Flavor Twists

• Add a pinch of red pepper flakes for a slight kick
• Stir in roasted garlic for extra depth

Seasonal/Holiday Versions

• Add roasted Brussels sprouts or cranberries for a festive holiday touch
• Use pumpkin puree instead of butternut squash for a fall-inspired variation

Conclusion

This creamy butternut squash pasta is a must-try for anyone looking for a comforting, flavorful meal. It’s rich, satisfying, and surprisingly healthy. Try it for your next dinner and let me know how you liked it. If you’re looking for more delicious recipes, check out these Heart-Shaped Caprese Skewers for a fun appetizer idea.

For more recipe inspiration, follow me on Pinterest: Cooking with Callie

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