Creamy Butternut Squash Pasta is a spoonful of pasta tangled in a silky, golden squash sauce, with crispy fried sage leaves crumbled over the top for that final savory crunch. It’s cozy Italian comfort food at its best.

The crispy sage adds an earthy, almost nutty flavor that pairs beautifully with the sweetness of the squash, and a generous shower of Grana Padano ties everything together. It’s an easy weeknight dinner, but it’s also elegant enough to serve when you’re having people over for a cozy fall meal. Plus, it’s a great way to use up butternut squash if you have extra on hand.

Helpful Tips

Fry the sage first: Cooking the sage leaves in oil before anything else infuses the oil with flavor and gives you that crispy garnish for the top, so don’t skip this step.
Blend until completely smooth: Take your time pureeing the squash and stock together, since a fully smooth sauce is what gives this dish its creamy, velvety texture.
Save some pasta water: If your sauce feels too thick once it’s tossed with the pasta, a splash of reserved pasta water loosens it right up without watering down the flavor.

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Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta is a spoonful of pasta tangled in a silky, golden squash sauce, with crispy fried sage leaves crumbled over the top for that final savory crunch.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings Servings

Calories 347 kcal

Ingredients

8 ounces rigatoni pasta
1 tablespoon olive oil
8 sage leaves
2 cloves garlic minced
1 pound butternut squash peeled and cubed, about 3 cups
1 cup vegetable stock
1/2 cup Grana Padano cheese grated

Instructions

Cook the penne according to package directions, then drain and set aside.
In a large pan, drizzle in some olive oil. Once heated, add the sage leaves and cook until crispy, turning over at least once. This should take about 3-5 minutes. Remove the sage to a paper towel.
In the same pan, add the remaining olive oil. Sauté the garlic until fragrant, just 30 seconds.
Add diced butternut squash and cook for 5 minutes until lightly golden. Pour in vegetable stock to cover, bring to a boil, then simmer until the squash is soft, about 10 minutes.
Transfer the squash and some of the liquid to a blender and blend until smooth, adding more liquid if needed for a creamy consistency. Discard any extra liquid. Return the sauce to the pan and stir in grated Grana Padano. Add the pasta and toss to coat. Serve warm with extra cheese and crispy sage crumbled on top.

Nutrition

Calories: 347kcalCarbohydrates: 57gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 444mgPotassium: 543mgFiber: 4gSugar: 5gVitamin A: 12277IUVitamin C: 24mgCalcium: 218mgIron: 2mg

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