There is something magical about the smell of sage on a crisp autumn evening. This Roasted Butternut Squash and Sage Pasta brings all those cozy fall flavors right to your kitchen table.

It is the perfect way to celebrate the harvest season with your family. You will love how the sweet squash pairs with the savory brown butter. It is simple, fresh, and so incredibly satisfying.

Why You’ll Love This Roasted Butternut Squash and Sage Pasta

This recipe is a winner because it feels fancy but stays very simple. It is the ultimate comfort food for a chilly weeknight after work. The oven does most of the hard work for you.

You only need a few fresh ingredients to create a restaurant-quality meal. The brown butter adds a rich, nutty depth that tastes like a warm hug. It is budget-friendly and uses mostly pantry staples you already have.

Simple Cooking Steps

You will start by roasting the squash until it is golden and tender. While it roasts, you can boil your fettuccine and crisp up the sage leaves. This simple method keeps things moving quickly in the kitchen.

Even if you are a beginner, you can master the brown butter sauce. It takes just a few minutes of watching the pan carefully. I promise the amazing aroma is worth every second of effort.

Ingredients You’ll Need

These ingredients are seasonal produce at its very best during the fall months.

1 lb butternut squash, peeled and cubed into 1/2 inch pieces
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
12 oz dried fettuccine pasta
6 tablespoons unsalted butter
20 fresh sage leaves
1/2 cup grated Parmesan cheese
1/4 cup toasted pine nuts
1/4 teaspoon ground nutmeg

Step-by-Step Directions

Preheat oven to 400°F (200°C).
Toss butternut squash cubes with olive oil, salt, and pepper on a rimmed baking sheet.
Roast squash for 25 to 30 minutes, turning once, until tender and caramelized.
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
While pasta cooks, melt butter in a large skillet over medium heat.
Add sage leaves to the butter and cook until leaves are crispy and butter begins to brown and smells nutty, approximately 3 to 5 minutes.
Remove sage leaves with a slotted spoon and set aside on a paper towel-lined plate.
Drain pasta, reserving 1/2 cup of the starchy pasta water.
Add the roasted squash, cooked pasta, and nutmeg to the skillet with the brown butter.
Toss gently to coat, adding reserved pasta water 1 tablespoon at a time as needed to create a light sauce emulsion.
Divide into bowls and garnish with crispy sage leaves, grated Parmesan cheese, and toasted pine nuts.

Best Ways to Enjoy It

Serve this dish warm in shallow bowls for a cozy night in. A simple green salad with a light vinaigrette balances the richness. You can also add a side of crusty bread for dipping.

Set the table, light a candle, and enjoy this with your favorite people. It is a wonderful meal for a relaxing weekend dinner. Every bite feels like a celebration of the season.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for three days. To reheat, add a small splash of water or butter to a skillet. Warm it over low heat to keep the pasta tender.

You can also roast the squash a day early to save time. This makes the weeknight assembly even faster when you are busy. I do not recommend freezing this specific pasta dish for best texture.

Tips for Best Results

Don’t skip browning the butter until it smells like toasted nuts.
Use a light-colored skillet to see the butter change color easily.
Save your pasta water to make the sauce silky and smooth.
Buy pre-cut squash to save ten minutes of prep time.
For Thanksgiving, double the batch to feed a larger crowd.
Toast the pine nuts in a dry pan for extra flavor.
Add a squeeze of lemon at the end for a bright finish.

Easy Flavor Ideas

Swap fettuccine for gluten-free noodles to keep it allergy-friendly.
Use vegan butter and nutritional yeast for a dairy-free version.
Add roasted chicken or chickpeas for extra protein.
In summer, swap butternut squash for roasted zucchini and lemon.

Common Questions

Can I make this ahead of time?

You can roast the squash up to two days in advance. Simply reheat it in the skillet with the butter when you are ready. This makes it a great option for entertaining guests.

What if I don’t have fresh sage?

Fresh sage is best for that signature crispy texture and flavor. If you must use dried, use only one teaspoon. However, you will miss the crunchy garnish that makes this special.

Will my kids like the squash?

Most kids love the natural sweetness of roasted butternut squash. It becomes very soft and blends beautifully with the buttery noodles. It is a very kid-approved way to eat vegetables.

I hope this cozy Roasted Butternut Squash and Sage Pasta brightens your fall evenings. Give it a try and let every warm bite comfort you. Happy cooking!

— Lidia