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Quick Fall Harvest Pasta with Butternut Squash

quick fall harvest pasta with butternut squash - featured image

A comforting, creamy pasta dish featuring caramelized butternut squash, sage, and parmesan cheese that comes together in under 30 minutes.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes
  • 12 ounces penne or rigatoni pasta
  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  • 10–12 fresh sage leaves
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Reserved pasta water as needed

Instructions

  1. Peel the butternut squash, remove seeds, and cut into uniform 1/2-inch cubes.
  2. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add squash cubes in a single layer and sauté for 5-7 minutes until tender and lightly browned.
  4. Reduce heat to medium. Add butter to the pan. Once melted, add minced garlic and sage leaves. Sauté for 1-2 minutes until garlic is fragrant and sage is crispy.
  5. Pour in heavy cream. Stir gently and simmer for 2-3 minutes until the sauce thickens slightly. Add a splash of reserved pasta water if too thick.
  6. Add the drained pasta to the skillet. Toss to coat evenly. Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Notes

Do not skip reserving pasta water; the starch helps emulsify the sauce. Ensure squash cubes are uniform in size for even cooking. If using frozen squash, thaw and pat dry first. For a lighter version, half-and-half can be used, though the sauce will be thinner.

Nutrition

Keywords: butternut squash pasta, fall recipes, quick dinner, creamy pasta, sage pasta, comfort food, easy weeknight meal