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Easy Fall Harvest Pasta with Butternut Squash

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A creamy, comforting pasta dish featuring roasted butternut squash, crispy sage, and toasted walnuts. Perfect for fall gatherings and weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 12 oz (340g) pasta (pappardelle, fettuccine, rigatoni, or orecchiette)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) walnuts, roughly chopped
  • 10–12 fresh sage leaves
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup (60ml) reserved pasta water

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, heat a small pan over medium heat. Add walnuts and toast for 2-3 minutes until fragrant and lightly browned. Remove to a plate. In the same pan, add a drizzle of olive oil and fry sage leaves for about 30 seconds per side until crisp. Remove to a paper towel-lined plate.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  4. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add roasted squash cubes. Mash about half of the squash with a fork or potato masher to create a creamy base, leaving the rest in chunks.
  5. Reduce heat to low. Stir in heavy cream and grated Parmesan until melted and smooth. Add a splash of reserved pasta water if sauce is too thick. Season with salt and pepper to taste.
  6. Add cooked pasta to the skillet and toss until well coated. Add more pasta water if needed. Crumble crispy sage leaves over the top and sprinkle with toasted walnuts. Serve immediately.

Notes

For best results, do not overcrowd the baking sheet when roasting squash. Reserve pasta water to adjust sauce consistency. Toasted walnuts and crispy sage can be prepared ahead of time. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of milk or water.

Nutrition

Keywords: fall harvest pasta, butternut squash pasta, creamy pasta, easy pasta recipe, autumn pasta, vegetarian pasta

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