Creamy Butternut Squash Sage Penne
If you’re craving a comforting pasta dish that feels like autumn in a bowl, this Creamy Butternut Squash Sage Penne is your new go-to. With tender cubes of butternut squash simmered to perfection and infused with fragrant sage, this dish is both cozy and elegant. The luscious cream sauce, enriched with Parmesan cheese, coats every bite of penne pasta, creating a harmony of flavors that will have you coming back for seconds. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe brings warmth and richness to your table with minimal fuss.
Why You’ll Keep Making It
There’s something truly magical about the combination of butternut squash and sage in a creamy pasta. Here’s why this recipe will become a staple in your kitchen:
- Simple yet impressive: It looks and tastes like a gourmet dish but requires only a handful of ingredients and straightforward steps.
- Seasonal goodness: Butternut squash adds natural sweetness and a velvety texture that’s perfect for fall and winter meals.
- Comfort food with a fresh twist: The sage adds an earthy, herbaceous note that elevates the creamy sauce beyond your typical Alfredo.
- Quick to prepare: In under 40 minutes, you can whip up a satisfying meal that feels like it’s been simmering for hours.
- Versatile and customizable: Add your favorite protein or toss in some toasted nuts for extra texture.
Gather These Ingredients
To make the Creamy Butternut Squash Sage Penne, you’ll need:
- 12 oz penne pasta – the perfect shape for holding the rich sauce.
- 2 cups butternut squash, peeled and cubed – fresh or frozen both work great.
- 2 tablespoons olive oil – for sautéing and adding depth of flavor.
- 1 small onion, diced – brings sweetness and texture.
- 3 cloves garlic, minced – essential for that fragrant base.
- 1 teaspoon fresh sage, chopped – the star herb that ties everything together.
- 1 cup vegetable broth – adds moisture and complements the squash.
- 1 cup heavy cream – creates that luscious, velvety sauce.
- Salt and pepper to taste – to balance and enhance flavors.
- 1/2 cup grated Parmesan cheese – for a savory, cheesy finish.
- Fresh sage leaves for garnish – optional but highly recommended for a beautiful presentation and extra aroma.
Gear Checklist
Here’s what you’ll need to pull this dish together efficiently:
- Large pot: to cook the penne pasta perfectly al dente.
- Large skillet or sauté pan: for cooking the butternut squash and building the sauce.
- Wooden spoon or silicone spatula: to stir and scrape the pan without scratching.
- Chef’s knife: for peeling and cubing the butternut squash.
- Cutting board: a sturdy surface for prepping your veggies.
- Grater: to freshly grate the Parmesan cheese.
- Colander: to drain the pasta after cooking.
Creamy Butternut Squash Sage Penne Cooking Guide
Step 1: Cook the penne pasta
Bring a large pot of salted water to a boil. Add 12 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta water before draining, then drain the pasta and set aside.
Step 2: Sauté the butternut squash
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and sauté for about 8-10 minutes, stirring occasionally, until the squash is tender and starting to brown slightly.
Step 3: Add aromatics
Add the diced onion to the skillet with the butternut squash and sauté for 3-4 minutes until softened. Then stir in the minced garlic and 1 teaspoon of fresh chopped sage, cooking for another minute until fragrant.
Step 4: Build the sauce
Pour in 1 cup of vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to reduce slightly and concentrate the flavors. Then stir in 1 cup of heavy cream, mixing well to combine.
Step 5: Blend for creaminess
For a smooth, creamy sauce, use an immersion blender directly in the skillet to puree the squash mixture until silky. If you don’t have an immersion blender, carefully transfer the mixture to a blender and puree in batches, then return to the pan.
Step 6: Combine pasta and sauce
Add the cooked penne pasta to the skillet with the creamy butternut squash sauce. Toss well to coat each piece of pasta. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Step 7: Finish with cheese and seasoning
Stir in 1/2 cup of grated Parmesan cheese, then season with salt and pepper to taste. Toss everything together until the cheese has melted and the pasta is evenly coated.
Step 8: Garnish and serve
Serve your Creamy Butternut Squash Sage Penne hot, garnished with fresh sage leaves for a pop of color and extra aroma. Enjoy immediately for the best flavor and texture.
Seasonal Flavor Boosts
- Add toasted pine nuts or chopped walnuts for a crunchy texture contrast.
- Stir in a pinch of nutmeg or smoked paprika for a warm, spicy twist.
- Include sautéed mushrooms or spinach for added earthiness and greens.
- Drizzle a little browned butter infused with extra sage leaves over the top for an indulgent finish.
Behind the Recipe
This recipe is inspired by the comforting flavors of autumn, taking advantage of the natural sweetness of butternut squash paired with the earthy, herbal notes of fresh sage. The creamy sauce offers richness without being overpowering, making it a perfect balance for the pasta. It’s an approachable recipe that offers elegance with every bite.
For those who love the flavor combination of sage and creamy sauces, this dish pairs beautifully with other recipes like Pumpkin Sage Gnocchi With Parmesan or a classic Alfredo Sauce Recipe. And if you want to add protein to your meal, try the flavorful Apple Sage Turkey Breakfast Patties for a complete dining experience.
Freezer-Friendly Notes
You can easily make a double batch of this Creamy Butternut Squash Sage Penne and freeze leftovers for quick meals later. To freeze, let the pasta cool completely, then place it in an airtight container or heavy-duty freezer bag.
- Freeze for up to 2 months for best flavor and texture.
- To reheat, thaw overnight in the fridge, then warm gently in a skillet over low heat, adding a splash of cream or broth to revive the sauce.
- Avoid microwaving directly from frozen to prevent uneven heating and separation of the sauce.
Reader Q&A
Can I use a different type of pasta?
Absolutely! While penne works wonderfully because of its shape, you can swap it for rigatoni, fusilli, or even farfalle. Just make sure to adjust the cooking time according to the pasta type.
Is there a dairy-free option for the cream and cheese?
Yes! Substitute the heavy cream with full-fat coconut milk or cashew cream. For the Parmesan, a nutritional yeast sprinkle will add a cheesy flavor without dairy.
Can I prepare the butternut squash ahead of time?
Definitely. You can peel and cube the squash a day in advance and store it in an airtight container in the fridge. This will save prep time on cooking day.
What if I don’t have fresh sage?
Dried sage can be used as a substitute, but use it sparingly since it’s more concentrated—start with 1/3 teaspoon and adjust to taste. Fresh sage has a brighter, fresher flavor that really shines in this dish.
What to Make After This
- Pumpkin Sage Gnocchi With Parmesan – another cozy pasta that highlights seasonal flavors.
- Apple Sage Turkey Breakfast Patties – a savory and spiced protein option perfect for pairing.
- Alfredo Sauce Recipe – master a classic creamy sauce that’s versatile and easy.
See You at the Table
This Creamy Butternut Squash Sage Penne is more than just a meal; it’s a celebration of seasonal flavors and simple ingredients transformed into something extraordinary. Whether you’re sharing it with loved ones or enjoying a quiet night in, this pasta is sure to warm your heart and satisfy your cravings. So gather your ingredients, roll up your sleeves, and create a dish that brings comfort and joy with every bite. Your next favorite dinner awaits!
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Creamy Butternut Squash Sage Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 12 oz of penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining, then drain the pasta and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and sauté for about 8-10 minutes, stirring occasionally, until tender and slightly browned.
- Add the diced onion to the skillet with the butternut squash and sauté for 3-4 minutes until softened. Stir in the minced garlic and 1 teaspoon fresh chopped sage, cooking for another minute until fragrant.
- Pour in 1 cup of vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to reduce slightly and concentrate flavors. Stir in 1 cup heavy cream and mix well.
- Use an immersion blender directly in the skillet to puree the squash mixture until silky. Alternatively, transfer to a blender in batches, puree, then return to the pan.
- Add the cooked penne pasta to the skillet with the creamy butternut squash sauce. Toss well to coat. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Stir in 1/2 cup grated Parmesan cheese, then season with salt and pepper to taste. Toss until cheese melts and pasta is evenly coated.
- Serve hot, garnished with fresh sage leaves for color and aroma. Enjoy immediately for best flavor and texture.
Notes
- Make a double batch and freeze leftovers for up to 2 months for quick future meals.
- Reheat gently in a skillet with a splash of cream or broth to revive the sauce; avoid microwaving directly from frozen.
- Substitute heavy cream with coconut or cashew cream and Parmesan with nutritional yeast for a dairy-free version.
- Add toasted nuts, sautéed mushrooms, or spinach for extra texture and flavor variations.
- Use dried sage sparingly if fresh is unavailable; start with 1/3 teaspoon and adjust to taste.
