Creamy Butternut Squash Pasta with Crispy Sage

This creamy butternut squash pasta tastes like autumn in a bowl: roasted squash blended into a silky, golden sauce with garlic, a little cream and parmesan, tossed through rigatoni and finished with crackly fried sage.

Roasting the squash first is the secret — it concentrates the sweetness and gives the sauce a depth that boiled squash never manages. It is a cosy, meat-free dinner that still feels like a treat.

Ingredients

For the sauce

• 1 medium butternut squash (about 1 kg), peeled, seeded and cubed
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 small onion, quartered
• 4 garlic cloves, unpeeled
• 120 ml (1/2 cup) double cream
• 50 g (1/2 cup) finely grated parmesan, plus extra to serve
• 1/4 tsp ground nutmeg

For the pasta

• 400 g (14 oz) rigatoni or paccheri
• 2 tbsp salted butter
• 12 fresh sage leaves
• 1/2 tsp chilli flakes (optional)

Instructions

1. Roast the squash: Heat the oven to 200°C (400°F). Toss the squash cubes, onion and unpeeled garlic with the olive oil, salt and pepper on a large baking tray. Roast for 30 to 35 minutes, turning once, until the squash is soft and caramelized at the edges.
2. Boil the pasta: While the squash roasts, cook the pasta in a large pot of well-salted boiling water until 1 minute shy of the packet time. Reserve 250 ml (1 cup) of the pasta water, then drain.
3. Blend the sauce: Squeeze the roasted garlic from its skins into a blender with the squash, onion, cream, parmesan and nutmeg. Blend until completely smooth, loosening with splashes of the reserved pasta water until it coats a spoon like thick cream.
4. Fry the sage: Melt the butter in a large deep skillet over medium heat until it foams. Fry the sage leaves for 30 to 60 seconds until crisp and dark green, then lift them out onto a plate.
5. Bring it together: Pour the sauce into the skillet with the browned butter. Add the drained pasta and a splash of pasta water, and toss over medium heat for 2 minutes until every tube is glossy and coated. Add more pasta water if the sauce feels tight.
6. Serve: Divide between warm bowls, scatter over the crispy sage leaves, chilli flakes if using, and extra parmesan. Serve immediately.

Tips for the best result

• Cut the squash into even 2 cm cubes so it roasts at the same rate and caramelizes instead of steaming.
• The starchy pasta water is what turns the sauce silky — never skip reserving a cup before draining.
• For a vegan version, use oat cream and a plant-based parmesan; the roasted squash carries the flavour either way.

Storing and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or cream to loosen the sauce. The sauce alone freezes well for up to 1 month; cook fresh pasta to serve with it.

Frequently asked questions

Can I use frozen butternut squash?

Yes. Roast it straight from frozen, adding about 10 extra minutes, and drain off any liquid before blending.

What pasta shape works best?

Short tubes like rigatoni or paccheri hold the thick sauce beautifully. Penne or fusilli are good substitutes.

Why is my sauce grainy?

It was under-blended or too thick. Blend for a full minute and thin with warm pasta water until it runs smoothly off a spoon.