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Creamy Roasted Butternut Squash & Walnut Pasta

A luxurious autumn pasta dish featuring sweet roasted butternut squash, toasted walnuts, and crispy sage in a rich garlic parmesan cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 small butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 pinch salt and pepper
Pasta & Sauce
  • 1 lb fettuccine or tagliatelle
  • 4 tbsp unsalted butter divided
  • 12 leaves fresh sage
  • 0.5 cup walnuts roughly chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 0.25 tsp nutmeg freshly grated

Equipment

  • Large pot
  • Large Skillet or Sauté Pan
  • Baking sheet
  • Colander

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper.
  2. Spread squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
  4. In a large skillet, melt 2 tbsp butter. Fry sage leaves and walnuts until crispy and toasted. Remove and set aside.
  5. Add remaining butter and garlic to the skillet, sautéing for 1 minute.
  6. Pour in heavy cream and nutmeg, bringing to a gentle simmer.
  7. Add drained pasta and parmesan cheese to the sauce, tossing vigorously. Add pasta water as needed to thin.
  8. Fold in half the squash and walnuts. Top with remaining squash, walnuts, and sage before serving.

Notes

Leftovers can be stored in the fridge for 3 days. Reheat gently on the stove with a splash of milk to bring the sauce back together.