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Butternut Squash and Sage Pasta

Sage Pasta with Butternut Squash

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This Sage Pasta with Butternut Squash is filled with fall flavors for a delicious, seasonal dinner! Topped with crispy sage and salty Parmesan, this simple, 7 ingredient meal will have you coming back for seconds!


  • 1lb Mueller’s Spaghetti
  • 1 cup pasta water (reserved from cooking pasta)
  • 1/3 cup chopped walnuts
  • 2 tablespoons butter
  • 1/4 cup chopped fresh sage leaves
  • 2 cups cubed butternut squash, diced into 1/2 pieces
  • 1/2 teaspoon salt
  • 1 cup chopped kale leaves
  • 2 oz Parmesan (about 1 cup grated) plus additional for serving


  1. Bring a large pot of water to a boil and add a teaspoon of salt.
  2. Add the pasta and cook until al dente, about 10 minutes.
  3. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  4. In a large skillet, toast the walnuts over medium heat for 2-3 minutes. Remove the walnuts from the pan.
  5. Add the butter to the warm, empty skillet over medium heat.
  6. Once the butter is melted, add the chopped sage leaves and stir frequently. The butter will turn a golden brown color.
  7. Cook the sage for 2-3 minutes until crispy, then use a slotted spoon to transfer to a paper towel lined plate.
  8. Without cleaning out the skillet, add the butternut squash to the skillet. Cover and cook for 8-10 minutes or until soft. Use a spatula to gently flip the squash once during cooking, to ensure even browning.
  9. Add the kale and ½ cup of pasta water to the skillet.
  10. Cover and steam the kale for 1 minute until bright green and soft, then remove from heat.
  11. In a large bowl, toss the pasta, butternut squash mixture, Parmesan cheese, and about ¼ cup of the pasta water. If the pasta is dry, drizzle with additional pasta water until desired consistency.
  12. Top with walnuts and crispy sage leaves.
  13. Serve with additional Parmesan cheese and add salt to taste.