Butternut Squash Pasta with Sage and Toasted Panko Recipe

If you have ever dreamed of wrapping yourself in warm, cozy comfort food that feels both luxurious and simple, then you have to try this Butternut Squash Pasta with Sage and Toasted Panko Recipe. It is a delightful fusion of tender butternut squash blended into a creamy sauce, the aromatic lift of fresh sage, and the irresistible crunch of golden toasted panko crumbs. Every mouthful is a symphony of textures and flavors, perfect for a weeknight dinner or an impressive dish that feels like a hug on a plate.

Ingredients You’ll Need

With just a handful of straightforward ingredients, this recipe shines by showcasing how simple components can come together to create something truly special. Each ingredient here plays a crucial role, whether it’s bringing creaminess, earthiness, or that sought-after crisp topping.

• Curly pasta (14 ounces): Holds the sauce beautifully with its fun shape and creates a hearty base.
• Butter (8 tablespoons): Adds a rich, silky flavor and helps brown the cubes of squash for extra depth.
• Butternut squash, diced (2 1/2 cups): The star ingredient—sweet, velvety, and comforting.
• Low-fat milk (1 cup): Lightens the sauce without sacrificing creaminess.
• Fresh sage, chopped (3 tablespoons): Brings an aromatic, slightly peppery note that complements the squash.
• Parmesan cheese, finely shredded (1/3 cup): Adds a sharp, salty finish that melts perfectly into the pasta.
• Panko breadcrumbs (1/4 cup): Create a toasted, crunchy contrast on top.
• Kosher salt (2 teaspoons): Essential for seasoning and enhancing all the flavors.
• Freshly ground black pepper (1 teaspoon): Adds just the right touch of heat and spice.

How to Make Butternut Squash Pasta with Sage and Toasted Panko Recipe

Step 1: Cook the pasta

Bring a large pot of salted water to a rolling boil, then add your curly pasta. Cooking it just right is crucial, so follow the package directions carefully to achieve that perfect al dente texture. This step sets the foundation for the entire dish.

Step 2: Brown the butter

In a large skillet over medium-high heat, melt half of the butter and watch carefully as it transitions from bubbly to a nutty golden brown. This browned butter infuses the dish with a deep, toasted flavor that is utterly irresistible.

Step 3: Cook the squash with sage

Add your diced butternut squash, fresh sage, and half of the kosher salt to the browned butter. Stir it well so every cube is coated in that luscious, fragrant butter. Let it simmer gently for about 10 minutes, allowing the squash to soften and develop its natural sweetness while absorbing the sage’s earthy aroma.

Step 4: Reserve pasta water and drain

Before draining your pasta, scoop out 1/2 cup of the pasta cooking water. This starchy water is a secret weapon that helps blend your sauce perfectly, keeping it light but silky. Drain the pasta and return it to the pot.

Step 5: Blend the squash sauce

Transfer three-quarters of the cooked squash along with the milk and reserved pasta water into a blender. Pulse for about 30 seconds until smooth and creamy. This blended mixture turns into a velvety base that envelops every strand of pasta.

Step 6: Combine all the components

Add the remaining cooked butternut squash and three tablespoons of butter to the pot with the pasta. Pour in your glossy squash sauce, then sprinkle on the remaining salt and freshly ground black pepper. Stir everything gently until all the ingredients are harmoniously combined, bathing the pasta in a dreamy sauce.

Step 7: Stir in the Parmesan

Introduce the Parmesan cheese gradually, starting with a small handful to melt into the warm pasta and then adding the rest. Reserve a tablespoon for garnishing later. The cheese adds an umami-packed richness that brings the dish to life.

Step 8: Toast the panko breadcrumbs

In the same skillet used earlier, melt the last tablespoon of butter over medium-high heat. Add the panko breadcrumbs and toast them until they are gloriously golden brown, giving you that perfect crispy topping that transforms this dish from ordinary to extraordinary.

Step 9: Serve with toasted panko and cheese

Plate your Butternut Squash Pasta and sprinkle the toasted panko breadcrumbs on top, along with the reserved Parmesan. The contrast between soft pasta, creamy sauce, and crunchy topping is simply divine.

Step 10: Tips for leftovers

If you happen to save some for later, stir in a tablespoon of water before reheating to loosen the sauce. It will keep fresh in the refrigerator for up to three days, making it an easy and delectable go-to meal.

How to Serve Butternut Squash Pasta with Sage and Toasted Panko Recipe

Garnishes

A sprinkle of extra Parmesan or shattered fresh sage leaves on top instantly elevates the presentation and flavor. For a little color pop, a few toasted pine nuts or a drizzle of high-quality olive oil work beautifully. These final touches give a polished, restaurant-quality look and mouthwatering aroma.

Side Dishes

This pasta stands wonderfully alongside a crisp green salad, lightly dressed with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple garlic bread are fantastic companions, adding texture and balance without overpowering the delicacy of the squash and sage.

Creative Ways to Present

If you’re serving guests, consider presenting the pasta family-style in a warm ceramic dish, topped with a handful of toasted panko right at the table for that extra crunch. For an elegant twist, serve in wide bowls with fresh sage sprigs and a flick of black pepper. It’s a simple way to make each plate feel special.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and store in the fridge. This Butternut Squash Pasta with Sage and Toasted Panko Recipe keeps beautifully for up to three days, allowing you to enjoy this cozy meal even on a busy schedule.

Freezing

While this pasta is best fresh for optimal texture, you can freeze it if needed. Freeze in a sealed container but keep in mind the texture of the butternut squash sauce might change slightly upon thawing, becoming a bit softer.

Reheating

When you’re ready to eat your leftovers, gently reheat on the stove or in the microwave, adding a splash of water or milk to help loosen the sauce. Heat slowly and stir often to keep the sauce creamy and prevent the pasta from drying out.

FAQs

Can I use a different type of pasta?

Absolutely! While curly pasta is recommended because it captures the sauce well, feel free to use any shape you like such as penne, fusilli, or farfalle. Just be mindful of cooking times.

Is there a substitute for butter if I’m dairy-free?

You can swap butter for a plant-based margarine or olive oil. Olive oil will give the dish a slightly different flavor profile but still delicious and rich.

Can I prepare the butternut squash in advance?

Yes! Cooking the squash ahead and storing it in the fridge makes the cooking process quicker. Just keep it covered well and use within two days for best freshness.

What if I don’t have fresh sage on hand?

Dried sage can work in a pinch, but use it sparingly as it is more concentrated. Fresh sage really brightens the dish, so for best results, try to get fresh if possible.

How can I make this dish vegan?

To make a vegan version of this Butternut Squash Pasta with Sage and Toasted Panko Recipe, substitute butter with vegan butter or olive oil, milk with any plant-based milk, and Parmesan with a vegan cheese alternative or nutritional yeast.

Final Thoughts

I cannot recommend this Butternut Squash Pasta with Sage and Toasted Panko Recipe highly enough. It feels effortlessly elegant yet incredibly comforting, perfect for both weeknights and special occasions. The blend of creamy squash, fragrant sage, and satisfyingly crunchy topping is pure magic on a plate. I hope you give it a try and find just as much joy in every bite as I do!

Print