Last Updated on 4 months by Neha Deshmukh

Butternut Squash Fettuccine Recipe – Creamy Parmesan & Sage

Introduction

Oh, this pasta! It’s honestly become a bit of a fall tradition in my kitchen. There’s just something so comforting about creamy butternut squash sauce clinging to perfectly cooked fettuccine, finished with crispy sage. I first made this a few years ago when I was craving something cozy and seasonal, and it’s been a family favourite ever since. It feels a little fancy, but it’s surprisingly easy to pull off – perfect for a weeknight treat or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Butternut Squash Fettuccine is a hug in a bowl! It’s creamy, comforting, and packed with flavour. The sweetness of the butternut squash is beautifully balanced by the salty parmesan and fragrant sage. Plus, it’s a fantastic way to enjoy seasonal produce. It’s a little different from your usual Indian fare, but trust me, the flavours are universally appealing.

Ingredients

Here’s what you’ll need to create this delicious dish:

• 1 lb fettuccine
• 4 quarts water
• 1 teaspoon salt
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 lb butternut squash, cubed
• Salt and black pepper to taste
• 2 cups vegetable broth (about 475ml)
• ?? cup reserved pasta water (about 240ml – we’ll get to this!)
• 1 ½ cups heavy cream (about 360ml)
• 1 cup grated parmesan cheese
• 6 tablespoons grated parmesan cheese (for serving)
• 1 teaspoon ground nutmeg
• 8-10 sage leaves
• 1 tablespoon butter (for frying sage)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Butternut Squash: Choose a squash that feels heavy for its size. This indicates it’s full of flavour and moisture.
• Fresh Sage: Seriously, don’t skip the fresh sage! It adds such a beautiful aroma and flavour. Dried sage just won’t cut it here.
• Parmesan Cheese: We’ll dive deeper into this below, but quality matters.
• Butter: I always use unsalted butter so I can control the saltiness of the dish.
• Pasta Water: Don’t underestimate the power of pasta water! It’s liquid gold for creating a silky smooth sauce.

Butternut Squash Varieties & Selection

While butternut squash is the star, you can experiment! Kabocha squash or even delicata squash would work beautifully, offering slightly different flavour profiles. Look for squash that are firm, heavy for their size, and have a deep beige colour. Avoid any with soft spots or blemishes.

The Importance of Fresh Sage

Sage and butternut squash are a match made in heaven. The earthy, slightly peppery flavour of sage complements the sweetness of the squash perfectly. Using fresh sage leaves, fried until crispy, adds a wonderful textural element too.

Parmesan Cheese: Grana Padano vs. Parmigiano-Reggiano

Okay, let’s talk parmesan. There’s a difference! Parmigiano-Reggiano is the “real deal” – aged for a minimum of 12 months, it’s intensely flavourful and a bit pricey. Grana Padano is a similar cheese, aged for a shorter period, and is a more affordable option. Both work well in this recipe, but if you’re splurging, go for the Parmigiano-Reggiano.

Using High-Quality Butter

Good butter really elevates this dish. Look for butter with a high fat content – it will melt beautifully and contribute to a richer, more flavourful sauce. European-style butter is a great choice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Pasta: Bring 4 quarts of salted water to a rolling boil. Add the fettuccine and cook until al dente – about 8-10 minutes. Before draining, reserve about 1 cup of the pasta water. Trust me on this! Drain the pasta and set aside.
2. Sauté the Garlic: In a wide pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Don’t let it brown!
3. Simmer the Squash: Add the cubed butternut squash, salt, pepper, and vegetable broth to the pan. Bring to a simmer, then reduce the heat and cook uncovered for 15-20 minutes, or until the squash is tender.
4. Mash & Cream: Once the squash is tender, lightly mash it with a wooden spoon. This doesn’t need to be perfectly smooth – a little texture is nice. Stir in the heavy cream, 1 cup of parmesan cheese, and nutmeg. Cook for 3 minutes, stirring constantly, until the sauce thickens.
5. Combine & Serve: Add the cooked fettuccine to the sauce and toss to coat evenly. Remove from the heat.
6. Fry the Sage: While the pasta is combining, melt the remaining 1 tablespoon of butter in a small skillet. Add the sage leaves and fry for 1-2 minutes, until crispy. Watch them carefully – they burn quickly!
7. Plate & Enjoy: Serve the pasta in bowls, topped with extra parmesan cheese and the crispy sage leaves.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Al Dente Texture: Don’t overcook the pasta! It should still have a slight bite to it.
• Creating a Smooth & Creamy Sauce: The key is to stir constantly while the sauce is thickening. This prevents it from sticking to the bottom of the pan and ensures a smooth consistency.
• Preventing the Sauce from Splitting: If the sauce looks like it’s starting to separate, add a splash of the reserved pasta water. The starch in the water will help bring it back together.
• Frying Sage Leaves for Maximum Crispness: Use medium heat and watch the sage leaves closely. They’ll go from crispy to burnt in seconds!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Butternut Squash Fettuccine: Substitute the butter with olive oil, the heavy cream with cashew cream, and the parmesan with nutritional yeast.
• Gluten-Free Butternut Squash Fettuccine: Use gluten-free fettuccine.
• Spice Level Adjustment (Adding Chili Flakes): Add a pinch of red pepper flakes to the sauce for a little heat. My friend, Priya, loves this!
• Fall/Thanksgiving Festival Adaptation (Adding Cranberries & Pecans): Stir in ½ cup of dried cranberries and ¼ cup of toasted pecans for a festive twist. My family requests this every Thanksgiving!

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.

FAQs

How can I make the butternut squash easier to peel and cube?

Microwave the whole squash for 2-3 minutes to soften the skin. This makes it much easier to peel and cut.

Can I use pre-made butternut squash puree?

Yes, you can! Use about 2 cups of puree and skip the simmering step. Just add it to the sauce with the cream and parmesan.

What if I don’t have heavy cream? What can I substitute?

You can use half-and-half, but the sauce won’t be as rich. You can also use a mixture of milk and butter.

How can I adjust the thickness of the sauce?

If the sauce is too thick, add a little more pasta water or broth. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can this dish be made ahead of time?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the pasta.

Is it possible to freeze leftovers?

While you can freeze leftovers, the sauce may separate slightly upon thawing. It’s best enjoyed fresh!