Spaghetti with Roasted Butternut Squash & Sage Butter

A white bowl filled with spaghetti tossed with roasted butternut squash cubes, sage leaves, and grated Parmesan cheese, resting on a dark wooden surface.

There’s something magical about the first hint of fall flavor showing up at the dinner table. 🍂 This Spaghetti with Roasted Butternut Squash and Sage Butter is cozy, creamy, savory, and just a little bit fancy — while still being easy enough for a weeknight dinner.

Sweet roasted butternut squash, crispy sage leaves, freshly grated Parmesan, and our rich Butter Olive Oil come together to create a simple pasta dish that tastes like autumn in a bowl. No complicated sauce required!

Spaghetti with Roasted Butternut Squash & Sage Butter

If you’re searching for an easy fall pasta recipe, this is one you’ll want to save. Roasting the butternut squash brings out its natural sweetness and gives those little golden cubes delicious caramelized edges. Meanwhile, sage gently sizzled in Butter Olive Oil creates an aromatic, savory sauce that coats every strand of spaghetti.

Add plenty of Parmesan, a splash of pasta water, and a few crispy sage leaves on top and suddenly a handful of simple ingredients feels downright restaurant-worthy.

Why You'll Love This Butternut Squash Pasta

  • Easy enough for a weeknight: The squash does most of the work in the oven.
  • Full of fall flavor: Butternut squash and fresh sage are a classic autumn pairing.
  • No heavy cream: Pasta water, Parmesan, and Butter Olive Oil create a silky sauce without a cream-based sauce.
  • Simple ingredients: A short ingredient list delivers loads of flavor.
  • Perfect for entertaining: It looks beautiful served in a big bowl with crispy sage and freshly grated Parmesan.

The Secret Ingredient: Butter Olive Oil

Instead of relying on a big knob of butter, we love making this recipe with Butter Olive Oil from The Little Shop of Olive Oils. It delivers that rich, buttery flavor we crave in a sage butter pasta while also making it incredibly easy to drizzle, toss, and coat the roasted squash and spaghetti.

The savory butter flavor pairs beautifully with sweet butternut squash, earthy sage, nutty Parmesan, and a little freshly cracked black pepper. It’s one of those combinations that tastes far more complicated than it actually is. Our favorite kind of recipe!

Make It Your Own

This roasted butternut squash spaghetti is delicious exactly as written, but it also loves a little improvisation. Try adding toasted walnuts or pecans for crunch, a pinch of red pepper flakes for gentle heat, crispy pancetta for a savory twist, or a handful of baby spinach stirred in just before serving.

For an extra pop of sweet-tart flavor, you could even finish the pasta with the tiniest drizzle of a complementary balsamic vinegar. Butternut squash plays especially well with apple-inspired flavors.

A Cozy Pasta Recipe for Fall

This Spaghetti with Roasted Butternut Squash and Sage Butter is exactly the kind of meal we start craving as summer begins slipping into fall. It’s warm and comforting without being overly heavy, making it perfect for September dinners, casual entertaining, or those nights when you simply want a really good bowl of pasta.

Grab your Butter Olive Oil, pick up a butternut squash and a bunch of fresh sage, and get twirling. 🍝🍂

Happy cooking from all of us at The Little Shop of Olive Oils!

Frequently Asked Questions

Can I use pre-cut butternut squash?

Absolutely! Pre-cut fresh butternut squash is a great shortcut and makes this easy pasta dinner even faster.

Can I make this recipe vegetarian?

Yes. The recipe is naturally meat-free. If you want it strictly vegetarian, choose a Parmesan-style cheese made without animal rennet.

What pasta works best with butternut squash?

Spaghetti is wonderful because the sage and Butter Olive Oil sauce coats the long strands beautifully, but linguine, fettuccine, bucatini, rigatoni, or penne would also work.

What goes well with butternut squash pasta?

Serve it with a simple green salad, roasted vegetables, crusty bread, or garlic bread for an easy autumn dinner.

Can I make butternut squash pasta ahead of time?

The squash can be roasted a day or two in advance and refrigerated. For the best texture, cook and toss the pasta with the sage sauce just before serving.

Spaghetti with Roasted Butternut Squash & Sage Butter

The Little Shop of Olive Oils

Servings

6

Prep Time

15 minutes

Cook Time

35 minutes

Calories

360

Cuisine

Italian-Inspired

Category

Main Courses

Sweet caramelized butternut squash, crispy sage, Parmesan, and rich Butter Olive Oil come together in this easy fall spaghetti recipe. Cozy, savory, and surprisingly simple, it’s the perfect pasta for welcoming autumn.

Spaghetti with Roasted Butternut Squash & Sage Butter

Ingredients

  • 12 oz spaghetti

  • 4 cups peeled and cubed butternut squash, about 1-inch pieces

  • 3 tablespoons Butter Olive Oil, divided, plus more for finishing

  • 1/2 teaspoon kosher salt, plus more for the pasta water

  • 1/4 teaspoon freshly ground black pepper, plus more for serving

  • 12–15 fresh sage leaves

  • 2 cloves garlic, finely minced

  • 3/4 cup freshly grated Parmesan cheese, plus more for serving

  • 1/2–1 cup reserved pasta cooking water

  • Pinch of red pepper flakes, optional

Directions

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

  2. Place the cubed butternut squash on the baking sheet. Drizzle with 1 tablespoon Butter Olive Oil and season with salt and black pepper. Toss until evenly coated.

  3. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.

  4. Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente.

  5. Before draining the spaghetti, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.

  6. Heat the remaining 2 tablespoons Butter Olive Oil in a large skillet over medium heat.

  7. Add the sage leaves and cook for about 30–60 seconds per side, or until fragrant and crisp. Transfer several crispy sage leaves to a plate to use as garnish.

  8. Add the minced garlic and optional red pepper flakes to the skillet. Cook for about 30 seconds, just until fragrant.

  9. Add the cooked spaghetti to the skillet along with 1/2 cup reserved pasta water and the Parmesan cheese. Toss well until the cheese melts and a light, silky sauce begins to coat the spaghetti.

  10. Gently fold in the roasted butternut squash. Add additional pasta water, a few tablespoons at a time, if needed to loosen the sauce.

  11. Taste and season with additional salt and freshly cracked black pepper.

  12. Divide among bowls and finish with crispy sage leaves, freshly grated Parmesan, and a light drizzle of Butter Olive Oil.

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