Creamy Butternut Squash Fettuccine with Walnuts & Sage
Butternut Squash Fettuccine is a cozy pasta dish made with silky roasted squash, garlic, Parmesan, fresh sage, toasted walnuts, and tender ribbons of fettuccine. The sauce is naturally creamy from the squash, so you get a rich texture without needing a heavy amount of cream. Sweet squash, nutty Parmesan, earthy sage, and crunchy walnuts make every bite balanced and comforting.
This Butternut Squash Fettuccine is perfect for fall dinners, holiday meals, or any night when you want a restaurant-style pasta that still feels easy to make at home. It works beautifully as a vegetarian main dish and pairs well with salads, roasted vegetables, or simple grilled protein.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Butternut Squash Sauce
- 3 cups peeled and cubed butternut squash
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups vegetable broth
- 1/2 cup whole milk or half-and-half
- 1/2 cup freshly grated Parmesan cheese
For the Pasta
- 12 ounces fettuccine
- 1/2 cup reserved pasta water
- 1 tablespoon butter
- 1/3 cup walnuts, roughly chopped
- 6 to 8 fresh sage leaves
- 1 tablespoon fresh lemon juice
Why You’ll Love This Recipe
Butternut Squash Fettuccine has a creamy texture without relying on a heavy cream sauce. Roasted or sautéed squash blends into a naturally smooth base, while Parmesan adds savory richness.
Another reason to love Butternut Squash Fettuccine is the contrast of textures. Tender pasta and silky sauce pair with crunchy walnuts and crisp sage for a dish that feels more interesting than a basic weeknight pasta.
How to Make Butternut Squash Fettuccine
Step 1: Cook the Butternut Squash
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat.
Add the butternut squash, onion, salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the onion softens and the squash begins to brown lightly.
Add the garlic, chopped sage, thyme, and nutmeg. Cook for about 30 seconds until fragrant.
This aromatic base gives Butternut Squash Fettuccine its warm, savory flavor.
Step 2: Simmer Until Tender
Pour in the vegetable broth.
Bring the mixture to a gentle simmer, cover, and cook for 10 to 12 minutes, or until the squash is very tender when pierced with a fork.
Step 3: Blend the Sauce
Carefully transfer the squash mixture to a blender, or use an immersion blender directly in the pot.
Add the milk or half-and-half and blend until completely smooth.
Return the sauce to the skillet and keep it over low heat.
The sauce for Butternut Squash Fettuccine should be silky and pourable, not overly thick.
Step 4: Cook the Fettuccine
While the sauce simmers, bring a large pot of salted water to a boil.
Cook the fettuccine until al dente according to the package directions.
Before draining, reserve about 1/2 cup of pasta water.
Drain the pasta and set it aside.
Step 5: Toast the Walnuts
In a small dry skillet over medium heat, toast the chopped walnuts for 3 to 4 minutes, stirring often.
Remove them as soon as they smell fragrant and look lightly golden.
Toasted walnuts add a deep, nutty flavor that works especially well with Butternut Squash Fettuccine.
Step 6: Crisp the Sage
Add the butter to the same skillet.
Once melted, add the whole sage leaves and cook for 30 to 60 seconds per side, until crisp.
Transfer the leaves to a paper towel.
Step 7: Finish the Sauce
Stir the Parmesan into the warm squash sauce until melted.
Add lemon juice and taste for seasoning.
If the sauce is too thick, stir in a little reserved pasta water until it reaches a smooth consistency.
Butternut Squash Fettuccine tastes best when the sauce lightly coats the noodles instead of sitting too heavily on them.
Step 8: Toss with the Pasta
Add the cooked fettuccine to the skillet.
Use tongs to toss until every strand is coated.
Cook over low heat for 1 to 2 minutes so the pasta absorbs some of the sauce.
Step 9: Add Walnuts and Sage
Fold in half of the toasted walnuts.
Transfer the pasta to serving bowls and top with the remaining walnuts and crisp sage leaves.
Serve Butternut Squash Fettuccine immediately with extra Parmesan and black pepper.
Serving Suggestions
Butternut Squash Fettuccine is satisfying enough to serve as a vegetarian main dish.
Pair it with a crisp arugula salad, roasted Brussels sprouts, green beans, or garlic bread for a complete dinner.
For extra protein, serve Butternut Squash Fettuccine with grilled chicken, roasted salmon, shrimp, or white beans.
For a sweet brunch or dessert option, try our Blueberry Cream Cheese Loaf with juicy berries and a creamy cheese center.
Recipe Tips
Cut the squash into similar-size cubes so it cooks evenly.
Cook the squash until very soft before blending.
Fresh sage gives Butternut Squash Fettuccine the best flavor, especially when some leaves are crisped for garnish.
Use freshly grated Parmesan because it melts more smoothly.
Reserve pasta water before draining the noodles.
Add pasta water gradually so the sauce does not become too thin.
Toast walnuts carefully because they can burn quickly.
Serve the pasta immediately because the sauce thickens as it cools.
Easy Variations
For extra vegetables, add baby spinach to the finished sauce and stir until wilted.
Butternut Squash Fettuccine is also delicious with sautéed mushrooms, roasted broccoli, or caramelized onions.
For a richer version, replace the milk with half-and-half or add a small splash of cream.
Pecans or hazelnuts can replace the walnuts.
For extra heat, add red pepper flakes.
You can also stir in cooked chicken sausage, grilled chicken, or crispy pancetta if you do not need the recipe to stay vegetarian.
Make-Ahead Instructions
Butternut Squash Fettuccine can be partially prepared ahead.
Make the sauce up to 3 days in advance and refrigerate it in an airtight container.
Toast the walnuts and store them separately at room temperature.
When ready to serve, cook fresh pasta, gently reheat the sauce, and add a splash of broth or milk if it has thickened.
Storage and Reheating
Store leftover Butternut Squash Fettuccine in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk, broth, or water.
You can also microwave individual portions in short intervals, stirring between each one.
The sauce will thicken in the refrigerator, so adding a little liquid is important.
Freezing the sauce alone works better than freezing the finished pasta. Freeze the sauce for up to 2 months, then thaw overnight before reheating.
Nutrition Information
Approximate nutrition per serving:
Calories: 560
Protein: 17 g
Carbohydrates: 76 g
Fat: 22 g
Saturated Fat: 7 g
Fiber: 8 g
Sugar: 9 g
Sodium: 620 mg
Nutrition values are estimates and may vary depending on the pasta, milk, Parmesan, walnuts, and serving size.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Frozen squash works well. Cook it until completely tender and allow excess moisture to evaporate before blending.
Can I make the sauce dairy-free?
Yes. Use unsweetened oat milk or another neutral dairy-free milk and replace Parmesan with a dairy-free alternative or nutritional yeast.
Can I use another pasta shape?
Yes. Linguine, tagliatelle, penne, rigatoni, or spaghetti can all replace fettuccine.
How do I make the sauce thinner?
Add reserved pasta water, broth, or milk a few tablespoons at a time until the sauce reaches the texture you prefer.
Can I roast the squash instead?
Yes. Roast the squash at 425°F or 220°C until tender and caramelized, then blend it with the remaining sauce ingredients.
What can I use instead of walnuts?
Pecans, hazelnuts, almonds, pumpkin seeds, or pine nuts are all good substitutes.
Can I add protein?
Yes. Chicken, shrimp, salmon, white beans, or chicken sausage pair well with the creamy squash sauce.
Final Thoughts
Butternut Squash Fettuccine is a cozy pasta that combines sweet squash, savory Parmesan, garlic, fresh sage, and crunchy walnuts in a smooth, creamy sauce.
Because Butternut Squash Fettuccine can be customized with extra vegetables, different nuts, or added protein, it is easy to adapt for both weeknight dinners and special occasions.
Keep this Butternut Squash Fettuccine recipe in your fall rotation whenever you want a comforting pasta that feels elegant but is still simple enough to make at home.
If you enjoy savory breakfast and brunch recipes, you may also like our Sun-Dried Tomato, Spinach & Goat Cheese Frittata.