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Easy One-Pot Fall Harvest Pasta with Butternut Squash

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A quick and easy one-pot pasta featuring butternut squash and sage, perfect for cozy fall nights. The squash breaks down into a creamy sauce without any cream, making this a comforting and crowd-pleasing meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into ½-inch cubes
  • 12 ounces short pasta (penne, rigatoni, or fusilli)
  • 4 cups vegetable broth (or chicken broth)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 15–20 fresh sage leaves
  • 2 tablespoons olive oil (for crisping sage)

Instructions

  1. Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  2. Heat 2 tablespoons olive oil in a small skillet over medium heat. Add sage leaves in a single layer and cook for 30-45 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with salt. Reserve the sage-infused oil.
  3. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds.
  4. Add cubed butternut squash, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 2-3 minutes, letting the squash get a little color. Pour in vegetable broth and bring to a boil, scraping up any browned bits from the bottom.
  5. Add pasta, stir well, reduce heat to a gentle simmer, and cover. Cook for 10-12 minutes, stirring every 2-3 minutes to prevent sticking. The pasta will absorb most of the liquid and the squash will break down into a creamy sauce.
  6. After 10 minutes, check pasta for doneness. It should be al dente. If too firm and liquid is absorbed, add ¼ cup broth or water and cook 2-3 more minutes.
  7. Remove from heat. Stir in butter and grated Parmesan until melted and glossy. Adjust seasoning with salt, pepper, or red pepper flakes.
  8. Serve immediately in bowls. Crumble crispy sage leaves on top, drizzle with reserved sage oil, and add extra Parmesan and black pepper.

Notes

Cut squash uniformly for even cooking. Don’t skip crisping the sage—it adds texture and flavor. Stir frequently to prevent sticking. Season in layers for deeper flavor. Grate your own Parmesan for best melting. Leftovers keep in the fridge for up to 4 days and taste even better the next day.

Nutrition

Keywords: one-pot pasta, fall harvest, butternut squash, sage, easy weeknight dinner, vegetarian pasta, comfort food

Find it online: https://lyrafeast.com/easy-one-pot-fall-harvest-pasta-with-butternut-squash/