Creamy Butternut Squash Sage Rigatoni with Toasted Walnuts!

Creamy Butternut Squash Sage Rigatoni with Toasted Walnuts

I made this creamy butternut squash pasta on a cool weekend when I wanted something cozy but still a little special. The roasted squash becomes sweet and caramelized around the edges, while the creamy sauce clings to every piece of rigatoni.

I added crispy sage and toasted walnuts on top, and that little combination completely won me over. My family loved the contrast between the creamy pasta, golden roasted squash, crunchy walnuts, and fragrant herbs. It’s definitely one of those dinners that makes the kitchen smell amazing before you even sit down.

Why You’ll Love This Recipe

Creamy without needing a heavy sauce

Sweet, caramelized roasted butternut squash

Crispy sage adds incredible flavor

Toasted walnuts give every bite a satisfying crunch

Perfect cozy fall and winter dinner

Easy enough for a weeknight but beautiful enough for guests

Ingredients

For the Roasted Squash

4 cups butternut squash, peeled and cut into ¾-inch cubes

2 tbsp olive oil

½ tsp garlic powder

½ tsp dried thyme

¼ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

For the Pasta

12 oz rigatoni

2 tbsp butter

2 garlic cloves, minced

1 cup roasted butternut squash

¾ cup vegetable or chicken broth

½ cup heavy cream

½ cup freshly grated Parmesan cheese

1 tbsp fresh lemon juice

¼ tsp nutmeg

Salt and black pepper, to taste

For the Sage & Walnut Topping

2 tbsp butter

10–12 fresh sage leaves

½ cup walnuts, roughly chopped

¼ cup grated Parmesan

2 tbsp fresh parsley, chopped

Instructions

1. Roast the Butternut Squash

Preheat the oven to 425°F (220°C).

Place the cubed butternut squash on a large baking sheet. Toss with olive oil, garlic powder, thyme, paprika, salt, and black pepper.

Spread the squash into a single layer so the pieces have room to caramelize.

Roast for 25–35 minutes, turning once halfway through, until tender and deeply golden around the edges.

2. Cook the Rigatoni

While the squash roasts, bring a large pot of salted water to a boil.

Cook the rigatoni according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain.

3. Make the Creamy Squash Sauce

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add the garlic and cook for about 30 seconds.

Add 1 cup of the roasted butternut squash and the broth. Simmer for 2–3 minutes.

Transfer the mixture to a blender and carefully blend until smooth.

Return the sauce to the skillet and stir in the heavy cream, Parmesan, nutmeg, lemon juice, salt, and pepper.

Cook gently for 2–3 minutes. If the sauce is too thick, add a splash of reserved pasta water.

4. Combine the Pasta

Add the cooked rigatoni to the creamy squash sauce.

Toss gently until every piece is coated. Add more pasta water a little at a time until the sauce reaches a silky consistency.

Fold in some of the remaining roasted squash, saving a little for the top.

5. Make the Crispy Sage & Walnuts

In a small skillet, melt 2 tablespoons of butter over medium heat.

Add the sage leaves and cook for about 1–2 minutes per side, until fragrant and slightly crisp.

Add the chopped walnuts and toast for another 1–2 minutes. Watch carefully so they don’t burn.

6. Serve

Spoon the creamy rigatoni into bowls.

Top with the remaining roasted butternut squash, crispy sage, toasted walnuts, Parmesan, and fresh parsley.

Finish with a little freshly cracked black pepper and serve warm.

My Tips

Cut the squash into similar-sized pieces so everything roasts evenly.

Don’t overcrowd the baking sheet. Giving the squash plenty of space helps it caramelize instead of steaming.

Save some pasta water. A splash of starchy water is the easiest way to loosen the sauce while keeping it creamy.

Freshly grated Parmesan melts much more smoothly into the sauce than pre-shredded cheese.

Toast the walnuts carefully. They only need a couple of minutes and can go from perfectly toasted to burnt quickly.

Easy Variations

Make It Vegetarian: Use vegetable broth instead of chicken broth.

Add Protein: Stir in shredded rotisserie chicken, crispy bacon, or Italian-style chicken sausage.

Extra Greens: Add baby spinach or kale during the final few minutes of cooking.

Dairy-Free: Use dairy-free butter, unsweetened plant-based cream, and a dairy-free Parmesan alternative.

More Mediterranean: Add spinach, roasted garlic, a little feta, and extra olive oil instead of the heavy cream.

What to Serve With It

This pasta is hearty enough to be a complete meal, but I love serving it with a crisp green salad, roasted broccoli, garlic bread, or sautéed spinach.

For a dinner party, a simple arugula salad with lemon vinaigrette is especially good because the fresh acidity balances the creamy pasta.

Make-Ahead & Storage

The roasted butternut squash can be prepared up to 2 days ahead and stored in the refrigerator.

The finished pasta can be refrigerated in an airtight container for 3–4 days.

When reheating, add a splash of milk, cream, or broth before warming gently on the stovetop or in the microwave. This helps bring the creamy sauce back to life.

For the best texture, keep the toasted walnuts and crispy sage separate and add them just before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: About 55 minutes
Servings: 4–6

Approximate Nutrition Per Serving

Calories: 560
Protein: 17g
Carbohydrates: 67g
Fat: 27g
Fiber: 6g
Sugar: 8g

Nutrition is an estimate and will vary depending on the pasta, cream, Parmesan, and portion size.

Frequently Asked Questions

Can I use frozen butternut squash?
Yes. Frozen squash works well, although fresh squash usually develops better caramelized edges when roasted.

Can I make this without a blender?
Yes. Mash the roasted squash very thoroughly with a fork or potato masher. The sauce will have a more rustic texture but will still be delicious.

What pasta works best instead of rigatoni?
Penne, ziti, shells, or fusilli are excellent substitutes. Choose a shape with ridges or spaces that can hold the creamy sauce.

Can I make this pasta ahead of time?
Yes. Prepare it a little ahead and reheat gently with a splash of broth or cream. Add the walnuts and crispy sage just before serving for the best texture.