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Fall Butternut Squash & Sage Pasta

by Jessie Daye

First published: September 30, 2019 | Updated: June 22, 2026
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I LOVE FALL.

I love an overcast morning. The rain. The smell of cinnamon sticks and butter. The Fall-inspired cups at Starbucks. And all the Pumpkin items at Trader Joes. I am genuinely more happy from October to January. Like noticeably more happy : ) When I found this pumpkin pasta I got so excited that I literally left it on my counter for a week just so it looked cute in the kitchen haha! Anyway, I combined the pasta with butter sage, olive oil, a little red pepper flakes, shallot, and parmesan cheese and it’s absolutely amazing. Scroll down for the recipe!

Fall Butternut Squash & Sage Pasta

Author: Jessie Daye
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Ingredients

  • 2 tablespoons olive oil
  • 1 small butternut squash (about 1 lb) peeled, seeded and cut into ½" cubes
  • 1 tsp Kosher salt 1/2 tsp Black pepper (add more if needed)
  • 4 tablespoons unsalted butter (Separate - see directions)
  • 1 small shallot minced
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tsp red pepper flakes
  • 8 ounces Trader Joe’s Pumpkin Zucchette or other short pasta
  • ¾ cup Grated Pecorino Romano cheese

Method

  1. In a frying pan, heat olive oil over high heat until almost smoking. Add butternut squash, season with salt and pepper, and cook, stirring occasionally, until slightly browned and tender, about 5 minutes.
  2. Add 2 tbs. of butter and shallots and cook, stirring frequently, until butter is lightly browned, about 1 minute.
  3. Add sage and red pepper flakes and stir to combine. Remove from heat and stir in lemon juice. Set aside.
  4. Bring a large pot of salted water to a boil. Cook zucchette until al dente according to package directions. I found this Trader Joe’s pasta took a couple minutes longer than normal. Drain.
  5. Add zucchette and 2 more tablespoons butter to frying pan and toss gently to combine. Bring to a simmer and cook until heated through. If necessary, add a tbs. of water to loosen the sauce.
  6. Season with salt and pepper to taste. Top with Pecorino Romano cheese and serve immediately.
  7. Recipe adapted fromSerious Eats.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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