Italian/ Pasta/Noodles/ Sauces/Condiments/ Vegetables/ Vegetarian

Fettuccine in a Creamy Butternut-Sage Sauce

Fettuccine in a Creamy Butternut-Sage Sauce ~ Fall on a plate is best way to describe this pasta dish; hearty and satisfying in every bite.Fettuccine in a Creamy Butternut-Sage Sauce ~ Fall on a plate is best way to describe this pasta dish; hearty and satisfying in every bite ~ The Complete Savorist There are several things I love about fall.  Cool nights but warm days.  The foliage.  Candy corn.  Pumpkin pie.  Dressing or stuffing.  Apple-anything.  And butternut squash. I love it roasted, in a soup, cubed on my plate.  But I decided it would make the most delicious pasta sauce.  Turns out I was right. Now that I have officially begun to pull out the sweaters and the scarves, it meant it was time for all things squash.  I really wanted to mix up my squash dishes and had been craving pasta.  It really was a marriage made in heaven.  Nutmeg and apple cider give the squash that familiar fall feeling.  Sage gives it an earthiness.  The cream just makes it decadent.  And well the ricotta is the just proverbial cherry on top. Fettuccine in a  Creamy Butternut-Sage Sauce is the quintessential dish for fall.

While this dish lacks the protein I usually add to pasta, this dish was on my cheat list.  I saved my calories, fat, and carb allotment in order to gorge out on this luxurious and silky dish. Totally worth it! If you need protein, like I do, seasoned pork would work wonderfully. Fettuccine in a Creamy Butternut Sage Sauce ~ The Complete Savorist

Step to Fettuccine in a Creamy Butternut Sage Sauce ~ The Complete Savorist

Fettuccine in a Creamy Butternut-Sage Sauce

Course: Dinner
Cuisine: Italian
Author: Michelle De La Cerda
Fettuccine in a Creamy Butternut-Sage Sauce ~ Fall on a plate is best way to describe this pasta dish; hearty and satisfying in every bite ~ The Complete Savorist


  • 1 lb . fettuccine
  • 1 butternut squash; halved
  • 1 onion; chopped
  • 12 large/24 small sage leaves
  • 3/4 cup apple cider
  • 1/4 cup water
  • 1/2 cup pasta water
  • 1 clove garlic
  • 1/8 tsp . nutmeg
  • 1/2 -1 cup heavy cream
  • Salt/Pepper; to taste
  • 1/2 cup ricotta cheese


  1. Cook the pasta according to package directions.
  2. Preheat the oven to 400°. Cut the squash in half and remove the seeds.
  3. Place the squash halves on baking sheet.
  4. Sprinkle each half with salt, pepper, and drizzle with olive oil.
  5. Cut the onions and sage.
  6. Toss together with salt, pepper, and olive oil.
  7. Place the onions on the pan next to the squash.
  8. Roast for 35-45 minutes.
  9. The roasting time is dependent on how thick your squash is.
  10. Some of the onions will begin to char. This is just fine, it simply enhances the flavor.
  11. Once the squash is done, allow it to cool enough to handle.
  12. Then scoop out the cooked flesh. Add it and the onions and sage to a blender.
  13. Puree the squash and onions with the apple juice, water, pasta water, garlic, and nutmeg.
  14. Puree until smooth.
  15. Add the blended mixture to a large sauté pan.
  16. Season with salt and pepper to taste.
  17. Over a low heat, slowly pour the cream in until it has reached the desired consistency.
  18. Add the cooked pasta to the pan and gently combine them.
  19. Once the pasta is well coated, serve immediately.
  20. Serve with a kitchen tablespoon dollop of ricotta cheese.

Fettuccine in a creamy butternut-sage sauce ~ The Complete Savorist

Fettuccine in a creamy butternut-sage sauce ~ Creamy sauce of butternut squash, sage, and onions topped with a dollop of ricotta in a bed of fettuccine noodles ~ The Complete Savorist

Thank you for sharing!

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  • Reply
    Erin @ Dinners, Dishes, and Desserts
    October 21, 2014 at 8:57 pm

    The butternut squash and sage together sound perfect for a pasta dish!

    • Reply
      October 21, 2014 at 11:26 pm

      Thank you Erin, it was really good! And super easy, which is what I love most.

  • Reply
    Dan from Platter Talk
    October 21, 2014 at 9:40 pm

    If your photos were any more vivid I could be accuse of doing unnatural acts to a computer monitor. WOWSA!! Your rendition of fettuccine and butternut sauce is Over. The Top. Outstanding work here!

    • Reply
      October 21, 2014 at 11:26 pm

      Oh Dan, Thank you! You almost make me blush! Almost! 🙂

  • Reply
    Healing Tomato
    October 22, 2014 at 11:40 am

    Creaminess is all the rage this fall season. I am liking every recipe I see. Your recipe is definitely the top of the list. I love butternut squash, so, I will devour this.

    • Reply
      October 22, 2014 at 2:58 pm

      Thank you HT! Don’t tell, but for me a nice scoop of the ricotta with the sauce was my favorite. So indulgent. Not at all great for my diet. 🙂

  • Reply
    October 23, 2014 at 9:23 am

    What a marvelous use of butternut squash!

    • Reply
      October 24, 2014 at 3:20 pm

      Thank you Christine, it is one of my favorite butternut recipes.

  • Reply
    Michelle @ Healthy Recipe Ecstasy
    October 29, 2014 at 10:16 am

    I’m putting this dish on my cheat list too! I love the addition of apple cider!!

    • Reply
      October 29, 2014 at 11:35 am

      If you omit the cream, not so bad for you…GF noodles?

  • Reply
    November 1, 2014 at 3:09 am

    Pumpkin pasta is one of my favorite! Love the idea that it is creamy and low in Calories. Great idea to add ricotta cheese on top 🙂

    • Reply
      November 1, 2014 at 12:05 pm

      Not too sure how low in calories… 🙂

  • Reply
    December 20, 2014 at 6:48 am

    The photographs are amazing, and the food looks even better! I can’t wait to make this.

    • Reply
      December 20, 2014 at 10:37 am

      Thank you so much Agnieszka! Hope you enjoy it.

  • Reply
    KC the Kitchen Chopper
    January 23, 2015 at 3:42 pm

    This sauce would be wonderful over any type of grain. Love this combo!

    • Reply
      January 23, 2015 at 8:55 pm

      Thank you KC, I agree with you.

  • Reply
    Debi @ Life Currents
    January 26, 2015 at 12:05 pm

    mmmm, this sounds fabulous! It’s lunch time for me, and I’d LOVE to have this. Need to make it soon!

    • Reply
      January 26, 2015 at 3:42 pm

      It’s really good, personally I can eat the sauce and skip the noodles, but where’s the fun in that? 😉

  • Reply
    February 8, 2015 at 11:00 am

    That squash sauce I bet it gives a very sweet flavor to the pasta! Looks awesome!

    • Reply
      February 8, 2015 at 11:58 am

      You are spot on Katerina! Thank you.

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