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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.