Dinner · Italian

Creamy Roasted Squash Linguine

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 31, 2026

Roasted butternut squash blends into a silky, naturally sweet sauce that coats every strand of linguine, no cream required. Crispy fried sage on top adds a little crunch and a lot of flavor. It's a cozy meatless dinner that feels fancy but comes together with just a handful of ingredients.

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Creamy Roasted Squash Linguine

Why you'll love this

  • Rich and creamy with no cream at all
  • Just a handful of everyday ingredients
  • Naturally vegetarian and crowd friendly
  • Crispy sage makes it feel restaurant-worthy

EveryDayMeal recipe

Creamy Roasted Squash Linguine

Prep
10m
Cook
40m
Total
50m
Serves
4
Level
Easy

Ingredients

  • 12 oz (about 3 cups) butternut squash, peeled and cubed
  • 3 garlic cloves, unpeeled
  • 3 tablespoons olive oil, divided
  • 12 oz linguine
  • small handful (about 12) fresh sage leaves
  • to taste salt and black pepper

Equipment

  • Baking sheet
  • Large pot
  • Large skillet
  • Blender or immersion blender
  • Colander

Instructions

  1. Heat your oven to 400 degrees F. Spread the cubed squash and whole garlic cloves on a baking sheet and drizzle with 2 tablespoons of the olive oil, tossing to coat so everything roasts evenly.
  2. Roast for 35 to 40 minutes, until the squash is very soft and lightly caramelized at the edges, which is what gives the sauce its sweet, deep flavor. Season with salt and pepper.
  3. Meanwhile, cook the linguine in a large pot of well salted water according to the package directions until just al dente. Before draining, scoop out about 2 cups of the starchy cooking water and set it aside.
  4. Squeeze the roasted garlic out of its skins into a blender or tall cup, add the squash, and pour in about 1 3/4 cups of the reserved pasta water. Blend until completely smooth and pourable, adding a splash more water if it's too thick.
  5. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Fry the sage leaves for about 30 seconds until crisp and fragrant, then lift them out onto a paper towel so they stay crunchy.
  6. Add the drained pasta and the squash sauce to the skillet and toss over low heat until warmed through and glossy, loosening with a little more pasta water if needed. Serve topped with the crispy sage.

Tips from the kitchen

  • Cut the squash into even cubes so it roasts at the same rate and blends into a lump-free sauce.
  • Save more pasta water than you think you need; the sauce thickens as it sits and a splash brings it right back.
  • Don't skip roasting the garlic in its skin. It turns sweet and mellow, not sharp.

Estimated nutrition per serving: 410 cal · 11g protein · 70g carbs · 10g fat

Make it your own

  • Stir in a handful of grated Parmesan or a spoonful of ricotta for extra richness.
  • Add a pinch of red pepper flakes or grated nutmeg for warmth.
  • Swap linguine for fettuccine, penne, or your favorite pasta shape.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. The sauce also freezes well for up to 2 months.

Good to know

Can I use pre-cut squash?
Yes. Bagged cubed butternut squash is a great shortcut and roasts the same way.
Can I make the sauce ahead?
Absolutely. Blend and refrigerate the squash sauce up to 3 days ahead, then reheat with pasta water when you're ready to toss.
My sauce is too thick, what do I do?
Add reserved pasta water a splash at a time until it coats the pasta smoothly.
Is this vegan?
As written, yes. Just keep any cheese toppings off to keep it fully plant based.

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