Home » Vegetarian » Easy Squash Linguine Recipe – Creamy & Delicious

Vegetarian

Easy Squash Linguine Recipe – Creamy & Delicious

ByLumina Liu August 14, 2025August 11, 2025

It was one of those October evenings when the sun sets at an ungodly early hour, my toddler was clinging to my leg like a determined koala, and I was staring into my refrigerator with the kind of desperation that only comes from realizing you have exactly seventeen minutes to produce something that resembles dinner before the hungry masses revolt.

There sat a butternut squash I’d bought with the best intentions three weeks prior—you know, back when I was convinced I’d become the type of person who meal preps on Sundays and has their life together.

The squash had that slightly guilty look that produce gets when it knows it’s been sitting around too long, but it was still firm and promising.

I almost reached for the takeout menus (again), but something made me pause.

Maybe it was the way the evening light hit that orange skin, or maybe it was my stubborn refusal to admit defeat to a vegetable, but I decided to give this squash-linguine recipe idea a shot.

What followed was one of those magical cooking moments that reminds you why you fell in love with making food in the first place—the kind where simple ingredients transform into something that makes you close your eyes and do that little happy food dance in your kitchen.

Roasted Squash Linguine Recipe with Crispy Sage – So Simple, So Good

This squash-linguine recipe belongs to that blessed category of dishes that taste like you spent hours perfecting them but actually require about as much active cooking time as it takes to watch a sitcom episode.

The genius lies in how the roasted butternut squash, when blended with starchy pasta water, creates what can only be described as nature’s answer to alfredo sauce—creamy, rich, and deeply satisfying without any dairy whatsoever.

The technique comes from the Italian tradition of using pasta cooking water as a binding agent, something Italian grandmothers have been doing since before anyone thought to put cream in carbonara (don’t get me started on that).

When you blend roasted squash with that starchy, salty water, you’re essentially creating an emulsion that coats each strand of linguine like a silk glove.

The roasted garlic adds depth without overwhelming the sweet, nutty flavor of the squash, while crispy sage leaves provide that aromatic herb note that makes the whole dish feel autumn-fancy.

What I love most about this approach is how forgiving it is—unlike cream sauces that can break if you look at them wrong, this squash-linguine recipe practically makes itself.

The vegetables roast happily in the oven while you deal with whatever chaos is happening in your life, and the final assembly is so straightforward that you could probably do it while helping someone with homework or folding laundry.

The Complete Squash Linguine Recipe

This recipe serves 4 people generously, or 2 people with excellent leftover planning skills.

I’ve made this squash-linguine recipe probably dozens of times now, and I can tell you that the measurements are forgiving—a little more squash makes it richer, a little less garlic makes it milder, and extra sage never hurt anyone.

Squash Linguine Recipe Ingredients You’ll Need

• 350g butternut squash, peeled and cut into 2-inch chunks
• 3 garlic cloves, left whole and unpeeled
• 3 tablespoons olive oil, plus extra for finishing
• 350g linguine pasta
• Small bunch fresh sage leaves (about 15-20 leaves)
• Salt and freshly ground black pepper to taste
• Optional: freshly grated Parmesan cheese for serving

Step-by-Step Instructions

Start by heating your oven to 200°C (180°C fan/gas 6).

This is the kind of temperature that roasts vegetables beautifully without turning them into charcoal—I learned this the hard way after several unfortunate incidents involving smoke alarms and very patient neighbors.

Cut your butternut squash into chunks about the size of large dice.

Don’t stress about making them perfectly uniform; they’re going to get blended anyway, and honestly, vegetables that look a little rustic always taste better than vegetables that look like they were cut by a robot.

Toss the squash chunks and whole garlic cloves onto a baking tray, drizzle with 3 tablespoons of olive oil, and season generously with salt and pepper.

Use your hands to make sure everything is well-coated—this is one of those times when getting your hands dirty is absolutely worth it.

Roast for 35-40 minutes, until the squash pieces are tender enough to pierce easily with a fork and the edges are starting to caramelize slightly.

The garlic should be soft and golden.

While the squash roasts, this is the perfect time to clean up, set the table, or just stand in your kitchen feeling smugly domestic.

Creating the Perfect Sauce

When the squash has about 10 minutes left to roast, start cooking your linguine according to the package directions.

Here’s the crucial part that many recipes don’t emphasize enough: before you drain the pasta, reserve at least 500ml of the cooking water.

This starchy, salty liquid is liquid gold for creating that silky sauce texture that makes this squash-linguine recipe so special.

Once everything is cooked, squeeze the roasted garlic cloves out of their skins (they should pop out easily) and add them to a bowl with the roasted squash.

Using a stick blender or regular blender, blend the squash and garlic with about 400ml of the pasta cooking water until you have a smooth, creamy sauce.

The consistency should be similar to heavy cream—if it’s too thick, add more pasta water a little at a time.

The Final Assembly

Heat a large frying pan over medium heat and add a splash of olive oil.

Add the sage leaves and fry them until they’re crispy and fragrant, about 1-2 minutes.

Be careful not to let them burn—crispy sage is heavenly, but burnt sage is bitter and sad.

Remove the sage leaves and drain them on paper towels.

Add the drained linguine to the same pan along with the squash sauce.

Toss everything together over low heat, adding more pasta water if needed to achieve a glossy, coating consistency.

The sauce should cling to each strand of pasta without being gluey or dry.

Taste and adjust the seasoning—you’ll probably want more salt and pepper than you think.

Expert Tips for Squash Linguine Success

After making this squash-linguine recipe more times than I care to admit, I’ve learned a few tricks that make the difference between good and absolutely stellar results.

Choosing and Preparing Your Squash

Not all butternut squash is created equal.

Look for one that feels heavy for its size and has a matte, not shiny, skin.

The neck portion (the long, straight part) is easier to peel and has fewer seeds, so if you can find a squash with a longer neck, grab it.

When peeling, use a sharp vegetable peeler and don’t be afraid to take off a thick layer—butternut squash skin is stubborn, and it’s better to waste a little flesh than to end up with tough skin pieces in your sauce.

Pasta Water Mastery

The pasta water in this squash-linguine recipe isn’t just for convenience—it’s a crucial ingredient.

Make sure you salt your pasta water generously; it should taste like seawater.

This seasoned, starchy water will season your sauce and help create that perfect silky texture.

Always reserve more than you think you’ll need because you can’t get it back once it’s gone down the drain.

Getting the Sauce Consistency Right

The sauce should coat the back of a spoon but still flow easily.

If it’s too thick, it won’t distribute evenly over the pasta.

If it’s too thin, it won’t cling properly.

Start with less pasta water when blending and add more as needed—it’s much easier to thin a sauce than to thicken it.

Sage Technique

Crispy sage is one of those garnishes that transforms a simple dish into something special, but it can go from perfect to burnt in seconds.

Keep the heat at medium and watch the leaves carefully.

They’re done when they’ve darkened slightly and stopped bubbling.

If you’re nervous about frying sage, you can also just tear fresh leaves over the finished dish.

Creative Variations on the Classic Recipe

Once you’ve mastered the basic squash-linguine recipe, there are countless ways to make it your own without losing that essential simplicity that makes it so appealing.

Protein Additions

While this dish is perfectly satisfying on its own, sometimes you want a little extra substance.

Italian sausage, removed from its casing and crumbled, works beautifully—brown it in the same pan before adding the pasta and sauce.

For a lighter option, try adding some cooked chicken or even crispy pancetta.

Vegetarians might love some toasted pine nuts or pumpkin seeds for crunch and richness.

Cheese Variations

Parmesan is the obvious choice and pairs beautifully with the sweet squash, but don’t stop there.

Pecorino Romano adds a sharper, saltier note, while a creamy goat cheese stirred in at the end creates an even richer sauce.

For something unexpected, try a handful of crumbled blue cheese—the funky flavor plays surprisingly well with the sweet squash.

Seasonal Adaptations

This squash-linguine recipe is endlessly adaptable to whatever vegetables you have on hand.

Roasted delicata squash works just as well as butternut, and acorn squash brings a slightly nuttier flavor.

In a pinch, even a good sugar pumpkin will work.

You can also add other roasted vegetables to the mix—carrots, parsnips, or sweet potatoes all play nicely with the main flavors.

Herb and Spice Experiments

While sage is traditional and perfect, other herbs can completely change the dish’s character.

Try rosemary for a more robust, piney flavor, or thyme for something more delicate.

A pinch of red pepper flakes adds warmth without overwhelming the sweet squash, and a tiny grating of nutmeg brings out the squash’s natural sweetness.

What to Expect (And Why It’s Worth It)

Here’s what I want you to know about this squash-linguine recipe: it’s not going to look like much when you’re standing there with a pile of orange vegetable chunks and some pasta.

You might even wonder if you’re making a mistake, especially when you’re blending what looks like baby food with pasta water.

But trust the process, because what emerges is something truly magical.

The first time you make this, you might be surprised by how rich and satisfying it is without any cream or butter.

The squash becomes incredibly silky when roasted and blended, creating a sauce that clings to the pasta in the most satisfying way.

The crispy sage adds an aromatic note that makes the whole dish smell like autumn in the best possible way, and the simplicity of the flavors means you can actually taste each component.

This isn’t a dish that will knock your socks off with complexity or unusual flavor combinations.

Instead, it’s the kind of quietly perfect meal that makes you understand why Italian cooking has endured for centuries—it takes a few excellent ingredients, treats them with respect, and lets them shine.

You’ll find yourself making this squash-linguine recipe on repeat throughout the fall and winter, not because it’s fancy enough for company (though it absolutely is), but because it’s the kind of dinner that makes an ordinary Tuesday feel a little special.

Expect leftovers to reheat beautifully with a splash of pasta water or broth, expect your kitchen to smell like a cozy Italian restaurant, and expect to feel pretty proud of yourself for turning a humble butternut squash into something this delicious.

Most importantly, expect this to become one of those recipes you turn to when you want something comforting, satisfying, and just a little bit elegant—the perfect antidote to whatever chaos the day has thrown at you.