Description
A comforting and flavorful Butternut Squash Sage Pasta combining roasted butternut squash with a nutty brown butter sage sauce, whole wheat pasta, and a touch of Parmesan. This autumn-inspired dish is easy to prepare, hearty, and perfect for a cozy meal.
Ingredients
Scale
Squash and Roasting
- 1 medium butternut squash (approximately 2 pounds), peeled and diced into 1/2-inch cubes
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pasta
- 12 ounces whole wheat penne or fusilli pasta
- Salt for pasta water
Sauce and Garnish
- 2 tablespoons unsalted butter
- 1/2 tablespoon extra virgin olive oil
- 10 fresh sage leaves, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons toasted pine nuts (optional)
- Freshly ground black pepper to taste
- Extra sage leaves (optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast Butternut Squash: Toss the diced butternut squash with 1/2 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the pieces evenly on the prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway through until the squash is golden brown and tender.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook until just al dente according to the package instructions. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Prepare Brown Butter Sage Sauce: In a large skillet over medium heat, melt the butter along with the remaining 1/2 tablespoon of olive oil. Add the sliced sage leaves and swirl the pan, cooking until the butter turns golden brown and the sage crisps up, about 2 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Combine Squash with Sauce: Add the roasted butternut squash to the skillet and gently toss to coat the cubes in the brown butter and crisp sage mixture.
- Mix Pasta and Cheese: Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Sprinkle in the grated Parmesan cheese and toss everything together until well combined. Add more pasta water if needed to achieve a smooth sauce consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Serve immediately topped with extra Parmesan, toasted pine nuts if using, and additional fresh sage leaves for garnish.
Notes
- Use whole wheat pasta for added fiber and a nuttier flavor.
- To toast pine nuts, place in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-4 minutes.
- If fresh sage is unavailable, dried sage can be used but reduce the amount to avoid overpowering the dish.
- Reserve pasta water as it helps to create a silky sauce that clings to the pasta.
- For a vegan version, substitute butter with a plant-based alternative and omit Parmesan or use a vegan cheese.
