Save A vibrant, comforting pasta dish featuring sweet roasted butternut squash, nutty brown butter infused with fresh sage, and whole wheat pasta for a lighter, healthier twist.
This recipe quickly became a favorite in my kitchen especially during fall when butternut squash is in season.
Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs) peeled and diced (1/2-inch cubes), 2 garlic cloves minced
- Pasta: 12 oz whole wheat penne or fusilli
- Sauce: 2 tbsp unsalted butter, 1 tbsp extra virgin olive oil, 10 fresh sage leaves thinly sliced
- Dairy & Nuts: 1/4 cup grated Parmesan cheese (plus extra for serving), 2 tbsp toasted pine nuts (optional)
- Seasonings: 1/2 tsp salt plus more for pasta water, 1/4 tsp freshly ground black pepper
- Garnish: Freshly ground black pepper, extra sage leaves (optional)
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2:
- Toss diced butternut squash with 1/2 tbsp olive oil salt and pepper. Spread evenly on the baking sheet. Roast for 20 25 minutes turning once until golden and tender.
- Step 3:
- While the squash roasts bring a large pot of salted water to a boil. Cook whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water then drain.
- Step 4:
- In a large skillet over medium heat melt butter with remaining 1/2 tbsp olive oil. Add sage leaves and cook swirling until butter turns golden brown and sage is crisp (about 2 minutes).
- Step 5:
- Add minced garlic and cook for 30 seconds until fragrant.
- Step 6:
- Add roasted squash to the skillet toss gently to coat in brown butter and sage.
- Step 7:
- Add drained pasta and 1/4 cup reserved pasta water. Sprinkle in Parmesan. Toss everything together adding more pasta water if needed for a silky sauce.
- Step 8:
- Season with additional salt and black pepper to taste.
- Step 9:
- Serve hot topped with extra Parmesan pine nuts (if using) and a few fresh sage leaves.
Save My family loves gathering around this dish it always sparks great conversations about seasonal ingredients.
Notes
For extra protein add sautéed mushrooms or white beans. Substitute pumpkin or sweet potato for butternut squash if desired. A squeeze of lemon brightens the flavors. Pairs well with a crisp Pinot Grigio or Chardonnay.
Required Tools
Chefs knife Vegetable peeler Baking sheet Large pot Large skillet Wooden spoon or spatula Fine grater (for Parmesan)
Allergen Information
Contains dairy (butter Parmesan) and tree nuts (pine nuts optional). Contains gluten (whole wheat pasta). For nut-free omit pine nuts. For gluten-free use gluten-free pasta. Always check labels for hidden allergens.
Save This butternut squash pasta is the perfect cozy meal for any night of the week.
Common recipe questions
- → What type of squash works best?
Butternut squash is ideal for its natural sweetness and tender texture when roasted, but pumpkin or sweet potato can be good alternatives.
- → How do I make the brown butter sauce?
Melt butter over medium heat until it turns golden brown and releases a nutty aroma, then add thinly sliced sage leaves to crisp slightly before combining with other ingredients.
- → Can I use a different pasta type?
Whole wheat penne or fusilli work well for their hearty texture, but any pasta holding sauce nicely can be used.
- → How to prevent the sauce from drying out?
Reserve some pasta cooking water and add it gradually to the skillet to achieve a silky, cohesive sauce texture.
- → What garnishes complement this dish?
Extra Parmesan, toasted pine nuts, and fresh sage leaves add texture and enhance the flavors.