Save to Pinterest 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 pasta quickly became a family favorite after I served it on a chilly evening the warmth and taste were just perfect.
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 to Pinterest We gathered around the table savoring each bite sharing stories and laughter truly a heartwarming family moment.
Serving Suggestions
Pair this pasta with a crisp white wine such as Pinot Grigio or Chardonnay for a delightful meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days reheat gently to preserve texture.
Variations
Add sautéed mushrooms or white beans for extra protein substitute pumpkin or sweet potato for butternut squash for a twist.
Save to Pinterest This butternut squash and sage brown butter pasta is an easy flavorful dish perfect for cozy nights or entertaining guests.