A comforting blend of roasted squash, sage infused butter, and whole wheat pasta delivers vibrant flavors and warmth.
# What you need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled and diced into 1/2-inch cubes
02 - 2 garlic cloves, minced
→ Pasta
03 - 12 oz whole wheat penne or fusilli
→ Sauce
04 - 2 tbsp unsalted butter
05 - 1 tbsp extra virgin olive oil
06 - 10 fresh sage leaves, thinly sliced
→ Dairy & Nuts
07 - 1/4 cup grated Parmesan cheese, plus extra for serving
08 - 2 tbsp toasted pine nuts (optional)
→ Seasonings
09 - 1/2 tsp salt, plus more for pasta water
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - Freshly ground black pepper
12 - Extra sage leaves (optional)
# How to Make It:
01 - Preheat oven to 425°F. Toss diced butternut squash with 1/2 tbsp olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
02 - Bring a large pot of salted water to a boil. Cook whole wheat pasta until just al dente according to package instructions. Reserve 1/2 cup pasta water, then drain the pasta.
03 - In a large skillet over medium heat, melt butter with remaining 1/2 tbsp olive oil. Add sliced sage leaves and cook while swirling until butter turns golden brown and sage crisps, about 2 minutes.
04 - Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add the roasted butternut squash to the skillet and toss gently to coat with brown butter and sage.
06 - Add drained pasta and 1/4 cup reserved pasta water to the skillet. Sprinkle Parmesan cheese over and toss together, adding more pasta water if needed to achieve a silky sauce consistency.
07 - Adjust seasoning with additional salt and freshly ground black pepper. Serve immediately topped with extra Parmesan, pine nuts if using, and fresh sage leaves.
