Butternut Squash Sage Pasta

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 favorite in our house because of its balance of comfort and healthiness.

Ingredients

• Butternut squash: 1 medium (about 2 lbs), peeled and diced (1/2-inch cubes)
• Garlic cloves: 2, minced
• Whole wheat penne or fusilli: 12 oz
• Unsalted butter: 2 tbsp
• Extra virgin olive oil: 1 tbsp
• Fresh sage leaves: 10, thinly sliced
• Grated Parmesan cheese: 1/4 cup (plus extra for serving)
• Toasted pine nuts: 2 tbsp (optional)
• Salt: 1/2 tsp, plus more for pasta water
• Freshly ground black pepper: 1/4 tsp
• Garnish: freshly ground black pepper and extra sage leaves (optional)

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Prepare squash:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Roast squash:

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.

Cook pasta:

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.

Make brown butter:

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).

Cook garlic:

Add minced garlic and cook for 30 seconds until fragrant.

Combine squash:

Add roasted squash to the skillet; toss gently to coat in brown butter and sage.

Add pasta and cheese:

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.

Season and serve:

Season with additional salt and black pepper to taste. Serve hot, topped with extra Parmesan, pine nuts (if using), and a few fresh sage leaves.

Pin It

This recipe always brings our family together, enjoying the cozy flavors and warm memories.

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)

Nutritional Information

Calories: 390, Total Fat: 12 g, Carbohydrates: 61 g, Protein: 13 g per serving

Pin It

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

This butternut squash pasta brings fall flavors to your table in a quick and healthy meal.

Recipe FAQs

→ How do I roast the butternut squash properly?

Peel and cube the squash evenly, toss with olive oil and seasoning, then roast at 425°F until tender and golden, about 20-25 minutes, turning once.

→ What’s the best way to achieve brown butter with sage?

Melt butter over medium heat, add sliced sage leaves, and cook until the butter turns golden with a nutty aroma and the sage crisps, about 2 minutes.

→ Can I substitute the pasta type?

Whole wheat penne or fusilli work well, but alternatives like gluten-free pasta can be used to suit dietary needs.

→ How do I get a silky sauce with the pasta water?

Reserve some pasta cooking water before draining. Add a small amount to the skillet when mixing pasta and sauce to loosen and coat the pasta smoothly.

→ What are good garnishes for added flavor and texture?

Extra grated Parmesan, toasted pine nuts, and fresh sage leaves enhance both taste and presentation.

→ How can I make the dish more protein-rich?

Add sautéed mushrooms or white beans before combining with the pasta for additional protein and texture.