Pin 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.
I first served this pasta on a chilly autumn evening and it quickly became a family favorite, perfect for cozy dinners.
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 2025 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.
Pin This dish reminds me of warm family dinners where everyone eagerly enjoyed each comforting bite together.
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.
Nutritional Information
Per serving: Calories 390 Total Fat 12 g Carbohydrates 61 g Protein 13 g
Pin This pasta is both wholesome and delicious perfect for a nourishing meal any night of the week.
Recipe FAQ
- → How do I get the brown butter to the right color?
Melt the butter over medium heat, swirling frequently until it turns a golden brown and releases a nutty aroma, then remove it from heat quickly to avoid burning.
- → Can I substitute butternut squash with other vegetables?
Yes, pumpkin or sweet potatoes work well as alternatives, providing a similar sweetness and texture when roasted.
- → What pasta types complement this dish?
Whole wheat penne or fusilli are ideal as their shape holds the brown butter sauce and roasted squash pieces nicely.
- → How can I make the dish vegan-friendly?
Replace butter with vegan margarine and omit Parmesan or use a plant-based cheese alternative to keep the flavors rich and creamy.
- → Are pine nuts necessary for the flavor?
Pine nuts add a toasted crunch and subtle nutty flavor but can be omitted or replaced with toasted walnuts or almonds if preferred.