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 family for its rich taste and easy preparation.
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 plus extra for garnish
- Extra sage leaves: optional for garnish
Instructions
- Preheat:
- 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.
- Brown butter and sage:
- 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).
- Sauté 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:
- 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:
- Season with additional salt and black pepper to taste.
- Serve:
- Serve hot topped with extra Parmesan pine nuts (if using) and a few fresh sage leaves.
Save Sharing this meal always brings my family together for cozy dinners full of warmth and laughter.
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 pasta is a perfect blend of cozy flavors and wholesome ingredients you'll want to make again and again.
Recipe FAQs
- → What type of pasta works best?
Whole wheat penne or fusilli hold the sauce well and add a nutty, hearty texture that complements the roasted squash.
- → Can I substitute any ingredients?
Yes, pumpkin or sweet potato can replace butternut squash, and pine nuts are optional. For a gluten-free option, use appropriate pasta varieties.
- → How is the brown butter prepared?
Butter is melted with olive oil and fresh sage leaves, cooked until golden and fragrant, imparting a rich, nutty flavor to the sauce.
- → Is there a way to add more protein?
Sautéed mushrooms or white beans can be added to increase protein content while maintaining the dish’s flavor profile.
- → How should the squash be roasted?
Dice butternut squash into cubes, toss with olive oil, salt, and pepper, then roast at 425°F until tender and golden, ensuring even cooking.