Save to Pins 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 dish on a chilly autumn evening and it quickly became a family favorite for its cozy yet sophisticated flavors.
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
- Parmesan cheese: 1/4 cup grated 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 garnish
Instructions
- Preheat oven:
- 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 baking sheet. Roast for 20 to 25 minutes turning once until golden and tender.
- Cook pasta:
- Bring 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 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.
- Add garlic:
- Cook for 30 seconds until fragrant.
- Combine squash:
- Add roasted squash to 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 silky sauce.
- Season:
- Add 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 to Pins This recipe brings back memories of family dinners where everyone gathered around the table to enjoy comfort food made with love.
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
Chef's 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 to Pins This dish is perfect for a quick weeknight meal that feels special and satisfying.
Frequently Asked Questions
- → How do you achieve perfectly roasted butternut squash?
Peel and dice the squash into uniform 1/2-inch cubes, toss with oil, salt, and pepper, then roast at 425°F for 20-25 minutes until tender and golden.
- → What is the purpose of using brown butter with sage?
Brown butter adds a nutty, deep flavor while the fresh sage crisps up, infusing the dish with an aromatic herbal note that complements the squash.
- → Can I substitute whole wheat pasta with another type?
Yes, gluten-free or regular pasta varieties can be used depending on dietary preferences, adjusting cooking time accordingly.
- → How do you make the sauce silky and well-coated on the pasta?
Reserve some pasta water before draining and add it gradually to the browned butter and squash mixture to create a smooth, cohesive sauce.
- → What garnishes enhance this pasta dish?
Extra Parmesan, toasted pine nuts, and fresh sage leaves add flavor, texture, and visual appeal to the finished dish.
- → Are there protein additions recommended for this dish?
Sautéed mushrooms or white beans can be added to boost protein and add more texture without overpowering the flavors.