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.
I enjoy making this pasta because it combines autumn flavors with a simple, quick cooking process that impresses every time.
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 20 25 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.
Save This dish always brings my family together for a cozy meal, especially on chilly evenings.
Serving Suggestions
Pair with a crisp white wine like Pinot Grigio or Chardonnay and a light side salad.
Substitutions
You can substitute pumpkin or sweet potato for the butternut squash or add sautéed mushrooms for extra protein.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve flavors.
Save Enjoy this comforting pasta as a wholesome weeknight dinner that comes together quickly yet feels special.
Kitchen Guide
- → How do I achieve the perfect brown butter with sage?
Melt butter over medium heat until it turns golden brown and releases a nutty aroma. Quickly add sliced sage leaves and sauté until crisp, about 1-2 minutes, to infuse flavor without burning.
- → Can I substitute butternut squash with other vegetables?
Yes, pumpkin or sweet potato can be roasted similarly to provide a similar sweetness and texture that complements the brown butter and sage.
- → How can I keep the pasta sauce silky and not dry?
Reserve a bit of pasta cooking water before draining and add it gradually to the pan while tossing the pasta with the brown butter and squash to create a smooth sauce.
- → What is the best way to toast the pine nuts?
Toast pine nuts in a dry skillet over medium heat, stirring frequently until they turn golden and fragrant, around 3-5 minutes. Watch carefully to prevent burning.
- → Is whole wheat pasta necessary or can I use regular pasta?
While whole wheat pasta adds a nutty flavor and slightly firmer texture, any pasta shape like penne or fusilli can be used according to preference.