Description
This Butternut Squash & Sage Pasta is the ultimate cozy fall dinner — golden roasted butternut squash, fragrant sage, and nutty brown butter come together to create a vegetarian dish that’s both comforting and elegant.
Ingredients
Scale
- 1 medium butternut squash, peeled and cut into ½-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 pound pasta (rigatoni, penne, or orecchiette)
- 6 tablespoons unsalted butter
- 10–12 fresh sage leaves
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan (optional, for garnish)
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 425°F (218°C). Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway through, until tender and caramelized.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water and drain.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant, about 3–5 minutes. Remove from heat before it burns.
- Add roasted squash and pasta to the skillet with brown butter. Toss gently, adding pasta water as needed to coat evenly.
- Top with Parmesan, lemon zest, and red pepper flakes. Serve warm for a cozy fall meal.
Notes
- Perfect for chilly nights.
- Great for date dinners or relaxed weekend meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg