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 dish quickly became a favorite in my kitchen for its perfect balance of flavors and ease of 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 oven:
- Preheat oven to 425℉ (220℃). 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 to 25 minutes, turning once, until golden and tender.
- Cook pasta:
- 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.
- Prepare 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).
- Add garlic:
- Add minced garlic and cook for 30 seconds until fragrant.
- Toss squash:
- Add roasted squash to the skillet; toss gently to coat in brown butter and sage.
- Combine 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 My family loves sharing this dish on cozy evenings, often paired with a crisp white wine for special occasions.
Substitutions
For nut-free options, omit pine nuts. Pumpkin or sweet potato can replace butternut squash.
Serving Suggestions
Serve with a crisp Pinot Grigio or Chardonnay to complement the rich flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
Save This recipe delivers comforting flavors with a healthy twist, perfect for any weeknight or casual dinner.
Recipe FAQs
- → How do you achieve the nutty flavor in the sauce?
Melting butter over medium heat until it browns forms a nutty base, enhanced by fresh sage leaves sizzling in the butter.
- → What type of pasta works best for this dish?
Whole wheat penne or fusilli hold the sauce well and add a hearty texture, complementing the roasted squash.
- → Can I substitute butternut squash with another vegetable?
Yes, pumpkin or sweet potato can be used as alternatives for a similar sweet, soft texture.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps create a silky, cohesive sauce by adjusting its consistency.
- → Are there optional additions to enhance flavor or texture?
Toasted pine nuts add crunch, and a squeeze of lemon brightens the flavors. Sautéed mushrooms or white beans can boost protein.