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 has become a favorite in my household for cozy weeknight dinners and impresses guests with its rich yet light flavors.
Ingredients
- 1 medium butternut squash: about 2 lbs, peeled and diced (1/2-inch cubes)
- 2 garlic cloves: minced
- 12 oz whole wheat penne or fusilli:
- 2 tbsp unsalted butter:
- 1 tbsp extra virgin olive oil:
- 10 fresh sage leaves: thinly sliced
- 1/4 cup grated Parmesan cheese: plus extra for serving
- 2 tbsp toasted pine nuts: optional
- 1/2 tsp salt: plus more for pasta water
- 1/4 tsp freshly ground black pepper:
- Freshly ground black pepper:
- Extra sage leaves: optional
Instructions
- Preheat oven:
- Set 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 baking sheet. Roast for 20 25 minutes turning once until golden and tender.
- Cook pasta:
- Bring large pot of salted water to boil. Cook whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water then drain.
- Make brown butter sage sauce:
- 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.
- Toss squash:
- Add roasted squash to 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 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 My family gathers around the table smiling as the warm pasta fills the room with inviting aromas and happy memories.
Notes
For extra protein add sautéed mushrooms or white beans. 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 dish is a perfect blend of sweet and savory with healthy whole wheat pasta making it a delightful meal any night of the week.
Recipe Guide
- → What type of pasta works best with this dish?
Whole wheat penne or fusilli are ideal to hold the sauce well and add a nutty flavor that complements the brown butter and squash.
- → Can I substitute the butternut squash with another vegetable?
Yes, pumpkin or sweet potato make great alternatives, offering similar sweetness and texture after roasting.
- → How do I achieve the perfect brown butter and sage infusion?
Melt butter over medium heat and add sage leaves, cooking until the butter turns golden brown and the sage crisps up, which enhances flavor and aroma.
- → Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free pasta in place of whole wheat to keep the dish suitable for gluten-sensitive diets.
- → What is a good way to add extra protein to this meal?
Consider adding sautéed mushrooms or white beans to boost protein while maintaining the dish’s vegetarian profile.
- → How does the reserved pasta water affect the sauce?
Adding reserved pasta water helps bind the sauce and pasta, creating a smooth, creamy texture without adding cream.