Description
A cozy fall pasta featuring roasted butternut squash, nutty brown butter, crispy sage, and Parmesan cheese. Simple yet flavorful, it’s the perfect weeknight comfort dish.
Ingredients
Scale
- 4 cups butternut squash, cubed
- 3 tbsp olive oil
- Salt & pepper, to taste
- 12 oz pasta (penne, rigatoni, or orecchiette)
- 4 tbsp butter
- 8–10 fresh sage leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet over medium heat, melt butter and cook until golden brown and nutty, about 3–4 minutes. Add sage leaves and cook until crispy, about 30 seconds. Remove sage with a slotted spoon and set aside.
- Add roasted squash and cooked pasta to the skillet with the brown butter. Toss to coat, adding reserved pasta water as needed for a silky sauce.
- Stir in Parmesan cheese and season with additional salt and pepper to taste.
- Serve topped with crispy sage leaves and extra Parmesan if desired.
Notes
- For extra protein, add cooked chicken or crispy pancetta.
- Use freshly grated Parmesan for the best flavor.
- You can roast the squash ahead of time to make this dish even quicker.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Roasting & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Keywords: butternut squash pasta, brown butter sage pasta, vegetarian pasta recipe, fall comfort food, easy pasta dinner