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 pasta quickly became a family favorite because of its rich, nutty flavors and easy prep 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 recipe always brings my family together, especially during chilly evenings when its warmth and rich flavors are most appreciated.
Notes
For extra protein add sautéed mushrooms or white beans. Substitute pumpkin or sweet potato for butternut squash if desired. A squeeze of lemon brightens the flavors. 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 pasta is perfect for a quick weeknight dinner that feels special but comes together effortlessly.
Recipe Help & Answers
- → Can I use a different type of pasta?
Yes, fusilli, penne, or any pasta shape holding sauce well can be substituted for whole wheat penne.
- → How do I know when the brown butter is ready?
The butter should turn a golden-brown color and emit a nutty aroma; be sure to watch carefully to avoid burning.
- → Is it necessary to roast the butternut squash first?
Roasting caramelizes the squash, enhancing sweetness and texture, which is key for the flavor depth.
- → Can pine nuts be omitted or replaced?
Pine nuts are optional for crunch; toasted walnuts or almonds can be used as alternatives.
- → What’s a good wine pairing for this dish?
A crisp Pinot Grigio or lightly oaked Chardonnay complements the nutty and savory flavors beautifully.