A delicious, comforting dish with roasted butternut squash and pasta tossed in a sage brown butter sauce. Perfect as an entree or a side dish.
A cool, rainy, fall day calls for comfort food. And today is one of those days. A pasta dish with butternut squash and sage brown butter sounds perfectly comforting to me. I love the sweetness of the butternut squash, the richness of the brown butter, and earthiness of the sage. Fall comfort in a bowl.
Butternut Squash Pasta with Sage Brown Butter
This dish only has a few ingredients and is easy to prepare. I start by roasting the butternut squash until tender and slightly caramelized. Roasting vegetables gives them so much flavor. While the squash is roasting, I cook the pasta. I use Trader Joes Fall Zucchette pasta. This butternut squash-infused pasta is shaped like pumpkins - perfect for a fall dish!
Next, make the sage brown butter. While the butter melts and browns, I add fresh sage leaves to infuse the butter sauce. When the squash and pasta are ready, toss in the skillet with the brown butter. Top with parmesan cheese shavings, fresh sage, and a sprinkling of salt.
I like this dish as an entree - perfect for Meatless Mondays - but it works as a side dish too. As written, this recipe yields two entree servings or four side-dish servings. This recipe can easily be doubled.
This pasta is so comforting and the blend of flavors screams fall to me. The sage leaves turn crispy in the butter and are so delicious. This is definitely a favorite fall dish of mine. I hope you try this dish on your family's dinner table and enjoy it as much as I do!
Other pasta recipes
- Pesto Pappardelle (Pasta with Pesto and Tomatoes)
- Brussels Sprouts Pasta with Pancetta and Lemon
- Spinach and Artichoke Pasta
- Pancetta Pesto Pasta with Olives and Sun-Dried Tomatoes
Butternut Squash Pasta with Sage Brown Butter
Ingredients
- 1 medium butternut squash
- 7 ounces butternut squash pasta
- 3 tablespoons unsalted butter
- 3-4 fresh sage leaves
- shaved Parmesan cheese (for garnish)
- fresh chopped sage (for garnish)
- oil (for roasting squash)
- salt and freshly ground black pepper (for seasoning)
Instructions
- Preheat oven to 420 degrees. Peel the squash and remove the seeds. Cut the squash into small cubes, approx. ½-3/4 inch. Toss the squash with oil, salt, and freshly ground black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- While the squash roasts, cook the pasta until al dente. Drain and set aside.
- In a skillet over medium heat, melt the butter. Add the fresh sage leaves and continue heating until butter turns brown and sage leaves are crisp.
- Add the pasta and ½ of the roasted squash to the skillet, tossing to combine. (Save the remaining squash for another use.) Top each serving with parmesan cheese shavings, chopped fresh sage, and a sprinkling of salt. Serve immediately.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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