Description
This easy butternut squash pasta features tender roasted squash tossed with al dente pasta and a fragrant sage brown butter sauce. The nutty, golden butter infuses crisp sage leaves for an aromatic finish that perfectly complements the natural sweetness of the squash. Simple pantry staples and fresh fall produce deliver a cozy vegetarian main course that works for weeknight dinners, seasonal gatherings, or anytime you crave comforting flavors with minimal fuss. A sprinkle of Parmesan or toasted nuts and crispy sage leaves adds texture, while optional swaps make it vegan or gluten free.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a parchment-lined baking sheet and roast for 25–30 minutes until golden and tender, turning halfway.
2. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and toss pasta with a little olive oil to prevent sticking.
3. In a large skillet over medium heat, melt butter and cook, swirling occasionally, until it foams and turns amber brown with a nutty aroma.
4. Add sage leaves to the browned butter and cook until crisp, then add garlic and sauté for 30 seconds until fragrant.
5. Reduce heat to low, add roasted squash to the skillet, and gently toss to coat with sage brown butter.
6. Pour in reserved pasta water and stir to create a glossy sauce, then add cooked pasta and toss until evenly coated.
7. Season with salt, pepper, and lemon juice if using. Serve immediately topped with grated cheese or toasted nuts and crispy sage leaves.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: easy butternut squash pasta, butternut dinner ideas, sage brown butter pasta, roasted squash pasta, butternut squash and pasta recipes, fall pasta, vegetarian pasta