Description
A simple pasta dish featuring roasted butternut squash tossed in a rich brown butter and sage sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 pound pasta (such as penne or rigatoni)
- 6 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, or until tender and lightly browned.
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Continue cooking the butter, swirling occasionally, until it foams and brown bits form at the bottom, and it smells nutty (about 5 to 7 minutes). Watch closely to prevent burning.
- Add the fresh sage leaves to the brown butter. Cook until the sage is crisp (about 1 minute). Remove the skillet from the heat.
- Add the drained pasta and the roasted butternut squash to the skillet with the brown butter and sage.
- Toss to coat. Add the grated Parmesan cheese and a few tablespoons of the reserved pasta water to create a light sauce. Add more water as needed for desired consistency.
- Season with additional salt and pepper if necessary. Serve immediately with extra Parmesan cheese.
Notes
- You can roast the squash ahead of time to speed up dinner preparation.
- Use a light-colored pan when browning butter so you can easily see the color change.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10
- Sodium: 350
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 9
- Protein: 25
- Cholesterol: 60
Keywords: butternut squash, brown butter, sage, pasta, vegetarian, autumn recipe