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Pasta Butternut Squash Sage: 5 Cozy Reasons to Love It

Pasta Butternut Squash Sage
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Irresistibly Cozy Pasta Butternut Squash Sage Brown Butter Recipe

Ingredients

Scale
  • 450g (1 lb) butternut squash, peeled and cubed
  • 3 tbsp olive oil, divided
  • Salt and pepper, to taste
  • 340g (12 oz) pasta (pappardelle or fettuccine preferred)
  • 85g (6 tbsp) unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, thinly sliced
  • 30g (1/4 cup) grated Parmesan (optional)
  • Crushed red pepper flakes (optional, for heat)
  • Optional: Toasted pine nuts or walnuts for crunch

Instructions

  1. Preheat oven to 425°F (220°C). Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
  2. Boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  3. In a skillet, melt butter over medium heat. Add garlic and sage leaves. Cook for 3–4 minutes until butter turns golden brown and fragrant. Remove sage leaves for garnish if desired.
  4. Add roasted squash to the skillet along with a splash of reserved pasta water. Stir to create a sauce, then toss in the cooked pasta. Season with salt, pepper, and red pepper flakes. Add Parmesan and toss again until evenly coated.
  5. Plate in shallow bowls, top with crispy sage leaves, drizzle with extra brown butter, and sprinkle toasted nuts or extra Parmesan for texture and flavor.

Notes

    Nutrition

    Find it online: https://bakerslider.com/pasta-butternut-squash-sage/

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