Roasted Butternut Squash and Browned Butter Sage Pasta

One of my kids favorite things to eat, believe it or not, (at least 2 of them) is brown butter and sage pasta with parmesan. I don’t blame them. If you have never tried this simple dish, try it, trust me, it’s delicious. I grown sage every year, primarily for that reason, but I also grow it to be used in brining chicken and turkey. Lord help us it’s almost Thanksgiving!

With our farmer’s market winding down, I decided to pick up a handful of squash. In all honesty, I’m not a big fan of squash, but I think my wife is and hence why I buy the stuff, plus I have no problem supporting the farmers. No problem at all. So as I picked up some acorn, butternut, and spaghetti squash, I decided to come up with a riff on the favorite browned butter and sage pasta with butternut squash. Did my wife love it? YES.

Roasted Butternut Squash with Sage and Browned Butter Recipe
Roasted Butternut Squash with Sage and Browned Butter Recipe

Let’s get started.

Ingredients:

  • 1 lb of your favorite pasta, cooked just before al dente (I used a thin linguine)
  • 1 whole butternut squash, peeled, seeds removed, and cubed
  • generous pinch of salt and pepper
  • drizzle of olive oil
  • 1/2 cup fresh sage leaves, chopped
  • 4 tbsp unsalted butter
  • cherry tomatoes, quartered, optional
  • pinch of red chili flakes, optional
  • 1/2 cup grated parmesan cheese

Start by preheating your oven to 400 degrees. Add the cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil.

Bake for 30 minutes until fork tender, and let cool.

Cook your pasta just before al dente, drain and set to the side.

Roasted Butternut Squash and Browned Butter Sage Pasta Ingredients
Roasted Butternut Squash and Browned Butter Sage Pasta Ingredients

Heat a large skillet on medium heat, and then add in the butter. Let the butter sizzle and bubble and get a light brown, then add in the pasta and squash. Gently toss, and cook for a minute or two.

Add in the sage, chili flakes, and parmesan cheese, and give another good toss. Cook for a few more minutes until the cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire. Hint: I’m trying to use up my garden.

The end result is everything I love about some of the things I grow in the garden. The brown butter and sage are awesome, and then you throw in that wonderful roasted squash, and there you go. You have an awesome meatless meal that is comforting, filling, and super delicious. Hope you enjoy!

Roasted Butternut Squash and Browned Butter Sage Pasta
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb of your favorite pasta, cooked just before al dente (I used a thin linguine)
  • 1 whole butternut squash, peeled, seeds removed, and cubed
  • generous pinch of salt and pepper
  • drizzle of olive oil
  • ½ cup fresh sage leaves, chopped
  • 4 tbsp unsalted butter
  • cherry tomatoes, quartered, optional
  • pinch of red chili flakes, optional
  • ½ cup grated parmesan cheese
Instructions
  1. Start by preheating your oven to 400 degrees. Add the cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil.
  2. Bake for 30 minutes until fork tender, and let cool.
  3. Cook your pasta just before al dente, drain and set to the side.
  4. Heat a large skillet on medium heat, and then add in the butter. Let the butter sizzle and bubble and get a light brown, then add in the pasta and squash. Gently toss, and cook for a minute or two.
  5. Add in the sage, chili flakes, and parmesan cheese, and give another good toss. Cook for a few more minutes until the cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Roasted Butternut Squash and Browned Butter Sage Pasta”

  1. This sounds delicious and a perfect for a fall meal. I’m trying to eat less meat and am eager to try this recipe. Interestingly, the recipe that brought me to your site was for Thai Waterfall Beef salad – I just used up the leftover sauce in a kale salad with some grilled chicken. Super delicious.

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