Description
A comforting pasta dish featuring the nutty richness of brown butter and the sweet creaminess of roasted butternut squash, enhanced with fresh sage.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 8 oz fettuccine or spaghetti
- 4 tbsp unsalted butter
- 2 tbsp fresh sage, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for tossing
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, spread on a baking sheet, and roast for 25-30 minutes until tender.
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, melt the unsalted butter and cook until browned and nutty, about 5-7 minutes.
- Add minced garlic and fresh sage to the skillet, cooking for about 1 minute until aromatic.
- Stir in the roasted butternut squash, then add the cooked pasta and toss together. If needed, add reserved pasta water to reach desired sauce consistency.
- Sprinkle grated Parmesan cheese over the pasta, adjusting seasoning with salt and pepper, and serve warm with extra sage or cheese as garnish.
Notes
For a vegan option, substitute butter with olive oil and Parmesan cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta, butternut squash, brown butter, sage, autumn recipes