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Butternut Squash Sage Pasta

Featured in: Dinner Crunch

This vibrant dish features roasted butternut squash cubes blended with brown butter cooked until golden and infused with fresh sage leaves. Whole wheat pasta adds a wholesome base, tossed together with garlic and finished with freshly grated Parmesan and optional pine nuts for crunch. The result is a comforting, flavorful meal with balanced textures and earthy notes. Easy to prepare and perfect for a nutritious main course.

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Updated on Fri, 28 Nov 2025 10:02:00 GMT
Golden roasted butternut squash and sage brown butter pasta, ready to serve with Parmesan. Save
Golden roasted butternut squash and sage brown butter pasta, ready to serve with Parmesan. | kookycrunch.com

A vibrant, comforting pasta dish featuring sweet roasted butternut squash, nutty brown butter infused with fresh sage, and whole wheat pasta for a lighter, healthier twist.

I love making this pasta when I crave something cozy yet light. The mix of textures and flavors always impresses my family and friends.

Ingredients

  • Vegetables: 1 medium butternut squash (about 2 lbs) peeled and diced (1/2-inch cubes), 2 garlic cloves minced
  • Pasta: 12 oz whole wheat penne or fusilli
  • Sauce: 2 tbsp unsalted butter, 1 tbsp extra virgin olive oil, 10 fresh sage leaves thinly sliced
  • Dairy & Nuts: 1/4 cup grated Parmesan cheese (plus extra for serving), 2 tbsp toasted pine nuts (optional)
  • Seasonings: 1/2 tsp salt plus more for pasta water, 1/4 tsp freshly ground black pepper
  • Garnish: Freshly ground black pepper, Extra sage leaves (optional)

Instructions

Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roast Squash:
Toss diced butternut squash with 1/2 tbsp olive oil salt and pepper. Spread evenly on the baking sheet Roast for 20 25 minutes turning once until golden and tender.
Cook Pasta:
While the squash roasts bring a large pot of salted water to a boil. Cook whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water then drain.
Make Brown Butter Sage:
In a large skillet over medium heat melt butter with remaining 1/2 tbsp olive oil. Add sage leaves and cook swirling until butter turns golden brown and sage is crisp (about 2 minutes).
Cook Garlic:
Add minced garlic and cook for 30 seconds until fragrant.
Combine Ingredients:
Add roasted squash to the skillet toss gently to coat in brown butter and sage.
Add Pasta & Cheese:
Add drained pasta and 1/4 cup reserved pasta water. Sprinkle in Parmesan. Toss everything together adding more pasta water if needed for a silky sauce.
Season:
Season with additional salt and black pepper to taste.
Serve:
Serve hot topped with extra Parmesan pine nuts (if using) and a few fresh sage leaves.
A steaming bowl of comforting butternut squash & sage brown butter pasta, garnished with fresh sage. Save
A steaming bowl of comforting butternut squash & sage brown butter pasta, garnished with fresh sage. | kookycrunch.com

This dish always brings the family together, especially on chilly evenings. Everyone enjoys the comforting blend of flavors and the warmth it brings.

Substitutions

You can substitute pumpkin or sweet potato for the butternut squash. For a nut-free version omit pine nuts.

Pairings

Pairs well with a crisp Pinot Grigio or Chardonnay. A light green salad complements the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve flavor and texture.

This appealing photo showcases the creamy sauce of butternut squash and sage brown butter pasta. Save
This appealing photo showcases the creamy sauce of butternut squash and sage brown butter pasta. | kookycrunch.com

Enjoy this comforting pasta as a wholesome weeknight dinner. Its rich flavors will keep you coming back for more.

Recipe FAQ

→ How do you roast the butternut squash?

Toss diced squash with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes until tender and slightly caramelized.

→ What is the purpose of browning the butter with sage?

Browning the butter adds a nutty, rich flavor while the crisp sage leaves infuse herbal notes, enhancing the sauce complexity.

→ Can I substitute the whole wheat pasta?

Yes, any sturdy pasta like penne or fusilli works well; gluten-free options can be used for dietary needs.

→ How do I get a silky sauce consistency?

Reserve some pasta cooking water and add it gradually while tossing to create a smooth, sauce-like coating on the pasta.

→ Are pine nuts necessary in the dish?

Pine nuts add texture and subtle nutty flavor but are optional; omit if nut allergies are a concern.

Butternut Squash Sage Pasta

Sweet squash roasted to perfection paired with sage-infused brown butter and whole wheat pasta.

Prep duration
15 min
Cook duration
30 min
Complete duration
45 min
Created by Jake Peterson


Skill level Easy

Heritage Italian-Inspired

Output 4 Portions

Diet considerations Meat-free

Components

Vegetables

01 1 medium butternut squash (approximately 2 pounds), peeled and diced into 1/2-inch cubes
02 2 garlic cloves, minced

Pasta

01 12 ounces whole wheat penne or fusilli pasta

Sauce

01 2 tablespoons unsalted butter
02 1 tablespoon extra virgin olive oil
03 10 fresh sage leaves, thinly sliced

Dairy & Nuts

01 1/4 cup grated Parmesan cheese, plus extra for serving
02 2 tablespoons toasted pine nuts (optional)

Seasonings

01 1/2 teaspoon salt, plus additional for pasta water
02 1/4 teaspoon freshly ground black pepper

Garnish

01 Freshly ground black pepper
02 Extra sage leaves (optional)

Directions

Phase 01

Preheat and Prepare Squash: Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Phase 02

Roast Butternut Squash: Toss diced butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until golden brown and tender.

Phase 03

Cook Pasta: Bring a large pot of salted water to a boil. Cook the whole wheat pasta until just al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.

Phase 04

Prepare Brown Butter Sage Sauce: In a large skillet over medium heat, melt the butter with the remaining 1/2 tablespoon olive oil. Add the sliced sage leaves and cook, swirling the pan until the butter turns golden brown and the sage crisps, about 2 minutes.

Phase 05

Add Garlic: Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Phase 06

Combine Squash with Sauce: Add the roasted butternut squash to the skillet and gently toss to coat with the brown butter and crisp sage.

Phase 07

Mix Pasta and Cheese: Add the drained pasta and 1/4 cup of the reserved pasta water to the skillet. Sprinkle in Parmesan cheese and toss until combined, adding more pasta water if needed to achieve a smooth sauce consistency.

Phase 08

Season and Serve: Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan, toasted pine nuts if using, and additional fresh sage leaves.

Necessary tools

  • Chef's knife
  • Vegetable peeler
  • Baking sheet
  • Large pot
  • Large skillet
  • Wooden spoon or spatula
  • Fine grater (for Parmesan cheese)

Allergy details

Review each component carefully for potential allergens and consult with healthcare professionals if you're uncertain about any ingredient.
  • Contains dairy (butter, Parmesan) and tree nuts (pine nuts, optional). Contains gluten (whole wheat pasta). For nut-free, omit pine nuts. For gluten-free, use appropriate pasta alternatives.

Nutrient breakdown (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 390
  • Fats: 12 g
  • Carbohydrates: 61 g
  • Proteins: 13 g