Go Back

Butternut Squash & Sage Pasta

Butternut squash & sage pasta tossed in a golden brown butter sauce with crackly fried sage. Roast-toss technique makes the squash tender while the sage turns crisp and green.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

12 ounces pasta
  • 12 oz pasta
3 cups cubed butternut squash
  • 3 cup cubed butternut squash
3 tablespoons olive oil
  • 3 tbsp olive oil
¼ cup butter
  • 4 tbsp butter
12 fresh sage leaves
  • 12 fresh sage leaves
3 garlic cloves, minced
  • 3 garlic cloves, minced
½ cup pasta water
  • 0.5 cup pasta water
½ cup grated Parmesan
  • 0.5 cup grated Parmesan
Salt and pepper, to taste
  • 0.25 tsp Salt and pepper, to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the squash
  1. Heat oven to 425°F and spread cubed butternut squash on a sheet pan, then toss with olive oil. Roast for 25 minutes, turning once halfway, until tender and lightly browned.
Cook pasta and prep sauce
  1. Boil a pot of salted water and cook pasta until al dente, reserving ½ cup pasta water before draining. Keep pasta warm while you make the sauce.
  2. In a cast iron skillet over medium heat, melt butter and continue cooking until it turns golden and smells nutty. Add fresh sage leaves and fry until crisp, about 45 to 60 seconds, then remove the sage to a plate.
  3. Add garlic cloves, minced to the skillet and cook for 30 to 60 seconds until fragrant. Add roasted cubed butternut squash and toss to coat.
Toss and finish
  1. Add drained pasta to the skillet along with ½ cup pasta water and grated Parmesan, then toss until glossy and evenly coated. Season with Salt and pepper, to taste.
  2. Crush the reserved crisp fried sage with your fingers and top the pasta with it for crackly crunch. Serve immediately while the sage stays crisp.

Notes

Pro tip: fry the sage in brown butter for under 1 minute so it stays green and crisp. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of pasta water. Freezing isn’t recommended because the sage garnish loses texture. For a lighter option, use light butter or replace half the butter with olive oil while browning.