There’s just something about fall that makes me crave cozy, hearty meals, and this roasted butternut squash and sage brown butter pasta is right at the top of my list! It’s the kind of dish that wraps you in warmth, with the sweet, nutty flavor of butternut squash perfectly complemented by the aromatic sage and rich brown butter. I remember the first time I made this for a gathering of friends during a crisp autumn evening—everyone couldn’t get enough! The vibrant colors and comforting scents filling the kitchen made the experience even more special. Trust me, this pasta is a must-try for your fall dinner recipes; it’s seasonal comfort food at its finest!
Ingredients
- 12 oz. pasta of choice (I love using fettuccine for its ability to hold the sauce beautifully!)
- 1 medium butternut squash, peeled and cubed into bite-sized pieces
- 3 tbsp olive oil (extra virgin if you have it for a richer flavor)
- Salt and pepper to taste (don’t be shy—seasoning makes all the difference!)
- 1/2 cup unsalted butter (this is where the magic happens, trust me)
- 1/4 cup fresh sage leaves (you can use whole leaves for a more intense flavor)
- 1/2 cup grated Parmesan cheese (freshly grated is best for that creamy texture)
- 1/4 cup toasted pumpkin seeds (for that delightful crunch and nutty taste)
How to Prepare Instructions
- Start by preheating your oven to 400°F (200°C). This ensures that your butternut squash roasts perfectly.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash out on a baking sheet in a single layer to allow for even roasting.
- Roast the butternut squash in the preheated oven for 25-30 minutes, or until it’s tender and caramelized. Give it a stir halfway through to promote even browning.
- While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package instructions until al dente. Remember to reserve about 1 cup of the pasta water before draining!
- In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves to the melted butter and cook for about 2-3 minutes. You’ll want to watch closely as the butter turns a lovely golden brown and the sage becomes crispy—this is where the flavor really shines!
- Once the butter is browned, add the drained pasta and the roasted butternut squash to the skillet. Toss everything together gently to combine, allowing the pasta to soak up that delicious brown butter.
- If the mixture seems dry, gradually add the reserved pasta water, a little at a time, until you reach your desired consistency.
- Finally, plate the pasta and finish with a generous sprinkle of grated Parmesan cheese and the toasted pumpkin seeds for that irresistible crunch.
Why You’ll Love This Recipe
- Deliciously combines the sweetness of roasted butternut squash with the earthy notes of sage.
- Quick and easy to prepare, making it perfect for weeknight dinners or special occasions.
- Nutrient-packed with fiber, vitamins, and healthy fats from the squash and pumpkin seeds.
- Seasonal ingredients bring a comforting autumn flavor that warms the soul.
- Customizable to suit various tastes and dietary preferences without losing its heartiness.
Tips for Success
To really nail this roasted butternut squash and sage brown butter pasta, there are a few handy tips I swear by:
- Roasting the Squash: Make sure your squash cubes are evenly sized; this helps them cook uniformly. If you want that caramelized flavor, don’t overcrowd the baking sheet; give them some space to breathe!
- Perfectly Browned Butter: Keep an eye on the butter as it melts. Once it starts bubbling, stir frequently to prevent burning. You want that beautiful nutty aroma and golden hue—the key to a rich flavor!
- Pasta Cooking: Always salt your pasta water; it should taste like the sea! This step adds flavor right into the pasta itself. And remember, undercooking the pasta by a minute or two can be beneficial since it will finish cooking in the skillet with the sauce.
- Herbs and Seasoning: Taste as you go! Adjust the seasoning to your liking, especially with the sage. If you love a stronger herb flavor, feel free to add more fresh sage or even a touch of nutmeg for warmth.
Variations
If you’re feeling adventurous, there are so many fun ways to switch up this dish! For a different herb profile, try using fresh thyme or rosemary instead of sage—both add a lovely earthy aroma. You can also experiment with pasta alternatives; whole wheat or gluten-free pasta works beautifully here. If you’re looking for a vegan option, simply swap the butter for olive oil and use nutritional yeast in place of Parmesan for that cheesy flavor. And for a bit of a kick, toss in some red pepper flakes for a spicy twist! The possibilities are endless, so get creative!
Serving Suggestions
This roasted butternut squash and sage brown butter pasta is a star on its own, but pairing it with some delightful sides can elevate your meal to a whole new level! Here are a few ideas:
- Simple Arugula Salad: A fresh arugula salad with a light lemon vinaigrette adds a peppery contrast that complements the richness of the pasta beautifully. Toss in some sliced apples or pears for an autumn twist!
- Garlic Bread: You can’t go wrong with warm, crusty garlic bread or a slice of rustic focaccia to soak up all that delicious brown butter sauce. It’s a comforting addition that everyone loves!
- Roasted Brussels Sprouts: For another seasonal touch, try serving roasted Brussels sprouts drizzled with balsamic glaze. Their slight bitterness balances the sweetness of the squash perfectly.
- Butternut Squash Soup: If you want to really embrace that cozy fall vibe, a creamy butternut squash soup served as a starter would be a lovely pairing. It’s like a warm hug in a bowl!
With these sides, you’ll create a well-rounded, satisfying meal that captures all the flavors of fall. Enjoy every bite!
Storage & Reheating Instructions
If you find yourself with leftovers of this delicious roasted butternut squash and sage brown butter pasta (which is often the case because it’s so good!), here’s how to store and reheat it properly:
- Storing: Allow the pasta to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it fresh for a longer period, you can freeze the pasta for up to 2 months. Just make sure to use a freezer-safe container and label it with the date!
- Reheating: To reheat, I recommend using a skillet over medium heat. Add a splash of water or a drizzle of olive oil to the pan to prevent sticking. Heat the pasta gently, stirring occasionally until warmed through. If it seems dry, you can add a bit more reserved pasta water or olive oil to help bring it back to life.
- Microwave Option: If you’re short on time, you can also reheat in the microwave. Place a portion of the pasta in a microwave-safe dish, cover it loosely with a microwave-safe lid or wrap to trap steam, and heat in 30-second intervals until warmed, stirring in between.
Just remember, the key to keeping your leftovers flavorful is to avoid overheating, as this can change the texture of the pasta and squash. Enjoy your cozy meal again, and savor those fall flavors!
Nutritional Information
Here’s a breakdown of the estimated nutritional data for one serving of this roasted butternut squash and sage brown butter pasta. Keep in mind that these values can vary based on the specific ingredients you choose:
- Calories: 600
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 300mg
- Carbohydrates: 80g
- Fiber: 6g
- Sugar: 5g
- Protein: 15g
These estimates will help you gauge the nutritional value of your meal, making it easier to enjoy this delicious dish while keeping your dietary goals in mind. So, dig in and relish the flavors of fall!
FAQ Section
Can I use a different type of pasta?
Absolutely! You can use any pasta you love—farfalle, penne, or even gluten-free options work wonderfully. Just keep an eye on the cooking time, as different shapes may require slight adjustments.
What if I can’t find fresh sage?
No problem! Dried sage can also be used; just remember that dried herbs are more concentrated, so use about a third of the amount. If you have other fresh herbs like thyme or parsley, they would also add a lovely flavor to the dish!
How do I know when the butternut squash is done roasting?
You’ll know it’s ready when it’s fork-tender and has a nice golden caramelization on the edges. Give it a gentle poke with a fork; if it goes in easily, you’re set!
Can I make this dish ahead of time?
Yes, you can! I recommend roasting the squash and cooking the pasta ahead of time, then combining them with the brown butter just before serving for the best flavor and texture. If you’re planning on storing it, be sure to follow the storage and reheating instructions to keep it fresh!
What should I serve this pasta with?
This dish is fantastic on its own, but pairing it with a light salad, like an arugula salad with a lemon vinaigrette, or some garlic bread would enhance your meal beautifully. You could even serve a warm butternut squash soup for a complete fall feast!
Is this recipe suitable for vegans?
Yes! Just swap the unsalted butter with olive oil and the Parmesan cheese with nutritional yeast, and you’ll have a delicious vegan version that’s just as comforting and flavorful.
How many servings does this recipe make?
This recipe yields about 4 servings, perfect for a cozy dinner with family or friends. You can easily double the recipe if you’re feeding a larger crowd or want leftovers for lunch!
Fall Dinner Recipes: Enjoy 7 Cozy Pasta Plates Now!
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and hearty fall dinner recipe featuring roasted butternut squash and sage brown butter pasta.
Ingredients
- 12 oz. pasta of choice
- 1 medium butternut squash, peeled and cubed
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 1/4 cup fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender and caramelized.
- Cook pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crispy.
- Add cooked pasta and roasted squash to the skillet. Toss to combine.
- If needed, add reserved pasta water to achieve desired consistency.
- Plate the pasta and garnish with Parmesan cheese and toasted pumpkin seeds.
Notes
- Try adding different herbs like thyme or rosemary for variation.
- Use whole wheat pasta for added nutrition.
- For a vegan option, substitute butter with olive oil and cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fall dinner recipes, butternut squash pasta, roasted squash recipes
