Description
A delicious and hearty fall dinner recipe featuring roasted butternut squash and sage brown butter pasta.
Ingredients
Scale
- 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