Description
A comforting and savory pasta dish featuring the nutty flavor of brown butter and the sweetness of roasted butternut squash, enhanced with earthy sage and Parmesan cheese.
Ingredients
Scale
- 12 oz rigatoni or short pasta
- 3 cups butternut squash, peeled and diced
- 6 tbsp unsalted butter
- 10–12 fresh sage leaves
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water
- 2 tbsp olive oil
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and caramelized.
- In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and sage is crispy, about 4–5 minutes. Remove sage and set aside.
- Add minced garlic and red pepper flakes to the browned butter, cooking for about 30 seconds. Stir in roasted squash and warm for another 2–3 minutes.
- Add drained pasta, 1/4 cup reserved pasta water, and Parmesan cheese to the skillet. Toss to combine until cheese melts. Adjust sauce consistency with more pasta water if needed.
- Serve hot, garnished with crispy sage leaves, extra Parmesan, and a drizzle of olive oil.
Notes
For a vegan version, substitute butter with olive oil and Parmesan cheese with nutritional yeast.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg