Description
Butternut Squash & Sage Pasta is a comforting vegetarian pasta made with tender squash, fragrant sage, butter, and Parmesan. Simple ingredients come together for a cozy, balanced meal ideal for cooler seasons.
Ingredients
- 12 oz (340 g) dry pasta (penne or rigatoni)
- 2 cups (300 g) butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup fresh sage, chopped
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 2 tablespoons toasted pine nuts
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add butternut squash, season lightly with salt and pepper, and cook 10–12 minutes until tender and lightly golden.
- Add butter to the skillet, then stir in sage and garlic. Cook 1–2 minutes until fragrant.
- Add cooked pasta to the skillet with a splash of reserved pasta water. Toss gently.
- Stir in lemon zest and Parmesan until the sauce coats the pasta. Adjust seasoning as needed.
- Finish with toasted pine nuts and serve warm.
Notes
- Cut squash evenly to ensure consistent cooking
- Add extra pasta water for a silkier sauce
- Substitute walnuts or pecans for pine nuts if desired
- Prep Time: 15 minutes
- Cook Time: 25 minutes