Description
This Roasted Butternut Squash Pasta combines sweet, spiced roasted squash with tender orecchiette pasta, finished with a fragrant sage-infused brown butter sauce. It’s a comforting and flavorful vegetarian dish perfect for a cozy weeknight dinner.
Ingredients
Scale
Butternut Squash and Seasoning
- 1 medium butternut squash, peeled and cut into 3/4″ pieces
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
Pasta and Sauce
- 8 ounces uncooked orecchiette pasta
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- Freshly grated parmesan cheese, optional
Instructions
- Preheat Oven: Preheat your oven to 400°F and place the oven rack in the middle position to ensure even roasting of the squash.
- Roast Butternut Squash: Place the prepared butternut squash pieces on a large baking sheet. Sprinkle with cinnamon, nutmeg, garlic powder, salt, and pepper. Drizzle with olive oil and toss everything together until the squash is well coated. Roast in the oven for 25-30 minutes, stirring halfway through, until the squash is tender and lightly browned.
- Cook Pasta: While the squash roasts, bring a generously salted pot of water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Drain the pasta, reserving some pasta water.
- Prepare Sage Brown Butter: When the squash is nearly done, melt butter in a skillet over medium-high heat. Add the chopped sage leaves and fry for about 2 minutes until the sage is crispy and the butter turns a light brown color, which adds a rich and nutty flavor to the dish.
- Combine and Serve: Add the roasted squash to the skillet with the sage butter. Pour in 2 tablespoons of the reserved pasta water and the cooked orecchiette. Toss everything together gently to combine and coat the pasta in the sauce. Serve immediately, topped with freshly grated parmesan cheese if desired.
Notes
- You can substitute sage with rosemary or thyme if desired.
- For a vegan version, replace butter with olive oil and omit parmesan cheese or use a vegan cheese alternative.
- Be careful not to burn the butter when making the sage brown butter; remove from heat as soon as it turns lightly golden and fragrant.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- To add protein, consider topping with toasted pine nuts or adding cooked chickpeas.
