Description
A cozy fall pasta featuring caramelized butternut squash, nutty browned butter, crispy sage, and Parmesan tossed with al dente rigatoni. This comforting dish is both simple and elegant—perfect for weeknights or entertaining.
Ingredients
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces rigatoni or penne pasta
4 tablespoons unsalted butter
8 fresh sage leaves
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water (as needed)
Instructions
1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. While squash roasts, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. In a skillet over medium heat, melt butter. Add sage leaves and cook, stirring, until butter browns and sage crisps (4–5 minutes). Remove from heat immediately.
4. Add roasted squash and cooked pasta to the skillet. Toss gently to combine. Add a splash of pasta water if needed to loosen the sauce.
5. Stir in grated Parmesan. Season with salt and pepper to taste. Serve warm with extra cheese and sage for garnish.
Notes
Use a light-colored skillet to monitor butter browning better.
Don’t overcrowd the squash on the pan—spread it in a single layer for best caramelization.
Add protein like pancetta or chicken for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasted
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg