Butternut Squash Pasta with Sage Brown Butter

Butternut Squash Pasta with Sage Brown Butter
Carly Goldsmith


  • butternut squash, peeled and diced into 1-inch cubes
  • 1 Tablespoon  olive oil
  •   Salt and pepper, to taste
  • 1 Pound  whole-wheat pasta, preferably rotini or another short cut
  • 3 Tablespoons  butter
  • 1 Teaspoon  garlic, minced
  • shallot, diced finely
  • 6-8  fresh sage leaves, torn

Browning butter creates a deep, almost nutty flavor. Throw in some shallots and a few fresh sage leaves and you have a delicious and extremely easy sauce that's perfect with just about everything — proteins, pasta, vegetables. For this dish, I roasted butternut squash, mixed it into whole-wheat pasta, and topped the whole dish with the decadent, buttery sauce.

See all butternut squash recipes.

Click here to see Butter vs. Olive Oil: What's Better?


Preheat the oven to 400 degrees.


Coat the butternut squash pieces with olive oil and season liberally with salt and pepper. Roast in the oven until cooked through, flipping once during cooking, approximately 25 minutes. 


Cook the pasta according to package directions. Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and shallots and cook until the butter foam subsides and the butter begins to brown, approximately 4 minutes. Add the sage leaves and remove from heat. 


Mix the butternut squash with the pasta and coat with the sage-brown butter sauce. Serve immediately. 


Calories per serving:

382 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 56g 85%
  • Carbs 414g 138%
  • Saturated 25g 127%
  • Fiber 14g 57%
  • Trans 1g
  • Sugars 16g
  • Monounsaturated 20g
  • Polyunsaturated 6g
  • Protein 74g 148%
  • Cholesterol 92mg 31%
  • Sodium 70mg 3%
  • Calcium 530mg 53%
  • Magnesium 853mg 213%
  • Potassium 3,035mg 87%
  • Iron 22mg 123%
  • Zinc 12mg 80%
  • Phosphorus 1,394mg 199%
  • Vitamin A 2,963µg 329%
  • Vitamin C 112mg 186%
  • Thiamin (B1) 3mg 186%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 30mg 148%
  • Vitamin B6 2mg 106%
  • Folic Acid (B9) 425µg 106%
  • Vitamin B12 0µg 1%
  • Vitamin D 1µg 0%
  • Vitamin E 10mg 52%
  • Vitamin K 82µg 103%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...