Butternut Squash Pasta with Sage Brown Butter

Butternut Squash Pasta with Sage Brown Butter
Staff Writer
Butternut Squash Pasta with Sage Brown Butter

Carly Goldsmith

Butternut Squash Pasta with Sage Brown Butter

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.

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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:

170 kcal

Daily value:



  • Carbohydrate, by difference 26 g
  • Protein 7 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 8 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Ash 1 g
  • Calcium, Ca 13 mg
  • Carotene, beta 2 µg
  • Choline, total 12 mg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 4 g
  • Folate, DFE 16 µg
  • Folate, food 16 µg
  • Folate, total 16 µg
  • Glutamic acid 2 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 71 µg
  • Magnesium, Mg 55 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Phosphorus, P 129 mg
  • Potassium, K 135 mg
  • Selenium, Se 27 µg
  • Sodium, Na 56 mg
  • Starch 20 g
  • Sugars, total 1 g
  • Tocopherol, gamma 1 mg
  • Water 47 g
  • Zinc, Zn 1 mg
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