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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 649kcal 32%
Fat 20g 30%
Saturated Fat 6g 30%
Carbohydrates 97g 32%
Fiber 7g 28%
Sugar 7g 14%
Protein 21g 42%
Cholesterol 18mg 6%
Sodium 300mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Pasta With Butternut Squash and Sage Brown Butter

Name: Pasta With Butternut Squash and Sage Brown Butter
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil (30ml); 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash); Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter (30g); 1 small shallot, finely minced (about 1 ounce; 30g); 1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g); 1 tablespoon juice from 1 lemon (15ml); 1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g); 1 ounce grated fresh Parmigiano-Reggiano cheese (30g)

Cook 25m

Total 25m

This pasta with butternut squash and sage brown butter is a delightful combination of sweet, savory, and nutty flavors. Tender cubes of butternut squash are caramelized in brown butter with aromatic sage, then tossed with pasta and finished with a sprinkle of Parmigiano-Reggiano cheese. A delicious, comforting dish for fall.