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A bowl of fettuccine pasta with roasted butternut squash, brown butter, crispy sage leaves, and parmesan cheese.

Roasted Butternut Squash and Sage Pasta

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 1 lb butternut squash, peeled and cubed into 1/2 inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 12 oz dried fettuccine pasta
  • 6 tablespoons unsalted butter
  • 20 fresh sage leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss butternut squash cubes with olive oil, salt, and pepper on a rimmed baking sheet.
  • Roast squash for 25 to 30 minutes, turning once, until tender and caramelized.
  • Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
  • While pasta cooks, melt butter in a large skillet over medium heat.
  • Add sage leaves to the butter and cook until leaves are crispy and butter begins to brown and smells nutty, approximately 3 to 5 minutes.
  • Remove sage leaves with a slotted spoon and set aside on a paper towel-lined plate.
  • Drain pasta, reserving 1/2 cup of the starchy pasta water.
  • Add the roasted squash, cooked pasta, and nutmeg to the skillet with the brown butter.
  • Toss gently to coat, adding reserved pasta water 1 tablespoon at a time as needed to create a light sauce emulsion.
  • Divide into bowls and garnish with crispy sage leaves, grated Parmesan cheese, and toasted pine nuts.