Sage and Butternut Pasta

A great, easy vegetarian option for dinner.

Browned butter and sage help to flavor this simple pasta dish. It’s a delicious way to enjoy butternut squash, or use another winter squash or pumpkin. I love it just the way it is, but feel free to add some cooked white beans or baby lima beans for extra protein. Use rombi pasta, farfalle, or a similar flat or ruffled pasta.


• 1 medium butternut squash, about 2 pounds
• 1 large sweet onion, coarsely chopped
• 1 scant teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 to 4 tablespoons olive oil
• 8 ounces rombi, farfalle, or similar flat or ruffled pasta
• 4 tablespoons unsalted butter
• 2 dozen sage leaves
• 2 medium cloves garlic, minced
• salt and pepper, to taste
• 1/2 cup shredded Parmesan, plus more for garnish


  • Heat oven to 375°.
  • Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
  • Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
  • Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
  • In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown.
  • When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn.
  • Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble.
  • Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions.
  • Put back on the heat and continue cooking stirring, until pasta and squash are hot.
  • Taste and add salt and pepper, as needed.
  • Toss with the 1/2 cup of shredded Parmesan cheese just before serving.
  • Garnish with more Parmesan.
Serves 4 to 6.