This Sage Pasta with Butternut Squash is a vibrant, seasonal dish that combines tender roasted squash, crisp sage, and nutty walnuts for a comforting yet wholesome meal.
Packed with fiber, plant-based protein, and healthy fats, it’s a low-saturated-fat, nutrient-rich option that’s quick to prepare, making it perfect for weeknight dinners, meal prep, or satisfying lunch bowls.
Butternut Squash Sage Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 Large skillet
- 1 Slotted spoon
- 1 spatula
- 1 measuring cup
- 1 knife
- 1 cutting board
- 1 Paper towel-lined plate
Ingredients
- 1 lb spaghetti uncooked
- 1 cup pasta water reserved from cooking pasta
- 1/3 cup walnuts chopped
- 2 tbsp butter
- 1/4 cup fresh sage leaves chopped
- 2 cups butternut squash peeled and cubed (½-inch pieces)
- 1/2 tsp salt or to taste
- 1 cup kale leaves chopped
- 2 oz Parmesan cheese grated (about 1 cup), plus extra for serving
Instructions
- Boil the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Add 1 teaspoon of salt to season the water lightly. Carefully add the spaghetti, stirring gently to prevent the noodles from sticking together. Cook the pasta until it reaches an al dente texture, meaning it is tender but still slightly firm to the bite. This usually takes around 10 minutes, but check the package instructions for exact timing. Once done, reserve 1 cup of the pasta water for later use, then drain the spaghetti using a colander. Set the drained pasta aside, keeping it warm.
- Toast the Walnuts: Place a large skillet over medium heat and add the chopped walnuts. Toast them for 2-3 minutes, stirring occasionally to ensure they brown evenly without burning. The walnuts should release a nutty aroma and turn slightly golden. Once toasted, remove the walnuts from the skillet and set them aside on a plate. This step intensifies their flavor and adds a satisfying crunch to the pasta.
- Brown the Sage Butter: Without cleaning the skillet, reduce the heat slightly to medium-low and add 2 tablespoons of butter. Let the butter melt completely and begin to foam slightly. Once melted, add the chopped sage leaves to the butter. Stir frequently as the sage cooks, allowing the leaves to crisp up and the butter to turn a beautiful golden-brown color. This process should take about 2-3 minutes. Watch carefully to prevent burning. When the sage leaves are crispy, use a slotted spoon to transfer them onto a paper towel-lined plate. These crispy leaves will serve as a flavorful, aromatic garnish.
- Cook the Butternut Squash: In the same skillet with the remaining sage-infused butter, add the cubed butternut squash. Spread the cubes evenly in the skillet, then cover with a lid. Let the squash cook over medium heat for 8-10 minutes, gently flipping the pieces once halfway through to ensure even browning on all sides. The squash should become tender yet hold its shape, with slightly caramelized edges for added sweetness.
- Steam the Kale: Once the squash is tender, add the chopped kale to the skillet along with ½ cup of the reserved pasta water. Stir gently to combine. Cover the skillet again and let the kale steam for about 1 minute, just until it turns bright green and softens slightly. Avoid overcooking, as the kale should remain slightly crisp to maintain texture and nutrients. Once done, remove the skillet from heat.
- Combine Pasta and Vegetables: Transfer the cooked spaghetti to a large mixing bowl. Add the sautéed butternut squash and kale mixture. Sprinkle in the grated Parmesan cheese, and pour about ¼ cup of the reserved pasta water over the pasta. Toss everything together gently using tongs or a large spoon until the pasta is evenly coated with the creamy, buttery mixture. If the pasta seems dry, gradually add more reserved pasta water until you achieve a smooth, silky consistency that clings lightly to each strand.
- Add the Finishing Touches: Top the pasta with the toasted walnuts and the crispy sage leaves. These add crunch, flavor, and a beautiful presentation. Taste the pasta and season with additional salt if needed. For an extra touch of indulgence, sprinkle extra Parmesan cheese over the top before serving.
- Serve and Enjoy: Divide the pasta among serving plates or bowls. Make sure each portion has a balanced amount of squash, kale, walnuts, and crispy sage for maximum flavor and texture. Serve immediately while warm, and enjoy a comforting, nutrient-packed meal that’s perfect for weeknight dinners or casual gatherings.
Notes
- Using fresh, firm butternut squash ensures tender, caramelized cubes that hold their shape during cooking.
- Toasting walnuts brings out their natural oils and flavor, adding crunch and depth to the dish.
- Browning sage in butter not only crisps the leaves but also infuses the pasta with a nutty, aromatic flavor.
- Reserving pasta water is crucial to create a silky sauce that coats each strand evenly without adding cream.
- Lightly steaming kale keeps it vibrant and nutrient-rich while maintaining a pleasant texture that contrasts with the soft squash.
Chef’s Secrets for Perfect Flavor
The secret to this dish lies in layering flavors thoughtfully.
Start by toasting the walnuts and browning the sage in butter; these steps elevate simple ingredients into a fragrant, sophisticated base.
Don’t rush the squash—letting it cook slowly ensures caramelization without turning mushy.
Use freshly grated Parmesan for a richer, nuttier taste, and always reserve pasta water to adjust the sauce consistency at the end.
A gentle toss with tongs preserves the texture of the vegetables while ensuring every strand of pasta is coated evenly.
Serving Suggestions for Maximum Enjoyment
Serve this pasta warm straight from the pan for a comforting weeknight meal.
Pair it with a crisp green salad or roasted vegetables for a balanced, colorful plate.
A drizzle of extra virgin olive oil or a squeeze of lemon can enhance the flavors for those who enjoy a brighter taste profile.
This dish also works well for casual gatherings—present it in a large serving bowl topped with crispy sage and walnuts for a visually appealing centerpiece.
Storage Tips to Keep Fresh
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet with a splash of reserved pasta water to prevent drying.
The walnuts and sage are best added fresh when serving to maintain crunchiness.
For longer storage, the cooked butternut squash and kale mixture can be frozen separately for up to 2 months; thaw and reheat slowly before combining with freshly cooked pasta.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While spaghetti works beautifully, you can swap in fettuccine, linguine, or even penne.
Just adjust the cooking time to ensure al dente results, and keep the reserved pasta water handy for the sauce.
2. How can I make this dish vegan?
Replace butter with olive oil or a plant-based vegan butter substitute, and use nutritional yeast or a vegan Parmesan alternative for a similar cheesy flavor. The result is still rich and flavorful.
3. Can I prepare this in advance for meal prep?
Absolutely. Cook the pasta and vegetable mixture separately.
Store each component in airtight containers, and combine them with fresh toppings when ready to serve. This keeps textures and flavors at their best.
4. What other nuts can I use instead of walnuts?
Pecans or almonds work well as alternatives, providing a similar crunchy texture and nutty flavor.
Toast them lightly before adding to release their oils and enhance aroma.
5. How do I know when the butternut squash is perfectly cooked?
The squash should be tender when pierced with a fork but still hold its shape.
Slight browning on the edges adds sweetness and depth. Avoid overcooking, as it can turn mushy and lose its structure in the pasta.
