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Butternut Squash Sage Pasta

Helen T. Patterson
Tender spaghetti tossed with roasted butternut squash, sautéed kale, and golden-brown sage in a buttery, nutty sauce.
Topped with toasted walnuts and Parmesan, this easy, nutritious pasta is perfect for a weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main
Cuisine American, Vegetarian
Servings 6

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.