Pasta with Roasted Butternut Squash, Sage, and Parmesan


by: The Moveable Feasts

With the roasted sage and squash tossed with parmesan and a sprinkling of hazelnuts, this recipe tastes like the holidays. The pasta is all tossed together in a pan to break down the squash and make its own sauce. This is a recipe from, but you can find my post about it at:


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serves: 4

1 2-pound butternut squash, peeled and

1/2 cup fresh sage leaves, loosely packed, divided

olive oil

12 ounces penne

1 small onion, peeled and diced

2 cloves garlic, minced

1/2 cup hazelnuts, coarsely chopped and toasted

freshly grated parmesan

Nutrition Facts
Pasta with Roasted Butternut Squash, Sage, and Parmesan

Servings Per Recipe: 4

Amount per Serving

Calories: 614

  • Total Fat: 21.8 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.4 mg
  • Sodium: 37.3 mg
  • Total Carbs: 101 g
  •     Dietary Fiber: 17.2 g
  •     Sugars: 6.5 g
  • Protein: 12.1 g

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1.  Heat oven to 375 degrees F. Peel the squash, then cut it in half lengthwise and scoop out its seeds. Cube into about 3/4-inch chunks. Spread the cubes on a baking sheet, and then drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper. Mince about half of the sage leaves and then sprinkle that on top, too. Gently toss so that the oil and sage coats the squash cubes as evenly as possible, and then spread it all so it is one even layer on the baking sheet. Roast until the squash is tender and soft, about 30-40 minutes, taking out the pan halfway through to turn over the squash.

2.  Meanwhile, bring a big pot of water to boil, add a few big pinches of salt, and cook the pasta until al dente. Drain, reserving about 1/4 cup of the starchy cooking liquid.

3.  While both the squash is roasting and the water is boiling, heat about two tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, drop in the rest of the sage leaves and cook until crisp, about one minute, before removing them with a slotted spoon and setting them aside. In the remaining heated oil, add the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, but not brown. Once soft, add in the pasta, reserved cooking liquid, butternut squash, and pan-fry until the pasta begins to crisp and the squash begins to break down. Grate in some parmesan cheese and add most of the hazelnuts and stir to combine. Serve, topping each plate of pasta with another dose of parmesan, and a sprinkling of the fried sage.

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Floren Girl


what a great dish



sounds delicious