Sage Butter Acorn Squash Pasta

Brown butter and sage have long been a beloved pairing in northern Italian kitchens, where the nutty sauce clings to short pasta. Here roasted acorn squash joins the classic duo, finished with Parmesan and a bright squeeze of lemon.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 520 cal
• 16g protein
• 68g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 large (about 2 lb) acorn squash
• 12 oz dried short pasta (rigatoni or paccheri)
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• 3 garlic cloves
• 1 large shallot
• 2 tbsp olive oil
• 3/4 cup grated, plus more for serving Parmesan cheese
• 1 lemon
• 1/4 tsp red pepper flakes
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup chopped toasted walnuts
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash, scoop out the seeds, and cut into ¾-inch wedges or half-moons (leave the skin on for easier handling; it softens). Toss with olive oil, half the salt, and black pepper on a baking sheet.
2. 2Roast the squash for 25 to 30 minutes, flipping once, until deeply golden and fork-tender. Set aside; when cool enough to handle, scrape the flesh from a few pieces and mash lightly for the sauce, keeping the rest in chunks.
3. 3Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente according to package timing; reserve 1½ cups pasta water before draining.
4. 4Meanwhile, melt the butter in a large deep skillet over medium heat. Add the sage leaves and cook, swirling, until the butter turns nutty brown and the sage crisps, 3 to 4 minutes. Transfer the crispy sage to a paper towel.
5. 5Add the thinly sliced shallot and minced garlic to the brown butter; cook 1 to 2 minutes until soft and fragrant. Stir in the red pepper flakes.
6. 6Add the mashed squash to the skillet and loosen with a splash of pasta water, stirring into a silky sauce. Season with remaining salt and a squeeze of lemon juice.
7. 7Add the drained pasta and squash chunks to the skillet. Toss vigorously, adding pasta water a little at a time until the sauce clings glossily to every piece.
8. 8Off heat, stir in most of the Parmesan. Divide among bowls, top with crispy sage, toasted walnuts, parsley, extra cheese, and lemon zest.