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Sage Butternut Squash Pasta

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Getting extra nutrition from pasta makes a dish like Sage Butternut Squash Pasta even yummier, especially when you have pasta night once a week!

Pasta night is probably my favorite night of the week.  I am a total pasta nut and I love trying out new recipes.  I also like to make sure the food I am eating provides health benefits too so I love the Barilla Better for You pastas.  Sage Butternut Squash Pasta

My favorite is definitely the Barilla Plus {hint: it is the yellow bow} penne pasta and my kids love it too.  My kids don’t eat a lot of meat so I am always trying to make sure they get enough protein. 

One box of Barilla Plus has about the same amount of protein as 11 eggs so I feel great about serving it each week. On my way home from work one evening, I stopped in our local Giant food store to pick up the ingredients I needed to make Sage Butternut Squash Pasta.

I love adding in fresh vegetables and herbs into my pasta dinner ideas and I was dying to make a fall vegetable pasta.  Butternut squash is my favorite so it seemed like the obvious thing to start with.

Butternut Squash Pasta

 

Sage Butternut Squash Pasta Recipe

 

Easy Butternut Squash Pasta

 

Delicious Sage Butternut Squash PastaVegetarian Sage Butternut Squash PastaSage Butternut Squash Pasta HealthySage Butternut Squash Pasta Dinner Idea
Do you have pasta night each week? What is your favorite shape of pasta?

Visit Barilla on Facebook to find out more about their Better for You pasta options like whole grain and veggie in addition to my favorite, Barilla Plus.

If you like this Sage Butternut Squash Pasta, check out some more of the best pasta recipes:

Essential items for this easy vegetarian dinner:

  • Baking sheet
  • Large pot
  • Sauté pan
  • Pasta utensil
  • Paper towels
Print
Sage Butternut Squash Pasta
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: Pasta
Servings: 4
Ingredients
  • 1 box Barilla Plus Penne Pasta
  • 1 medium Butternut Squash peeled and cut into 1 inch cubes
  • 3 tbsp Olive Oil
  • 1/2 cup Pancetta diced
  • 1 small Onion diced
  • 2 cloves Garlic thinly sliced
  • 12 tbsp Unsalted Butter
  • 12 Sage Leaves
  • 3/4 tsp Fresh Ground Pepper
  • 1 cup Reserved Pasta Water
  • 1 cup Grated Parmesan Cheese plus more for garnish if desired
Instructions

  1. Preheat oven to 400 degrees.

  2. Toss butternut squash with 3 Tbsp of olive oil.


  3. Spread on a rimmed baking sheet and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 20 minutes or until fork tender.

  4. Cook pasta according to the package directions, subtracting 2 minutes from the al dente cooking time. Drain, reserving 1 cup of pasta water.

  5. Melt 1 Tbsp of butter in a large sauté pan. Add pancetta and cook for 4 to 5 minutes or until crisp. Remove from pan and drain on a paper towel. 

  6. Add onion and garlic to the pan and sauté for 5 minutes. Remove from pan and to pancetta.

  7. Melt remaining butter in sauté pan over medium heat. Add sage leaves and toast for 1-2 minutes or until crisp.

  8. Ladle in reserved pasta water; stir well and then simmer for 5 minutes. Grind in 1/2 tsp black pepper.

  9. Add pasta, squash, pancetta and onion mixture to the pan. Toss to coat and cook for 2 minutes. Remove from heat and stir in Parmesan cheese.

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Comments

  28. Your photos are absolutely gorgeous! I’m totally a pasta nut too. As soon as I warm up to squash, I’ll be sure to give your recipe a whirl. Thanks for staying awesome Shannah!

    Reply

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