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Butternut squash pasta with sage brown butter: photo of the dish
Illustrative photo: Karen and Brad Emerson — CC BY 2.0, Wikimedia Commons
Pasta & rice

Butternut squash pasta with sage brown butter

A creamy sauce of roasted squash, brown butter and sage.

  • 40 min
  • 4 servings
  • Medium
  • Moderate

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

508 kcal per serving

Protein
17 g
Carbohydrates
74 g
of which sugars
5.5 g
Fat
14.1 g
of which saturated fat
8.5 g
Fiber
6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Boil the diced squash in water for 15 min, then blend it with a little cooking water.
  2. Melt the butter with the sage until it foams and smells nutty.
  3. Toss the pasta with the squash purée, the butter and the Parmesan.

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Original Ecomely recipe.