Pasta with Butternut Squash & Sage Brown Butter


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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 11.1 g
  • Cholesterol: 7.0 mg
  • Sodium: 21.7 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.6 g

View full nutritional breakdown of Pasta with Butternut Squash & Sage Brown Butter calories by ingredient
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Number of Servings: 10


    * 1 medium butternut squash
    * 1 Tbsp olive oil
    * 1 pound cooked whole wheat pasta
    * 1 tsp table salt
    * 1 tsp black pepper
    * 2 Tbsp unsalted butter
    * 1/2 cup shallot(s)
    * 1 Tbsp fresh sage
    * 1/4 cup chopped pecans
    * 1 tsp Parmesan Cheese


Squash cut into 1/2in cubes (8 cups).
Heat oven to 400; toss squash with 1tbsp of olive oil, spread on cookie sheet and sprinkle with salt & pepper. Bake, stirring every 10 mins until slightly caramelized, 30 mins total. Take out of oven and set aside. Cook pasta in boiling water until al dente, drain well. Melt butter with remaining 1/4c olive oil in saucepan over medium high heat until it bubbles. Reduce heat to medium low, add shallot, sage & dash of salt. Cook stirring until shallots are soft (2-3 mins). Turn off heat, add the squash and pecans. Toss with cooked pasts and serve with parmesan. cheese


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Member Ratings For This Recipe

  • O.K.
    1 of 4 people found this review helpful
    A lot of calories for such a low amount of protein. - 10/29/12

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  • 1 of 2 people found this review helpful
    yummy! - 9/25/12

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  • Incredible!
    1 of 1 people found this review helpful
    Really great recipe, I added mushrooms & a little garlic :) - 7/3/12

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  • Incredible!
    1 of 1 people found this review helpful
    I really liked this recipe. If you like more sophisticated flavors, this one is for you. - 12/18/07

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  • I would like to try this, but something in the recipe is rather confusing. The list of ingredients calls for 1 Tbsp olive oil, which is tossed with the squash. But later in the recipe directions it says "melt butter with remaining 1/4 cup olive oil." This seems like A LOT of olive oil! - 9/7/14

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  • 0 of 1 people found this review helpful
    I haven't tried this yet but it sounds yummy. I looked at the calorie breakdown and don't see the pecans listed anyone else notice this -- I would think they would increase the calories and fat?? - 9/6/14

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  • 0 of 2 people found this review helpful
    I can't wait to make this. Sounds like a great recipe for lunch at work!! - 10/11/13

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  • Very Good
    0 of 2 people found this review helpful
    Exactly the recipe I was looking for! I have a butternut squash sitting on the counter, my sage has sprung back up in the garden, and my youngest son has chosen to not eat meat. The rest of us will have a little chicken along with this. Served with a salad this will be perfect. - 4/3/12

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  • My sister and I loved this recipe. It ended up making enough food to fill two casserole dishes and I had to give some away. I think next time I will use less pasta to save even more calories and not have tons of leftovers. - 1/7/09

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  • My husband and I loved this meal. My two sons did not care for it, but they are not squash-lovers. My husband who typically does not like squash or pecans said that it was a perfect light meal that would be good anytime of the year (not too heavy, not too light). - 9/29/08

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  • Good
    0 of 2 people found this review helpful
    This was an ok recipe. My boyfriend really liked it, but me and my daughter just thought it was alright. It took a lot of prep work with peeling the squah, and I even did after I baked it. Maybe I should have cut bigger chunks. It was a light, simple dish. - 5/1/08

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  • It was really tasty. My six year old even enjoyed it. It was easy to make and my hunger was satisfied for a longer peiod of time after eating. I will be making this again and sharing it with my friends. - 3/12/08

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  • DELISH!!!!!!!!!!! I had to remove the pecan do to allergies,, but OMG,,amazing. - 2/14/08

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  • one of my favorites, i love recipes that calls for pecan. - 11/26/07

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  • very easy to make and sooo delicious! remember to take the skin off the squash! it might be easier to peel off after baking, so you cut the cubes a little larger at first. :) i learned the hard way. - 11/26/07

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  • fabulous! - 11/6/07

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