Go Back
+ servings
squash pasta

Squash Pasta with Sage Lemon Butter

This simple, flavorful fall pasta is packed with veggies and easy to whip up for dinner any night of the week.
5 from 1 vote
Course Dinner, Main Course
Cuisine American
Servings 4 people


  • 8-10 oz. pasta of choice I used Banza chickpea pasta
  • 8 oz. butternut squash, peeled and diced
  • 3 cups kale, chopped
  • 4 leaves sage, chopped
  • 1 shallot, sliced thin
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • parmesan, freshly grated
  • Kosher salt
  • black pepper


  • Heat oven to 425 degrees F.
  • On a large sheet pan, toss squash with the olive oil and sprinkle liberally with salt and pepper.
  • Roast for 20-25 minutes until squash starts to soften and caramelize.
  • Meanwhile, cook pasta in a large pan of salted water until almost al dente.
  • Reserve 1 cup of the pasta water and strain the pasta.
  • When squash is done, add kale to the sheet pan and toss again before roasting for 5-10 minutes until kale is soft and all the vegetables are cooked through.
  • In empty pasta pot, over medium-low heat, add the butter and shallot and cook for 1-2 minutes. Add the chopped sage and lemon zest and cook for a minute more.
  • Transfer the reserved pasta to the pot along with the squash, kale, pasta water, and 1/4 cup parmesan and cook for 3-5 minutes until liquids have thickened around and into the pasta.
  • Finish with the lemon juice, 1/2 cup more of parmesan and lots of black pepper and serve.
Keyword pasta, squash, vegetarian
Tried this recipe?Let us know how it was!