Butternut Squash Pasta

roasted butternut squash, spinach, penne pasta, sage, walnuts, browned butter-parmesan sauce

1709 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 793 | Category: Low-Carb, Vegetarian | Allergens: Contains Milk (Butter + Parmesan), Wheat (Penne) + Tree Nuts (Walnuts). May contain eggs | Excellent Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C |


  • - Chef's Knife
  • - Colander
  • - Large Mixing Bowl
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Rimmed Baking Sheet
  • - Small Skillet

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray
  • - Olive Oil

What We Send:

  • - Baby Spinach
  • - Butter Pads
  • - Butternut Squash Cubes
  • - Fresh Sage
  • - Parmesan Cheese
  • - Penne Pasta
  • - Walnuts

Wine Pairings by @grapefriend

Chardonnay but one with a little age on it - the ripe fruit and nuttiness of the extra years will pair perfectly with the walnuts and butter.

Beer Pairings

An American Pale Lager is the way to go with the sweet butternut squash and pasta.

TK Table Talk:

If you could spend a day just talking to any one person, who would it be?

What To Do:

1. Preheat oven to 425°F. Coat a rimmed baking sheet with non-stick cooking spray.

Butternut Squash Pasta- Step 1

2. Prep sage: Set aside a few sage leaves for garnish, and chop the rest.

Butternut Squash Pasta- Step 2

3. Prep butternut squash: Toss butternut squash with 1½ teaspoons olive oil and ¼ teaspoon each salt and pepper on prepared baking sheet. Bake 15 to 18 minutes, stirring once.

Butternut Squash Pasta- Step 3

4. Cook pasta: Meanwhile, in a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne, and boil, stirring occasionally, until al dente (about 10 minutes). Reserve ¼ cup pasta water. Drain pasta. Set aside.

Butternut Squash Pasta- Step 4

5. Make browned butter sauce: Melt butter in a small skillet over medium-high heat. Cook 3 minutes or until butter bubbles and begins to brown. Add walnuts and chopped sage. Cook 2 minutes longer or until walnuts are toasted.

6. Finish pasta: Toss together roasted butternut squash, penne, reserved pasta water, spinach, butter mixture, and half of cheese in a large bowl.

To Serve: Divide pasta between two serving plates and sprinkle with remaining cheese and reserved sage.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife