This is the season when food starts to get deliciously cozy, which is probably why I love cooking so much in the colder months. There is a serious comfort factor that exists for me when the temperatures drop and a warm dish of hearty food welcomes me at the end of the day .
Comfort food does not need to be heavy, and often isn’t around here, and this cozy, vegetarian pasta is proof of that.
Filled with butternut squash, kale, herbs, and parmesan it is soul satisfying without weighing you down. My favorite kind of cold weather meal.
“What else can I use?”
You know I am all about making my recipes your own, especially out of convenience, so here we will talk about substitutions.
- Delicata or acorn squash can be used here in place of butternut, just adjust the cooking time accordingly.
- If you can’t get your hands on sage, you can omit it, or use some dried sage if that’s what you’ve got.
- Pecorino can easy be subbed in for the parmesan
- I use Banza chickpea pasta or Jovial brown rice pasta here as these are staples in our home, but any pasta shape and type you like can be used. I’d stick to the short/small shapes rather than spaghetti or linguine though as they go best from a texture and easy-to-eat standpoint.
This is a big hit around our house with parents and kids alike, and I hope it will be the same for you.
Like the sound of this? Then you will want to check out these veggie packed pastas too!
If you make the recipe, or have any questions, please let me know. I love to hear from you!
Squash Pasta with Sage Lemon Butter
- 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.