Whole wheat spaghetti tossed in a luxuriously creamy butternut squash sauce with mushrooms, garlic and brown butter sage. This vegetarian, kid-friendly, vegan-friendly meal is easy to make and brimming with fall-inspired flavors.
- 1 cup roasted butternut squash (from ½ of a small roasted squash)
- ¾ cup reduced fat coconut milk
- ⅔ cup vegetable broth
- 8 ounces whole wheat spaghetti
- 2 tsp extra virgin olive oil
- 8 ounces baby bella mushrooms, roughly chopped
- 3 cloves garlic, minced
- ¼ tsp sea salt
- ¼ cup finely chopped fresh sage plus more for optional brown butter topping (see notes)
- ¼ cup freshly shaved parmesan (if not making vegan)
- Preheat oven to 450 degrees F. Slice butternut squash lengthwise and lightly coat flesh with olive oil and a pinch of sea salt. Roast, flesh down, for 35-40 minutes, until tender. Set aside to cool until able to handle.
- Scoop out 1 cup of roasted squash (see notes for ideas for remaining squash) and place in a food processor or blender. Add coconut milk and vegetable broth and blend until smooth.
- Cook pasta according to package instructions until al dente.
- While pasta cooks, heat 2 tsp olive oil in a large skillet over medium heat. Add mushrooms and cook until tender, 3-4 minutes. Add garlic and sage and cook until aromatic, ~1 minute. Pour sauce into skillet and toss to combine.
- Reserve ~1/2 cup pasta water before draining pasta. Add pasta to skillet and toss with sauce and mushrooms. If sauce is too thick, add pasta water 1 tbsp at a time until desired consistency is achieved. Transfer to a plate and top with parmesan and brown butter sage (if desired).
*To make brown butter sage, melt 3 tbsp butter (preferably grass-fed) in a small saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Voila! Top your pasta with the tastiest, crispiest sage your taste buds ever did meet.
*Other uses for your leftover roasted butternut squash: spread it on a crostini and top with brown butter sage and parmesan; use it in place of mashed potatoes and pair it with pork chops or chicken; use it in muffin or bread recipes for additional moisture and fiber.
*Omit parmesan and brown butter sage if making vegan
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.