Whole wheat spaghetti tossed in a luxuriously creamy butternut squash sauce with mushrooms, garlic and brown butter sage. This vegan-friendly meal is brimming with fall-inspired flavors and masters the balance of savory and sweet decadence. This is one of those pasta dishes, friends. One of those pasta dishes you could eat for breakfast, lunch, dinner or a late night snack while binge watching trash TV (aka my Friday night).
But tell me about YOUR weekend! Did you participate in any fun fall festivities? Pumpkin patches? Festivals? Winston and I again spent a good chunk of the weekend outdoors because the weather was absolutely GORGEOUS again. Highs in the upper 60’s/lower 70’s for the most part and not a cloud in the sky. We went on a couple hikes, perused the farmers market and checked out a fun pup-friendly brewery.
I also did a fair amount of recipe tasting and cannot WAIT to share more fall-inspired dishes with you all this week. Eeepp! I don’t know about you guys, but I cannot resist the winter squash right now. I currently have enough on hand to feed a small village. They’re just so dang tasty and versatile!
This recipe is actually inspired by the Editor in Chief of Cooking Light magazine, Hunter Lewis, who made these outstanding roasted butternut squash and brown butter sage crostinis last week on Facebook live. The recipe was SO simple, yet it was visually stunning and the perfect appetizer to serve a crowd. I followed his simple method for roasting the butternut squash (basically just slice and roast) which requires NO peeling (HELL YEAH) and produces the most fabulously caramelized flesh.
I was also inspired to top the pasta with brown butter sage after 1. seeing how easy it was, and 2. smelling how FANTASTIC it was.
The brown butter sage is completely optional, however it truly does add an extra layer of decadence and earthy, rich flavor. Now let’s hone in on this ultra creamy, velvety rich sauce. You GUYZ. It is truly something magical. I honestly could slather it on just about anything. Pasta, rice, meat, crusty bread, you name it. It’s also incredibly simple and only requires three ingredients – roasted butternut squash, coconut milk and vegetable broth! The blender/food processor does most of the work for you. Your main job is to marvel in its glory and appease your palliate with its awesomeness.
For a lower carb (or grain-free) option, you could use zucchini or parsnip noodles in place of pasta. But honestly, you should really treat yourself to some whole wheat spaghetti. We all need a plate of real pasta in our lives every now and again.;)This beautiful plate of slurptastic goodness is basically begging you to make it for your next fall soiree.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 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).
*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