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.
*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