Roast Squash Pasta with Sage Brown Butter & Mozzarella

This cosy, autumnal pasta dish is the perfect way to use up leftover butternut squash while creating something truly delicious. The nutty brown butter sauce, crispy sage, and melting mozzarella come together for a simple but seriously effective dinner. Perfect for a rainy Monday in London or any night you need comfort on a plate.

For extra texture and crunch, top with crispy shallots, breadcrumbs, or toasted pine nuts.

Serves: 2

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients:

• 1 whole butternut squash (peeled, deseeded & cut into 1cm thick slices)

• 3 tbsp olive oil

• 180g pasta of your choice (I used gluten-free @maideaglutenfree)

• 1 ball mozzarella, torn

• 2 tbsp crispy shallots (optional, for topping)

• Salt & pepper, to taste

For the Sage Brown Butter Sauce:

• 50g butter

• 2 tbsp olive oil

• 70ml pasta cooking water

• 4 garlic cloves, thinly sliced

• 25g grated hard cheese (@GranaPadanopdo)

• Bunch of sage leaves

Method:

Step 1: Roast the Squash

1. Preheat oven to 190°C (fan 170°C, Gas Mark 5).

2. Place the sliced squash on a large baking tray.

3. Toss with olive oil, salt & pepper, then roast in the middle of the oven for 25 minutes, or until golden.

Step 2: Make the Sage Brown Butter Sauce

1. While the squash roasts, set a large frying pan over medium-high heat and melt the butter.

2. Once melted, reduce the heat and let it slowly brown, giving off a nutty aroma.

3. Quickly add 2 tbsp olive oil, then stir in the garlic & sage.

4. Let it simmer gently for 2-3 minutes, then mix in the grated cheese & roasted squash.

5. Season with salt & plenty of black pepper.

Step 3: Cook the Pasta & Combine

1. Cook the pasta according to packet instructions.

2. Reserve 70ml of pasta water before draining.

3. Add the pasta & pasta water to the squash sauce, tossing over high heat for 20 seconds to coat.

4. Check seasoning and plate up with mozzarella & crispy shallots on top.