Balsamic Brown Butter Penne

Balsamic Brown Butter Penne

Balsamic-roasted butternut squash, brussels sprouts, onion, and garlic tossed in a brown butter pan sauce with Banza penne pasta and grated aged parmesan.

Cook Time: 10 MINUTES

Serves: 4 PEOPLE


  • 1 8-ounce box Banza penne pasta
  • ½ medium butternut squash, peeled and chopped into ½ -inch cubes
  • ½ pound brussels sprouts, trimmed with outer leaves removed, cut into thirds or quarters
  • ½ red onion, sliced
  • 2-3 leaves fresh sage, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar, divided
  • 6 tablespoons unsalted butter
  • 1/4 cup freshly grated aged Parmesan cheese
  • salt and pepper, to taste
  • Roast vegetables: Preheat oven to 425º F. Toss cut squash, brussels sprouts, red onion, garlic, and sage with olive oil and 2 tablespoons of balsamic vinegar to coat. Add to a rimmed baking sheet lined with parchment paper or foil and bake for 30-35 minutes.
  • Prepare Banza Penne according to package directions, reserving ½ cup of pasta water.
  • Prepare sauce: In a large sauté pan, melt butter over medium heat; toss in sage and continue to cook, stirring, until milk solids separate and begin to turn brown. Toss in roasted vegetables, along with the remaining 1 tbsp of balsamic vinegar, reserved pasta water, and Parmesan cheese. Serve immediately.

Topping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.