Why You’ll Love This Recipe

If you’re looking for a dish that embodies the flavors of fall, this Brown Butter Sage Butternut Squash Pasta is the perfect choice. The roasted butternut squash provides a natural sweetness, while the browned butter adds a rich, nutty flavor. Crispy sage leaves bring a herbaceous touch, and the Parmesan cheese ties everything together. With the addition of pasta, this dish is a comforting, well-balanced meal that’s simple to prepare and perfect for cozy nights in. It’s a wonderful vegetarian option that feels indulgent yet light.

Ingredients

3 cups cubed butternut squash (fresh or frozen)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
8 ounces pasta (rigatoni, penne, or fettuccine)
6 tablespoons unsalted butter
8-10 fresh sage leaves
3 cloves garlic, minced
½ small onion or shallot, finely chopped
½ cup grated Parmesan cheese (plus more for serving)
½ cup reserved pasta water

Optional:

1 tablespoon lemon juice
Pinch of red pepper flakes
2 tablespoons heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brown Butter Sage Butternut Squash Pasta

Directions

Roast the Butternut Squash:

Preheat your oven to 400°F (200°C).
Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Reserve 1 cup of pasta water before draining.

Brown the Butter:

In a large skillet over medium heat, melt the butter. Stir continuously. Once the butter foams and starts to smell nutty and turns golden brown (around 5–7 minutes), add the sage leaves. Cook until crispy, about 30 seconds.

Combine and Toss:

Add the garlic and onion to the browned butter. Sauté until soft and fragrant, about 2–3 minutes.
Add the roasted squash to the skillet. Use a spoon or spatula to gently mash some of the squash for a creamy texture, leaving some chunks for contrast.
Toss the cooked pasta into the skillet. Add reserved pasta water a few tablespoons at a time until the sauce coats the pasta. Stir in grated Parmesan cheese. Adjust with more salt, pepper, or lemon juice to taste.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add a protein: For a non-vegetarian twist, add grilled chicken for extra flavor and texture.
Use different pasta: While rigatoni, penne, or fettuccine work well, you can also use spaghetti, linguine, or another pasta of your choice.
Make it creamy: If you prefer a creamier texture, add 2 tablespoons of heavy cream to the sauce.
Spicy version: Add a pinch of red pepper flakes for a little heat to balance the sweetness of the squash.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of pasta water to loosen up the sauce, or microwave in 30-second intervals until heated through.

FAQs

Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can roast the squash and cook the pasta ahead of time. Assemble the dish just before serving.

Can I use frozen butternut squash?

Yes, frozen butternut squash works perfectly fine. Just ensure it’s thawed and drained of excess moisture before roasting.

What other herbs can I use besides sage?

You can experiment with other herbs like thyme, rosemary, or oregano, though sage really shines in this dish for its earthy flavor.

Can I use a different type of cheese?

Yes, you can substitute the Parmesan with another cheese like Pecorino Romano, Gruyère, or a mix of cheeses for a different flavor profile.

Is this recipe gluten-free?

To make this dish gluten-free, simply use gluten-free pasta in place of regular pasta.

Can I make this vegan?

To make this dish vegan, use dairy-free butter, skip the Parmesan or use a dairy-free cheese, and omit the heavy cream.

How do I know when the butter is browned?

When the butter turns golden brown and has a nutty aroma, it’s ready. Be careful not to let it burn.

Can I make this dish spicier?

If you like spice, add a pinch of red pepper flakes when sautéing the garlic and onion, or drizzle some hot sauce on top when serving.

Can I freeze the leftovers?

This pasta is best eaten fresh, but you can freeze the pasta and sauce (without the crispy sage) for up to a month. Reheat gently, adding extra water to bring back the sauce’s consistency.

What can I serve this with?

This dish pairs well with a simple green salad or roasted vegetables, such as Brussels sprouts or kale, to balance the richness of the pasta.

Conclusion

This Brown Butter Sage Butternut Squash Pasta is the ultimate fall comfort food, combining the natural sweetness of butternut squash with the nutty richness of browned butter and the crisp flavor of sage. It’s easy to make, packed with flavor, and perfect for a cozy dinner. Whether you’re serving it on a cool autumn evening or as a vegetarian main course, this dish is sure to be a crowd-pleaser.

Brown Butter Sage Butternut Squash Pasta

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Author: Emma
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Brown Butter Sage Butternut Squash Pasta is the ultimate fall comfort food, blending the natural sweetness of roasted butternut squash with the rich, nutty flavors of browned butter and crispy sage. Topped with Parmesan and served with your favorite pasta, it’s a savory-sweet dish that’s simple to prepare, vegetarian, and perfect for cozy nights in.

Instructions

Roast the Butternut Squash:

Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Reserve 1 cup of pasta water before draining.

Brown the Butter:

In a large skillet over medium heat, melt the butter. Stir continuously. Once the butter foams and starts to smell nutty and turns golden brown (around 5–7 minutes), add the sage leaves. Cook until crispy, about 30 seconds.

Combine and Toss:

Add the garlic and onion to the browned butter. Sauté until soft and fragrant, about 2–3 minutes.
Add the roasted squash to the skillet. Use a spoon or spatula to gently mash some of the squash for a creamy texture, leaving some chunks for contrast.
Toss the cooked pasta into the skillet. Add reserved pasta water a few tablespoons at a time until the sauce coats the pasta. Stir in grated Parmesan cheese. Adjust with more salt, pepper, or lemon juice to taste.