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.
Ingredients
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3 cups cubed butternut squash (fresh or frozen)
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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8 ounces pasta (rigatoni, penne, or fettuccine)
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6 tablespoons unsalted butter
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8–10 fresh sage leaves
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3 cloves garlic, minced
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½ small onion or shallot, finely chopped
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½ cup grated Parmesan cheese (plus more for serving)
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½ cup reserved pasta water
Optional:
1 tablespoon lemon juice
Pinch of red pepper flakes
2 tablespoons heavy cream
Instructions
Roast the Butternut Squash:
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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:
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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:
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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:
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Add the garlic and onion to the browned butter. Sauté until soft and fragrant, about 2–3 minutes.
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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.
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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.
Notes
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: Add 2 tablespoons of heavy cream to the sauce for a creamier texture.
Spicy version: Add a pinch of red pepper flakes to balance the sweetness of the squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Vegetarian, Pasta
- Method: Roasting, Sautéing
- Cuisine: Italian
