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There’s nothing quite like a warm bowl of pasta. As the weather cools, a cozy and comforting meal is just what you need. This Brown Butter Sage Butternut Squash Pasta is the perfect recipe for a fall evening. It’s an easy dish with rich, complex flavors.
Sweet roasted butternut squash, nutty brown butter, and crispy fresh sage leaves come together for an unforgettable taste. Whether it’s a weeknight dinner or a special occasion, this dish feels both simple and sophisticated.
Why You’ll Love This Pasta
This recipe is a must-try for several reasons. The brown butter creates a deep, nutty flavor. The butternut squash becomes sweet and caramelized as it roasts. And the crispy sage adds an aromatic, savory crunch.
It’s a wholesome meal that feels indulgent. Plus, it’s easily adaptable for different dietary needs, making it a crowd-pleaser.
What You’ll Need to Make It
To create this delicious pasta dish, you only need a few key ingredients.
- Butternut squash: Use fresh or frozen, peeled and cubed.
- Butter: Unsalted butter gives you control over the flavor.
- Fresh sage leaves: These are essential for the signature taste.
- Garlic and onion: These aromatics build a flavorful base.
- Pasta: Rigatoni, fettuccine, or penne work well.
- Parmesan cheese: Freshly grated is best for melting.1
- Olive oil, salt, and pepper: Staples for seasoning.
You can also add a splash of heavy cream, a pinch of red pepper flakes, or a squeeze of lemon juice for extra flavor.
How to Make Brown Butter Sage Butternut Squash Pasta
Making this dish is straightforward. Follow these steps for a perfect result every time.
- Roast the squash. Toss cubed butternut squash with olive oil, salt, and pepper.2 Roast it in the oven until tender and golden brown.
- Cook the pasta. Boil your pasta in salted water until it’s al dente. Remember to save some of the starchy pasta water before draining.
- Make the brown butter. Melt butter in a skillet over medium heat. Stir it constantly. It will foam, then turn a nutty, golden-brown color. Add the sage leaves and cook until they are crispy.
- Combine everything. Add the garlic, onion, and roasted squash to the skillet. Gently mash some of the squash to create a creamy texture. Toss in the cooked pasta and add reserved pasta water to make a sauce. Finish with Parmesan cheese and season to taste.
How to Serve It
Serve this Brown Butter Sage Butternut Squash Pasta in a large bowl. Garnish with extra grated Parmesan cheese and a few more crispy sage leaves. It pairs well with a simple side salad, like arugula with a lemon vinaigrette, or some warm garlic bread. A glass of dry white wine, like a Chardonnay or Pinot Grigio, complements the rich flavors beautifully.
Freezing and Storage
This pasta is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop with a splash of water or broth to loosen the sauce.
If you plan to freeze it, it’s best to do so before adding the cheese and cream. You can freeze the sauce on its own. Reheat the sauce and toss with freshly cooked pasta, cheese, and cream.
Special Tips for a Perfect Dish
Brown butter is the key to this recipe. Use a light-colored pan so you can see the color change. Stir it often to prevent burning. As soon as it turns amber and smells nutty, remove it from the heat immediately.
You can add protein like roasted chickpeas, sausage, or pancetta. For a creamier sauce, stir in a little heavy cream or coconut milk at the end.
Common Mistakes to Avoid
A common mistake is burning the brown butter. Pay close attention and don’t walk away from the stove. Another error is overcooking the pasta. Cook it only until it is al dente, as it will continue to cook slightly when you toss it with the sauce. Finally, be sure to reserve some pasta water—it’s crucial for making the sauce smooth and cohesive.
FAQ
Can I use frozen squash?
Yes. Just be sure to thaw and pat it dry before roasting so it doesn’t release too much moisture.
What pasta shape works best?
Rigatoni and penne are great because they hold the sauce in their ridges. Fettuccine and pappardelle also work well, creating an elegant dish.
Can I make this vegan?
Yes, easily. Use a plant-based butter and a dairy-free Parmesan substitute.
Brown Butter Sage Butternut Squash Pasta Recipe Card
This Brown Butter Sage Butternut Squash Pasta is a comforting dish with rich, nutty brown butter, crispy sage, and sweet roasted butternut squash.3 Tossed with pasta and finished with Parmesan, it’s a perfect meal for a cozy night.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 4 servings
Ingredients
- 3 cups cubed butternut squash
- 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, or 2 tablespoons heavy cream
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of the pasta water before draining.
- In a large skillet over medium heat, melt the butter. Stir constantly until it foams and turns golden brown. Add the fresh sage leaves and cook until they are crispy, about 30 seconds.4 Remove the sage and set it aside.
- Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until soft.
- Add the roasted butternut squash to the skillet. Gently mash some of the squash with a spoon or spatula to create a creamy texture.
- Toss in the cooked pasta. Add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta. Stir in the Parmesan cheese.
- Season with more salt and pepper as needed. Add lemon juice or red pepper flakes if desired.
- Serve immediately, topped with the crispy sage leaves and more Parmesan cheese.
