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Creamy butternut squash pasta with brown butter sauce and crispy sage leaves
Isaac blogger

Brown Butter Sage Butternut Squash Pasta

A cozy fall pasta recipe featuring roasted butternut squash, nutty brown butter, crispy sage, and Parmesan. Perfect for weeknight dinners or holiday gatherings. Easy to make, vegetarian-friendly, and fully customizable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: American / Fall Comfort Food
Calories:
Ingredients Method Notes

Ingredients
  

  • Roasted Butternut Squash
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Brown Butter Sage Sauce
  • 6 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 3 cloves garlic, minced
  • ½ small onion or shallot, finely chopped
  • Pasta
  • 8 ounces pasta (rigatoni, penne, fettuccine, or pappardelle)
  • ½ cup reserved pasta water
  • Garnish (Optional)
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Optional: 1 tablespoon lemon juice or a pinch of red pepper flakes
  • Optional ingredients may affect storage and freezing results.
  • Optional: 2 tablespoons heavy cream for a richer sauce

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Roast the Butternut Squash
  4. Preheat the oven to 400°F (200°C).
  5. Toss the squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  6. Roast for 25–30 minutes, turning once, until the squash is tender when pierced with a fork and lightly caramelized at the edges. Set aside.
  7. Cook the Pasta
  8. Bring a large pot of salted water to a boil.
  9. Cook pasta according to package directions until al dente.
  10. Reserve ½ cup of pasta water, then drain.
  11. Make the Brown Butter Sage Sauce
  12. In a large skillet over medium heat, melt the butter.
  13. Stir frequently as it foams and turns golden brown with a nutty aroma (about 3–5 minutes).
  14. If it darkens too quickly, reduce heat or remove briefly from the burner.
  15. Add sage leaves and cook for about 30 seconds until crisp. Transfer sage to a plate.
  16. Add garlic and onion to the skillet and cook for 2–3 minutes until softened and fragrant.
  17. Combine
  18. Add roasted squash to the skillet and gently mash a few pieces.
  19. Add cooked pasta and toss to combine.
  20. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce lightly coats the pasta.
  21. Stir in Parmesan and optional lemon juice or red pepper flakes.
  22. Serve
  23. Serve warm, topped with crispy sage leaves and additional Parmesan if desired.

Notes

  • Cook butter until golden and fragrant, stirring frequently to prevent burning.
  • Pasta should be tender with a slight bite (al dente) for best texture.
  • Sauce thickens slightly as it rests.
  • Serve warm for best consistency.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 3 days.
  • Reheat gently with a splash of water or broth until warmed through before serving.