Description
Brown Butter Sage Butternut Squash Pasta is a cozy, creamy fall pasta recipe made with roasted butternut squash, nutty brown butter, fresh sage, and parmesan. Perfect for a weeknight dinner or festive gathering, this rich vegetarian dish is satisfying, flavorful, and quick to prepare.
Ingredients
2 tablespoons olive oil
4 cups butternut squash, peeled and cubed
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces pasta (rigatoni, orecchiette, or shells)
6 tablespoons unsalted butter
8 fresh sage leaves
3 cloves garlic, minced
3/4 cup grated parmesan cheese
1 cup reserved pasta water (as needed)
Instructions
1. Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes or until golden and tender.
2. Boil pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
3. In a skillet, melt butter over medium heat until golden brown and nutty. Add sage and cook until crisp, then remove sage and set aside.
4. Add garlic to the brown butter and sauté for 1 minute. Add roasted squash and gently mash some into the butter to create the sauce.
5. Stir in cooked pasta and add reserved pasta water gradually to loosen the sauce to desired consistency.
6. Mix in grated parmesan and season with salt and pepper. Top with crispy sage and serve warm.
Notes
Roast the squash until caramelized for the best flavor.
Use freshly grated parmesan for better melt and taste.
Reserve pasta water—it makes the sauce creamy without adding cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg