Brown Butter Sage Butternut Squash Pasta
This brown butter sage butternut squash pasta is cozy, nutty, and full of fall comfort. Roasted butternut squash is tossed with pasta, fragrant sage, and rich brown butter for a simple yet elegant meal.
Equipment
- Large Pot
- Large Skillet
- Baking Sheet
- Knife
- Cutting Board
- Colander
Ingredients
Pasta & Squash
- 12 oz pasta (rigatoni, penne, or fettuccine)
- 2 cups butternut squash, peeled and cubed
- 3 tbsp olive oil
Brown Butter Sauce
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- salt and black pepper to taste
- red pepper flakes optional
Instructions
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Brown the butter and sage: In a large skillet over medium heat, melt the butter. Add the sage leaves and cook, swirling occasionally, until the butter turns golden brown and smells nutty. The sage should become lightly crisp.
- Add garlic and squash: Stir the minced garlic into the skillet and cook for about 30 seconds, just until fragrant. Gently fold in the roasted butternut squash so it coats in the brown butter.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to combine. Add a splash of reserved pasta water as needed to create a silky sauce.
- Finish and serve: Remove from heat and sprinkle with grated parmesan, black pepper, and red pepper flakes if using. Taste, adjust seasoning, and serve warm.