As soon as fall hits and the weather cools down, there’s nothing better than a warm, comforting bowl of pasta.
And this Brown Butter Sage Butternut Squash Pasta? It’s got everything going for it!
Nutty brown butter, crispy sage, and sweet, roasted squash all tossed with your favorite noodles.
Whether you’re cooking for guests or just want something cozy for a weeknight dinner, this dish is easy to throw together and packed with flavor.
Let’s break it down step by step so you can make it at home with no fuss.
Why You’ll Love This Pasta Dish
This recipe has all the makings of a fall classic:
- Deep, nutty flavor from browned butter
- Sweet, caramelized butternut squash
- Aromatic, crispy sage leaves
- Simple ingredients with gourmet-level taste
- Easily adaptable for various dietary needs
It’s the kind of dish that feels indulgent yet wholesome, perfect for both weeknight comfort and entertaining guests.
Ingredients You’ll Need
To create the perfect balance of flavors and textures, gather the following:
- Butternut squash – peeled, seeded, and cubed (fresh or frozen)
- Butter – use unsalted for more control over the flavor
- Fresh sage leaves – whole or chopped
- Garlic – minced
- Onion or shallot – finely diced for extra depth
- Pasta – rigatoni, fettuccine, penne, or even gnocchi
- Parmesan cheese – freshly grated for the best flavor
- Salt and pepper – to taste
- Optional add-ins – heavy cream, lemon juice, red pepper flakes, or nutmeg
Step-by-Step Instructions
Follow these instructions for a smooth, delicious cooking experience:
1. Roast the Butternut Squash
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.
2. Cook the Pasta
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.
3. Brown the Butter
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.
4. Combine and Toss
Add the garlic and onion to the browned butter. Sauté until soft and fragrant, about 2–3 minutes. 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.
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.
Tips for Perfect Brown Butter Every Time
Getting brown butter just right is key to this recipe’s success:
- Use a light-colored pan so you can see the color change
- Stir constantly to prevent burning
- Once the butter turns amber and smells nutty, remove from heat immediately
- Add herbs or aromatics right after browning for maximum flavor infusion
Variations and Substitutions
This dish is highly customizable. Here are some delicious twists:
- Add protein: sautéed sausage, pancetta, or roasted chickpeas
- Make it vegan: use plant-based butter and skip the cheese (or sub with nutritional yeast)
- Make it creamy: stir in a splash of heavy cream or coconut milk
- Swap pasta types: try gluten-free options or sub in gnocchi or ravioli
What to Serve With Butternut Squash Pasta
Complete your fall meal with a few simple sides:
- Arugula salad with lemon vinaigrette
- Roasted vegetables like Brussels sprouts or asparagus
- Garlic bread or a slice of crusty sourdough
- White wine like Pinot Grigio or Chardonnay
Make Ahead and Storage Tips
- Prep ahead: roast the squash a day or two in advance and refrigerate
- Store leftovers: in an airtight container for up to 3 days
- Reheat: gently on the stovetop with a splash of water or broth
- Freezing tip: skip the cheese and cream if freezing; reheat and add them fresh
Recipe FAQ’s
Can I use frozen squash?
Yes, just make sure to thaw and pat dry before roasting to prevent excess moisture.
What pasta shape works best?
Rigatoni and penne hold the sauce well, while fettuccine and pappardelle add elegance.
Can I make this vegan or gluten-free?
Absolutely. Use vegan butter and dairy-free cheese, and sub in your favorite gluten-free pasta.
Brown Butter Sage Butternut Squash Pasta
Ingredients
- 3 cups cubed butternut squash fresh or frozen
- 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
- 2 tablespoons heavy cream
Instructions
Roast the Butternut Squash
- 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
- 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
- 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
- Add the garlic and onion to the browned butter. Sauté until soft and fragrant, about 2–3 minutes. 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.
- 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.