Brown Butter Sage Butternut Squash Pasta
This Brown Butter Sage Butternut Squash Pasta is a cozy, comforting fall dish that blends the nutty richness of browned butter, crispy sage leaves, and naturally sweet roasted butternut squash. Tossed with your favorite pasta and finished with Parmesan, it's the perfect balance of savory and sweet in every bite.Ideal for a vegetarian main course, this recipe is satisfying, simple, and packed with autumn flavor.
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.