Save A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
I first made this brown butter pasta with butternut squash and sage when looking for a simple way to bring fall flavors to dinner. The nutty aroma from browning butter and the deep sweetness of caramelized squash is always a hit at our table.
Ingredients
- Pasta: 350 g dried pasta (such as penne or fusilli), salt for pasta water
- Vegetables: 1 medium butternut squash (about 700 g), peeled, seeded, and cut into 1 cm cubes; 2 cloves garlic, finely minced
- Brown Butter & Sage: 60 g unsalted butter; 12 fresh sage leaves
- Seasoning & Finishes: 40 g grated Parmesan cheese (plus extra for serving); freshly ground black pepper, to taste; 1/2 teaspoon chili flakes (optional); zest of 1/2 lemon (optional)
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain and set aside.
- Prepare Butternut Squash:
- Heat a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add butternut squash cubes. Season with salt and sauté for 10 to 12 minutes, stirring occasionally, until golden and tender.
- Brown Butter & Sage:
- Push squash to the side of the pan. Add remaining butter and sage leaves. Cook, swirling pan often, until butter foams and turns golden brown and sage becomes crispy (about 2 to 3 minutes). Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Combine:
- Return all ingredients to center of pan. Add drained pasta and toss to combine. Add reserved pasta water as needed to make a silky sauce.
- Finish & Serve:
- Stir in Parmesan cheese and season with black pepper (and chili flakes, if using). Add lemon zest for brightness, if desired. Serve immediately, garnished with extra Parmesan and sage leaves.
Save This dish reminds me of cozy autumn evenings with family, everyone gathered around the table enjoying something comforting and homemade.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat and milk. Use alternatives for dairy-free and gluten-free needs.
Nutritional Information
Calories: 480, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 15 g per serving.
Save This is a recipe you'll want to return to throughout the cooler months for effortless, delicious comfort. Perfect with a crisp white wine.
Recipe FAQs
- → How do I achieve the perfect brown butter for this dish?
Melt the butter over medium heat and cook while swirling the pan frequently until it turns golden brown and gives off a nutty aroma, about 2-3 minutes. Watch carefully to avoid burning.
- → Can I substitute butternut squash with another vegetable?
Yes, sweet potato is a great alternative that caramelizes similarly and pairs well with the brown butter and sage flavors.
- → What pasta types work best here?
Penne, fusilli, or other short pasta shapes are ideal as they hold the sauce well, but feel free to use your preferred variety, including whole wheat or gluten-free options.
- → How can I make this dish dairy-free?
Replace unsalted butter with plant-based alternatives and omit the Parmesan or use a vegan cheese substitute.
- → What is the purpose of reserving pasta water?
The reserved pasta water helps create a silky, cohesive sauce by loosening the mixture and allowing it to cling to the pasta evenly.
- → How do I add extra protein to this meal?
Incorporate cooked chickpeas or white beans when tossing the pasta to enhance the protein content without changing the flavor profile significantly.