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 recipe during a chilly October weekend and the rich flavors of brown butter and sage made it an instant favorite in my family.
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
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water then drain and set aside.
- Step 2:
- While the pasta cooks heat a large skillet over medium heat. Add 2 tablespoons of the butter. Once melted add the butternut squash cubes. Season with a pinch of salt and sauté for 10 12 minutes stirring occasionally until golden and tender.
- Step 3:
- Push the squash to the side of the pan. Add the remaining butter and the sage leaves. Cook swirling the pan often until the butter foams and turns golden brown and the sage becomes crispy (about 2 3 minutes). Add the minced garlic and cook for 1 minute more stirring constantly until fragrant.
- Step 4:
- Return all ingredients to the center of the pan. Add the drained pasta and toss to combine. Add reserved pasta water as needed to make a silky sauce.
- Step 5:
- Stir in Parmesan cheese and season with black pepper (and chili flakes if using). Add lemon zest for brightness if desired.
- Step 6:
- Serve immediately garnished with extra Parmesan and sage leaves.
Save This recipe always brings our family together especially on cozy autumn evenings.
Required Tools
Large pot, Large skillet, Colander, Vegetable peeler, Chefs knife, Wooden spoon
Allergen Information
Contains wheat (pasta), milk (butter Parmesan). For dairy-free use plant-based butter and omit Parmesan or use a vegan alternative. For gluten-free use certified gluten-free pasta.
Nutritional Information
Calories 480, Total Fat 18 g, Carbohydrates 68 g, Protein 15 g per serving.
Save Enjoy this simple yet flavorful dish that perfectly balances sweetness and savory notes.
Recipe FAQs
- → How do you make brown butter for this dish?
Brown the butter over medium heat, swirling often until it foams and turns golden with a nutty aroma, then add sage leaves to crisp.
- → Can I use a different squash instead of butternut?
Yes, sweet potato or similar firm squash varieties can be substituted for a similar texture and sweetness.
- → What pasta shapes work best here?
Short pasta like penne or fusilli holds the sauce well and pairs nicely with the small squash cubes.
- → How does the reserved pasta water help the dish?
Adding pasta water creates a silky sauce by loosening the butter and cheese mixture for better coating of the pasta.
- → Can this be adapted for dairy-free diets?
Use plant-based butter alternatives and omit or replace Parmesan with vegan cheese versions.