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Brown Butter Sage Butternut Squash Pasta

A serving of creamy butternut squash pasta featuring large tube pasta, topped with fried sage leaves and grated Parmesan cheese.
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Make this comforting and flavorful pasta dish featuring roasted butternut squash, nutty brown butter, and crispy sage. It is a simple recipe perfect for cozy evenings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 pound pasta (such as penne or rigatoni)
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20 to 25 minutes, or until tender and slightly caramelized.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until the butter browns and the sage becomes crispy, about 3 to 4 minutes. Remove the crispy sage leaves with a slotted spoon and set them aside for garnish.
  4. Add the minced garlic to the brown butter in the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
  5. Add the roasted butternut squash to the skillet. Use a potato masher or the back of a spoon to lightly mash about half of the squash, leaving some chunks for texture.
  6. Add the drained pasta and about 1/2 cup of the reserved pasta water to the skillet. Stir well to coat.
  7. Remove the skillet from the heat. Stir in the Parmesan cheese until a creamy sauce forms. Add more pasta water, one tablespoon at a time, if the sauce seems too thick.
  8. Season with salt and pepper to taste.
  9. Serve immediately, topping each portion with the reserved crispy sage leaves and extra Parmesan cheese.

Notes

  • For a smoother sauce, blend the roasted squash with a little pasta water before adding it to the skillet.
  • You can substitute brown butter with olive oil for a quicker preparation, but the nutty flavor will be less pronounced.
  • This dish works well with whole wheat or gluten-free pasta options.

Nutrition

Find it online: https://cookingbycarla.com/butternut-squash-pasta-brown-butter-sage/