Print

Cozy Butternut Squash Sage Brown Butter Pasta

butternut squash sage brown butter pasta - featured image
Print Recipe

This cozy butternut squash and sage brown butter pasta features sweet caramelized squash, nutty brown butter, and crispy sage in a silky sauce that coats every noodle. It’s a quick and easy weeknight dinner that tastes like a restaurant-quality meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
  • 6 tablespoons unsalted butter
  • 20–25 fresh sage leaves
  • 4 cloves garlic, thinly sliced
  • 12 ounces short pasta (such as cavatappi or rigatoni)
  • ¾ cup freshly grated Parmesan cheese, plus more for serving
  • ½ cup vegetable or chicken broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon fresh lemon juice (from half a lemon)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half where the narrow neck meets the bulbous bottom. Scoop out the seeds with a spoon. Cut the squash into ½-inch cubes.
  2. Start the pasta water: Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil.
  3. Brown the butter: Place a large skillet over medium heat. Add the 6 tablespoons of butter. Let it melt completely, then swirl the pan occasionally. The butter will foam up, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 4-5 minutes. Watch carefully—once those specks appear, you have about 30 seconds before it burns.
  4. Add the sage: As soon as the butter is golden brown with specks, drop in the sage leaves. They’ll sizzle and crisp up in about 30-45 seconds. Use tongs to flip them once. Remove them to a paper towel-lined plate and sprinkle with a tiny pinch of salt. Set aside.
  5. Cook the squash: Add the olive oil to the same pan with the brown butter. Toss in the cubed butternut squash in a single layer. Let it cook undisturbed for 3-4 minutes to develop color. Then stir and continue cooking for another 5-6 minutes until the squash is fork-tender and caramelized on the edges. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  6. Add garlic and broth: Push the squash to the sides of the pan and add the sliced garlic to the center. Cook for 30 seconds until fragrant, then stir everything together. Pour in the ½ cup of broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
  7. Cook the pasta: While the squash is cooking, drop the pasta into the boiling water. Cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta water.
  8. Bring it together: Add the drained pasta directly to the skillet with the squash. Toss everything together with tongs. Add the grated Parmesan and ½ cup of the reserved pasta water. Toss vigorously—the starch and cheese will create a silky sauce that coats every piece of pasta. If it seems dry, add more pasta water a tablespoon at a time.
  9. Finish with lemon: Squeeze the teaspoon of lemon juice over everything and toss once more. Taste and adjust salt and pepper as needed.
  10. Serve immediately: Divide the pasta into bowls. Crumble the crispy sage leaves over the top. Add extra grated Parmesan and a pinch of red pepper flakes if desired.

Notes

Don’t walk away from the brown butter—the difference between perfect and burnt is about 15 seconds. Cut the squash uniformly for even cooking. Reserve more pasta water than you think you need; the starch creates the silky sauce. Let the squash caramelize without stirring too much. If the sauce looks broken, add a splash of cold water and toss vigorously to re-emulsify.

Nutrition

Keywords: butternut squash pasta, brown butter sage pasta, fall pasta recipe, easy weeknight dinner, vegetarian pasta

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