Description
This Brown Butter Sage Butternut Squash Pasta is a cozy, comforting dish made with roasted squash, browned butter, crispy sage, and Parmesan. A creamy fall-inspired pasta recipe perfect for weeknights or gatherings. Ideal for fans of vegetarian pasta, comfort food, and seasonal ingredients.
Ingredients
1 medium butternut squash
12 oz pasta (rigatoni, penne, or fettuccine)
6 tbsp unsalted butter
12 fresh sage leaves
2 cloves garlic
1 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
1 cup reserved pasta water
Instructions
1. Preheat oven to 400°F. Peel and cube the butternut squash. Toss with olive oil, salt, and pepper, and roast for 25–30 minutes until tender and golden.
2. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
3. In a skillet, melt butter over medium heat until browned and nutty. Add sage leaves and fry until crispy. Remove sage and set aside.
4. In a blender, add roasted squash, garlic, ¾ cup pasta water, and Parmesan. Blend until smooth. Add more water to adjust texture if needed.
5. Pour the sauce into the brown butter skillet and stir to combine. Add the cooked pasta and toss until evenly coated.
6. Serve hot with extra Parmesan, crispy sage leaves, and fresh black pepper.
Notes
To enhance the sauce, you can add a splash of cream or a pinch of nutmeg.
Make sure the butter doesn’t burn—watch for golden specks and a nutty aroma.
Use a high-speed blender for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and Sauteing
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg