Save A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and aromatic sage. Perfect for fall and winter evenings.
This recipe quickly became a family favorite when I first made it last fall. The nutty browned butter perfectly complements the sweet squash and aromatic sage.
Ingredients
- Pasta: 350 g (12 oz) dried pasta (such as penne or rigatoni)
- Vegetables: 1 medium butternut squash (about 800 g/1.75 lbs), peeled, seeded, and cut into 1 cm (½ inch) cubes; 2 cloves garlic, minced
- Brown Butter & Herbs: 75 g (⅓ cup) unsalted butter; 12 fresh sage leaves
- Cheese & Seasoning: 50 g (½ cup) grated Parmesan cheese (plus extra for serving); Salt and freshly ground black pepper, to taste
- Optional: ¼ tsp red pepper flakes (for heat); Zest of ½ lemon (for brightness)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain.
- Step 2:
- While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons of butter. Once melted, add the cubed butternut squash and a pinch of salt. Sauté for 10 12 minutes, stirring occasionally, until golden and tender. Add the minced garlic for the last 1 2 minutes. Remove squash to a plate and set aside.
- Step 3:
- In the same skillet, add the remaining butter. Cook over medium heat, swirling occasionally, until the butter foams and turns golden brown and nutty (about 3 4 minutes). Add sage leaves and fry until crisp, 30 60 seconds. Remove sage with a slotted spoon and drain on paper towels.
- Step 4:
- Return the cooked squash to the skillet with the brown butter. Add drained pasta and toss to coat. If needed, add reserved pasta water, a splash at a time, to create a glossy sauce.
- Step 5:
- Stir in Parmesan cheese, red pepper flakes (if using), lemon zest, and season with salt and pepper to taste.
- Step 6:
- Serve immediately, topped with crispy sage leaves and extra Parmesan.
Save My family loves gathering around this dish during the colder months. It brings warmth and joy to our dinners.
Required Tools
Large pot, large skillet, colander, wooden spoon, knife and cutting board are essential for preparing this meal.
Allergen Information
Contains Wheat (gluten), Milk (dairy, from butter and Parmesan). For a gluten-free version, use gluten-free pasta. For dairy-free, substitute plant-based butter and cheese.
Nutritional Information
Per serving: Calories 470, Total Fat 18 g, Carbohydrates 65 g, Protein 15 g.
Save This dish is sure to become a staple in your recipe collection thanks to its simplicity and comforting flavors.
Recipe Help
- → How do I get the brown butter flavor?
Cook the butter over medium heat until it foams and turns golden brown with a nutty aroma, about 3–4 minutes, then add sage leaves to crisp.
- → What pasta types work best here?
Short pastas like penne or rigatoni hold the sauce well and complement the squash pieces.
- → Can I substitute butternut squash?
Sweet potato is a great alternative, offering similar sweetness and texture when caramelized.
- → How can I make it dairy-free?
Use plant-based butter to mimic the brown butter and substitute Parmesan with a vegan cheese option.
- → What adds brightness to this dish?
Lemon zest added at the end provides a fresh, citrusy note that brightens the rich flavors.
- → How to add protein?
Toasted walnuts or roasted chickpeas can be stirred in for extra protein and texture.