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Creamy Brown Butter Sage Butternut Squash Pasta

brown butter sage butternut squash pasta - featured image
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A comforting and indulgent pasta dish featuring roasted butternut squash, nutty brown butter, and fragrant sage leaves, finished with a creamy Parmesan sauce. Perfect for quick weeknight dinners or cozy autumn evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900 grams), peeled, seeded, and diced into 1/2-inch cubes
  • 12 ounces (340 grams) short pasta such as rigatoni, penne, or shells
  • 6 tablespoons (85 grams) unsalted butter
  • About 12 large fresh sage leaves, washed and patted dry
  • 1/2 cup (120 ml) heavy cream
  • 3/4 cup (75 grams) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: pinch of crushed red pepper flakes
  • Optional: toasted walnuts for crunch

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and golden, turning once halfway through.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (9-11 minutes). Reserve 1 cup (240 ml) pasta water before draining.
  3. In a large skillet over medium heat, melt butter. Cook until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Add sage leaves and fry until crisp (1-2 minutes). Remove sage leaves and drain on paper towels.
  4. Add minced garlic to the brown butter and cook for 30 seconds until fragrant.
  5. Lower heat and stir in heavy cream. Gradually add Parmesan cheese, stirring constantly until melted and smooth. Add reserved pasta water a few tablespoons at a time if sauce is too thick.
  6. Add cooked pasta and roasted butternut squash to the skillet. Toss gently to coat. Season with salt, pepper, and optional crushed red pepper flakes.
  7. Serve hot, topped with crispy sage leaves and extra Parmesan if desired.

Notes

Keep sage leaves dry before frying to prevent splattering. Watch butter carefully when browning to avoid burning. Reserve pasta water to adjust sauce consistency. Use tongs or pasta fork to toss pasta gently. For gluten-free, substitute pasta with chickpea or rice pasta. For dairy-free, use coconut cream and vegan Parmesan alternative.

Nutrition

Keywords: butternut squash pasta, brown butter pasta, sage pasta, creamy pasta, fall recipes, easy pasta recipe, comforting dinner

Find it online: https://tessierecipes.com/creamy-brown-butter-sage-butternut-squash-pasta-easy-homemade-recipe/