Save A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
I first made this when the weather turned cool and squash were everywhere at the market. The combination of brown butter and crispy sage was instantly a hit with my family!
Ingredients
- Pasta: 350 g dried pasta (such as penne or fusilli), salt for pasta water
- Vegetables: 1 medium butternut squash (about 700 g), peeled, seeded, and cut into 1 cm cubes, 2 cloves garlic finely minced
- Brown Butter & Sage: 60 g unsalted butter, 12 fresh sage leaves
- Seasoning & Finishes: 40 g grated Parmesan cheese (plus extra for serving), freshly ground black pepper to taste, 1/2 teaspoon chili flakes (optional), zest of 1/2 lemon (optional)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain and set aside.
- Sauté squash:
- While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons of the butter. Once melted, add the butternut squash cubes. Season with a pinch of salt and sauté for 10 to 12 minutes, stirring occasionally, until golden and tender.
- Brown butter & fry sage:
- Push the squash to the side of the pan. Add the remaining butter and sage leaves. Cook, swirling the pan often, until the butter foams and turns golden brown and the sage becomes crispy (about 2 to 3 minutes). Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Combine & finish:
- Return all ingredients to the center of the pan. Add the drained pasta and toss to combine. Add reserved pasta water as needed to make a silky sauce. Stir in Parmesan cheese and season with black pepper (and chili flakes if using). Add lemon zest for brightness, if desired.
- Serve:
- Serve immediately, garnished with extra Parmesan and sage leaves.
Save This recipe always brings the family together on chilly evenings. Everyone loves scooping up the squash and crispy sage right from the pan.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon.
Allergen Information
Contains wheat and milk. Use gluten-free pasta or plant-based dairy replacements as needed.
Nutritional Information
Per serving: 480 calories, 18 g total fat, 68 g carbohydrates, 15 g protein.
Save Finish with a sprinkle of extra cheese and sage leaves. Serve right away for the ultimate cozy pasta night.
Recipe FAQ
- → How do I achieve perfectly caramelized butternut squash?
Cut the squash into uniform cubes and sauté over medium heat without overcrowding the pan. Stir occasionally until the edges turn golden and tender, usually around 10–12 minutes.
- → What is the purpose of reserving pasta water?
Reserved pasta water contains starch that helps bind the sauce, creating a smooth and silky texture when mixed with the butter and Parmesan.
- → Can I substitute the butternut squash with another vegetable?
Yes, sweet potato is a great alternative that offers similar sweetness and texture when caramelized.
- → How do I get the brown butter to have a nutty flavor without burning?
Cook butter over medium heat, swirling the pan frequently. Once it foams and turns golden brown with a nutty aroma, remove it from the heat immediately to prevent burning.
- → What are good accompaniments for this dish?
Pair this pasta with a crisp white wine like Pinot Grigio or a fresh green salad to complement the rich, buttery flavors.