Save A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
When I first tried brown butter with pasta, it changed my perspective on weeknight dinners. The scent of caramelized squash and crispy sage instantly makes the kitchen inviting.
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, 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 Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml pasta water, then drain and set aside.
- Prepare Squash:
- 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 minutes, stirring occasionally, until golden and tender.
- Brown Butter & Sage:
- Push the squash to the side of the pan. Add the remaining butter and sage leaves. Cook, swirling the pan, until the butter foams and turns golden brown and the sage becomes crispy (about 2 minutes). Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Combine:
- 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.
- Season & Serve:
- Stir in Parmesan cheese and season with black pepper (and chili flakes, if using). Add lemon zest for brightness, if desired. Serve immediately, garnished with extra Parmesan and sage leaves.
Pin it Our family loves gathering around the table on chilly evenings for hearty bowls of this autumn-inspired pasta, especially paired with a simple salad and a sparkling cider.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat and milk. To make dairy-free, use plant-based butter and omit Parmesan or use vegan alternative. Use certified gluten-free pasta for gluten-free.
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 15 g
Pin it This pasta is best enjoyed right after cooking. Sprinkle extra Parmesan cheese for an irresistible finish.
Frequently Asked Questions
- → How do you achieve the nutty flavor in brown butter?
Gently melting butter over medium heat until it foams and turns golden brown releases nutty aromas and enhances the sauce's depth.
- → Can I substitute butternut squash with another vegetable?
Yes, sweet potato works well as a substitute, providing a similar sweetness and texture when caramelized.
- → What is the best pasta type for this preparation?
Short pasta shapes like penne or fusilli are ideal to hold the sauce and pieces of squash evenly.
- → How does reserved pasta water affect the sauce?
Adding reserved pasta water helps create a silky, cohesive sauce by blending starches with butter and cheese.
- → What role does fresh sage play in this dish?
Fresh sage leaves are crisped in butter, providing a fragrant, earthy note that complements the sweetness of the squash.