Pin 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 brown butter pasta on a chilly October evening when I craved something comforting but simple. The sweet roasted squash and crispy sage instantly became a family favorite.
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.
- Prepare the 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 minutes, stirring occasionally, until golden and tender.
- Brown the Butter & Crisp Sage:
- Push the squash to the side of the pan. Add the remaining butter and the sage leaves. Cook, swirling the pan often, 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 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.
- Add Cheese & Season:
- 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.
Pin My kids always help sprinkle the Parmesan just before serving and the smell of crispy sage reminds me of family dinners in fall. We love making this together!
Required Tools
Large pot, large skillet, colander, vegetable peeler, chef's knife, wooden spoon
Allergen Information
Contains wheat and milk. Use vegan butter and cheese for dairy-free or gluten-free pasta for allergies.
Nutritional Information
Per serving: 480 calories, 18 g total fat, 68 g carbohydrates, 15 g protein
Pin This brown butter pasta is a true autumn treat and perfect for weeknights. Enjoy with extra Parmesan and your favorite white wine.
Recipe Q&A
- → How do I achieve a perfect brown butter for this dish?
Melt butter over medium heat, swirling often until it turns golden brown and smells nutty without burning. Remove from heat promptly to avoid bitterness.
- → Can I substitute butternut squash with other vegetables?
Yes, sweet potatoes or pumpkin cubes work well, offering similar sweetness and texture when caramelized.
- → What type of pasta works best here?
Short pasta like penne or fusilli hold the sauce nicely, but any dried pasta cooked al dente is suitable.
- → How do I make the sauce silky without cream?
Reserving some pasta water and adding it gradually while tossing creates a smooth, cohesive sauce using the natural starches.
- → What role does sage play in this dish?
Sage crisps in the brown butter, imparting an earthy, aromatic flavor that complements the sweetness of the squash beautifully.
- → Can this dish be made dairy-free?
Yes, by using plant-based butter and skipping or substituting Parmesan with a vegan alternative, the dish remains rich and flavorful.
