Save A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
This recipe first came together when I wanted something comforting for dinner but had fresh squash and sage leftover from my garden. The nutty brown butter really takes it to the next level and transforms simple pasta into a restaurant-quality meal.
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 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 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 10–12 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 often, until the butter foams and turns golden brown and the sage becomes crispy (about 2–3 minutes). Add the minced garlic and cook for 1 minute more, 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.
- Finishing Touches:
- 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 Everyone in my family enjoys this pasta, and my kids love helping sprinkle the crispy sage leaves on top just before serving. It has become a seasonal favorite during cooler months.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat (pasta), milk (butter, Parmesan). See notes above for dairy-free and gluten-free options.
Nutritional Information
Calories: 480, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 15 g per serving
Save Toss leftovers with a splash of extra pasta water. Enjoy this dish warm for best flavor.
Recipe Guide
- → What type of pasta works best for this dish?
Penne or fusilli complement the sauce well, but any dried pasta cooked al dente can be used for a satisfying texture.
- → How do you achieve the brown butter's nutty flavor?
Melt butter over medium heat and cook until it foams and turns golden brown, releasing a rich, nutty aroma; then add sage leaves to crisp.
- → Can I substitute butternut squash with another vegetable?
Yes, sweet potato cubes offer a similar texture and sweetness when caramelized in brown butter.
- → What is the role of the reserved pasta water in this dish?
Adding reserved pasta water helps create a silky sauce that clings to the pasta and integrates all flavors smoothly.
- → Are there vegan alternatives for the cheese and butter used?
Plant-based butter can replace dairy butter, and vegan Parmesan-style cheese or nutritional yeast provides a cheesy finish.
- → How can I add protein to this meal?
Incorporate cooked chickpeas or white beans to boost protein while keeping flavors balanced and hearty.