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 pasta for a chilly weeknight dinner after spotting beautiful butternut squash at the market. The combination of brown butter and crispy sage instantly filled the kitchen with a delicious aroma that made everyone eager for a comforting 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 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 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 10–12 minutes, stirring occasionally, until golden and tender.
- Brown the butter and crisp the 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 2–3 minutes). Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Combine pasta and sauce:
- 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.
- Finish & 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.
Save This recipe became an instant family favorite, especially when we gather for weekend lunches in autumn. Everyone enjoys customizing their bowls with extra Parmesan or a squeeze of lemon.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat (pasta), milk (butter, Parmesan). See substitutions for dietary needs above.
Nutritional Information
Calories: 480, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 15 g per serving
Save Enjoy this comforting pasta fresh for the best texture. Leftovers can be reheated with a splash of water in a skillet for a quick lunch.
Recipe FAQ
- → How do I brown butter without burning it?
Melt butter over medium heat and swirl the pan frequently. Watch for a nutty aroma and golden brown color before removing from heat to avoid burning.
- → Can I substitute butternut squash with another vegetable?
Yes, sweet potato makes a great alternative, offering a similar texture and sweetness when sautéed until tender.
- → What type of pasta works best for this dish?
Short pasta such as penne or fusilli holds the sauce well and pairs beautifully with the other ingredients.
- → How is the sauce made creamy without cream?
Reserved pasta water is added to the pan to emulsify with butter and Parmesan, creating a smooth, silky sauce.
- → What does the sage add to the dish?
Fried until crispy in brown butter, sage brings an earthy, aromatic note that complements the sweet squash and rich butter.