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 tried brown butter pasta with butternut squash when looking for something seasonal that used up garden sage and an inexpensive squash. The result was so flavorful it quickly became a staple for cozy dinners at home.
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
- Boil 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 minutes stirring occasionally until golden and tender.
- Brown Butter & 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 Pasta & 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 Our family loves sharing this dish for Sunday supper especially when homemade pasta and homegrown sage are involved. Even picky eaters go back for seconds!
Required Tools
Large pot large skillet colander vegetable peeler chefs knife wooden spoon
Notes
Substitute sweet potato for butternut squash if desired. For added protein toss in cooked chickpeas or white beans. Whole wheat or gluten-free pasta works well in this recipe. Pair with a crisp white wine such as Pinot Grigio.
Nutritional Information
Per serving: 480 calories 18 g total fat 68 g carbohydrates 15 g protein
Save This brown butter pasta makes weeknight dinners feel extra special. Enjoy leftovers reheated or serve at your next autumn gathering!
Common Questions
- → How do I get perfectly caramelized butternut squash?
Cut squash into even 1 cm cubes and sauté in butter over medium heat. Stir occasionally for 10–12 minutes until golden and tender.
- → What’s the best way to make brown butter with sage?
Melt butter on medium heat, add fresh sage leaves, and cook until the butter foams and turns golden brown while the sage crisps, about 2–3 minutes.
- → Can I substitute the pasta used?
Yes, penne or fusilli work well, and whole wheat or gluten-free varieties are good alternatives based on preference.
- → How does reserved pasta water improve the sauce?
Adding pasta water helps create a silky sauce by loosening flavors and slightly thickening the coating on the pasta.
- → Are there optional ingredients to enhance flavor?
Chili flakes add subtle heat, while lemon zest brightens the dish with a fresh citrus note.