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 during a chilly October evening looking for comfort food that also showcased seasonal produce. The nutty brown butter with crispy sage brings back memories of family dinners and laughter around the table.
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 saute 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 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.
- Toss Pasta:
- 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 pasta has become a staple for my family every autumn. My kids love scooping up sweet squash cubes and picking out the crispy sage leaves, making each bite a joy.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat (pasta), milk (butter, Parmesan). For dairy-free: use plant-based butter and omit Parmesan or use a vegan alternative. For gluten-free: use certified gluten-free pasta.
Nutritional Information
Calories: 480, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 15 g per serving
Save Enjoy this pasta piping hot for maximum flavor. Leftovers reheat well and are delicious for lunch the next day.
Recipe FAQs
- → Can I substitute the butternut squash?
Yes, sweet potato can be used as a substitute to maintain a similar texture and sweetness.
- → What pasta types work best for this dish?
Penne, fusilli, or any pasta that holds sauce well are ideal choices.
- → How do I achieve the brown butter flavor?
Cook unsalted butter over medium heat until it foams and turns golden brown, then add sage leaves to crisp up.
- → Can I make this gluten-free?
Yes, use certified gluten-free pasta and ensure all other ingredients are gluten-free.
- → What adds the silky texture to the sauce?
Reserved pasta water mixed with butter and Parmesan creates a smooth, silky sauce coating the pasta.