Pin it A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
This pasta became a weeknight favorite in my house after trying it on a chilly fall evening. The brown butter and crispy sage always remind me of cooking with my grandmother during pumpkin season.
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) pasta water, then drain and set aside.
- Cook Squash:
- While pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add butternut squash cubes. Season with a pinch of salt, sauté for 10–12 minutes, stirring occasionally, until golden and tender.
- Brown Butter & Sage:
- Push squash to side of pan. Add remaining butter and sage leaves. Cook, swirling often, until butter foams, turns golden brown and sage becomes crispy (2–3 minutes). Add garlic, cook 1 minute more, stirring constantly, until fragrant.
- Combine:
- Return squash, sage, butter and garlic to center of pan. Add drained pasta, toss to combine. Add reserved pasta water as needed for silky sauce.
- Finish:
- Stir in Parmesan cheese, season with black pepper (and chili flakes, if using). Add lemon zest if desired.
- Serve:
- Serve immediately, garnish with extra Parmesan and sage leaves.
Pin it Whenever we make this, my kids love helping toss the crispy sage into the pan and the whole kitchen fills with cozy aromas. It always brings everyone to the table quickly.
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
Per serving: Calories 480, Total Fat 18 g, Carbohydrates 68 g, Protein 15 g.
Pin it This comforting dish comes together quickly, tastes luxurious, and brings out the best in autumn vegetables. Add a crisp salad or white wine for an easy seasonal dinner.
Recipe FAQs
- → How do I achieve perfect brown butter?
Melt butter over medium heat, swirling the pan frequently. Watch closely as it foams and turns golden brown with a nutty aroma. Remove from heat immediately to prevent burning.
- → Can I substitute butternut squash with another vegetable?
Yes, sweet potato works well as a substitute, providing similar sweetness and texture when caramelized.
- → What pasta types work best in this dish?
Short pasta like penne, fusilli, or rigatoni hold the sauce well and complement the squash and butter flavors nicely.
- → How can I make this dish dairy-free?
Use plant-based butter alternatives and omit or replace Parmesan with a vegan cheese or nutritional yeast.
- → What is the role of sage in this dish?
Sage leaves crisped in brown butter add a fragrant, earthy note that balances the sweetness of the squash and richness of the butter.