How to make Brown Butter Sage Butternut Squash Pasta
This dish is a delightful combination of flavors and textures that will warm you up, especially in fall and winter. Follow these steps, and you’ll have a creamy, savory pasta that highlights the sweetness of butternut squash, the nuttiness of brown butter, and the aromatic charm of sage.
Ingredients
12 oz rigatoni (or other short pasta)
3 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt, divided
0.5 teaspoon black pepper, divided
6 tablespoons unsalted butter
12 fresh sage leaves
3 cloves garlic, thinly sliced
0.25 teaspoon crushed red pepper flakes (or to taste)
0.5 cup heavy cream (optional)
1 cup freshly grated Parmesan cheese (plus extra for serving)
1 tablespoon fresh lemon juice
0.5 cup reserved pasta cooking water (as needed)
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread the squash evenly on the baking sheet.
Roast the butternut squash for 20–25 minutes, tossing halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
While the squash roasts, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until just al dente. Reserve about 1 cup of the pasta water, then drain the pasta.
In a large skillet or wide saucepan, melt the butter over medium heat. Add the sage leaves and cook, stirring often, as the butter foams and then begins to turn golden brown and smell nutty, about 3–5 minutes. Remove a few crisp sage leaves and set aside for garnish.
Reduce the heat slightly and stir in the garlic and crushed red pepper flakes. Cook for 30–60 seconds, just until the garlic is fragrant and lightly golden.
If using, pour in the heavy cream and whisk to combine with the brown butter. Add about 0.25 cup of the reserved pasta water and stir to create a glossy sauce. Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Add the drained pasta to the skillet and gently fold to coat it in the brown butter sage sauce. Tip in the roasted butternut squash and toss carefully so the cubes remain mostly intact, adding more pasta water as needed to loosen the sauce.
Turn off the heat and stir in the grated Parmesan until it melts and clings to the pasta. Add the lemon juice, taste, and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
Serve the pasta immediately, topped with the reserved crispy sage leaves and an extra sprinkle of Parmesan on each bowl.
Why You’ll Love This Brown Butter Sage Butternut Squash Pasta
This pasta dish is a favorite for many reasons. First, the butternut squash adds a natural sweetness that makes each bite enjoyable. The brown butter elevates the dish with its nutty flavor, making it rich and comforting. The sage leaves add an aromatic touch that fills your kitchen and sets the mood for a cozy meal. This dish is also simple to make, thus perfect for weeknight dinners or entertaining guests.
Nutritional Benefits
Butternut squash is full of health benefits. It is rich in vitamins A and C, promoting healthy skin and vision. It also contains fiber, which aids in digestion. The healthy fats in olive oil and butter contribute to a balanced diet. Parmesan cheese provides protein and calcium, making this meal not only delicious but healthy too.
What to Serve With Brown Butter Sage Butternut Squash Pasta
This pasta pairs well with various side dishes. Consider serving a simple green salad with a light vinaigrette to balance the richness. Garlic bread can enhance the dining experience, providing a crunchy contrast to the creamy pasta. You could also serve a glass of white wine, like Pinot Grigio, which works beautifully with the flavors.
How to Store Brown Butter Sage Butternut Squash Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will last about 3–4 days. When you’re ready to enjoy the leftovers, reheat them gently on the stovetop or in the microwave. You may need to add a splash of water or cream to loosen the sauce.
Tips and Mistakes to Avoid
Sage Cooking: Make sure not to burn the sage leaves when making the brown butter. They should be crispy but not dark brown.
Cooking the Pasta: Don’t overcook the pasta. Aim for al dente, as the pasta will continue to cook slightly when mixed with the sauce.
Sauce Consistency: If your sauce is too thick, add more reserved pasta water, a little at a time, until you reach your desired consistency.
Prepping Ahead: You can roast the squash and prepare the sauce ahead of time. Just combine everything right before serving.
Variations
To switch things up, try different types of pasta like penne or fusilli. You can also add greens, such as spinach or kale, to make it even heartier and more nutritious. If you want a bit of protein, consider adding grilled chicken or sautéed shrimp. For a vegan version, replace the butter with olive oil and use nutritional yeast instead of Parmesan cheese.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.
2. Is it necessary to use heavy cream?
No, heavy cream is optional. You can substitute it with vegetable broth for a lighter sauce or omit it altogether if you prefer a more straightforward preparation.
3. What if I can’t find fresh sage?
If fresh sage is unavailable, you can use dried sage. Use about one teaspoon of dried sage as it has a stronger flavor.
Feel free to enjoy this Brown Butter Sage Butternut Squash Pasta recipe any time you want a comforting, delicious meal that brings warmth to your table!
A creamy, savory pasta dish highlighting the sweetness of butternut squash, nutty brown butter, and aromatic sage, perfect for fall and winter.
Ingredients
Scale
12 oz rigatoni (or other short pasta)
3 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt, divided
0.5 teaspoon black pepper, divided
6 tablespoons unsalted butter
12 fresh sage leaves
3 cloves garlic, thinly sliced
0.25 teaspoon crushed red pepper flakes (or to taste)
0.5 cup heavy cream (optional)
1 cup freshly grated Parmesan cheese (plus extra for serving)
1 tablespoon fresh lemon juice
0.5 cup reserved pasta cooking water (as needed)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread the squash evenly on the baking sheet.
Roast the butternut squash for 20–25 minutes, tossing halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until just al dente. Reserve about 1 cup of the pasta water, then drain the pasta.
Melt the butter in a large skillet or wide saucepan over medium heat. Add the sage leaves and cook, stirring often, as the butter foams and turns golden brown and smells nutty, about 3–5 minutes. Remove a few crisp sage leaves and set aside for garnish.
Reduce the heat slightly and stir in the garlic and crushed red pepper flakes. Cook for 30–60 seconds, just until the garlic is fragrant and lightly golden.
Pour in the heavy cream (if using) and whisk to combine with the brown butter. Add about 0.25 cup of the reserved pasta water and stir to create a glossy sauce. Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Add the drained pasta to the skillet and gently fold to coat it in the brown butter sage sauce. Tip in the roasted butternut squash and toss carefully so the cubes remain mostly intact, adding more pasta water as needed to loosen the sauce.
Turn off the heat and stir in the grated Parmesan until it melts and clings to the pasta. Add the lemon juice, taste, and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
Serve the pasta immediately, topped with the reserved crispy sage leaves and an extra sprinkle of Parmesan on each bowl.
Notes
Can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of water or cream to loosen the sauce.
A creamy, savory pasta dish highlighting the sweetness of butternut squash, nutty brown butter, and aromatic sage, perfect for fall and winter.
Ingredients
Scale
12 oz rigatoni (or other short pasta)
3 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt, divided
0.5 teaspoon black pepper, divided
6 tablespoons unsalted butter
12 fresh sage leaves
3 cloves garlic, thinly sliced
0.25 teaspoon crushed red pepper flakes (or to taste)
0.5 cup heavy cream (optional)
1 cup freshly grated Parmesan cheese (plus extra for serving)
1 tablespoon fresh lemon juice
0.5 cup reserved pasta cooking water (as needed)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Toss the cubed butternut squash with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread the squash evenly on the baking sheet.
Roast the butternut squash for 20–25 minutes, tossing halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until just al dente. Reserve about 1 cup of the pasta water, then drain the pasta.
Melt the butter in a large skillet or wide saucepan over medium heat. Add the sage leaves and cook, stirring often, as the butter foams and turns golden brown and smells nutty, about 3–5 minutes. Remove a few crisp sage leaves and set aside for garnish.
Reduce the heat slightly and stir in the garlic and crushed red pepper flakes. Cook for 30–60 seconds, just until the garlic is fragrant and lightly golden.
Pour in the heavy cream (if using) and whisk to combine with the brown butter. Add about 0.25 cup of the reserved pasta water and stir to create a glossy sauce. Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Add the drained pasta to the skillet and gently fold to coat it in the brown butter sage sauce. Tip in the roasted butternut squash and toss carefully so the cubes remain mostly intact, adding more pasta water as needed to loosen the sauce.
Turn off the heat and stir in the grated Parmesan until it melts and clings to the pasta. Add the lemon juice, taste, and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
Serve the pasta immediately, topped with the reserved crispy sage leaves and an extra sprinkle of Parmesan on each bowl.
Notes
Can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of water or cream to loosen the sauce.