Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg