Pin Recipe A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
This recipe became my go-to comfort meal after a chilly weekend hike, as the aroma of sizzling butter and sage filled my kitchen and reminded me of autumn family gatherings.
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 pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta water then drain and set aside.
- Sauté 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 and sauté for 10 minutes stirring occasionally until golden and tender.
- Brown Butter & Crisp Sage:
- Push squash to side of pan. Add remaining butter and sage leaves. Cook swirling the pan often until butter foams and turns golden brown and sage becomes crispy about 2 minutes. Add minced garlic and cook 1 minute more stirring constantly until fragrant.
- Combine & Finish:
- Return all ingredients to the center of the pan. Add drained pasta and toss to combine. Add reserved pasta water as needed to make a silky sauce.
- Add Cheese & Season:
- Stir in Parmesan cheese and season with black pepper and chili flakes if using. Add lemon zest for brightness if desired.
- Serve:
- Serve immediately garnished with extra Parmesan and sage leaves.
Pin Recipe My family loves to gather around the table for this pasta after a day of leaf raking, always requesting extra Parmesan and crispy sage on top.
Required Tools
Large pot, large skillet, colander, vegetable peeler, chefs knife, wooden spoon
Allergen Information
Contains wheat (pasta) and 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)
Pin Recipe This pasta is quick enough for a weeknight, yet festive enough for company. Finish with a sprinkle of lemon zest and enjoy!
Recipe FAQs
- → Can I substitute sweet potato for butternut squash?
Yes, sweet potato can be used as a substitute, offering a similar sweetness and texture that complements the brown butter and sage flavors.
- → What type of pasta works best for this dish?
Pasta shapes like penne, fusilli, or other short varieties hold the sauce well and provide a pleasant texture to pair with the tender squash and brown butter.
- → How do you achieve the nutty brown butter flavor?
Cook butter over medium heat, swirling the pan until it foams and turns golden brown with a nutty aroma, being careful not to burn it.
- → Is it necessary to reserve pasta water?
Reserving pasta water allows you to adjust sauce consistency, helping to create a silky texture that clings to the pasta.
- → Can this dish be made dairy-free?
Yes, by substituting plant-based butter and omitting Parmesan or using a vegan cheese alternative, the dish can be prepared dairy-free without losing its rich flavors.
- → What is the best way to crisp sage leaves?
Cook fresh sage leaves in the melted butter over medium heat until crispy, approximately 2–3 minutes, to enhance their aroma and texture.