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Creamy Brown Butter Sage Butternut Squash Pasta

Close-up of rigatoni pasta coated in a rich butternut squash pasta sauce, topped with fried sage leaves and grated cheese.
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Make this comforting and velvety butternut squash pasta featuring nutty brown butter and aromatic sage. This easy recipe is perfect for a cozy fall dinner and is naturally vegetarian.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 pound pasta (like penne or rigatoni)
  • 6 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, or until tender and lightly caramelized.
  2. While the squash roasts, cook the pasta according to package directions. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  3. In a large skillet over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, then browns, and nutty aromas appear. This is brown butter.
  4. Add the fresh sage leaves to the brown butter. Cook for 1 to 2 minutes until the sage is crisp. Remove the crisp sage leaves with a slotted spoon and set them aside for garnish.
  5. Add the minced garlic to the remaining brown butter in the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
  6. Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream, 1/2 cup of the reserved pasta water, Parmesan cheese, and nutmeg. Blend until the sauce is completely smooth and velvety. If the sauce is too thick, add more pasta water, one tablespoon at a time.
  7. Pour the butternut squash sauce into the skillet with the brown butter and garlic. Heat gently over low heat.
  8. Add the cooked pasta to the sauce and toss to coat everything evenly. Stir in the remaining Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately. Top each serving with the reserved crispy sage leaves and extra grated Parmesan cheese.

Notes

  • For a richer sauce, substitute half-and-half with full-fat cream cheese when blending.
  • If you are looking for quick weeknight pasta solutions, consider using pre-cut butternut squash cubes to save prep time.
  • This recipe pairs well with a light Pinot Grigio, which complements the nutty brown butter flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/butternut-squash-pasta-creamy-brown-butter-sage/