Brown Butter Sage Butternut Squash Pasta: A Cozy Autumn Delight
As the leaves turn golden and the crisp air settles in, there’s something utterly comforting about savoring a warm bowl of pasta. This Brown Butter Sage Butternut Squash Pasta has a way of embracing you like a cozy sweater on a chilly day. The creamy roasted butternut squash mingles beautifully with nutty brown butter and fragrant sage, creating a dish that feels like a warm hug from the kitchen.
I remember the first time I laid eyes on a butternut squash; its smooth, curvy exterior and sunny color spoke of fall’s bounty. I was inspired to turn this humble gourd into something special, perfect for an easy weeknight dinner or a cozy gathering with loved ones. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Simple: With just a few ingredients, you’ll whip up a restaurant-quality dish in about 30 minutes, making this ideal for an easy weeknight dinner.
- Seasonal Ingredients: Embrace the flavors of autumn with creamy, luscious butternut squash and fragrant sage that dance beautifully with pasta.
- Crowd-Pleasing and Family-Friendly: This pasta is hearty enough to please everyone at the table, from picky eaters to gourmet food lovers.
- Comfort Food at Its Best: The combination of brown butter and roasted squash creates a creamy, comforting sauce that warms the soul.
- Endless Customizability: Add your favorite proteins or veggies for a unique twist, making it a versatile dish for any occasion.
Ingredients You’ll Need for Brown Butter Sage Butternut Squash Pasta
- 2 tablespoons olive oil
- 4 cups butternut squash, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces pasta (rigatoni, orecchiette, or shells)
- 6 tablespoons unsalted butter
- 8 fresh sage leaves
- 3 cloves garlic, minced
- 3/4 cup grated parmesan cheese
- 1 cup reserved pasta water (as needed)
Let’s Make It Together
Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25 minutes, or until golden and tender. The aroma of sweet squash filling your kitchen is simply heavenly!
While the squash is roasting, bring a pot of salted water to a boil and cook your pasta until al dente, usually about 8-10 minutes, depending on the type. Remember to reserve 1 cup of that beautiful pasta water before draining!
In a large skillet over medium heat, melt the unsalted butter. Keep an eye on it as it transforms from a pale yellow to a gorgeous golden brown, releasing a nutty aroma that will make your heart swoon.
Once the butter is browned, add the fresh sage leaves and cook until they become crispy. Remove the sage and set it aside, letting the flavors infuse into the butter.
Add the minced garlic to your brown butter and sauté for about a minute, stirring until fragrant. Then, gently incorporate the roasted butternut squash, mashing some of it into the butter to create a creamy sauce. It’s like autumn has come alive in your pan!
Now, stir in the cooked pasta and slowly add the reserved pasta water, a little at a time, until you reach your desired sauce consistency.
Finally, mix in the grated parmesan cheese, adjusting the seasoning with salt and pepper to taste. Sprinkle the crispy sage on top, and serve this heavenly dish warm, basking in the golden glow of butternut squash and brown butter.
Delicious Variations to Try
- Add Protein: For a heartier meal, toss in some grilled chicken or turkey bacon for a delightful crunch.
- Vegetable Mix-ins: Incorporate roasted Brussels sprouts or sautéed kale for extra nutrition and flavor.
- Zesty Lemon Twist: Finish with a squeeze of fresh lemon juice for a bright contrast to the rich flavors.
- Nutty Topping: Sprinkle some toasted pine nuts or walnuts on top for added texture and nuttiness.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can roast the butternut squash ahead of time and store it in the fridge. Just warm it up before adding to the pasta.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it just as delicious the next day!
- Pasta Choices Galore: While rigatoni or orecchiette work wonderfully, feel free to use any pasta shape you adore.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 520
- Carbohydrates: 65g
- Sugar: 5g
- Fat: 24g
- Protein: 18g
- Sodium: 400mg
Frequently Asked Questions
- Can I make this ahead? Yes! Roast the squash and cook the pasta ahead of time. Assemble when ready to serve.
- Can I use different ingredients? Absolutely! This recipe is versatile; use any pasta or swap butternut squash for sweet potatoes.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- How long does it last? When properly stored, leftovers will last for about 3 days, but I doubt they’ll last that long—they’re too delicious!
Wrapping It Up
This Brown Butter Sage Butternut Squash Pasta is not just a dish; it’s an experience that brings warmth, comfort, and a touch of autumn magic to your table. Perfect for cozy dinners, gatherings, or a special treat after a long day, it’s sure to become a favorite in your home. Save this recipe to your comfort food board so it’s ready whenever you need a deliciously cozy treat!
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Brown Butter Sage Butternut Squash Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy autumn dish featuring creamy roasted butternut squash, nutty brown butter, and fragrant sage, perfect for easy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 4 cups butternut squash, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces pasta (rigatoni, orecchiette, or shells)
- 6 tablespoons unsalted butter
- 8 fresh sage leaves
- 3 cloves garlic, minced
- 3/4 cup grated parmesan cheese
- 1 cup reserved pasta water (as needed)
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25 minutes, or until golden and tender.
- While the squash is roasting, bring a pot of salted water to a boil and cook your pasta until al dente, usually about 8-10 minutes, reserving 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the unsalted butter until it transforms to a golden brown.
- Add the fresh sage leaves to the brown butter and cook until crispy. Remove the sage and set aside.
- Add the minced garlic to the brown butter and sauté for about a minute.
- Incorporate the roasted butternut squash, mashing some to create a creamy sauce.
- Stir in the cooked pasta and slowly add reserved pasta water until desired sauce consistency is reached.
- Mix in the grated parmesan cheese, adjust seasoning with salt and pepper, and sprinkle crispy sage on top before serving warm.
Notes
This dish can be customized by adding proteins or veggies like grilled chicken or roasted Brussels sprouts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: butternut squash, brown butter, pasta, autumn recipes, cozy dinners