Butternut Squash and Sage Brown Butter Pasta

Butternut Squash and Sage Brown Butter Pasta ingredients

• 12 oz pappardelle or tagliatelle pasta
• 2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 tbsp (1 stick) unsalted butter
• 2 tbsp fresh sage leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped toasted pecans or walnuts (optional, for garnish)

How to make Butternut Squash and Sage Brown Butter Pasta

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the 2 pounds of cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in a single layer.
2. Roast the squash for 25-30 minutes, flipping halfway through, until it is tender and caramelized at the edges. Once done, remove from the oven and set aside.
3. While the squash roasts, bring a large pot of heavily salted water to a rolling boil. Add the 12 ounces of pappardelle pasta and cook according to package directions until al dente, typically 7-9 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta.
4. In a large skillet or Dutch oven, melt the 8 tablespoons (1 stick) of unsalted butter over medium heat. Continue to cook, stirring occasionally, as the butter will foam, then turn clear, and finally the milk solids at the bottom will start to brown and smell nutty, about 5-7 minutes. Watch carefully to prevent burning.
5. As soon as the butter solids are a rich golden brown, add the 2 tablespoons of chopped fresh sage leaves and 2 cloves of minced garlic to the brown butter. Cook for 1 minute until fragrant, allowing the sage to become crispy.
6. Carefully pour in the 1/4 cup of vegetable broth, stirring to combine and deglaze the pan. Let it simmer for 1-2 minutes to reduce slightly.
7. Add the drained pasta and the roasted butternut squash to the skillet with the brown butter sauce. Toss everything gently to combine, ensuring the pasta and squash are well coated.
8. Stir in 1/2 cup of freshly grated Parmesan cheese. If the sauce seems too thick or dry, gradually add a few splashes of the reserved pasta water, stirring until the sauce reaches your desired consistency and coats the pasta beautifully.
9. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with a sprinkle of chopped toasted pecans or walnuts, if using.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.