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Creamy Butternut Squash Pasta with Brown Butter Sage

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This creamy butternut squash pasta with brown butter sage is a comforting fall dish that comes together in under 45 minutes. The velvety sauce is made from roasted squash, while nutty brown butter and crispy sage add unforgettable flavor.

Ingredients

Scale
  • 12 ounces pasta (fettuccine, pappardelle, or rigatoni)
  • Salt (for pasta water)
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • 1/2 cup vegetable broth (or chicken broth)
  • 1/4 cup heavy cream (optional)
  • 1/3 cup grated Parmesan cheese (plus more for serving)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, pepper, and nutmeg. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender with golden-brown edges. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside (do not rinse).
  3. Transfer roasted squash to a blender. Add vegetable broth and blend until completely smooth, about 30-60 seconds. If too thick, add more broth. Adjust salt and pepper to taste. If using heavy cream, stir it in after blending.
  4. In a large skillet over medium heat, melt butter. Add sage leaves in a single layer. Cook for 2-3 minutes, swirling the pan, until butter turns amber and smells nutty, and sage leaves are crispy. Remove sage leaves to a paper towel-lined plate. Keep brown butter in the pan.
  5. Pour squash puree into the skillet with brown butter. Stir to combine over low heat. Add cooked pasta and toss until coated. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency. Stir in grated Parmesan until melted and creamy. Taste and adjust seasoning.
  6. Divide pasta among warm bowls. Crumble crispy sage leaves over the top. Add extra Parmesan and a grind of black pepper. Serve immediately.

Notes

Don’t rush the squash roasting—caramelization is key for flavor. Watch the brown butter closely; it can burn quickly. Reserve more pasta water than you think you need; the sauce thickens as it sits. Use wide, flat pasta like fettuccine or pappardelle for best sauce adherence.

Nutrition

Keywords: butternut squash pasta, brown butter sage, creamy pasta, fall pasta, vegetarian pasta, easy pasta recipe

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