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Family-Favorite Creamy Butternut Squash Pasta with Brown Butter

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This creamy butternut squash pasta with brown butter is a quick and easy weeknight dinner that converts even the biggest squash skeptics. The nutty brown butter and silky squash sauce create a restaurant-quality dish that’s ready in about 30 minutes.

Ingredients

Scale
  • 1 lb pasta (pappardelle, fettuccine, penne, or rigatoni)
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash or 20 oz pre-cut)
  • 4 tablespoons unsalted butter (preferably high-quality like Kerrygold)
  • 3 cloves garlic, minced
  • 1 cup low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • 1 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • Pinch of red pepper flakes (optional)
  • For garnish (optional): fresh sage leaves (6-8), extra Parmesan, toasted pine nuts or walnuts

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain and set aside.
  2. While pasta cooks, in a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add cubed butternut squash and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned on edges.
  3. Add minced garlic and cook for 30 seconds until fragrant. Pour in broth, bring to a simmer, cover, and cook for 10-12 minutes until squash is tender and liquid is mostly absorbed.
  4. Remove from heat. Using an immersion blender, blend squash directly in the pan until smooth. (Alternatively, let cool slightly and blend in a regular blender, then return to pan.)
  5. In a separate small pan, melt remaining 2 tablespoons butter over medium heat. Swirl constantly until butter foams, turns golden, then amber, then brown with a nutty aroma (about 3-4 minutes). Immediately remove from heat and pour into a heatproof bowl.
  6. Stir brown butter into blended squash sauce. Add heavy cream, Parmesan, salt, pepper, nutmeg, and red pepper flakes (if using). Stir until smooth. If too thick, add reserved pasta water a splash at a time.
  7. Add cooked pasta to sauce and toss well to coat. Add more pasta water as needed for desired consistency. Taste and adjust seasoning.
  8. Serve immediately with extra Parmesan, crispy sage leaves, and toasted nuts if desired.

Notes

Don’t skip browning the butter—it adds deep, nutty flavor. Salt pasta water generously (about 1 tablespoon per gallon). Reserve more pasta water than you think you need (at least 1 cup). Let squash get some color for caramelized sweetness. Use freshly grated Parmesan for best melting. Sauce thickens as it cools; reheat with a splash of liquid.

Nutrition

Keywords: butternut squash pasta, creamy pasta, brown butter, fall recipe, weeknight dinner, family-friendly, vegetarian

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