Save A cozy budget-friendly pasta dish featuring caramelized butternut squash nutty brown butter and fragrant sage for a perfect autumn-inspired meal.
I first made this pasta on a chilly October evening when I craved something filling yet simple to prepare. The combination of sweet squash and crispy sage in brown butter instantly became a family favorite.
Ingredients
- Pasta: 350 g dried pasta (such as penne or fusilli) salt for pasta water
- Vegetables: 1 medium butternut squash (about 700 g) peeled seeded and cut into 1 cm cubes 2 cloves garlic finely minced
- Brown Butter & Sage: 60 g unsalted butter 12 fresh sage leaves
- Seasoning & Finishes: 40 g grated Parmesan cheese (plus extra for serving) freshly ground black pepper to taste 1/2 teaspoon chili flakes (optional) zest of 1/2 lemon (optional)
Instructions
- Boil Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water then drain and set aside.
- Sauté Squash:
- While the pasta cooks heat a large skillet over medium heat. Add 2 tablespoons of the butter. Once melted add the butternut squash cubes. Season with a pinch of salt and sauté for 10 12 minutes stirring occasionally until golden and tender.
- Brown Butter & Sage:
- Push the squash to the side of the pan. Add the remaining butter and the sage leaves. Cook swirling the pan often until the butter foams and turns golden brown and the sage becomes crispy (about 2 3 minutes). Add the minced garlic and cook for 1 minute more stirring constantly until fragrant.
- Combine Ingredients:
- Return all ingredients to the center of the pan. Add the drained pasta and toss to combine. Add reserved pasta water as needed to make a silky sauce.
- Finish & Serve:
- Stir in Parmesan cheese and season with black pepper (and chili flakes if using). Add lemon zest for brightness if desired. Serve immediately garnished with extra Parmesan and sage leaves.
Save The first time my little sister tried this dish she went back for seconds saying she loved the crispy sage. It is now our go-to comfort food for rainy weekends together.
Required Tools
Large pot large skillet colander vegetable peeler chefs knife wooden spoon
Nutritional Information (per serving)
Calories: 480 Total Fat: 18 g Carbohydrates: 68 g Protein: 15 g
Wine Pairing
This pasta pairs beautifully with a crisp white wine such as Pinot Grigio for a balanced meal.
Save All the richness and comfort of fall in one bowl this pasta is sure to become a staple in your family dinner rotation.
Recipe FAQs
- → How can I know when the butternut squash is perfectly cooked?
The squash should be golden and tender when pierced easily with a fork after sautéing for 10–12 minutes.
- → What does browning the butter add to the dish?
Browned butter imparts a rich, nutty flavor and aroma that enhances the pasta and squash beautifully.
- → Can I substitute the butternut squash with other vegetables?
Yes, sweet potato works well as a similar sweet and tender alternative in this dish.
- → Is it important to reserve pasta water when cooking?
Yes, reserved pasta water helps to create a silky sauce by loosening the mixture and binding the ingredients.
- → What role does sage play in this preparation?
Fresh sage crisps up in the browned butter, adding a fragrant, slightly earthy flavor that complements the squash and pasta.
- → Can I make this dish suitable for a dairy-free diet?
Use plant-based butter and skip or replace Parmesan with a vegan alternative to keep it dairy-free.