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Pasta with Brown Butter, Sage u0026amp; Butternut Squash

Elina James
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta:
  • 12 oz (340 g) pasta (fettuccine, rigatoni, or penne)
  • 2 tablespoons olive oil
  • Salt, for pasta water
  • For the Roasted Butternut Squash:
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • For the Brown Butter Sage Sauce:
  • 6 tablespoons (85 g) unsalted butter
  • 10–12 fresh sage leaves
  • 2 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes (optional)
  • ½ cup grated Parmesan cheese
  • ¼ cup pasta water (reserved from cooking)
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice (optional, for brightness)

Instructions
 

  • Prepare the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized. Set aside.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Reserve ¼ cup of pasta water before draining.
  • Make the Brown Butter: In a large skillet or sauté pan, melt butter over medium heat. Once melted, add sage leaves and let them crisp gently (about 2 minutes). Remove the sage leaves and set aside for garnish. Continue cooking the butter until it turns golden brown and smells nutty — about 2–3 minutes. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  • Assemble the Pasta: Add roasted butternut squash to the brown butter sauce and toss to coat. Add cooked pasta and a splash of reserved pasta water. Sprinkle in the Parmesan cheese and toss until everything is evenly coated and glossy. Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
  • Serve: Plate the pasta, top with crispy sage leaves, and finish with extra Parmesan cheese.