Name: Pasta With Butternut Squash And Sage Brown Butter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper, to taste; 4 tablespoons unsalted butter; 1 shallot, finely minced; 2 tablespoons fresh sage leaves, finely minced; Juice from 1 lemon; 12 oz small pasta (orecchiette, penne, farfalle, or rotini); 1 cup grated fresh Parmigiano-Reggiano cheese

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This pasta with butternut squash and sage brown butter is a cozy, comforting dish that comes together in about 30 minutes. I love how the sweet, tender squash pairs perfectly with the nutty richness of browned butter and the aromatic lift from fresh sage. The result is a creamy, luxurious pasta without needing any heavy cream.

Why You’ll Love This Recipe

I like that this recipe transforms a few simple ingredients into something that feels special. The brown butter sauce coats every bite of pasta in a warm, nutty flavor, while the lemon juice brightens it up and prevents it from becoming too heavy. The minimal cooking water trick makes the sauce emulsify beautifully, and the entire dish stays creamy without feeling greasy. It’s the kind of recipe I can whip up for a weeknight dinner yet still proudly serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

extra-virgin olive oil
butternut squash, peeled, seeded, and cut into 1/2-inch cubes
kosher salt and freshly ground black pepper
unsalted butter
shallot, finely minced
fresh sage leaves, finely minced
juice from 1 lemon
small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini
grated fresh Parmigiano-Reggiano cheese

Directions

I heat olive oil in a large skillet over high heat until it’s just starting to smoke. Then I add the squash, season with salt and pepper, and cook until it’s well-browned and tender, about 5 minutes.
I stir in butter and shallot, cooking until the butter turns nutty brown, about 1 minute. Then I add the sage and let it crackle for a moment before removing the skillet from the heat and adding lemon juice.
Meanwhile, I cook the pasta in just enough salted water to cover it by 2 inches. I stir often, boiling until it’s a couple of minutes shy of al dente. I drain it, saving a couple of cups of the pasta water.
I add the pasta to the skillet with the squash along with a splash of pasta water. I simmer hard over high heat, tossing constantly and adding more water as needed until the pasta is perfectly al dente and the sauce is creamy.
Off the heat, I stir in the cheese and adjust the seasoning. I serve it immediately with extra cheese on top.

Servings And Timing

Serves 4 to 6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes swap the butternut squash for delicata squash or pumpkin for a different seasonal twist. If I want more crunch, I’ll sprinkle toasted walnuts or hazelnuts over the top before serving. For a richer flavor, I’ll add crispy pancetta. And if I’m in the mood for a touch of heat, I toss in a pinch of red pepper flakes with the shallots.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I put the pasta in a skillet with a splash of water or broth and warm it over medium heat, tossing until the sauce is creamy again. I avoid microwaving if possible, since it can dry the pasta out.

FAQs

1. How do I keep the butter from burning?

I add the butter after the squash is mostly cooked, then watch it closely. Once it’s nutty and brown, I immediately add lemon juice to cool it down.

2. Can I make this ahead of time?

I can cook the squash mixture ahead, but I prefer to boil the pasta and finish the sauce right before serving for the best texture.

3. What pasta shape works best?

I like small shapes with curves or ridges, such as orecchiette or penne, because they catch the sauce and bits of squash.

4. Can I use dried sage instead of fresh?

I can, but I prefer fresh sage for its aroma and vibrant flavor. If using dried, I add it with the shallots to let it bloom in the butter.

5. Is this recipe vegetarian?

Yes, as long as the Parmigiano-Reggiano is vegetarian-friendly or substituted with a similar vegetarian hard cheese.

Conclusion

This pasta with butternut squash and sage brown butter is my go-to when I want something comforting yet elegant. It’s fast enough for a busy weeknight but impressive enough for a dinner party, and the combination of sweet squash, nutty butter, and fragrant sage always hits the spot.