Description
A comforting and elegant pasta dish featuring sweet butternut squash, nutty brown butter, and fragrant sage. Finished with lemon and Parmigiano-Reggiano, it’s creamy and rich without needing cream—perfect for weeknights or entertaining.
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
Instructions
- Heat olive oil in a large skillet over high heat until shimmering. Add the squash, season with salt and pepper, and cook, stirring occasionally, until browned and tender, about 5 minutes.
- Add butter and shallot to the skillet. Cook, stirring constantly, until the butter browns and smells nutty, about 1 minute.
- Stir in sage and let it sizzle briefly. Remove from heat and stir in lemon juice to stop the browning.
- Meanwhile, cook pasta in a pot with just enough salted water to cover by 2 inches. Boil, stirring often, until 2 minutes before al dente. Reserve 2 cups of pasta water, then drain.
- Add drained pasta to the skillet with the squash and a splash of pasta water. Cook over high heat, tossing constantly, and adding water as needed until pasta is al dente and the sauce is creamy.
- Off the heat, stir in Parmigiano-Reggiano and adjust seasoning. Serve immediately with extra cheese.
Notes
- Swap butternut squash with delicata squash or pumpkin for variation.
- Add toasted walnuts or hazelnuts for crunch.
- For extra richness, stir in crispy pancetta.
- Use a pinch of red pepper flakes for mild heat.
- Fresh sage offers the best flavor, but dried can be used in a pinch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
