Buttered Butternut Squash Pasta with Crispy Sage
Ingredients
- 1 mediumbutternut squash (about 2 pounds)
- 1 poundpasta (pappardelle or fettuccine preferred)
- 6 tablespoonbutter
- 12 leavesfresh sage
- 3 clovesgarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¾ cupparmesan cheese (freshly grated)
- ¼ teaspoonred pepper flakes
- ½ cupvegetable broth
Prep
- 01
Peel, halve, and seed 1 medium butternut squash. Cut into 3/4-inch cubes (about 4 cups). Toss with a tablespoon of olive oil, salt, and pepper. Roast on a baking sheet at 425°F for 25 to 30 minutes, stirring halfway, until tender and lightly caramelized.
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil for the pasta.
- 02
While water heats, melt 4 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then add the roasted butternut squash. Stir gently to coat with butter and warm through, about 2 minutes.
- 03
Add 1/2 cup vegetable broth to the squash and simmer for 3 to 4 minutes, stirring occasionally, until the squash begins to break down and the broth reduces slightly.
- 04
In the last 30 seconds before serving, melt the remaining 2 tablespoons butter in a small pan over medium heat. Add the sage leaves and cook until crispy and fragrant, about 1 minute, then set aside.
- 05
Add the pasta to boiling water and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 06
Toss the hot pasta with the butternut squash mixture. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Season with salt and black pepper to taste.
- 07
Divide among bowls, top with crispy sage leaves, red pepper flakes, and a generous handful of freshly grated parmesan. Serve immediately.
Spice Tips
This dish welcomes gentle heat and earthiness. Try a pinch of nutmeg stirred into the squash for warmth, or add 1/4 teaspoon smoked paprika for a subtle depth. A whisper of cayenne pepper over the finished bowl adds gentle heat without overwhelming the butter and sage.
The butternut squash can be roasted up to 2 days ahead and reheated gently before tossing with pasta. For a non-vegetarian version, add crisped pancetta or prosciutto alongside the sage.