Buttered Butternut Squash Pasta with Crispy Sage and Walnuts
Ingredients
- 1butternut squash (medium (about 2 pounds))
- 1 poundpasta (pappardelle or fettuccine)
- 4 tablespoonbutter
- 12 leavessage (fresh)
- ¾ cupwalnuts
- 3 clovesgarlic
- ·salt
- ·black pepper
- ½ cupparmesan cheese (finely grated)
Prep
- 01
Peel and seed 1 medium butternut squash, then cut into 1/2-inch cubes (you should have about 3 cups). Toss with a pinch of salt and roast on a sheet pan at 425°F for 20 minutes, stirring halfway through, until tender and caramelized at the edges.
- 02
Mince 3 cloves garlic.
- 03
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
While water heats, melt 2 tablespoons butter in a large skillet over medium heat. Add walnuts and toast, stirring often, until fragrant and lightly browned, about 3 minutes. Transfer to a plate.
- 03
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add sage leaves and cook until crispy at the edges, about 1 minute. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.
- 04
Drop pasta into boiling water and cook until 1 minute before al dente (it will finish cooking in the pan).
- 05
Reserve 1 1/2 cups pasta water, then drain pasta.
- 06
Add pasta directly to the skillet with sage butter. Pour in 1 cup reserved pasta water and stir over medium heat for 1 to 2 minutes until the pasta finishes cooking and the sauce becomes silky.
- 07
Stir in the roasted butternut squash cubes and walnuts. Add pasta water as needed to loosen the sauce—it should coat the pasta lightly, not pool. Season to taste with salt and pepper.
- 08
Divide among bowls and top generously with parmesan. Serve immediately.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes to the sage butter. A pinch of nutmeg stirred into the finished pasta echoes the squash's natural sweetness. Fresh lemon zest scattered on top adds brightness if you want to cut the richness.
The roasted butternut squash can be prepped and cooked up to 2 days ahead; reheat gently before tossing into the pasta. If you can't find fresh sage, dried sage works—use 1 teaspoon and skip the crisping step, stirring it directly into the melted butter instead.