Butternut Squash and Sage Brown Butter Pasta
Ingredients
- 1 medium (about 2 pounds)butternut squash (or 4 cups cubed fresh squash)
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 4 tablespoonbutter
- 12 leavesfresh sage leaves
- 3 clovesgarlic
- 1 poundpasta (pappardelle, tagliatelle, or rigatoni)
- ½ cupvegetable or chicken broth
- ½ cupparmesan cheese (freshly grated)
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel and cube butternut squash into 1-inch pieces.
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil for pasta.
- 02
While water heats, toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 to 25 minutes, until tender and lightly caramelized.
- 03
Cook pasta according to package directions until al dente; reserve 1 cup pasta water before draining.
- 04
While pasta cooks, melt 4 tablespoons butter in a large skillet over medium heat. Add sage leaves and minced garlic; cook for 2 to 3 minutes until fragrant and the butter turns golden and nutty.
- 05
Add roasted squash to the skillet along with 1/2 cup broth. Stir gently and simmer for 2 minutes to warm through.
- 06
Add hot pasta to the squash mixture. Toss well, adding reserved pasta water a splash at a time until you reach a loose, silky sauce—you may not need it all.
- 07
Finish with 1/2 cup freshly grated parmesan and a pinch of red pepper flakes. Taste and adjust salt and pepper. Serve immediately in warm bowls.
Spice Tips
For subtle heat, increase the red pepper flakes to 1/2 teaspoon. A small pinch of nutmeg or cinnamon (1/8 teaspoon) adds warmth without sweetness. Fresh lemon zest brightens the dish at the finish.
Make-ahead: roast the squash earlier in the day and reheat gently before tossing with pasta. Substitute brown butter sage sauce with fresh thyme or rosemary if preferred.