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Cozy Brown Butter Butternut Squash Pasta with Sage | Easy Fall Dinner

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This cozy brown butter butternut squash pasta with sage is a quick and easy fall dinner that transforms simple ingredients into a warm, nutty, and deeply satisfying meal. The brown butter brings out the natural sweetness of the squash, while crispy sage leaves add a delightful crunch.

Ingredients

Scale
  • 12 ounces (340g) dried pasta (rigatoni, fusilli, or orecchiette)
  • 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cubed into ½-inch pieces
  • 6 tablespoons (84g) unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, thinly sliced
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste
  • ½ teaspoon red pepper flakes (optional)
  • Zest of 1 lemon

Instructions

  1. Prep the Squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half where the neck meets the bulb. Cut each piece in half lengthwise and scoop out the seeds with a spoon. Cube the flesh into ½-inch pieces.
  2. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than package directions. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside (do not rinse).
  3. Brown the Butter: While the pasta cooks, place the butter in a large skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside. When tiny brown specks form at the bottom and it smells nutty, remove from heat immediately.
  4. Crisp the Sage: Add the sage leaves to the hot brown butter. They will sizzle and crisp in about 30-60 seconds. Use tongs to transfer them to a paper towel-lined plate.
  5. Cook the Squash: Return the skillet to medium heat. Add the cubed squash in a single layer (work in batches if needed). Cook without stirring for 3-4 minutes to get a golden-brown crust. Stir and continue cooking for another 6-8 minutes until fork-tender and caramelized. Add the sliced garlic and red pepper flakes (if using) during the last 2 minutes. Season with salt and pepper.
  6. Bring It All Together: Add the drained pasta to the skillet with the squash. Pour in about ½ cup of the reserved pasta water and toss over medium heat. Add the grated Parmesan and toss until melted and creamy. If the sauce is too thick, add more pasta water a tablespoon at a time. Finish with lemon zest and a squeeze of lemon juice.
  7. Serve: Divide the pasta among warm bowls. Top with crispy sage leaves and extra Parmesan. Finish with flaky salt and black pepper. Serve immediately.

Notes

Brown butter can burn quickly; remove from heat as soon as brown specks appear. Do not crowd the squash to ensure caramelization. Reserve pasta water for a silky sauce. This dish is best served immediately.

Nutrition

Keywords: brown butter, butternut squash, pasta, sage, fall dinner, easy recipe, vegetarian

Find it online: https://leilameals.com/cozy-brown-butter-butternut-squash-pasta-with-sage-easy-fall-dinner/