Save A cozy, budget-friendly pasta dish featuring caramelized butternut squash, nutty brown butter, and fragrant sage for a perfect autumn-inspired meal.
I first made this pasta on a rainy fall evening, and the aroma of sage and brown butter filled the kitchen. The butternut squash turns sweet and tender, pairing beautifully with nutty butter for a meal my family now requests every October.
Ingredients
- Pasta: 350 g dried pasta (such as penne or fusilli), Salt, for pasta water
- Vegetables: 1 medium butternut squash (about 700 g), peeled, seeded, and cut into 1 cm cubes, 2 cloves garlic, finely minced
- Brown Butter & Sage: 60 g unsalted butter, 12 fresh sage leaves
- Seasoning & Finishes: 40 g grated Parmesan cheese (plus extra for serving), Freshly ground black pepper, to taste, 1/2 teaspoon chili flakes (optional), Zest of 1/2 lemon (optional)
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain and set aside.
- Prepare Squash:
- While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons of the butter. Once melted, add the butternut squash cubes. Season with a pinch of salt and sauté for 10
12 minutes, stirring occasionally, until golden and tender. - Brown Butter & Sage:
- Push the squash to the side of the pan. Add the remaining butter and the sage leaves. Cook, swirling the pan often, until the butter foams and turns golden brown and the sage becomes crispy (about 2
3 minutes). Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. - Combine:
- Return all ingredients to the center of the pan. Add the drained pasta and toss to combine. Add reserved pasta water as needed to make a silky sauce.
- Finish:
- Stir in Parmesan cheese and season with black pepper (and chili flakes, if using). Add lemon zest for brightness, if desired.
- Serve:
- Serve immediately, garnished with extra Parmesan and sage leaves.
Save This pasta has become a seasonal favorite for weeknight dinners, and my kids love helping sprinkle the crispy sage leaves over their plates. It's a dish that brings our family together every autumn.
Serving Suggestions
Serve with a crisp green salad and a glass of Pinot Grigio for a complete meal.
Ingredient Swaps
Try sweet potato instead of butternut squash, or toss in white beans for added protein.
Nutrition Information
Each serving provides about 480 calories, 18 g total fat, 68 g carbohydrates, and 15 g protein.
Save This autumn pasta is the perfect way to use seasonal squash and sage for a cozy, delicious meal your family will love.
Recipe Help & Answers
- → Can I substitute butternut squash with another vegetable?
Yes, sweet potatoes make a great alternative, offering similar sweetness and texture when caramelized.
- → How do I achieve crispy sage leaves without burning them?
Cook sage leaves in melted butter over medium heat, swirling frequently, until they turn golden and crisp, roughly 2–3 minutes.
- → What type of pasta works best for this dish?
Short pasta shapes like penne or fusilli hold the sauce well and complement the squash chunks beautifully.
- → Is this dish suitable for gluten-free diets?
Absolutely, just substitute regular pasta with certified gluten-free pasta to keep the flavors intact.
- → How does the reserved pasta water improve the dish?
The starchy pasta water helps emulsify the butter and cheese, creating a silky, cohesive sauce that clings to the pasta.