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Brown Butter Sage Butternut Squash Pasta

Brown Butter Sage Butternut Squash Pasta

A warm, flavorful pasta dish combining roasted butternut squash, nutty brown butter, and crispy sage. Creamy, comforting, and perfect for cozy fall dinners or entertaining.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: dinner
Cuisine: italian american
Calories: 420
Ingredients Equipment Method

Ingredients
  

For the Roasted Butternut Squash
  • 3 cups butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika optional
For the Pasta
  • 12 oz pasta fettuccine, linguine, penne, or orecchiette
  • Salt for the pasta water
For the Brown Butter Sage Sauce
  • 6 tablespoons unsalted butter
  • 10 –12 fresh sage leaves
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes optional
  • ½ cup reserved pasta water
  • ½ cup grated Parmesan cheese
  • Additional salt and pepper to taste
  • Optional: juice of ½ lemon for brightness

Equipment

  • Large baking sheet
  • Knife and peeler
  • Mixing bowls
  • Large pot for boiling pasta
  • Skillet or saucepan for browning butter
  • Wooden spoon or spatula
  • Colander
  • Measuring cups and spoons

Method
 

Roast the Butternut Squash
  1. Preheat the oven to 425°F (220°C).
  2. Toss squash cubes with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
Cook the Pasta
  1. Bring salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
Make the Brown Butter Sage Sauce
  1. Melt butter in a skillet over medium heat. Add sage leaves and let them crisp while the butter foams. Stir frequently until the butter turns golden brown with toasted specks and releases a nutty aroma. Remove sage leaves and set aside.
  2. Add garlic and red pepper flakes to the brown butter. Cook for 30 seconds.
Combine Everything
  1. Add cooked pasta to the skillet. Toss with brown butter, roasted squash, and a splash of reserved pasta water. Stir in Parmesan until the sauce coats the pasta. Season with extra salt and pepper. Add a squeeze of lemon for brightness (optional but recommended).
Serve
  1. Top with crispy sage leaves, extra Parmesan, and freshly cracked pepper. Serve warm and enjoy the deep autumn flavors.