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Roasted Butternut Squash with Pasta and Brown Butter
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (can be made vegan with substitutions)
Description
A comforting fall dish combining sweet roasted butternut squash with perfectly cooked pasta and a rich, nutty brown butter sauce, enhanced with garlic, fresh sage, and Parmesan cheese. Ideal for cozy dinners or entertaining, this recipe offers warmth, seasonal flavors, and easy preparation with simple ingredients.
Ingredients
Scale
Vegetables & Herbs
- 1 medium butternut squash (peeled and cubed)
- 2–3 garlic cloves (minced)
- 1 tablespoon fresh sage leaves
Pasta & Dairy
- 12 ounces pasta (penne, rigatoni, or cavatappi)
- 6 tablespoons unsalted butter
- ¼ cup finely grated Parmesan cheese (plus extra for garnish)
Oils & Seasonings
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare and Roast the Butternut Squash: Preheat oven to 425°F (220°C). Peel and cube the butternut squash into even pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until golden brown, tender, and caramelized.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water before draining the pasta.
- Make the Brown Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 4–5 minutes). Add minced garlic and fresh sage leaves, cook for 1 minute until fragrant but not browned.
- Combine Pasta, Squash, and Brown Butter: Add roasted squash and cooked pasta to the skillet with the brown butter sauce. Toss gently to coat evenly, adding reserved pasta water if needed to loosen the sauce. Adjust seasoning with salt and pepper to taste.
- Serve and Garnish: Plate the pasta and sprinkle generously with freshly grated Parmesan cheese. Optionally, garnish with extra crispy sage or a drizzle of high-quality olive oil before serving.
Notes
- Cut squash cubes evenly for uniform roasting and caramelization.
- Watch the butter carefully while browning to avoid burning; stir continuously.
- Reserve pasta water to help the sauce come together without diluting flavor.
- Use fresh sage rather than dried for best aroma and taste.
- Don’t skip the Parmesan cheese as it adds essential umami balance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American, Fall Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 40 mg