Butternut Squash, Sage & Brown Butter Pasta
Servings: 4
A cozy vegetarian pasta with roasted butternut squash, crisp sage, nutty brown butter, parmesan, and a silky seasonal sauce.
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Ingredients
- 12 ounces pasta such as rigatoni, fettuccine, pappardelle, or orecchiette
- 3 cups peeled and cubed butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 2 garlic cloves finely minced
- 1/2 cup grated parmesan cheese plus more for serving
- 1/2 cup reserved pasta water plus more as needed
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest optional
- Pinch of red pepper flakes optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss butternut squash with olive oil, salt, pepper, and garlic powder.
- Roast for 25–30 minutes, until tender and lightly caramelized.
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Melt butter in a large skillet over medium heat until golden and nutty.
- Add sage leaves and cook for 1–2 minutes, until crisp.
- Add garlic and cook for 30 seconds.
- Toss pasta in the brown butter.
- Add roasted squash, parmesan, lemon juice, and 1/2 cup pasta water. Toss until glossy.
- Season to taste and serve with extra parmesan and crisp sage.
Notes
Reserve extra pasta water to loosen the sauce as needed. For added texture, finish with toasted walnuts, pecans, or pumpkin seeds.