Description
Looking for a cozy, flavorful dish that screams fall comfort? This Brown Butter Sage Butternut Squash Pasta is it! With roasted butternut squash, nutty brown butter, and crispy sage, each bite delivers a warm, satisfying experience perfect for chilly evenings. Whether you’re craving a quick dinner, an easy pasta idea, or just new food inspiration, this dish has it all—creamy, savory, with the perfect balance of sweetness and crunch. Ideal for weeknights or a vegetarian dinner party. This easy recipe is a seasonal staple that deserves a spot in your rotation of healthy dinners and delicious dinner ideas.
Ingredients
3 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces rigatoni pasta
6 tablespoons unsalted butter
12 fresh sage leaves
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
1/2 cup reserved pasta water
Instructions
1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
2. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
3. In a skillet, melt butter over medium heat. Add sage leaves and cook until crispy, about 1–2 minutes. Remove sage and set aside. Continue cooking butter until it turns golden brown and smells nutty.
4. Stir garlic and red pepper flakes into the browned butter. Add roasted squash and pasta. Toss everything together, adding pasta water gradually for creaminess.
5. Season with salt and pepper to taste. Top with crispy sage and plenty of Parmesan. Serve warm.
Notes
Use fresh sage for the best crispy texture—dried won’t work here.
Don’t skip the Parmesan at the end—it ties all the buttery, nutty flavors together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting + Stovetop
- Cuisine: American / Seasonal
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Keywords: easy recipe, vegetarian dinner, cozy pasta, fall dinner, butternut squash pasta