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Easy Cozy Butternut Squash Pasta with Brown Butter

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A quick and easy pasta dish featuring caramelized butternut squash in a nutty brown butter sauce with sage and parmesan. Perfect for cozy fall and winter evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups diced)
  • 12 ounces short pasta (rigatoni, penne, or farfalle)
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup heavy cream (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and dice into 1/2-inch cubes (about 3 cups).
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
  3. In a large skillet over medium heat, melt the butter. Swirl occasionally until it turns deep amber and smells nutty, about 3-4 minutes. Add sage leaves and cook until crisp, about 30 seconds. Remove sage and set aside.
  4. Add diced squash to the brown butter. Cook undisturbed for 3-4 minutes, then stir and cook 5-6 minutes more until fork-tender and caramelized.
  5. Push squash to one side, add minced garlic, and cook 30 seconds until fragrant. Stir in nutmeg, salt, pepper, and red pepper flakes (if using).
  6. Pour in vegetable broth, scraping up browned bits. Simmer 1-2 minutes until slightly reduced. Stir in heavy cream (if using) and warm through.
  7. Add cooked pasta to the skillet and toss to combine. Add reserved pasta water a little at a time until desired consistency is reached.
  8. Remove from heat, sprinkle in Parmesan cheese, and toss until melted and creamy. Adjust seasoning to taste.
  9. Serve immediately, topped with crispy sage leaves and extra Parmesan.

Notes

For best results, use freshly grated Parmesan and watch the brown butter carefully to avoid burning. Reserve more pasta water than you think you’ll need. Leftovers keep in the refrigerator for up to 3 days; reheat with a splash of milk or broth.

Nutrition

Keywords: butternut squash pasta, brown butter pasta, easy pasta recipe, fall pasta, cozy pasta, vegetarian pasta

Find it online: https://freshforkful.com/easy-cozy-butternut-squash-pasta-with-brown-butter/