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Cozy Butternut Squash & Sage Brown Butter Pasta: Best Easy Fall Dinner

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This cozy butternut squash and sage brown butter pasta is the recipe I turn to when I need something that feels like a hug in a bowl. The sweetness of the roasted squash, the nutty depth of the brown butter, and the crispy sage leaves make every single bite hit just right.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, thinly sliced
  • 1/2 cup reserved pasta water
  • 1/2 cup heavy cream (optional)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 12 ounces dried pasta (pappardelle, fettuccine, or rigatoni)
  • Salt for pasta water
  • Extra crispy sage leaves for garnish
  • Freshly grated Parmesan for garnish
  • Toasted pine nuts or walnuts for garnish (optional)
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes.
  3. Toss the cubed squash with olive oil, maple syrup, red pepper flakes, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25 minutes, flip, and roast another 10-15 minutes until tender and caramelized. For extra color, broil for 2-3 minutes at the end.
  4. While the squash roasts, bring a large pot of generously salted water to a boil.
  5. Cook the pasta according to package directions until al dente. Reserve at least 1 cup of pasta water before draining.
  6. While the pasta cooks, melt the butter in a large skillet over medium heat. Swirl the pan occasionally. Cook until the butter turns golden brown and smells nutty, about 5-7 minutes.
  7. Add the sage leaves to the brown butter; they will crisp in about 30 seconds. Remove with tongs and set aside on a paper towel. Add the sliced garlic to the butter and cook for 30 seconds until fragrant.
  8. Reduce heat to low. Add the roasted squash cubes to the skillet and gently toss to coat. Pour in the heavy cream if using, then add the drained pasta. Toss everything together, adding reserved pasta water a little at a time until the sauce coats the pasta nicely (about 1/2 to 3/4 cup).
  9. Remove the pan from heat. Sprinkle in the grated Parmesan and toss until melted and creamy.
  10. Serve immediately. Divide pasta among bowls. Top with crispy sage leaves, extra Parmesan, toasted nuts if using, and a pinch of flaky sea salt.

Notes

The biggest mistake people make with brown butter is rushing it. Watch the butter closely once it starts foaming; swirl the pan constantly and trust your nose—it should smell nutty and rich, not burnt. For the sage leaves, make sure they are completely dry before adding to the hot butter to avoid splattering. If your sauce seems too thin, toss the pasta vigorously with tongs for about 30 seconds to emulsify. Do not skip the flaky sea salt at the end—it provides little bursts of saltiness that balance the sweetness of the squash and richness of the butter.

Nutrition

Keywords: butternut squash pasta, sage brown butter pasta, fall pasta recipe, easy pasta dinner, vegetarian pasta, comfort food

Find it online: https://prismtaste.com/cozy-butternut-squash-and-sage-brown-butter-pasta-best-easy-fall-dinner/