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Brown Butter Butternut Squash Pasta

Brown butter butternut squash pasta combines roasted, tender squash with nutty butter, crisp sage, and Parmesan. Tossed with pasta and a splash of reserved pasta water, it finishes with a silky sauce that clings to every bite.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 1.5 lb butternut squash peeled, seeded, and cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tbsp kosher salt divided
  • 0.5 tsp black pepper
For the pasta
  • 4 qt water
  • 12 oz dried pasta such as rigatoni or fettuccine
For the brown butter sauce
  • 8 tbsp unsalted butter
  • 8 fresh sage leaves
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil, 1/2 teaspoon of the kosher salt, and the black pepper.
  4. Spread the squash in an even layer on the baking sheet.
  5. Roast for 25 to 30 minutes, tossing once halfway through, until tender and browned.
Cook the pasta and brown the butter
  1. Bring the water to a boil in a 6-quart pot.
  2. Stir in the remaining 2 1/2 teaspoons kosher salt and the pasta.
  3. Cook according to package directions until al dente.
  4. Reserve 1/3 cup pasta water, then drain the pasta.
  5. While the pasta cooks, melt the butter in a 12-inch skillet over medium heat for 4 to 6 minutes, swirling the pan, until golden-brown flecks form and the butter smells nutty.
  6. Add the sage leaves and cook for 30 to 60 seconds.
  7. Remove the skillet from the heat.
Finish the pasta
  1. Add the drained pasta, roasted squash, and reserved pasta water to the skillet.
  2. Toss over low heat for 1 to 2 minutes until coated.
  3. Remove from the heat.
  4. Add the Parmesan and toss until the sauce clings to the pasta.

Notes

For the best brown butter flavor, watch for golden-brown flecks and remove the skillet from the heat promptly. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free pasta.