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Cozy Brown Butter Squash Pasta: Easy 30-Minute Fall Dinner

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This creamy, nutty brown butter squash pasta comes together in just 30 minutes with simple ingredients. Roasted butternut squash is tossed with al dente pasta in a rich brown butter sauce with sage and garlic for the ultimate cozy fall dinner.

Ingredients

Scale
  • 12 ounces pasta (rigatoni, penne, or orecchiette)
  • 3 cups butternut squash, peeled and cubed into 1/2-inch pieces (about one medium squash)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, thinly sliced
  • 6–8 fresh sage leaves
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for roasting the squash)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubed squash with 2 tablespoons of olive oil, a generous pinch of salt, and some black pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and caramelized and the squash is fork-tender.
  2. While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
  3. While the pasta cooks, melt the 4 tablespoons of butter in a large skillet over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. As soon as the butter smells nutty and turns a light amber color, drop in the sage leaves and sliced garlic. Cook for about 30 seconds until fragrant, then remove the pan from the heat immediately.
  4. Add the roasted squash to the skillet with the brown butter. Use a fork or potato masher to roughly mash about half of the squash, leaving some chunks for texture. Stir in the red pepper flakes if using.
  5. Drain the pasta and add it directly to the skillet with the squash mixture. Pour in about 1/2 cup of the reserved pasta water and toss everything together with tongs. If the sauce looks too thick, add more pasta water a tablespoon at a time until it reaches a silky, saucy consistency.
  6. Remove the skillet from the heat and stir in the grated Parmesan. Toss until the cheese melts and everything is well combined. Taste and adjust salt and pepper as needed.
  7. Serve immediately in warm bowls. Top with extra Parmesan, a few fresh sage leaves, and a crack of black pepper.

Notes

Don’t overcook the pasta; it continues cooking slightly when tossed with the hot sauce. Watch the brown butter carefully once the foam subsides; it can burn quickly. The starchy pasta water is essential for creating a silky sauce. For best texture, roast squash until deeply caramelized. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water or milk. Freezing is not recommended as the squash becomes watery.

Nutrition

Keywords: brown butter squash pasta, butternut squash pasta, easy fall dinner, 30 minute pasta, creamy squash pasta, sage brown butter pasta

Find it online: https://eliplate.com/cozy-brown-butter-squash-pasta-easy-30-minute-fall-dinner/