Description
Warm, cozy, and irresistibly savory, this *Brown Butter Sage Butternut Squash Pasta* brings together golden roasted squash, nutty browned butter, and crispy sage in one heavenly bite. This is the ultimate easy dinner idea for fall or winter. Whether you’re seeking quick weeknight dinners or comforting vegetarian food ideas, this dish delivers on flavor and ease. It’s a healthy snack upgrade, an elegant main course, and a crowd-pleaser that tastes like you cooked all day — but actually didn’t.
Ingredients
12 oz rigatoni or short pasta
3 cups butternut squash, peeled and diced
6 tbsp unsalted butter
10–12 fresh sage leaves
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup reserved pasta water
2 tbsp olive oil
Instructions
1. Preheat oven to 425°F (220°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and caramelized.
2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
3. In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter browns and sage crisps, about 4–5 minutes. Remove sage and set aside.
4. Stir garlic and red pepper flakes into browned butter. Cook for 30 seconds. Add roasted squash and toss to coat. Warm through for 2–3 minutes.
5. Add pasta to the skillet, along with 1/4 cup reserved pasta water and Parmesan. Stir to coat and melt cheese. Add more pasta water if needed for a creamy sauce.
6. Serve hot, garnished with crispy sage, extra Parmesan, and a drizzle of olive oil if desired.
Notes
Don’t crowd the squash on the baking sheet or it will steam instead of roast — use two trays if needed.
Let the butter brown slowly over medium heat, stirring constantly for best flavor.
Always reserve pasta water — it’s the key to a velvety, clinging sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 300
- Fat: 25
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 14
- Cholesterol: 50
Keywords: easy dinner, brown butter pasta, fall recipes, butternut squash pasta, vegetarian recipe