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Creamy Roasted Butternut Squash Pasta with Crispy Sage Brown Butter

Close-up of vibrant orange butternut squash pasta topped with crispy sage leaves, grated Parmesan, and brown butter crumbs.
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Make a rich, creamy pasta sauce using roasted butternut squash, flavored with brown butter and crispy sage leaves. This is a comforting fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 pound pasta (such as rigatoni or penne)
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread on a baking sheet and roast for 25 to 30 minutes, or until tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. While the squash finishes roasting, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter browns and the sage leaves become crispy, about 2 to 3 minutes. Remove the crispy sage leaves with a slotted spoon and set them aside on a paper towel.
  4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Transfer the roasted squash to a blender or food processor. Add the cooked onion and garlic mixture, vegetable broth, heavy cream, Parmesan cheese, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Blend until completely smooth and creamy.
  6. Pour the squash sauce back into the skillet over low heat. Add the drained pasta. Toss to coat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  7. Serve immediately. Top each serving with extra Parmesan cheese and the reserved crispy sage leaves.

Notes

  • For a dairy-free version, substitute full-fat coconut milk for the heavy cream and use a dairy-free Parmesan alternative or nutritional yeast.
  • You can roast the squash ahead of time to speed up weeknight preparation.
  • Add cooked Italian sausage or wilted spinach to the sauce when combining the pasta and sauce for added protein and vegetables.

Nutrition

Find it online: https://tastetaught.com/butternut-squash-pasta-dream/