Print

Roasted Butternut Squash with Pasta and Brown Butter

Roasted Butternut Squash with Pasta and Brown Butter
Print Recipe

Roasted Butternut Squash with Pasta and Brown Butter is a comforting and elegant dish that combines the natural sweetness of caramelized butternut squash with the nutty richness of brown butter, tossed with tender pasta. This recipe offers a perfect balance of flavors and textures, ideal for a cozy dinner or a special gathering, with simple ingredients and vibrant fall colors that delight the senses.

Ingredients

Scale

Vegetables & Fresh Produce

  • 1 medium butternut squash, peeled and cubed
  • 2–3 garlic cloves, minced
  • Fresh sage leaves, about 8-10 (optional)

Pasta

  • 8 ounces medium-width pasta (fettuccine, pappardelle, or rigatoni), or gluten-free pasta for option

Dairy & Fats

  • 6 tablespoons unsalted butter
  • Freshly grated Parmesan cheese, 1/2 cup (plus more for serving)

Pantry Staples & Seasonings

  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Squash: Peel and dice the butternut squash into bite-sized cubes. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in a preheated oven at 400°F (205°C) for 25-30 minutes until tender and golden brown on the edges.
  2. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve one cup of pasta water to help loosen the sauce later.
  3. Make the Brown Butter Sauce: In a large skillet over medium heat, melt unsalted butter. Cook gently until the butter turns a deep amber color and emits a nutty aroma. Add minced garlic and fresh sage leaves, cooking for another 1-2 minutes until fragrant and the sage leaves crisp. Remove from heat promptly to avoid burning.
  4. Combine Everything: Add the roasted butternut squash back into the skillet with the brown butter sauce. Incorporate the drained pasta and toss well. Add reserved pasta water a little at a time as needed to loosen and bind the sauce. Finish with a generous sprinkle of freshly grated Parmesan cheese and season with salt and pepper to taste.

Notes

  • Cut squash into uniform cubes for even roasting and proper caramelization.
  • Watch the butter carefully to avoid burning; remove once it reaches a deep amber color.
  • Toast sage leaves briefly in brown butter to add crispness and earthiness.
  • Reserve pasta water to help create a silky, cohesive sauce.
  • Use freshly grated Parmesan cheese for best flavor and meltability.

Nutrition

Keywords: roasted butternut squash, brown butter pasta, fall recipe, comforting pasta dish, vegetarian pasta, gluten-free pasta option

Find it online: https://ninagourmet.com/roasted-butternut-squash-with-pasta-and-brown-butter/