This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Pasta Recipe
I grew up with a reverence for browned butter. The simple process of cooking butter until the milk solids toast and become a deep nutty brown transforms the flavor. This nuttiness in browned butter complements the sweetness of roasted squash and pairs perfectly with sage. These create a trifecta of autumn flavor for the best weeknight pasta.
In the time it takes to cook the squash, the pasta is boiled. The squash is finished with butter and cooked until it browns, creating the sauce. This is nostalgic and fresh, harkening to the pasta my great-grandma used to make with a fresh twist.
Brown Butter Squash Pasta Ingredients
- Butternut squash is sweet and tender once it is cooked. It can be peeled or not for more texture.
- Chicken stock flavors and steams the squash until it becomes tender. Vegetable stock can be used as a vegetarian option. If you didn’t know it, you can make your own chicken stock at home!
- Sage pairs with the sweet squash and browned butter. Make sure it is fresh for the best texture.
- Pasta will soak in the sauce and can be any preferred type. I like farfalle or rigatoni.
The full amount of each ingredient can be found in the recipe card below.
How to Make Brown Butter Squash Pasta
Step 1: Prepare the squash – Over medium heat, bring the chicken stock to a simmer. Peel the skin from the butternut squash, then remove the seeds and pith. Cut the squash into small, uniformly-sized cubes, about ½-inch in size. Add the squash to the chicken stock and cover. Cook until it is crisp-tender, about 10-12 minutes.
Step 2: Cook the pasta – Bring the water to a boil. Add salt and cook the pasta to al dente, according to the instructions.
Step 3: Add everything to the squash – While the pasta cooks, uncover the squash, add the butter, and let it melt. Chop the sage, thinly slice the garlic with a mandoline, and add both to the squash. Mix everything together and cook for 6-8 minutes.
Step 4: Assemble the dish – Add salt and pepper to the squash, then add the pasta to the squash using a strainer. Mix together, then cook for an additional minute on the heat. Add grated Parmesan cheese and mix it into the pasta. Serve warm and garnish with additional Parmesan cheese, if desired.
Recipe Tips
- Check the squash as it cooks. The squash should become crisp-tender and soft, so take pieces out while it cooks and slice them to check. If they cut easily and are soft with just a little bit of texture, it’s ready.
- The chicken stock should fully cook off the squash and evaporate during the first part of cooking. If it doesn’t, drain it before adding the butter.
- Don’t drain the pasta after cooking. Instead, transfer it to the squash. This way, you have a reserve of pasta water to use if needed. Plus, some of the pasta water that gets transferred to the pot will help to create the sauce.
Frequently Asked Questions
Yes. Any sweet winter squash can be used. Squash like acorn and delicata will have the peel left on, but will be delicious.
This recipe can work with any preferred pasta type. I often use what I have on hand.
The leftovers should be stored in the refrigerator in an airtight container and will last for 7-10 days.
More Pasta Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Brown Butter Squash Pasta
Ingredients
- 4 cups cubed butternut squash cut into ½-inch cubes
- ½ cup chicken stock (or vegetable stock for vegetarian option)
- 12 tbsp (1 ½ sticks) unsalted butter
- 3 cloves garlic
- 6 sage leaves
- 12 oz pasta
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1 cup grated Parmesan cheese
Instructions
- In a high-sided large skillet, bring the chicken stock to a simmer over medium heat. Add the cubed squash, cover, and cook until the squash becomes tender but not mushy, 10-12 minutes.½ cup chicken stock (or vegetable stock for vegetarian option), 4 cups cubed butternut squash
- Bring a large stockpot of water to a boil. Add kosher salt to season and cook the pasta according to the package instructions for al dente.12 oz pasta
- When the squash is tender, remove the lid, drain any remaining liquid, and add the butter, garlic, and sage. Melt and cook the butter with the squash until it is browned, 6-8 minutes.12 tbsp (1 ½ sticks) unsalted butter, 3 cloves garlic, 6 sage leaves
- Once the butter is browned, remove it from the heat. Add the kosher salt, black pepper, Parmesan cheese, and cooked pasta. Stir to combine and serve with freshly grated Parmesan cheese.1 tsp kosher salt, 1 cup grated Parmesan cheese, ¾ tsp freshly ground black pepper
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This was fantastic! And very comparable to a favorite dish at a local restaurant where they serve butternut ravioli
Omgoodness this is delicious! I didn’t want to serve a second serving but I did anyways.i will be making it again. Thank you for sharing this wonderful recipe.
WOW!!! This was delicious!! I wouldn’t have called myself a squash lover, but I’m thinking I will have to change my thinking because I loved the squash in this dish! We combined butternut and delicata squash, plus some chicken. I will definitely make this again. Thank you for sharing your recipes! I can’t wait to get your cookbook this week! 😁
OMG This is delicious. Had to cut my portion in half because if the calories but my family loves it too. Plenty for lunch leftovers. Thank you.
I enjoy all of your videos. Thank you. Dolores