Brown Butter Squash Pasta

This fall-focused pasta contains warm and rich flavors, providing a counterpoint to the chill of the season. Browned butter pairs terrifically with the tender squash, while garlic and sage complement each other with earthy and light tones. This savory dish comes together quickly and easily, perfect for a weeknight meal.

Why I love this 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 compliments 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.

Everything you’ll need to make this recipe.

• 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.

Here’s how to make this recipe.

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 to 12 minutes.

2. Cook the pasta. Bring the water to a boil. Add salt and cook the pasta to al dente, according to the instructions.

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 to 8 minutes.

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.

These pro tips will make this recipe a success.

• 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.

You’ll love these other pasta recipes.

• Tomato and sweet corn pasta
• Roasted tomato pasta
• Weeknight ragù
• One pot stovetop tuna noodle casserole
• Chicken fettuccine alfredo
• Super delicious bolognese
• Three-cheese stuffed shells
• One skillet lemon chicken and orzo with kale
• Meat sauce with spaghetti