Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other pasta recipes.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- Browned Butter Squash Pasta Recipe
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.
- 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.
- Cook the pasta. Bring the water to a boil. Add salt and cook the pasta to al dente, according to the instructions.
- 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.
- 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.
Frequently asked questions about this recipe.
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.
Watch how to make this recipe.
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 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!
Browned Butter Squash Pasta
- 4 cups cubed butternut squash cut into ½-inch cubes
- ½ cup chicken stock
- 12 tbsp unsalted butter
- 3 cloves garlic
- 6 sage leaves
- 12 oz pasta
- 1 tsp kosher salt
- ¾ tsp black pepper
- 1 cup grated Parmesan cheese
- 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, 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 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 black pepper