Brown Butter Squash Pasta
This fall pasta is full of warm, rich flavor. Browned butter enhances tender squash, while garlic and sage add earthy brightness. A quick, savory meal perfect for weeknights.
Servings: 6 servings
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 plus more for pasta water
- ¾ tsp freshly ground black pepper
- 1 cup freshly grated Parmesan cheese plus more for serving
Instructions
- Simmer the squash: 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
- Cook the pasta: 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
- Brown the butter: 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
- Toss and serve: 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 freshly grated Parmesan cheese, ¾ tsp freshly ground black pepper
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 524kcal