Butternut Squash and Sage Pasta with Brown Butter
Dinner doesn’t have to be fussy to feel special. This Butternut Squash and Sage Pasta is cozy, flavorful, and exactly the kind of dish that makes cold nights something to look forward to. Roasted squash, crispy sage, and nutty brown butter come together with orecchiette for a pasta sauce that’s equal parts creamy, savory, and comforting.
When the weather cools down, I find myself turning to a handful of cold-weather classics that just get it. If you love the vibe of this recipe, try my Butternut Squash Orzotto, Brown Butter and Sage Gnocchi, Butternut Squash and Sage Soup, or my favorite Kale and White Bean Sausage Soup. If you want to lean into cozy but hearty, check out my Pumpkin Carbonara, Short Rib Bolognese, or nostalgic Pastina in Brodo. These are the recipes that celebrate the season in my kitchen.
Recipe Highlights: Butternut Squash and Sage Pasta
- Inspiration: This pasta is inspired by the classic Northern Italian pairing of roasted squash and sage, modernized into a weeknight-friendly brown butter pasta that feels like a winter dish without the extra work.
- Best Served For: Perfect for a weeknight dinner, a cozy night in with someone you love, or a casual dinner party where you want the food to shine without taking up all your time. No blender needed for this butternut squash pasta sauce!
- What Makes It Special: Brown butter sauces are rich and nutty, and when paired with pasta water and grated cheese, they create the silkiest, creamy sauce without cream. Roasting the squash until caramelized brings out a deep sweetness that balances the savory notes.
- A Little Trick That Makes It Better: Simmering white wine in the pan after browning the butter lifts up the milk proteins stuck to the bottom—this is where all the flavor lives.
Ingredients Notes
- Butternut squash: You want to peel and cube it into evenly sized pieces so that the squash roasts properly and caramelizes on the baking sheet. Roast in a single layer—no crowding.
- Fresh sage leaves: When crisped in brown butter, they add texture and a woodsy, aromatic bite. Use a slotted spoon to remove them so they stay intact. Fresh herbs are a must when making a delicious pasta!
- Pecorino Romano: This adds a salty, briny sharpness that balances the sweetness of the squash. Grate it finely using a microplane so it melts easily into the pasta sauce.
- Orecchiette pasta: The little “ears” are perfect for catching bits of squash and clinging to the creamy sauce made from pasta water and brown butter.
- Garlic cloves: A little goes a long way in pasta dishes, especially in this one where we want butternut squash and sage to be the stars!
Suggested Ingredient Substitutions and Additions
- Try another pasta: Swap orecchiette for cavatelli or rigatoni—anything that grabs onto the sauce.
- Add a meat: Toss in crispy pancetta or Italian sausage to make it heartier.
- Extra greens: Stir in a handful of baby spinach or arugula at the end for color and bite.
- Finish with lemon: A splash of lemon juice right before serving adds brightness that cuts through the richness.
How to Make Butternut Squash and Sage Pasta
- Roast the Butternut Squash:
Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Roast until Golden: Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until caramelized and tender, flipping halfway through.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions, reserving 1 cup of the pasta cooking water before draining.
4. Brown the Butter, Garlic + Crisp the Sage: In a large skillet, melt the unsalted butter over medium heat. Once the butter is almost fully melted, add the minced garlic and stir for about 30 seconds until fragrant (but not browned). Immediately add the sage leaves and cook until the butter is browned and the sage is crispy, about 2–3 more minutes.
5. Drain the Sage Leaves: Use a slotted spoon to transfer the sage to a paper towel-lined plate, leaving the garlic-infused brown butter in the pan.
6. Deglaze with Wine + Add Squash: Add the roasted butternut squash to the skillet. Pour in the white wine and let it simmer for 2–3 minutes, reducing slightly and scraping up any browned bits from the bottom of the pan.
7. Toss with Pasta + Cheese: Add the cooked orecchiette to the skillet. Toss everything together, adding a little of the reserved pasta water as needed to create a creamy, glossy sauce. Stir in the grated Pecorino Romano.
8. Serve: Divide the pasta among plates, top with the crispy sage leaves, and finish with a bit more Pecorino Romano if desired. Serve immediately.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano
Equipment
- Baking Sheet
- large skillet
- Slotted Spoon
- Large pot for pasta
- Fine grater (for Pecorino Romano)
Ingredients
- 1 small butternut squash peeled and cubed (about 3 cups)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 2 cloves garlic finely minced or grated
- 1/3 cup dry white wine
- 1/2 cup Pecorino Romano grated
- 10 fresh sage leaves
- 12 ounces orecchiette pasta
Instructions
- Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until caramelized and tender, flipping halfway through.
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions, reserving 1 cup of the pasta cooking water before draining.
- In a large skillet, melt the butter over medium heat. Once the butter is almost fully melted, add the minced garlic and stir for about 30 seconds until fragrant (but not browned). Immediately add the sage leaves and cook until the butter is browned and the sage is crispy, about 2–3 more minutes. Use a slotted spoon to transfer the sage to a paper towel-lined plate, leaving the garlic-infused brown butter in the pan.
- Add the roasted butternut squash to the skillet. Pour in the white wine and let it simmer for 2–3 minutes, reducing slightly and scraping up any browned bits from the bottom of the pan.
- Add the cooked orecchiette to the skillet. Toss everything together, adding a little of the reserved pasta water as needed to create a creamy, glossy sauce. Stir in the grated Pecorino Romano.
- Divide the pasta among plates, top with the crispy sage leaves, and finish with a bit more Pecorino Romano if desired. Serve immediately.
Notes
Expert-Level Tips
- Use medium heat when browning butter to prevent it from burning.
- Wait to add the pasta water—a little bit goes a long way in creating the perfect creamy sauce.
- Let the wine cook down—this pulls all the milk proteins from the brown butter off the pan and into the sauce.
- Don’t walk away from the sage—it crisps fast and can go from perfect to burnt in seconds.
Serving Suggestions
- Wine Pairing: A crisp white like Pinot Grigio or Vermentino balances the richness of the brown butter and cheese.
- Serve with a peppery arugula salad dressed in lemon juice and olive oil.
- For a more substantial meal, pair with a simple roasted chicken or pork tenderloin.
- This pasta also works great as part of a holiday spread—serve it as a starter or vegetarian main.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce.
- Not recommended for freezing: The texture of the squash and the sauce can become grainy.