Butternut Squash and Sage Pasta with Brown Butter
This Brown Butter Roasted Butternut Squash Pasta is a simple dish with caramelized butternut squash, crispy sage, and nutty brown butter. Extra flavor comes from a white wine deglaze and lots of Pecorino Romano. The best part is we keep the butternut squash diced, no blender or fuss here! This makes for a hearty, deeply flavorful weeknight pasta that comes together in just 35 minutes. Make it on a busy weeknight when you want something cozy, or serve it to company and everyone will ask for the recipe thanks to that brown butter liquid gold!
We love butternut squash season and can’t get enough of it! My husband, Eric, requests this pasta all fall long. Butternut squash and sage are a classic pairing and when you add brown butter to the equation, it’s something special. Simple ingredients, treated well! If you love cooking with these fall flavors, my Butternut Squash Orzotto, Butternut Squash and Sage Soup, and Brown Butter and Sage Gnocchi are all worth adding to your fall rotation. We have a lot of cozy pasta recipes around here for a reason!
Ingredients
Testing Notes
A few things I want you to know before you make this! Roast the butternut squash in a single layer, no crowding the pan. Crowding causes the squash to steam instead of caramelize, and trust me, you want that caramelization. Second, keep a very close eye on your sage. I’ve burnt it more times than I can count and it goes from perfectly crispy to bitter and charred in seconds, so stay close by! And lastly, I did try a blended version of this pasta early on. It was good, but I wanted something heartier with more bite to it. Keeping the butternut squash diced was the right call and I’m so glad I did!
How to Make Butternut Squash and Sage Pasta
- Toss the butternut squash cubes with olive oil, salt, and pepper until evenly coated and spread in a single layer on a baking sheet.
Roast at 425°F (220°C) for 20 to 25 minutes, flipping halfway through, until caramelized and tender.
3. Bring a large pot of salted water to a boil and cook the orecchiette until al dente, reserving 1 cup of pasta water before draining.
4. Melt the butter in a large skillet over medium heat, add the garlic and stir for 30 seconds, then add the sage leaves and cook until the butter is browned and the sage is crispy, about 2 to 3 minutes.
5. Transfer the crispy sage to a paper towel-lined plate and leave the garlic-infused brown butter in the pan.
6. Add the roasted butternut squash to the skillet, pour in the white wine, and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
7. Add the orecchiette and toss everything together, adding pasta water a little at a time until the sauce is glossy and creamy. Stir in the Pecorino Romano.
8. Divide among plates, top with the crispy sage leaves, and finish with extra Pecorino Romano. Serve immediately.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Brown Butter Roasted Butternut Squash Pasta
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.1 small butternut squash, 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- 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.12 ounces orecchiette pasta
- 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.1/2 cup unsalted butter, 2 cloves garlic, 10 fresh sage leaves
- 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.1 small butternut squash, 1/3 cup dry white wine
- 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.1/2 cup Pecorino Romano