Brown Butter Roasted Butternut Squash Pasta
This roasted butternut squash pasta features caramelized butternut squash, crispy sage, and a nutty brown butter and white wine sauce tossed with orecchiette and Pecorino Romano. No blender needed, just simple ingredients treated well. A hearty, deeply flavorful weeknight dinner ready in 35 minutes.
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
Notes
This pasta is best eaten fresh. The brown butter sauce tightens as it sits, so serve immediately for the best texture and flavor. If you do have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce.
Roast the butternut squash in a single layer. Crowding the pan causes the squash to steam instead of caramelize, and that caramelization is everything.
Don't walk away from the sage. It goes from perfectly crispy to burnt in seconds. Stay close by!
Add brown sausage for a heartier dish. Crumble and cook it in the pan before browning the butter for extra flavor.
A little pasta water goes a long way. Add it slowly, a splash at a time, until the sauce is glossy and coats every piece of pasta.
Nutrition Facts
Calories: 649kcalCarbohydrates: 65gProtein: 15gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 74mgSodium: 450mgPotassium: 231mgFiber: 3gSugar: 3gVitamin A: 762IUVitamin C: 0.5mgCalcium: 164mgIron: 1mg
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