Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano
This rich and cozy pasta features roasted butternut squash, crispy sage leaves, and a garlicky browned butter sauce tossed with orecchiette and plenty of grated Pecorino Romano. It's a simple, elevated dinner that comes together in under an hour.
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.
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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