Description
This Butternut Squash Pasta with Sage recipe features tender, caramelized butternut squash tossed with al dente pasta in a rich brown butter and crispy sage sauce. Finished with toasted walnuts, creamy ricotta, and freshly grated Parmesan, it’s a comforting and elegant dish perfect for a quick, flavorful meal.
Ingredients
Scale
Pasta
- 12 ounces dry pasta (Bucatini, Spaghetti, or Linguine)
Butternut Squash & Spices
- 1 large butternut squash
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cumin
- 1 pinch cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Sauce
- ½ cup unsalted butter (1 stick), divided
- 2 cloves garlic, smashed and peeled
- 8-12 large fresh sage leaves
- ½ cup freshly grated Parmesan cheese, plus more for garnish
Garnishes
- 1 cup whole-milk ricotta (optional, whipped until smooth)
- ½ cup toasted walnuts, coarsely chopped
Instructions
- Cook Pasta in Salty Boiling Water: Bring a large pot of water to a rolling boil and generously salt it. Add the dry pasta and cook following package instructions until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Let the pasta cool slightly for about 3 minutes.
- Sauté the Butternut Squash: Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted. Add the diced butternut squash and season with ground ginger, nutmeg, cumin, cayenne, salt, and pepper. Stir occasionally at first, then more frequently as the squash begins to caramelize and soften, about 12-15 minutes. Transfer the cooked squash to a clean plate using a slotted spoon and set aside.
- Make the Sage Brown Butter Sauce: Using the same skillet, add the remaining 6 tablespoons of butter and the smashed garlic cloves. Cook over medium to medium-high heat, swirling the pan, until the butter turns a light golden brown and smells nutty, about 2 minutes. Add the sage leaves and fry until crispy, about 30 seconds to 1 minute. Remove the sage leaves with a slotted spoon onto a paper towel-lined plate and discard the garlic cloves, keeping the brown butter in the pan.
- Add Pasta Water and Cheese: Reduce the heat to medium-low and slowly whisk in ½ cup of the reserved pasta water until a sauce forms. Remove the pan from heat, add the cooked pasta, and season well with salt and pepper. Toss thoroughly to coat the noodles in the brown butter sage sauce. Stir in the freshly grated Parmesan until melted. Gently fold in the caramelized butternut squash. Add more reserved pasta water as needed to achieve a silky, light sauce. Taste and adjust seasonings.
- Serve Butternut Squash Pasta with Sage: Divide the pasta onto serving plates. Top each portion with crispy sage leaves, toasted walnuts, extra Parmesan cheese, and a dollop of whipped ricotta if using. Serve immediately and enjoy the rich, comforting flavors.
Notes
- This dish combines sweet caramelized butternut squash with the nutty flavor of brown butter and fragrant crispy sage for a perfect fall-inspired meal.
- Use whole-milk ricotta whipped until smooth for a luxurious and creamy topping, though it’s optional.
- Reserve pasta cooking water to adjust sauce consistency for a smooth, well-coated pasta.
- To toast walnuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes.
- For a dairy-free version, omit butter and cheese and substitute with olive oil and nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 763 kcal
- Sugar: 7 g
- Sodium: 268 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 88 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 101 mg
