Description
This Butternut Squash Pasta with Sage is a comforting and elegant dish featuring caramelized butternut squash, crispy sage in brown butter sauce, and toasted walnuts tossed with perfectly cooked pasta. Finished with creamy ricotta and freshly grated Parmesan, it’s a quick and delightful meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces dry pasta (Bucatini, Spaghetti, or Linguine)
Butternut Squash
- 1 large butternut squash
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cumin
- one pinch cayenne pepper
- Kosher salt, to taste
- Black pepper, to taste
Sauce and Garnish
- ½ cup unsalted butter (1 stick), divided
- 2 cloves garlic, smashed and peeled
- 8-12 large fresh sage leaves
- ½ cup toasted walnuts, coarsely chopped
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- 1 cup whole-milk ricotta (optional; whipped until smooth)
Instructions
- Cook Pasta in Salty Boiling Water: Bring a large pot of water to a boil and generously salt it. Add the dry pasta and cook according to package directions until just al dente. Drain the pasta while reserving 1 cup of the cooking water. Set the pasta aside to cool for about 3 minutes.
- Sauté the Butternut Squash: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the butternut squash cubes and season with ground ginger, nutmeg, cumin, cayenne, kosher salt, and black pepper. Cook, stirring occasionally at first and more frequently as the squash browns, until caramelized and tender, 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: In 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 light brown, about 2 minutes. Add the fresh 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. Discard the garlic cloves, leaving 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 to the brown butter to form a sauce. Remove the skillet from heat and add the cooked pasta. Season generously with salt and pepper, then toss to coat the noodles thoroughly in the sauce. Stir in the grated Parmesan cheese and allow it to melt. Add the butternut squash back into the pan and gently toss to combine. Add additional pasta water if the sauce seems dry. Taste and adjust seasoning as needed.
- Serve Butternut Squash Pasta with Sage: Divide the pasta among serving plates. Top each portion with the crispy sage leaves, toasted walnuts, and extra Parmesan cheese. If desired, dollop with whipped ricotta on top. Serve immediately and enjoy the harmonious blend of flavors.
Notes
- This recipe balances the natural sweetness of caramelized butternut squash with the nutty and aromatic flavors of brown butter and sage for a rich yet comforting dish.
- Whipping the ricotta creates a creamy texture that adds extra indulgence but is optional.
- Using fresh sage fried until crispy provides a delightful texture contrast and an intense herbal aroma.
- Reserve pasta water carefully to adjust the sauce consistency perfectly to your liking.
- Ready in about 30 minutes, this dish is a perfect weeknight meal with gourmet appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 763
- 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
