Description
This Butternut Squash Pasta with Sage is a comforting and elegant dish featuring caramelized butternut squash seasoned with warming spices and tossed with pasta in a rich brown butter sage sauce. Crunchy toasted walnuts and creamy ricotta add texture and depth, making this an irresistible fall-inspired meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces Dry Pasta (Bucatini, Spaghetti or Linguine)
Squash and Spices
- 1 large Butternut Squash
- ½ tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cumin
- One pinch Cayenne
- Kosher Salt & Pepper, to taste
Butter and Aromatics
- ½ Cup Unsalted Butter (divided, 1 stick)
- 2 cloves Garlic (smashed and peeled)
- 8-12 large Fresh Sage Leaves
Cheese and Nuts
- 1 Cup Whole-Milk Ricotta (optional, whipped until smooth)
- ½ Cup Toasted Walnuts (coarsely chopped)
- ½ Cup Parmesan (freshly grated, plus more for garnish)
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 the package instructions until just al dente. Drain the pasta, reserving 1 cup of the cooking water. Set aside and let the pasta cool for about 3 minutes.
- Sauté the Butternut Squash: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the peeled and cubed butternut squash and season with ground ginger, nutmeg, cumin, cayenne, salt, and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until caramelized and tender, about 12-15 minutes. Use a slotted spoon to transfer the squash to a plate and set aside.
- Make the Sage Brown Butter Sauce: In the same skillet, add the remaining 6 tablespoons of butter and smashed garlic cloves. Heat over medium to medium-high until butter melts and starts turning light brown, swirling the pan, about 2 minutes. Add the sage leaves and fry until crispy, about 30 seconds to 1 minute. Transfer crispy sage to a paper towel-lined plate to drain. Discard garlic cloves but leave the brown butter in the pan.
- Add Pasta Water and Cheese: Reduce heat to medium-low. Slowly whisk in ½ cup of the reserved pasta water to form a smooth sauce. Remove the pan from heat and add the cooked pasta. Season generously with salt and pepper, tossing to coat well in the brown butter sage sauce. Stir in grated parmesan and allow it to melt. Gently fold in the caramelized butternut squash. Add more pasta water if needed to achieve a silky, light sauce. Adjust seasoning to taste.
- Serve Butternut Squash Pasta with Sage: Divide the pasta among plates. Top with crispy sage leaves, crushed toasted walnuts, extra parmesan, and dollops of whipped ricotta if using. Serve immediately for the best flavor and texture experience.
Notes
- This dish balances sweet, caramelized squash with a nutty, aromatic brown butter sage sauce for an elegant yet cozy meal perfect for autumn or anytime.
- Whipping the ricotta until smooth creates a creamier texture that complements the pasta beautifully but is optional.
- Reserving pasta water is key to adjusting the sauce consistency and ensuring the pasta remains silky and coated.
- Toast walnuts before chopping to intensify their flavor and add a delightful crunch.
- Use fresh sage leaves for best flavor and crispiness in the brown butter sauce.
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
