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Creamy Brown Butter Sage Butternut Squash Pasta

A comforting pasta dish featuring creamy brown butter, roasted butternut squash, and fresh sage, perfect for family gatherings during the fall and winter seasons.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 8 oz pasta (your choice)
  • 4 tablespoons unsalted butter
  • 10-12 leaves fresh sage
  • 1/2 cup heavy cream Can substitute with coconut cream for dairy-free
  • to taste Salt
  • to taste Pepper
  • for serving Grated Parmesan cheese

Method
 

Preparation
  1. Peel and cube one medium butternut squash into bite-sized pieces.
  2. Boil a large pot of salted water and cook your pasta of choice according to package instructions until al dente. Reserve some pasta water.
Cooking
  1. In a large skillet over medium heat, melt the unsalted butter until it foams and turns golden brown.
  2. Add the fresh sage leaves to the skillet and cook for about 1 minute until crispy.
  3. Add the cubed butternut squash to the skillet and stir until coated in the brown butter.
  4. Pour in the heavy cream and let it simmer for a few minutes until the squash is tender.
  5. Toss in the cooked pasta, mixing well. Add reserved pasta water gradually if the dish seems dry.
  6. Season with salt and pepper to taste.
  7. Plate your creamy pasta and top with grated Parmesan cheese before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for about a month. Reheat gently on the stove with a splash of milk or cream.