As the leaves begin to turn and a crispness fills the air, there’s nothing quite like a warm, comforting bowl of pasta to soothe the soul. This Browned Butter Squash Pasta is the epitome of fall coziness, blending the sweet, earthy flavors of roasted winter squash with the nutty richness of browned butter. It’s a simple yet sophisticated dish that feels incredibly gourmet, yet comes together with surprising ease. The subtle sweetness of the squash, combined with fragrant sage (an optional but highly recommended addition), creates a symphony of seasonal flavors that cling perfectly to every strand of pasta. Get ready to embrace the warmth and deliciousness of autumn with this unforgettable meal that’s perfect for a cozy night in.

Why I Love This Recipe

This pasta dish is a personal favorite for many reasons, especially when the weather cools:

• Ultimate Fall Comfort: It captures the essence of autumn in a bowl – warm, hearty, and full of seasonal flavors.
• Simple Elegance: Despite its sophisticated taste, the recipe is straightforward and accessible for home cooks of all levels.
• Flavorful Depth: The browned butter adds an incredible nutty, toasted aroma that elevates the sweetness of the squash.
• Vegetable-Forward: It’s a delicious way to incorporate healthy winter squash into your diet.
• Versatile: Easily adaptable with different cheeses, herbs, or even added proteins.

Ingredients

Here’s what you’ll need to create this incredibly comforting Browned Butter Squash Pasta:

• 1 lb pasta (e.g., penne, rigatoni, cavatappi, or even spaghetti)
• 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 4 tbsp (1/2 stick) unsalted butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/2 cup pasta water (reserved from cooking pasta)
• 1/4 cup fresh sage leaves, roughly chopped (optional, but highly recommended)
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Swaps and Notes

• Pasta: Choose a pasta shape with ridges or nooks that can hold the creamy sauce and squash pieces.
• Squash: While butternut squash is classic, you can use other winter squash varieties like acorn squash, delicata squash (no need to peel!), or even a sweet potato for a slightly different flavor profile.
• Butter: Unsalted butter allows you to control the saltiness. Browning the butter is essential for that nutty flavor, so don’t skip this step!
• Parmesan Cheese: Freshly grated Parmesan or Pecorino Romano will melt best and provide superior flavor.
• Sage: Fresh sage truly elevates this dish with its earthy, slightly peppery notes. If you don’t have fresh, use 1-2 teaspoons of dried sage, added with the garlic. Other fresh herbs like thyme or rosemary can also be used.
• Pasta Water: Don’t forget to reserve some starchy pasta water! It’s crucial for creating a silky, emulsified sauce.
• Add-ins: For extra richness, a splash of heavy cream at the end can be added. For protein, cooked crumbled sausage, roasted chicken, or crispy pancetta would be delicious additions.

Steps for the Recipe

1. Roast the Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
2. Cook the Pasta: While the squash is roasting, bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until just al dente (slightly firm to the bite). Before draining, reserve about 1/2 to 1 cup of the starchy pasta water. Drain the pasta and set aside.
3. Brown the Butter & Sauté Aromatics: In a large skillet or Dutch oven (big enough to hold the pasta), melt the 4 tablespoons of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden-brown color and smells nutty. Watch it carefully, as it can burn quickly! Once the butter is browned, add the minced garlic and the chopped fresh sage leaves (if using). Sauté for about 1 minute until fragrant.
4. Create the Sauce: Add the roasted butternut squash to the browned butter mixture in the skillet. Mash some of the squash pieces gently with the back of a spoon to create a creamier texture in the sauce, leaving some chunks for texture. Pour in 1/2 cup of the reserved pasta water. Stir well, bringing the mixture to a gentle simmer.
5. Combine with Pasta: Add the cooked, drained pasta to the skillet with the squash and sauce. Toss everything together until the pasta is well coated. Stir in the 1/4 cup of grated Parmesan cheese. Continue tossing, adding more reserved pasta water (a tablespoon at a time) if needed to achieve your desired creamy consistency. The sauce should cling nicely to the pasta.
6. Season and Serve: Season with additional salt and freshly ground black pepper to taste. Serve hot, garnished with extra grated Parmesan cheese and a few fresh sage leaves if desired. Enjoy your cozy, comforting fall dish!

Tips for Success

• Don’t Burn the Butter: Browning butter is easy but requires attention. Keep it on medium heat and stir often, removing it from the heat as soon as it turns golden and smells nutty.
• Roast Squash Well: Roasting brings out the natural sweetness and creates a lovely texture. Don’t under-roast.
• Reserve Pasta Water: This starchy water is your secret weapon for a luscious, emulsified sauce.
• Mash Some Squash: Mashing some of the squash creates a naturally creamy sauce without needing heavy cream.
• Taste and Adjust: Always taste your sauce before mixing with pasta, and again at the end, to adjust seasoning.

Serving Suggestions and Pairings

This pasta dish is a complete meal, but it pairs wonderfully with:

• Crusty Bread: Perfect for soaking up any extra sauce.
• Simple Green Salad: A light, fresh salad with a vinaigrette provides a nice contrast to the richness of the pasta.
• Protein Additions: As noted in swaps, cooked sausage, crispy pancetta, or roasted chicken can be stirred in for a heartier meal.
• Wine Pairing: A crisp Chardonnay, a light-bodied Pinot Noir, or even a dry Riesling would complement the sweet and savory notes.
• Non-Alcoholic Pairings: Sparkling cider or unsweetened iced tea.

Storage and Leftover Tips

This pasta is best enjoyed fresh, but leftovers are still delicious.

• Storage: Store any cooled leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or water to help loosen the sauce and bring it back to a creamy consistency. You can also microwave individual portions, stirring halfway through.
• Freezing: I don’t typically recommend freezing cream-based pasta dishes, as the texture can change upon thawing.

More Recipes You Will Love

If you loved the comforting and flavorful experience of this pasta dish, you’ll definitely want to check out these other delicious recipes from Chefmaniac:

• For another comforting pasta dish, try my Classic Spaghetti Recipe with Homemade Sauce.
• If you’re looking for a quick and easy weeknight pasta, my Creamy Garlic Butter Shrimp Pasta is a favorite.
• For other comforting casserole-style meals, my Instant Pot Lasagna or Mexican Chicken and Rice Casserole are always popular.
• And for a flavorful, quick skillet meal, my Tomato Skillet with Okra and Sausage is a fantastic option.

Final Thoughts

This Browned Butter Squash Pasta is more than just a recipe; it’s an invitation to savor the season. Its rich, nutty flavor, combined with the sweet earthiness of roasted squash, makes for an incredibly comforting and satisfying meal. It’s simple elegance on a plate, perfect for embracing those cozy fall vibes.

Did you make this delicious fall pasta? What are your favorite ways to incorporate winter squash into your meals? Let me know in the comments below! And don’t forget to follow Chefmaniac for more amazing recipes and culinary inspiration!