Hey everyone, Jason Griffith here! As the days get shorter and the air turns crisp, my kitchen shifts to warm, comforting, and deeply flavorful dishes that celebrate the bounty of autumn. And today, I’m bringing you a recipe that perfectly embodies that cozy feeling: Browned Butter Squash Pasta. This isn’t just pasta; it’s a rich, savory, and incredibly satisfying concoction featuring tender roasted squash and pasta bathed in a luscious, nutty browned butter sauce, often with a hint of sage. It’s pure fall comfort in every forkful and guaranteed to warm you from the inside out!
Why I Love This Recipe
What’s not to love about a pasta dish that feels incredibly gourmet but comes together with surprising ease? I am absolutely obsessed with Browned Butter Squash Pasta because it hits all the right notes for a comforting fall meal. The sweet, earthy notes of roasted butternut squash pair perfectly with the rich, nutty aroma and flavor of browned butter, creating a harmonious blend that is utterly irresistible. Adding a touch of fresh sage further elevates the dish with its aromatic, slightly peppery notes. It’s fantastic for a cozy weeknight dinner, impressive enough for a dinner party, and a wonderful way to enjoy seasonal squash. Plus, the aroma filling your kitchen as the butter browns and the squash roasts is simply divine!
The Magic of Browned Butter and Autumnal Flavors
Browned butter, or beurre noisette in French, is a culinary technique that transforms simple butter into a rich, nutty, and deeply aromatic ingredient. By gently heating butter until its milk solids caramelize, it develops a complex flavor profile that adds immense depth to both sweet and savory dishes. This technique is particularly popular in fall cooking, where its warm, nutty notes beautifully complement autumnal ingredients.
Squash, especially butternut squash, is a quintessential fall vegetable, cherished for its natural sweetness and smooth texture when roasted. When paired with the nutty richness of browned butter and aromatic herbs like sage, it creates a classic flavor combination that is both comforting and sophisticated. This Browned Butter Squash Pasta recipe leverages these elements, creating a cohesive, flavorful, and incredibly satisfying meal that feels both gourmet and utterly comforting. It’s a testament to how simple ingredients, combined with careful technique, can create a truly memorable and delightful dining experience.
Ingredients
Here’s what you’ll need to create this cozy and flavorful Browned Butter Squash Pasta:
For the Roasted Squash:
- 1 medium (about 2 lbs) butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
For the Pasta & Browned Butter Sauce:
- 12 ounces short pasta (such as orecchiette, penne, or farfalle)
- 1/2 cup (1 stick) unsalted butter
- 8-10 fresh sage leaves, chopped
- 3 cloves garlic, minced
- 1/2 cup pasta cooking water, reserved
- 1/4 cup grated Parmesan cheese, plus more for serving
- Optional Garnishes: Fresh sage leaves, toasted pumpkin seeds, extra Parmesan cheese
Swaps and Notes
- Squash: Butternut squash is ideal for its sweetness and creamy texture. You can also use acorn squash, delicata squash, or even a mix. Ensure the cubes are uniform in size for even roasting.
- Pasta: Orecchiette (little ears) is wonderful as it cups the sauce and squash perfectly. Penne, farfalle (bowties), or rigatoni are also excellent choices. Cook until al dente as it will finish in the sauce.
- Butter: Unsalted butter is essential for creating the browned butter. The browning process is key for the nutty flavor.
- Sage: Fresh sage leaves are highly recommended for their distinct aromatic flavor, which pairs wonderfully with squash and browned butter. If using dried sage, use about 1 teaspoon, but fresh is superior here.
- Garlic: Freshly minced garlic provides the best aroma and flavor.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and adds a wonderful salty, umami note. Pre-grated cheese can sometimes contain anti-caking agents that make the sauce grainy.
- Optional Toppings: Toasted pumpkin seeds add a lovely crunch, and a few fresh sage leaves make a beautiful garnish.
Steps for the Recipe
Let’s get this cozy fall pasta cooking!
- Roast Squash: Preheat your oven to 400°F (200°C). Spread the butternut squash cubes in a single layer on a large baking sheet. Drizzle with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly. Roast for 25-35 minutes, stirring halfway through, until the squash is tender and lightly caramelized. Remove from oven and set aside.
- Cook Pasta: While the squash roasts, bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of the starchy pasta cooking water.
- Make Browned Butter Sauce: In a large skillet (large enough to hold the pasta later) or Dutch oven, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich golden-brown color and smells nutty. This usually takes 5-8 minutes. Watch carefully, as it can burn quickly!
- Add Sage & Garlic: Immediately remove the skillet from the heat. Carefully add the chopped fresh sage leaves and minced garlic to the browned butter. The butter will sizzle; stir constantly for about 30 seconds until fragrant.
- Combine & Finish Sauce: Add the cooked and drained pasta and the roasted butternut squash to the skillet with the browned butter mixture. Add the reserved 1/2 cup pasta cooking water and the 1/4 cup grated Parmesan cheese.
- Toss & Serve: Toss everything together using tongs until the pasta and squash are fully coated in the luscious sauce. If the sauce seems too thick, add a splash or two more pasta cooking water until desired consistency is reached. Taste and adjust seasoning (salt, pepper) if needed. Ladle into bowls, garnish with fresh sage leaves or toasted pumpkin seeds, and extra grated Parmesan cheese. Serve hot.
Tips for Success
- Roast Squash Well: Roasting caramelizes the squash, intensifying its sweetness and creating a deeper flavor for the dish.
- Watch the Browned Butter: This step requires attention! Butter can go from perfectly browned and nutty to burnt in seconds. Keep a close eye on it and remove it from the heat as soon as it reaches a deep golden-brown.
- Fresh Sage is Best: While dried sage can work, fresh sage truly elevates the flavor of this dish.
- Cook Pasta Al Dente: The pasta will absorb some sauce, so cooking it slightly firm initially prevents it from becoming mushy.
- Reserve Pasta Water: This starchy water is your secret weapon for creating a silky sauce that clings beautifully to the pasta.
- Serve Immediately: This dish is best enjoyed hot, when the sauce is at its creamiest and the pasta is perfectly coated.
Serving Suggestions and Pairings
Browned Butter Squash Pasta is a hearty and satisfying meal on its own, but it pairs beautifully with:
- Simple Green Salad: A light, crisp green salad with a simple vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
- Crusty Bread: Essential for soaking up any extra delicious sauce.
- Roasted Chicken or Pork: For a more substantial meal, serve alongside roasted chicken or pan-seared pork tenderloin.
- Other Fall Dishes: This pasta would complement a variety of fall-inspired meals, and works well with dishes that feature pumpkin spice or caramel apple flavors, such as my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat or These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form.
- Beverage Pairings: A crisp white wine (like Chardonnay or Pinot Grigio), a light-bodied red wine (like Pinot Noir), or even a hard cider would complement the autumnal flavors beautifully.
Storage and Leftover Tips
Browned Butter Squash Pasta is best enjoyed fresh, but leftovers can be stored:
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The sauce may thicken considerably as it chills, and the pasta will absorb more liquid.
- Reheat: To reheat, gently warm portions in a skillet over low heat, adding a splash of chicken broth, vegetable broth, or milk to help loosen the sauce and bring it back to a creamy consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
- Freezing: Freezing is not recommended for this particular pasta dish, as the sauce texture can change and the pasta may become mushy upon thawing.
More Recipes You Will Love
If you enjoyed this cozy and flavorful fall dish, you might also like these other hearty and easy-to-make meals:
- For another fantastic one-pan dinner that’s always a hit, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- If you love classic pasta dishes, check out my Classic Spaghetti Recipe with Homemade Sauce.
- For a quick and flavorful skillet dinner with a Southern twist, you might enjoy This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- For a sweet treat that uses overripe bananas, try This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
- And if you’re a fan of rich baked goods, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
Final Thoughts
Browned Butter Squash Pasta is a true triumph of fall comfort food – it offers all the rich, nutty, and cozy flavors you crave in a hearty pasta dish. It’s perfect for chilly evenings, easy meal prepping, or simply indulging in pure, autumnal bliss. This recipe is a game-changer that will quickly become a beloved staple in your kitchen.
I hope you give this amazing fall dish a try and enjoy every comforting forkful! Let me know in the comments below if this becomes a new favorite in your household, or what your go-to fall comfort foods are. I always love hearing from you! Happy cooking!
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