This Butternut Squash Pasta recipe is easy, comforting and ultimately delicious! Silky bucatini pasta is tossed with caramelized cubes of butternut squash, a rich, nutty brown butter sauce and topped with creamy ricotta, crunchy walnuts and crisp fried sage leaves! It's a fast and flavorful meal your entire family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1CupWhole-Milk Ricotta(Optional: Whip ricotta until smooth in a food processor)
½CupToasted Walnuts– coarsely chopped
Kosher Salt & Pepper- to taste
1/2CupParmesan- freshly grated, plus more for garnish
Optional for garnish: Fresh Thyme and/or Fresh Parsley - chopped
Instructions
Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente according to the package instructions. Drain, reserving 1 cup of the cooking water. Let pasta cool for 3 minutes.
Meanwhile, cook squash: In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is browned and tender, about 12-15 minutes. Transfer the squash to a clean plate and set aside.
Make the brown butter sauce: In the same skillet, add the remaining 6 tablespoons of butter. Add the smashed garlic and melt the butter, swirling pan until butter turns light brown, about 2 minutes. Add sage leaves and fry until crispy, about 30 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain. Discard garlic.
Finish the pasta: Reduce heat to medium-low. Slowly add in 1/2 cup of the reserved pasta cooking liquid. Whisk until combined. Remove pan from heat and add the pasta. Season generously with salt and pepper. Toss until the pasta is well coated. Add the parmesan cheese and toss well to combine. Add the butternut squash and very gently toss to combine. Add more cooking liquid to create a light, silky sauce if pasta looks dry. Taste and adjust for seasoning.
Serve warm: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and more parmesan. Enjoy!
Video
Notes
Butternut Squash Hack: To easily peel butternut squash, use a fork to pierce shallow holes all around the squash and then microwave it for 45 seconds to 2 minutes. Let cool and then proceed to peel it. Microwaving the squash softens the skin and makes it’s a cinch to peel!
Pasta water: When boiling the pasta, make sure your water is generously salted. We are talking, as salty as the ocean. Cook the pasta until just AL DENTE and make sure you reserve 1 cup of the cooking water. You probably won't use the entire cup of reserved liquid in the sauce, but it is better to err on the safe side.
Parmesan: Make sure you use fresh grated parmesan for this recipe. Pre-grated cheese will not seamlessly melt into the sauce.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.