5 from 14 votes
Sage Brown Butter Butternut Squash Pasta with Ricotta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Silky bucatini pasta tossed with caramelized cubes of butternut squash and a rich, nutty brown butter sauce; topped with creamy ricotta, crunchy walnuts and crisp fried sage leaves. This pasta is easy, comforting and ultimately delicious! 

Course: entree, Main Course
Cuisine: Italian
Keyword: brown, brown butter, buccatini, butternut, butternut squash, chicken pasta, fall, ricotta, sage
Servings: 4
Calories: 842 kcal
  • 12 ounces Bucatini
  • ½ Cup Unsalted Butter , divided (1 stick)
  • 1 large Butternut Squash (about 2 pound) – peeled, halved lengthwise, seeds discarded & cubed (1’’) (about 4 cups cubed squash)
  • ¼ tsp each Ground Ginger, Nutmeg & Cumin
  • Pinch Cayenne
  • 2 Cloves Garlic – peeled and smashed
  • 16 large Sage Leaves
  • 2 Cups Whole-Milk Ricotta
  • ½ Cup Walnuts – roughly chopped
  • Kosher Salt & Pepper , to taste
  • Optional garnish – Parmesan , freshly grated
  1. 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.
  2. Meanwhile: 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 15 minutes. Transfer the squash to a clean plate and set aside.
  3. In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the smashed garlic and cook, swirling pan until butter turns caramel brown, about 2-3 minutes. Remove garlic and discard. Add sage leaves and fry until crispy, about 15 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain.
  4. Add the bucatini, squash and ¼ cup of the reserved cooking liquid. Toss to coat. Add more cooking liquid if pasta is dry. Taste and adjust for seasoning.
  5. Serve: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and parmesan (if using). Enjoy.
Recipe Notes

1. 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!

2. When boiling the bucatini, make sure your water is generously salted. We are talking, as salty as the ocean. Cook the bucatini until 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.

3. When adding the reserved cooking liquid to the pan, start with ¼ of a cup. If the pasta is still too dry for your taste, add more liquid a few splashes at a time.

Nutrition Facts
Sage Brown Butter Butternut Squash Pasta with Ricotta
Amount Per Serving
Calories 842 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 25g 125%
Cholesterol 123mg 41%
Sodium 306mg 13%
Potassium 443mg 13%
Total Carbohydrates 71g 24%
Dietary Fiber 5g 20%
Sugars 2g
Protein 29g 58%
Vitamin A 30.4%
Vitamin C 1.9%
Calcium 35.5%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.