Savor the delightful flavors of Sage Butternut Squash Pasta – where sweet, caramelized squash and silky pasta meet a rich brown butter sauce, aromatic sage, and crunchy walnuts. Easy and ready in 30 minutes or less, this recipe is a must-try for any pasta lover seeking comfort and elegance in every bite.
1CupWhole-Milk Ricotta(Optional: Whip ricotta until smooth in a food processor)
½CupToasted Walnuts– coarsely chopped
asneededKosher Salt & Pepper- to taste
1/2CupParmesan- freshly grated, plus more for garnish
Instructions
Cook Pasta in Salty Boiling Water: Bring a large pot of water to a boil and then generously salt the water. Add the dry pasta and cook according to the package instructions until the noodles are just al dente. Drain the cooked pasta - reserving 1 cup of the pasta cooking water. Set aside and let pasta cool for 3 minutes.
Meanwhile, Sauté the Butternut Squash: In a large skillet, add 2 tablespoons of the butter over medium-high heat. Once the butter melts, add the butternut squash and season with ginger, nutmeg, cumin, cayenne, salt, and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is caramelized and tender, about 12-15 minutes. Use a slotted spoon to carefully transfer the squash to a clean plate and set aside.
Make the Sage Brown Butter Sauce: In the same skillet you used to cook the squash, add the remaining 6 tablespoons of butter and smashed garlic cubes.Place the pan over medium to medium-high heat and let the butter melt - swirling pan - until butter turns light brown, about 2 minutes. Add sage leaves and fry until crispy, about 30 seconds to 1 minute. Once crisp, use a slotted spoon and transfer the sage leaves to a paper towel-lined plate to drain. Discard the garlic cloves from the pan, leaving the butter in the pan.
Add Pasta Water and Cheese: Reduce the heat to medium-low. Slowly add in 1/2 cup of the reserved pasta cooking liquid, whisking until thoroughly combined and a sauce forms. Remove the pan from the stovetop and add the cooked pasta. Season it generously with salt and pepper. Toss until the pasta is well coated in the brown butter sage sauce. Add the parmesan cheese and let it melt on the noodles. Once it melts, toss the pasta well to combine. Add the butternut squash cubes and very gently toss to combine the pasta with the squash. Add more cooking liquid to create a light, silky sauce if pasta looks dry. Taste and adjust for seasoning.
Serve Butternut Squash Pasta with Sage: Divide the pasta between serving plates. Top the crispy sage leaves, crushed toasted nuts, and more parmesan cheese. Dollop the ricotta over top, if using. Enjoy immediately.
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 Cheese: Make sure you use fresh grated parmesan for this recipe. Pre-grated cheese will not seamlessly melt into the sauce.
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.