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Creamy Butternut Squash Pasta with Sage Brown Butter

Close-up of rigatoni pasta coated in a creamy orange butternut squash pasta sauce, topped with crispy sage leaves.
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Make this creamy butternut squash pasta for a comforting fall dinner. The sauce uses roasted squash for a velvety texture, finished with nutty brown butter and sage.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tablespoons olive oil
  • 1 pound pasta (like penne or rigatoni)
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 to 25 minutes until tender.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until the butter browns and the sage becomes crispy (about 3 to 4 minutes). Remove the crispy sage with a slotted spoon and set aside for garnish. Leave the brown butter in the skillet.
  4. Add the minced garlic to the brown butter and cook for 30 seconds until fragrant.
  5. Transfer the roasted butternut squash to a blender or food processor. Add the vegetable broth, heavy cream, and a pinch of salt and pepper. Blend until completely smooth and velvety.
  6. Pour the squash sauce into the skillet with the brown butter and garlic. Heat gently. If the sauce is too thick, add the reserved pasta water, a little at a time, until you reach your desired consistency.
  7. Stir in the Parmesan cheese, if using. Taste and adjust seasoning.
  8. Add the drained pasta to the skillet and toss to coat thoroughly with the sauce.
  9. Serve immediately, garnished with the reserved crispy sage leaves.

Notes

  • For a richer flavor, roast the squash with a sprinkle of nutmeg before blending.
  • If you want to incorporate meat, brown 1/2 pound of Italian sausage before starting the sauce and stir it in with the cooked pasta.
  • This recipe is a great alternative to traditional heavy cream sauces, offering a healthier option similar to what you might find with some meal planning services.

Nutrition

Find it online: https://delicerecipe.com/butternut-squash-pasta-recipe-creamy-sauce/