Save A cozy, budget-friendly autumn pasta featuring sweet roasted butternut squash, nutty brown butter, and crisp sage leaves—simple comfort food with seasonal flair.
This recipe quickly became a fall favorite in our home for its simplicity and comforting flavors.
Ingredients
- Pasta: 350 g (12 oz) dried pasta (such as penne, rigatoni, or spaghetti)
- Vegetables: 1 medium butternut squash (about 800 g / 1.75 lbs), peeled, seeded, and cut into 1 cm (½ inch) cubes
- Aromatics & Herbs: 2 tablespoons olive oil, 1 small onion, finely chopped, 2 garlic cloves, minced, 12–15 fresh sage leaves
- Sauce: 60 g (4 tablespoons) unsalted butter, 30 g (¼ cup) grated Parmesan cheese, plus more for serving, salt and freshly ground black pepper, to taste, optional: pinch of red pepper flakes
Instructions
- Preheat and Roast Squash:
- Preheat the oven to 220°C (430°F). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook Pasta:
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (½ cup) pasta water and drain.
- Make Brown Butter and Sage:
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and cook, swirling occasionally, until it turns golden brown and smells nutty (about 3–4 minutes). Immediately add the sage leaves and fry for 30 seconds until crisp. Remove sage with a slotted spoon and set aside.
- Sauté Aromatics:
- To the brown butter, add the onion and sauté for 2–3 minutes until translucent. Stir in the garlic and optional red pepper flakes cook 1 minute.
- Combine Ingredients:
- Add the roasted squash to the skillet and gently toss to coat in the butter. Add the cooked pasta and a splash of reserved pasta water tossing to combine. Stir in the Parmesan cheese adding more pasta water if needed to create a silky sauce. Season with additional salt and pepper to taste.
- Serve:
- Serve hot, topped with crispy sage leaves and extra Parmesan.
Save This dish brings warmth to family dinners especially on chilly autumn evenings.
Required Tools
Large pot, baking sheet, large skillet, slotted spoon, chefs knife, cutting board
Allergen Information
Contains Wheat (pasta), Milk (butter, Parmesan). For gluten-free use gluten-free pasta. Always check cheese labels for rennet if vegetarian.
Nutritional Information
Calories 455, Total Fat 18 g, Carbohydrates 62 g, Protein 13 g per serving
Save This simple pasta recipe is a perfect way to celebrate autumn flavors in just under an hour.
Recipe Q&A
- → How do you achieve the nutty flavor in the butter?
Gently cook the unsalted butter over medium heat until it turns golden brown and emits a fragrant, nutty aroma. Watch carefully to avoid burning.
- → What type of pasta works best with this dish?
Short pastas like penne or rigatoni catch the sauce well, but thin spaghetti also pairs nicely with the roasted squash and buttery sauce.
- → Can I substitute the butternut squash with another vegetable?
Yes, sweet potato is a great alternative offering similar sweetness and texture when roasted.
- → How do I prepare the sage leaves for added texture?
Fry fresh sage leaves briefly in browned butter until crisp, then remove and use as a flavorful garnish for contrast.
- → How to adjust the sauce consistency if it’s too thick?
Add reserved pasta cooking water little by little to loosen the sauce, creating a silky and smooth coating over the pasta and squash.