Description

A comforting and elegant dish combining roasted butternut squash with pasta and nutty brown butter sauce. This recipe balances sweet caramelized squash and aromatic fresh herbs tossed through perfectly cooked pasta, topped with grated Parmesan cheese. Ideal for any season, it’s simple to prepare yet sophisticated in flavor, bringing warmth and autumn vibes to your table.

Ingredients

Scale

Main Ingredients

1 medium butternut squash (about 2–3 pounds), peeled and diced into 1-inch cubes
12 ounces pasta (penne, rigatoni, or your choice)
4 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh sage or thyme, finely chopped
1/2 cup grated Parmesan cheese, plus extra for garnish
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil

Optional Variations and Additions

1/4 cup toasted walnuts or pecans, for garnish
Pinch of red pepper flakes or smoked paprika, for spice
1 cup sautéed kale or spinach, for added greens
Alternative cheeses: crumbled goat cheese or ricotta
Vegan substitute: Replace butter with vegan margarine and Parmesan with nutritional yeast

Instructions

Prepare and Roast the Butternut Squash: Peel and dice the butternut squash into even 1-inch cubes to ensure uniform roasting. Toss the cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until tender and caramelized.
Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining the pasta.
Make the Brown Butter Sauce: In a large skillet over medium heat, melt the unsalted butter. Stir constantly and cook for about 3-5 minutes until the butter turns golden brown and emits a nutty aroma. Add the minced garlic and fresh sage or thyme, cooking for an additional minute until fragrant. Remove from heat to prevent burning.
Combine Everything: Add the roasted butternut squash and cooked pasta to the skillet with the brown butter sauce. Toss gently to combine. Gradually add reserved pasta water a little at a time until the sauce reaches a silky texture. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese on top before serving.

Notes

Cut squash into uniform cubes for even roasting and caramelization.
Use fresh herbs like sage or thyme for the best flavor contrast.
Watch the brown butter closely and stir constantly to avoid burning.
Reserve pasta water to adjust sauce consistency and texture.
Season gradually and taste frequently to balance salt levels.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Sautéing
Cuisine: American / Contemporary

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 40 mg

Keywords: butternut squash pasta, brown butter pasta, autumn pasta recipe, roasted squash, cozy pasta dish, nutty brown butter sauce