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Creamy Butternut Squash Pasta Recipe Easy Homemade Brown Butter Sauce

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A cozy and sophisticated pasta dish featuring a creamy butternut squash sauce made without cream, enriched with nutty brown butter and crispy sage leaves for a comforting yet light meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 6 tablespoons unsalted butter (85 grams)
  • 15 to 20 fresh sage leaves, washed and patted dry
  • 2 cloves garlic, minced
  • 1 cup vegetable or chicken broth (240 ml), low-sodium preferred
  • 12 ounces pasta (fettuccine, pappardelle, or rigatoni)
  • ½ cup freshly grated Parmesan cheese (50 grams), optional
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes, optional
  • 1 tablespoon olive oil

Instructions

  1. Peel, seed, and cut the butternut squash into roughly 1-inch cubes, about 10 minutes.
  2. In a medium saucepan, combine the squash cubes and broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook until very tender, about 15-20 minutes.
  3. Drain the squash, reserving about ¼ cup (60 ml) of the cooking liquid. Transfer squash to a food processor or blender, add reserved liquid, and blend until smooth and creamy. Add more liquid if needed to reach sauce consistency. Set aside.
  4. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, usually 8-12 minutes. Reserve ½ cup (120 ml) pasta water before draining.
  5. In a large sauté pan over medium heat, melt butter and cook until it foams and turns golden brown with a nutty aroma, about 4-5 minutes.
  6. Add sage leaves in batches to the browned butter and fry until crisp, about 30 seconds per side. Remove sage with a slotted spoon to a paper towel-lined plate, leaving brown butter in the pan.
  7. Add olive oil and minced garlic to the brown butter. Stir for 30 seconds until fragrant but not browned.
  8. Add the butternut squash puree to the pan and stir to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until silky.
  9. Toss in the drained pasta and stir to coat thoroughly. Season with salt, pepper, and red pepper flakes if using.
  10. Plate the pasta, sprinkle with crispy sage leaves and grated Parmesan cheese. Serve immediately.

Notes

Use a light-colored pan to monitor butter browning. Ensure sage leaves are dry before frying to avoid splattering. Add garlic after butter is browned to prevent burning. Reserve pasta water to adjust sauce consistency. For dairy-free, substitute butter and Parmesan with vegan alternatives.

Nutrition

Keywords: butternut squash pasta, brown butter sauce, creamy pasta, crispy sage, easy pasta recipe, vegetarian pasta, comfort food

Find it online: https://gleamgulp.com/creamy-butternut-squash-pasta-recipe-easy-homemade-brown-butter-sauce/