Description
This Butternut Squash Pasta with Sage is a comforting and elegant dish featuring caramelized butternut squash, a rich brown butter sage sauce, crispy sage leaves, toasted walnuts, and creamy ricotta. The pasta is perfectly coated in a silky sauce made from butter, Parmesan, and pasta water. Aromatic spices like ginger, nutmeg, cumin, and a hint of cayenne add depth to the squash, making this dish a flavorful autumn favorite that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces Dry Pasta (Bucatini, Spaghetti, or Linguine)
Butternut Squash and Seasonings
- 1 large Butternut Squash
- ½ tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cumin
- 1 pinch Cayenne Pepper
- Salt & Pepper to taste
Butter and Aromatics
- ½ Cup Unsalted Butter (divided, about 1 stick)
- 2 cloves Garlic (smashed and peeled)
- 8-12 large Fresh Sage Leaves
Cheese and Nuts
- 1 Cup Whole-Milk Ricotta (optional, whipped until smooth)
- ½ Cup Toasted Walnuts (coarsely chopped)
- ½ Cup Parmesan Cheese (freshly grated, plus more for garnish)
Instructions
- Cook Pasta in Salty Boiling Water: Bring a large pot of water to a boil and generously salt the water. Add the dry pasta and cook according to the package instructions until just al dente. Drain the pasta, reserving 1 cup of the cooking water. Set the pasta aside and let it cool for 3 minutes.
- Sauté the Butternut Squash: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the butternut squash cubes and season with ground ginger, nutmeg, cumin, cayenne, salt, and pepper. Cook, stirring occasionally at first and more frequently as the squash begins to brown, until caramelized and tender, about 12-15 minutes. Use a slotted spoon to transfer the squash to a plate and set aside.
- Make the Sage Brown Butter Sauce: In the same skillet, add the remaining 6 tablespoons of butter and smashed garlic cloves. Over medium to medium-high heat, melt the butter, swirling the pan occasionally, until it turns light brown and fragrant, about 2 minutes. Add the sage leaves and fry until crispy, about 30 seconds to 1 minute. Remove the sage leaves with a slotted spoon and drain them on paper towels. Discard the garlic cloves, leaving the brown butter in the pan.
- Add Pasta Water and Cheese: Reduce the heat to medium-low and slowly whisk in ½ cup of the reserved pasta cooking water until a smooth sauce forms. Remove the skillet from heat and add the cooked pasta. Season generously with salt and pepper, tossing to coat the noodles thoroughly in the brown butter sage sauce. Add the freshly grated Parmesan cheese and allow it to melt, then toss again to combine. Gently fold in the caramelized butternut squash. If the pasta seems dry, add more pasta water to create a silky sauce. Adjust seasoning to taste.
- Serve Butternut Squash Pasta with Sage: Divide the pasta among serving plates. Top each portion with crispy sage leaves, crushed toasted walnuts, and additional Parmesan cheese. If using, dollop whipped ricotta over the pasta. Serve immediately and enjoy the harmonious blend of flavors and textures.
Notes
- This dish combines the sweetness of caramelized butternut squash with the nutty richness of brown butter and the aromatic freshness of sage for a balanced flavor profile.
- To make the ricotta extra smooth and creamy, whip it in a food processor before serving.
- Reserve pasta cooking water as it helps to loosen the sauce for a silkier texture.
- Use freshly grated Parmesan for the best flavor and melt.
- Cooking the sage leaves until crisp adds a delightful crunch and intensified sage flavor as a garnish.
- Adjust the amount of cayenne pepper to control the heat level.
- Serve immediately for optimal texture and taste as the sauce can thicken if left standing.
Nutrition
- Serving Size: 1 serving
- Calories: 763 kcal
- Sugar: 7 g
- Sodium: 268 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 88 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 101 mg
