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Cozy Brown Butter Squash Pasta – Easy Family Favorite

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This quick and easy brown butter squash pasta is a family favorite that comes together in about 30 minutes. The squash cooks right in the pasta water, creating a silky sauce without any cream or flour.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
  • 12 ounces dried pasta (rigatoni, penne, or orecchiette work great)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, thinly sliced
  • ½ cup grated Parmesan cheese, plus more for serving
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup reserved pasta water
  • Optional: ¼ cup toasted pine nuts or walnuts
  • Optional: ½ cup heavy cream

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add about 1 tablespoon of salt per 4 quarts of water.
  2. While the water heats, prepare the squash. Peel the butternut squash with a vegetable peeler, cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into ½-inch cubes.
  3. Add the pasta to the boiling water and set a timer for 2 minutes less than the package directions.
  4. After 2 minutes, add the cubed squash to the pot with the pasta. Stir gently. Continue boiling until the pasta is al dente and the squash is fork-tender—about 6-8 more minutes.
  5. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and squash in a colander; do not rinse.
  6. While the pasta cooks, start the brown butter sauce. In a large skillet over medium heat, melt the 4 tablespoons of butter. Swirl the pan occasionally. Cook until the butter turns a golden-amber color and smells nutty, about 3-4 minutes.
  7. As soon as the butter is ready, add the fresh sage leaves and sliced garlic. Cook for about 30 seconds, until the garlic is fragrant and the sage is crispy.
  8. If using red pepper flakes, add them now and stir for 10 seconds.
  9. Reduce the heat to low and add the drained pasta and squash to the skillet. Toss gently to coat.
  10. Add ¼ cup of the reserved pasta water and the grated Parmesan cheese. Toss vigorously to combine. If the sauce seems too thick, add more pasta water, a tablespoon at a time.
  11. Taste and season with salt and black pepper.
  12. Serve immediately in warm bowls, topped with extra Parmesan, crispy sage leaves, and toasted pine nuts or walnuts if using.

Notes

For the best texture, cut your squash into uniform ½-inch cubes. Brown butter can go from perfect to burnt in seconds—watch it carefully. Reserve more pasta water than you think you need; it’s your secret weapon for adjusting sauce consistency. This dish is best served fresh.

Nutrition

Keywords: brown butter, squash pasta, butternut squash, easy weeknight dinner, fall recipe, family favorite, quick pasta

Find it online: https://siennaspoon.com/cozy-brown-butter-squash-pasta-easy-family-favorite/