Description
Transform your weeknight dinner into a cozy, restaurant-quality experience with this elegant pasta dish. Tender, caramelized cubes of butternut squash meet a rich, nutty brown butter sauce infused with crispy, earthy fresh sage. Simple to prepare yet sophisticated in flavor, this recipe celebrates seasonal charm and is perfect for busy families seeking a hearty, quick meal that feels truly indulgent.
Ingredients
12 oz pasta (penne or fusilli)
2 cups butternut squash, peeled and cut into 1/2-inch cubes
6 tbsp unsalted butter
1/2 cup fresh sage leaves
1 large shallot, finely minced
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Optional: red pepper flakes for heat
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
While the pasta cooks, heat a large skillet over medium heat and sauté the butternut squash cubes with a splash of oil until tender and lightly charred, about 8-10 minutes. Remove and set aside.
In the same skillet, add the butter and heat until it begins to foam and turn a golden brown color, smelling nutty.
Add the minced shallots and fresh sage leaves to the brown butter, cooking until the sage is crisp, about 2 minutes.
Drain the pasta, reserving a small amount of starchy pasta water.
Add the cooked pasta and squash to the skillet with the brown butter sauce, tossing to coat evenly.
Stir in the Parmesan cheese, adding a splash of pasta water if necessary to achieve a silky consistency.
Season to taste with salt and pepper, and serve immediately.
Notes
Ensure you watch the butter closely once it begins to brown; it can go from nutty to burnt very quickly. Use high-quality Parmesan for the best flavor result. Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg