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Cozy Creamy Butternut Squash Pasta with Brown Butter: Easy Fall Dinner

creamy butternut squash pasta with brown butter - featured image
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This creamy butternut squash pasta with brown butter is a happy accident turned into a beloved fall recipe. The nutty brown butter and velvety squash sauce create a comforting, luxurious dish that comes together in about 30 minutes.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • 3 cloves garlic, minced
  • 8 ounces pasta (rigatoni, penne, or fusilli)
  • ¼ cup chicken or vegetable broth
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon fine sea salt, plus more for pasta water
  • ¼ teaspoon freshly ground black pepper
  • 6–8 fresh sage leaves (optional)
  • ⅛ teaspoon freshly grated nutmeg

Instructions

  1. Prep the Squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes (about 3 cups).
  2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
  3. Cook the Squash: Place cubed squash in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 5-6 minutes until fork-tender. Alternatively, steam on stovetop for about 10 minutes.
  4. Make the Brown Butter: In a large skillet, melt butter over medium heat. Swirl occasionally until it foams, then subsides, and golden brown specks appear at the bottom (about 3-4 minutes). Remove from heat immediately.
  5. Add Garlic and Sage: Add minced garlic and sage leaves to the brown butter. Stir for 30 seconds until fragrant.
  6. Make the Sauce: Add cooked squash to the skillet and mash with a wooden spoon. Stir in heavy cream, broth, salt, pepper, and nutmeg. Simmer for 2-3 minutes until thickened. Add reserved pasta water if needed.
  7. Combine Pasta and Sauce: Add drained pasta to the skillet and toss until well coated. Adjust consistency with pasta water as desired.
  8. Add the Cheese: Remove from heat. Sprinkle in grated Parmesan and toss until melted and creamy. Taste and adjust seasoning.
  9. Serve Immediately: Divide among bowls. Top with fried sage leaves, extra Parmesan, and black pepper. Serve hot.

Notes

Brown butter can burn quickly; watch carefully. Save pasta water to adjust sauce consistency. Freshly grate Parmesan for best melting. For dairy-free, use coconut cream and plant-based butter. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: butternut squash pasta, brown butter pasta, creamy pasta, fall dinner, easy weeknight dinner, vegetarian pasta

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