The Art of Brown Butter Butternut Squash Pasta Perfection

Roasting Technique

Master the art of perfectly caramelized butternut squash by learning how to achieve golden-brown edges while maintaining a tender, creamy interior.

Brown Butter Perfection

Develop the skill of creating nutty, aromatic brown butter by understanding the precise moment when milk solids transform from golden to perfectly toasted.

Sage Crisping

Learn the delicate technique of frying fresh sage leaves in hot butter to achieve crispy, aromatic herbs without burning.

Pasta Emulsification

Master the professional technique of using starchy pasta water to create a silky, cohesive sauce that clings beautifully to every strand.

Flavor Balancing

Understand how to harmonize sweet roasted squash, nutty brown butter, earthy sage, and salty Parmesan into a perfectly balanced autumn pasta.

Mastering the Perfect Brown Butter Pasta

Brown Butter Success: Watch the butter carefully as it browns - it can go from perfect to burned in seconds. Look for a deep golden color and a nutty aroma.

Squash Preparation: Cut the butternut squash into uniform 3/4-inch cubes so they roast evenly and develop nice caramelization.

Pasta Water Magic: The starchy pasta water helps create a silky sauce that clings to the noodles. Don't skip reserving it before draining.

Make-Ahead Option: Roast the butternut squash up to 2 days in advance and store refrigerated. Reheat gently before adding to the pasta.

Nut Substitutions: If allergic to walnuts, try toasted pecans or pine nuts, or simply omit for a nut-free version.

Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to revive the sauce.

Brown Butter Sage Butternut Squash Pasta with Toasted Walnuts and Parmesan Cheese

Name: Brown Butter Sage Butternut Squash Pasta with Toasted Walnuts and Parmesan Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: For the Roasted Butternut Squash:; 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Pasta and Sauce:; 1 pound fettuccine or tagliatelle pasta; 6 tablespoons unsalted butter; 15-20 fresh sage leaves; 3 cloves garlic, minced; 1/2 cup toasted walnuts, roughly chopped; 1/2 cup reserved pasta water; 3/4 cup freshly grated Parmesan cheese, plus more for serving; 1/4 teaspoon red pepper flakes; Salt and black pepper to taste; For Special Equipment:; Large rimmed baking sheet; Large pot for pasta; Large skillet or sauté pan

The ultimate brown butter butternut squash pasta featuring roasted butternut squash, crispy sage leaves, and toasted walnuts. This Italian-inspired pasta combines the nutty richness of brown butter with the sweet caramelized squash, creating an unforgettable fall comfort meal that elevates the classic autumn pasta to extraordinary heights perfect for weeknight dinners, holiday gatherings, or any time you crave the perfect balance of savory and sweet elegance.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Roasted Butternut Squash:

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Pasta and Sauce:

1 pound fettuccine or tagliatelle pasta

6 tablespoons unsalted butter

15-20 fresh sage leaves

3 cloves garlic, minced

1/2 cup toasted walnuts, roughly chopped

1/2 cup reserved pasta water

3/4 cup freshly grated Parmesan cheese, plus more for serving

1/4 teaspoon red pepper flakes

Salt and black pepper to taste

For Special Equipment:

Large rimmed baking sheet

Large pot for pasta

Large skillet or sauté pan

Instructions

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

Toss the butternut squash cubes with olive oil, salt, and pepper on the prepared baking sheet, spreading them in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden brown and caramelized at the edges.

While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet over medium heat, melt the butter and cook for 3-4 minutes, swirling occasionally, until it turns golden brown and smells nutty. Watch carefully to prevent burning.

Add the sage leaves to the brown butter and fry for 30-60 seconds until crispy. Transfer half the sage leaves to a paper towel and set aside for garnish.

Add the minced garlic to the skillet with the remaining sage and cook for 30 seconds until fragrant.

Add the roasted butternut squash to the skillet and gently toss to coat in the brown butter sauce.

Add the drained pasta to the skillet along with 1/2 cup of reserved pasta water, tossing gently to combine. Add more pasta water as needed to create a silky sauce.

Remove from heat and stir in the Parmesan cheese, toasted walnuts, and red pepper flakes. Season with salt and pepper to taste.

Serve immediately topped with the reserved crispy sage leaves and additional Parmesan cheese.

Brown Butter Sage Butternut Squash Pasta with Toasted Walnuts and Parmesan Cheese

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Brown Butter Butternut Squash Pasta Perfection

Brown Butter Sage Butternut Squash Pasta with Toasted Walnuts and Parmesan Cheese

Ingredients

Instructions