This butternut squash pasta is made with just 7 ingredients and is on the table in 50 minutes. Tender pasta is coated in a creamy roast butternut squash, shallot and garlic sauce – made without cream! – then drizzled with brown butter and sprinkled with crispy sage to create a vegetarian dinner that feels so indulgent!
This delicious roast butternut pasta makes the easiest dinner! The sweet, silky butternut pasta sauce, nutty brown butter, and crispy sage are such as delicious combination.
Whilst this butternut pumpkin pasta is a vegetarian recipe, you can easily add some crispy prosciutto or sprinkle over some parmesan shavings for a touch of saltness, or make vegan by using olive oil instead of butter. (For more butternut squash recipes, this lentil ragu is warming and comforting and also suitable for vegetarians and vegans, as is this butternut curry.)
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Butternut squash – roasting the butternut squash in cubes creates caramelised edges which all add to the flavour of the sauce. You can substitute with your favourite pumpkin such as sugar pumpkin, acorn squash or Japanese pumpkin. If using frozen butternut squash, roast straight from frozen.
- Garlic – roasting the whole garlic cloves creates a delicious mellow sweet flavour.
- Shallots – shallots are milder than onion and add a background savoury flavour to the sauce without overpowering the butternut pumpkin flavour.
- Fettuccini – or use spaghetti, penne or rigatoni.
- Butter – I prefer to use unsalted butter to make the brown butter with and then add a pinch of salt to taste.
- Sage – sage is the perfect partner to butternut squash. Frying it in brown butter until crispy adds texture to the finished dish. If you don’t like sage, make the brown butter and then sprinkle with pasta with fresh parsley just before serving.
How to make this pasta in pumpkin sauce
Please scroll down to the recipe card at the end of the post for the full recipe.
- Roast the butternut squash, garlic cloves and shallot – the garlic doesn’t take as long to cook as the butternut squash and shallots, so check it halfway. If the garlic is soft, carefully remove it with a spoon onto a plate and set aside.
- Tip the butternut pumpkin and shallots into a blender, squeeze in the roasted garlic cloves from their skins and add some of the pasta cooking water. The starchy pasta cooking water is what gives the sauce a thick, silky texture and helps it to coat each piece of pasta.
- Blend until smooth – if using a blender rather than a stick blender make sure to vent the lid to allow steam to escape and prevent it from exploding with sauce!
- Make the brown butter crispy sage – melt the butter, add the sage leaves and pinch of salt and fry until the sage is crispy and the butter is brown and smells nutty.
FAQ
Why is my roasted butternut squash mushy?
If your oven temperature is too low, you will end up with mushy butternut squash instead of tender cubes of butternut squash with caramelised edges.
Can I use frozen butternut squash instead of fresh?
Absolutely! Roast the frozen butternut squash straight from frozen and cook until tender.
How can I make this suitable for vegans / dairy free?
Instead of using butter, fry the sage leaves in a little olive oil until crispy.
What is the best way to cut a butternut squash?
Using a sharp knife, cut the top and stem off the butternut. Cut the butternut in half, then either peel using a vegetable peeler or using a sharp knife, with the flat base of the butternut on the chopping board. Then chop the butternut into cubes.
My recipe tips
- Wash the sage leaves before using, but make sure they are completely dry before frying in the butter.
- Don’t overcook the sage leaves, otherwise they will turn brown and become bitter.
- As soon as the butter has turned brown and the sage leaves are crisp, remove the pan from the heat and tip in to a heatproof bowl until needed – this stops them cooking.
- The brown butter should be served immediately, as it will solidify after around 15 minutes, depending on the temperature of your kitchen.
Variations
- Vegan – instead of using butter, fry the sage leaves in a little olive oil until crispy.
- Prosciutto – cook 8 slices of prosciutto or bacon until golden and stir through the pasta just before serving.
- Spinach – add 2 handfuls of baby spinach to the sauce when you combine it with the pasta and stir to wilt.
Why not try…
These other easy vegetarian pasta dinner recipes:
Butternut Squash Pasta with Brown Butter Crispy Sage
Author: Robyn
This delicious roast butternut pasta is made with just 7 ingredients. Pasta is tossed in a creamy butternut sauce and then drizzled with brown butter and topped with crispy sage to make an easy vegetarian dinner that feels very indulgent!
Equipment
- baking sheet / tray lined with baking parchment
- large pan for cooking the pasta.
- Blender or stick blender for blending the roast butternut pumpkin
- Small heavy based pan or skillet for the brown butter crispy sage
Ingredients
- 450 g butternut squash peeled and chopped into 1 inch / 2.5cm cubes
- 5 cloves garlic unpeeled
- 2 shallots peeled and quartered
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 350 g fettuccini
- 360-480 ml pasta cooking water
Brown Butter Crispy Sage
- 2 tablespoons unsalted butter
- 10-15 fresh sage leaves
- pinch salt
To Serve (Optional)
- Pinch red pepper flakes / chilli flakes
- grated parmesan cheese
Instructions
- Preheat the oven to 400˚F / 200˚C / 180˚C fan.
- Place the cubed butternut squash, shallots and garlic cloves on a baking sheet / tray lined with parchment paper, drizzle with the olive oil, sprinkle with salt and pepper and bake for 35-40 minutes until tender, turning halfway.
- Check the garlic when you turn the pumpkin – if it’s tender, remove to a plate and set aside.
- Bring a large pot of salted water to the boil then cook the fettuccini according to packet directions until al dente. Drain, reserving 2 cups of the pasta cooking water.
- Tip the butternut pumpkin and shallots into a blender, squeeze the roasted garlic cloves from their skins into the blender with 1.5 c / 360 ml of the pasta cooking water and blend until smooth.
- While the pasta is cooking, make the brown butter crispy sage:
To Make The Brown Butter Crispy Sage
- Heat the butter in a skillet or heavy based pan over a medium heat.
- Once the butter has melted, add the sage leaves and a pinch of salt. Cook until the sage is crispy and the milk solids from the butter have turned a light brown on the bottom of the pan.
- Take off the heat and pour the butter into a small bowl to stop it from cooking and burning. Set aside.
- Combine the fettuccini with the butternut sauce, adding more of the pasta cooking water if too thick.
- Check for seasoning and serve immediately, topped with a little of the brown butter and crispy sage leaves over the top.
Notes
MAKE AHEAD / STORAGE:
Fridge: This pasta recipe is best served immediately as the pasta continues to absorb the butternut squash sauce as it sits. However, any leftovers can be stored, covered, in the refrigerator for up to 2 days. Reheat in the microwave or on the stove over a medium heat, adding a splash of water to thin the sauce.
Make Ahead Tip: you can make the roast butternut squash sauce and store in the refrigerator for up to 3 days, leaving you to just cook the pasta, heat the sauce gently in the microwave or in a small pan over a low heat on the stove top adding enough pasta cooking water to get your desired consistency, and then combine the pasta and sauce. Top with the freshly made brown butter and sage.
Freezer: I don’t recommend freezing this dish.
INGREDIENTS NOTES
-
- Butternut squash – roasting the butternut squash in cubes creates caramelised edges which all add to the flavour of the sauce. You can substitute with your favourite pumpkin such as sugar pumpkin, acorn squash or Japanese pumpkin. If using frozen butternut squash roast straight from frozen.
-
- Garlic – roasting the whole garlic cloves creates a delicious mellow sweet flavour.
-
- Shallots – shallots are milder than onion and add a background savoury flavour to the sauce without overpowering the butternut pumpkin flavour.
-
- Fettuccini – or use spaghetti, penne or rigatoni.
-
- Butter – I prefer to use unsalted butter to make the brown butter with and then add a pinch of salt to taste.
-
- Sage – sage is the perfect partner to butternut squash. Frying it in brown butter until crispy adds texture to the finished dish. If you don’t like sage, make the brown butter and then sprinkle with pasta with fresh parsley just before serving.
Nutrition
Calories: 514kcalCarbohydrates: 79gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 89mgSodium: 171mgPotassium: 670mgFiber: 6gSugar: 5gVitamin A: 12189IUVitamin C: 26mgCalcium: 99mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 450 g butternut squash peeled and chopped into 1 inch / 2.5cm cubes
- 5 cloves garlic unpeeled
- 2 shallots peeled and quartered
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 350 g fettuccini
- 1½-2 c pasta cooking water
Brown Butter Crispy Sage
- 2 tablespoons unsalted butter
- 10-15 fresh sage leaves
- pinch salt
To Serve (Optional)
- Pinch red pepper flakes / chilli flakes
- grated parmesan cheese
Instructions
- Preheat the oven to 400˚F / 200˚C / 180˚C fan.
- Place the cubed butternut squash, shallots and garlic cloves on a baking sheet / tray lined with parchment paper, drizzle with the olive oil, sprinkle with salt and pepper and bake for 35-40 minutes until tender, turning halfway.
- Check the garlic when you turn the pumpkin – if it’s tender, remove to a plate and set aside.
- Bring a large pot of salted water to the boil then cook the fettuccini according to packet directions until al dente. Drain, reserving 2 cups of the pasta cooking water.
- Tip the butternut pumpkin and shallots into a blender, squeeze the roasted garlic cloves from their skins into the blender with 1.5 c / 360 ml of the pasta cooking water and blend until smooth.
- While the pasta is cooking, make the brown butter crispy sage:
To Make The Brown Butter Crispy Sage
- Heat the butter in a skillet or heavy based pan over a medium heat.
- Once the butter has melted, add the sage leaves and a pinch of salt. Cook until the sage is crispy and the milk solids from the butter have turned a light brown on the bottom of the pan.
- Take off the heat and pour the butter into a small bowl to stop it from cooking and burning. Set aside.
- Combine the fettuccini with the butternut sauce, adding more of the pasta cooking water if too thick.
- Check for seasoning and serve immediately, topped with a little of the brown butter and crispy sage leaves over the top.
Notes
MAKE AHEAD / STORAGE:
Fridge: This pasta recipe is best served immediately as the pasta continues to absorb the butternut squash sauce as it sits. However, any leftovers can be stored, covered, in the refrigerator for up to 2 days. Reheat in the microwave or on the stove over a medium heat, adding a splash of water to thin the sauce.
Make Ahead Tip: you can make the roast butternut squash sauce and store in the refrigerator for up to 3 days, leaving you to just cook the pasta, heat the sauce gently in the microwave or in a small pan over a low heat on the stove top adding enough pasta cooking water to get your desired consistency, and then combine the pasta and sauce. Top with the freshly made brown butter and sage.
Freezer: I don’t recommend freezing this dish.
INGREDIENTS NOTES
-
- Butternut squash – roasting the butternut squash in cubes creates caramelised edges which all add to the flavour of the sauce. You can substitute with your favourite pumpkin such as sugar pumpkin, acorn squash or Japanese pumpkin. If using frozen butternut squash roast straight from frozen.
-
- Garlic – roasting the whole garlic cloves creates a delicious mellow sweet flavour.
-
- Shallots – shallots are milder than onion and add a background savoury flavour to the sauce without overpowering the butternut pumpkin flavour.
-
- Fettuccini – or use spaghetti, penne or rigatoni.
-
- Butter – I prefer to use unsalted butter to make the brown butter with and then add a pinch of salt to taste.
-
- Sage – sage is the perfect partner to butternut squash. Frying it in brown butter until crispy adds texture to the finished dish. If you don’t like sage, make the brown butter and then sprinkle with pasta with fresh parsley just before serving.
Nutrition
Calories: 514kcalCarbohydrates: 79gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 89mgSodium: 171mgPotassium: 670mgFiber: 6gSugar: 5gVitamin A: 12189IUVitamin C: 26mgCalcium: 99mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 lb butternut squash peeled and chopped into 1 inch cubes (3 cups)
- 5 cloves garlic unpeeled
- 2 shallots peeled and quartered
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12 oz fettuccini
- 1½-2 c pasta cooking water
Brown Butter Crispy Sage
- 2 tablespoons unsalted butter
- 10-15 fresh sage leaves
- pinch salt
To Serve (Optional)
- Pinch red pepper flakes / chilli flakes
- grated parmesan cheese
Instructions
- Preheat the oven to 400˚F / 200˚C / 180˚C fan.
- Place the cubed butternut squash, shallots and garlic cloves on a baking sheet / tray lined with parchment paper, drizzle with the olive oil, sprinkle with salt and pepper and bake for 35-40 minutes until tender, turning halfway.
- Check the garlic when you turn the pumpkin – if it’s tender, remove to a plate and set aside.
- Bring a large pot of salted water to the boil then cook the fettuccini according to packet directions until al dente. Drain, reserving 2 cups of the pasta cooking water.
- Tip the butternut pumpkin and shallots into a blender, squeeze the roasted garlic cloves from their skins into the blender with 1½ c of the pasta cooking water and blend until smooth.
- While the pasta is cooking, make the brown butter crispy sage:
To Make The Brown Butter Crispy Sage
- Heat the butter in a skillet or heavy based pan over a medium heat.
- Once the butter has melted, add the sage leaves and a pinch of salt. Cook until the sage is crispy and the milk solids from the butter have turned a light brown on the bottom of the pan.
- Take off the heat and pour the butter into a small bowl to stop it from cooking and burning. Set aside.
- Combine the fettuccini with the butternut sauce, adding more of the pasta cooking water if too thick.
- Check for seasoning and serve immediately, topped with a little of the brown butter and crispy sage leaves over the top.
Notes
MAKE AHEAD / STORAGE:
Fridge: This pasta recipe is best served immediately as the pasta continues to absorb the butternut squash sauce as it sits. However, any leftovers can be stored, covered, in the refrigerator for up to 2 days. Reheat in the microwave or on the stove over a medium heat, adding a splash of water to thin the sauce.
Make Ahead Tip: you can make the roast butternut squash sauce and store in the refrigerator for up to 3 days, leaving you to just cook the pasta, heat the sauce gently in the microwave or in a small pan over a low heat on the stove top adding enough pasta cooking water to get your desired consistency, and then combine the pasta and sauce. Top with the freshly made brown butter and sage.
Freezer: I don’t recommend freezing this dish.
INGREDIENTS NOTES
-
- Butternut squash – roasting the butternut squash in cubes creates caramelised edges which all add to the flavour of the sauce. You can substitute with your favourite pumpkin such as sugar pumpkin, acorn squash or Japanese pumpkin. If using frozen butternut squash roast straight from frozen.
-
- Garlic – roasting the whole garlic cloves creates a delicious mellow sweet flavour.
-
- Shallots – shallots are milder than onion and add a background savoury flavour to the sauce without overpowering the butternut pumpkin flavour.
-
- Fettuccini – or use spaghetti, penne or rigatoni.
-
- Butter – I prefer to use unsalted butter to make the brown butter with and then add a pinch of salt to taste.
-
- Sage – sage is the perfect partner to butternut squash. Frying it in brown butter until crispy adds texture to the finished dish. If you don’t like sage, make the brown butter and then sprinkle with pasta with fresh parsley just before serving.
Nutrition
Calories: 514kcalCarbohydrates: 79gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 89mgSodium: 171mgPotassium: 670mgFiber: 6gSugar: 5gVitamin A: 12189IUVitamin C: 26mgCalcium: 99mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!