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A plate of roasted butternut pasta topped with crispy sage.

Butternut Squash Pasta with Brown Butter Crispy Sage - US Cups

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!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine International
Servings 4 people
Calories 514 kcal

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
  

  • 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
Keyword butternut pumpkin pasta, butternut squash pasta, pasta in pumpkin sauce

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