Creamy Brown Butter Sage Butternut Squash Pasta
A creamy and comforting pasta dish featuring roasted butternut squash, nutty brown butter, and fresh sage. Perfect for family gatherings and autumn evenings.
Ingredients
Pasta Ingredients
- 12 ounces 12 ounces of your favorite pasta (fettuccine or penne work great)
- 1 medium 1 medium butternut squash, peeled and cubed (about 2 cups)
Sauce Ingredients
- 1/2 cup 1/2 cup unsalted butter
- 1/4 cup 1/4 cup fresh sage leaves
- 3 cloves 3 cloves garlic, minced
- 1 cup 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- 1/2 cup 1/2 cup grated parmesan cheese (or a Halal-friendly alternative)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a bit of olive oil, salt, and pepper, then spread it out on a baking pan. Roast for about 25-30 minutes or until tender and slightly caramelized.
- While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat. Allow it to foam and then turn golden brown, stirring occasionally to prevent burning (about 5-7 minutes).
Making the Sauce
- Once the butter has turned a deep golden color, toss in the fresh sage leaves. Cook until they are crisp, about 2 minutes.
- Add the minced garlic and cook for an additional minute. Then, pour in the heavy cream, stirring well to combine everything. Allow it to simmer gently.
Combine and Finish
- Add the roasted butternut squash to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water as needed to reach your desired consistency.
- Stir in the parmesan cheese (or Halal-friendly alternative) until melted and creamy. Season with additional salt and pepper according to your taste.
- Dish out the pasta into bowls, adding extra sage, parmesan, or any other toppings of your choice.
Notes
Feel free to swap in different pasta types such as whole wheat or gluten-free options. Be cautious not to overcook the brown butter, as burnt butter can ruin the flavor. Leftovers can be stored in an airtight container for up to 3 days, or frozen for about a month.