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Cozy Brown Butter Squash Pasta That Steals the Dinner Party

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A happy accident turned into a show-stopping pasta dish featuring caramelized butternut squash, nutty brown butter, and crispy sage. Ready in under 30 minutes, it’s cozy enough for a weeknight and impressive enough for a dinner party.

Ingredients

Scale
  • 12 ounces (340g) pappardelle pasta
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cut into ½-inch cubes
  • 4 tablespoons (56g) unsalted butter
  • 8–10 fresh sage leaves
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup (60ml) reserved pasta water
  • Toasted walnuts or pine nuts (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per 4 quarts of water.
  2. While the water heats, prepare the squash: peel with a vegetable peeler, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  3. Place a large skillet over medium heat and add the butter. Let it melt completely, then swirl occasionally. After 3-4 minutes, the butter will foam and turn golden. Watch for a deep amber color and nutty aroma, with brown specks forming at the bottom.
  4. Add the sage leaves to the brown butter carefully; they will crisp in about 30 seconds. Use tongs to transfer them to a paper towel-lined plate.
  5. Add the cubed squash to the same skillet with the brown butter. Spread in an even layer and cook undisturbed for 3-4 minutes to get a golden crust. Then stir and cook for another 5-7 minutes until tender and caramelized. Add sliced garlic and red pepper flakes (if using) in the last minute, stirring constantly.
  6. Cook the pappardelle according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
  7. Add the drained pasta directly to the skillet with the squash. Pour in about ¼ cup of reserved pasta water and toss with tongs. Add the grated Parmesan and toss again. If dry, add more pasta water a tablespoon at a time until glossy.
  8. Season with salt and pepper to taste. Serve immediately, topped with crispy sage leaves, extra Parmesan, and optional toasted walnuts or pine nuts.

Notes

Don’t rinse the pasta after draining; the starch helps create a silky sauce. Reserve more pasta water than you think you need. Brown butter goes from perfect to burnt quickly—never leave it unattended. For best results, cut squash into uniform ½-inch cubes. The dish is best served immediately.

Nutrition

Keywords: brown butter, squash pasta, butternut squash, sage, dinner party, vegetarian, quick pasta, fall recipe

Find it online: https://spoonmira.com/cozy-brown-butter-squash-pasta-that-steals-the-dinner-party/