Make fall flavorful with browned butter & butternut squash pasta

Browned Butter Butternut Squash Pasta

Course Main Course
Cuisine Italian
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 783kcal
Author Julie Blanner


  • 1 stick butter
  • fresh sage leaves
  • 1/4 cup chopped walnuts
  • 1 tablespoon minced garlic
  • 1 large butternut squash cubed
  • 1/4 cup fresh grated parmesan or pecorino
  • pepper to taste
  • 1 pound pasta


  • Bring a large pot of water to a boil and add the butternut squash. Cook for 15 minutes, remove, and put it in a food processor. Add pasta noodles to boiling water.
  • Meanwhile, brown butter over medium heat in a saucepan until amber in color and it has a nutty scent. Add sage leaves, walnuts, and garlic. Remove from heat after 30 seconds.
  • Remove sage leaves and place on paper towels to dry.
  • In a food processor, puree squash. Add to butter the puree mixture and stir well. Add fresh cracked pepper.
  • Toss the butternut squash sauce with the pasta, and top with fresh parmesan and sage leaves.


Serving: 4servings | Calories: 783kcal | Carbohydrates: 108g | Protein: 20g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 317mg | Potassium: 945mg | Fiber: 8g | Sugar: 7g | Vitamin A: 20686IU | Vitamin C: 40mg | Calcium: 205mg | Iron: 3mg