When the air turns crisp and leaves begin to fall, our kitchens naturally shift toward comfort food that warms both the body and soul. One such dish that shines during the cooler months is Butternut Squash Pasta with Brown Butter & Walnuts. This recipe takes the earthy sweetness of roasted butternut squash, pairs it with nutty brown butter, and finishes with a crunchy walnut topping for texture and depth.
It’s the kind of pasta dish that feels indulgent yet surprisingly simple to prepare. Whether you’re planning a cozy weeknight dinner, a vegetarian-friendly main course for a holiday table, or just craving something seasonal and satisfying, this dish checks all the boxes.
Why You’ll Love This Butternut Squash Pasta
- Rich and Nutty Flavor: Brown butter adds a deep, toasty aroma that balances the sweetness of the squash.
- Comforting Yet Elegant: Easy enough for a weeknight but impressive enough for guests.
- Nutritious: Butternut squash is rich in vitamins A and C, while walnuts bring healthy fats and protein.
- Seasonal Perfection: Best enjoyed during fall and winter when squash is at its peak flavor.
- Versatile: Can be customized with different herbs, cheeses, or pasta shapes.
Ingredients for Butternut Squash Pasta with Brown Butter & Walnuts
To bring this cozy pasta recipe to life, you’ll need a handful of seasonal and pantry-friendly ingredients.
For the Roasted Butternut Squash
- 1 medium butternut squash (about 800 g), peeled, deseeded, and cut into 2 cm cubes
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
For the Pasta & Brown Butter Sauce
- 350 g pasta (rigatoni, penne, or tagliatelle work beautifully)
- 80 g unsalted butter, cubed
- 2 cloves garlic, finely minced
- 6–8 fresh sage leaves
- 60 g walnuts, roughly chopped
- 40 g freshly grated Parmesan cheese (optional but recommended)
- ¼ tsp chili flakes (optional, for a little heat)
- Salt and black pepper to taste
For Garnish
- Extra Parmesan cheese
- Crispy sage leaves (pan-fried in butter)
- A drizzle of extra virgin olive oil
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 200°C (400°F). Arrange the cubed butternut squash on a lined baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat evenly. Roast for 25–30 minutes, flipping halfway, until golden and caramelized at the edges.
Chef’s Tip: Don’t overcrowd the pan—spreading the squash out ensures caramelization instead of steaming.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
Chef’s Tip: Adding a splash of olive oil to the water is unnecessary—what really matters is salting generously so the pasta is flavorful.
Step 3: Toast the Walnuts
In a dry skillet over medium heat, toast walnuts for 3–4 minutes until golden and fragrant. Remove and set aside. This simple step enhances their flavor and crunch.
Step 4: Prepare the Brown Butter Sauce
In a large skillet, melt the butter over medium heat. Add sage leaves and garlic. Stir continuously as the butter foams, then watch for it to turn a deep golden color with a nutty aroma (about 3–5 minutes). Remove sage leaves once crispy and set aside for garnish.
Chef’s Tip: Brown butter transforms quickly from golden to burnt—stay close and swirl the pan often.
Step 5: Combine Everything Together
Add roasted squash to the brown butter skillet and gently toss. Stir in the pasta, half of the walnuts, and about ½ cup of the reserved pasta water. Toss until the sauce lightly coats the pasta. Add more water if needed to loosen the sauce.
Step 6: Finish and Serve
Season with salt, black pepper, and chili flakes if desired. Plate the pasta, sprinkle with remaining walnuts, garnish with crispy sage, and finish with Parmesan. Serve warm and enjoy immediately.
Serving Suggestions
This Butternut Squash Pasta with Brown Butter & Walnuts stands beautifully on its own, but here are some pairing ideas:
- As a Main Dish: Serve with a side of garlic bread or a green salad with lemon vinaigrette.
- For Entertaining: Pair with roasted chicken or pan-seared salmon for non-vegetarian guests.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors.
Tips for Success
- Perfect Brown Butter: Look for a deep golden hue and nutty aroma—remove from heat immediately to avoid burning.
- Balance Flavors: The sweetness of squash, nuttiness of walnuts, and saltiness of Parmesan should feel balanced.
- Texture Matters: Keep pasta slightly al dente for the best bite.
- Don’t Skip the Sage: Crispy sage adds both aroma and crunch, enhancing the overall dish.
Variations
- Make It Vegan: Use vegan butter and swap Parmesan for nutritional yeast or vegan Parmesan.
- Add Protein: Toss in chickpeas, grilled chicken, or shrimp for extra protein.
- Cheese Lovers: Try crumbled goat cheese or ricotta instead of Parmesan.
- Nut-Free Version: Replace walnuts with toasted pumpkin seeds (pepitas) for a similar crunch.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop with a splash of water or broth to loosen the sauce.
- Freezing: Not recommended, as the texture of roasted squash and brown butter changes when frozen.
Nutrition Spotlight
Butternut squash is low in calories but packed with vitamins A, C, and potassium. Walnuts add plant-based omega-3s and healthy fats, while whole-grain pasta can boost fiber content. Together, this makes the dish hearty, nourishing, and satisfying without being heavy.
Conclusion: A Dish Worth Making Again and Again
Whether you’re celebrating fall produce, planning a cozy dinner, or just craving something different from the usual tomato or cream-based sauces, Butternut Squash Pasta with Brown Butter & Walnuts is a recipe that delivers. With its balance of creamy, nutty, and slightly sweet flavors, it feels like a restaurant-quality meal you can make at home with ease.
Butternut Squash Pasta with Brown Butter & Walnuts Recipe
Description
This Butternut Squash Pasta with Brown Butter & Walnuts is a comforting fall-inspired dish that combines creamy roasted butternut squash, nutty brown butter, and crunchy toasted walnuts. Perfect for cozy dinners, this pasta balances savory and slightly sweet flavors with a hint of sage for an earthy aroma. A simple yet elegant recipe ideal for weeknights or special occasions.
Ingredients
For the Roasted Butternut Squash
For the Pasta & Sauce
Garnish
Instructions
Roast the Butternut Squash
- Preheat oven to 200°C. Spread the cubed butternut squash on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss well to coat. Roast for 25–30 minutes, flipping halfway through, until squash is tender and caramelized at the edges.
Cook the Pasta
- While the squash roasts, bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Toast the Walnuts
- In a dry skillet over medium heat, toast the walnuts for 3–4 minutes until fragrant. Remove and set aside.
Make the Brown Butter Sauce
- In a large skillet, add the butter and melt over medium heat. Add sage leaves and minced garlic. Stir continuously until the butter foams and turns golden brown with a nutty aroma (about 3–5 minutes). Remove sage leaves and set aside for garnish.
Combine Pasta and Sauce
- Add the roasted butternut squash to the skillet with the brown butter. Toss gently. Add drained pasta, half the walnuts, and ½ cup reserved pasta water. Stir until the sauce lightly coats the pasta. Add more pasta water if needed to loosen the sauce.
Season and Serve
- Season with salt, black pepper, and chili flakes (if using). Plate the pasta, top with remaining walnuts, crispy sage, and freshly grated Parmesan. Serve warm.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
Variation: Swap walnuts for pecans or hazelnuts. Use whole wheat pasta for extra fiber.
Make it vegan: Replace butter with vegan butter and Parmesan with nutritional yeast.
Extra flavor: Add a splash of white wine to the brown butter sauce before tossing in pasta for depth.
