Butternut Squash Pasta with Brown Butter & Walnuts Recipe

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
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
  • 1 medium (about 800g) butternut squash, peeled, deseeded, and cubed (2 cm pieces)
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
    • For the Pasta & Sauce
  • 350 g pasta (penne, rigatoni, or tagliatelle recommended)
  • 80 g unsalted butter (cut into cubes)
  • 2 cloves garlic (minced)
  • 6–8 fresh sage leaves (whole)
  • 60 g walnuts (roughly chopped)
  • 40 g Parmesan cheese (freshly grated, optional for serving)
  • 0.25 tsp chili flakes (optional, for heat)
  • Salt, to taste
  • Freshly ground black pepper, to taste
    • Garnish
  • Extra Parmesan cheese (for serving)
  • A drizzle of olive oil (optional)
  • Extra sage leaves (pan-fried until crispy, optional)
Instructions
    Roast the Butternut Squash
  1. 1
    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.
    2. Cook the Pasta
  2. 2
    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.
    3. Toast the Walnuts
  3. 3
    In a dry skillet over medium heat, toast the walnuts for 3–4 minutes until fragrant. Remove and set aside.
    4. Make the Brown Butter Sauce
  4. 4
    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.
    5. Combine Pasta and Sauce
  5. 5
    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.
    6. Season and Serve
  6. 6
    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.

Keywords: fall pasta recipe, butternut squash pasta, easy weeknight dinner, vegetarian pasta, brown butter sauce
Read it online: https://petitepanini.com/recipe/butternut-squash-pasta-with-brown-butter-walnuts-recipe/