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One-Pot Brown Butter Butternut Squash Pasta Easy Crispy Sage Recipe

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A comforting one-pot pasta dish featuring tender butternut squash coated in nutty brown butter and topped with crispy sage leaves. Easy to make and perfect for cozy dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced into ½-inch cubes
  • 6 tablespoons unsalted butter
  • About 15 fresh sage leaves, whole
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 8 ounces small pasta shapes like orecchiette or shells
  • 3 cups low-sodium vegetable broth
  • ½ cup grated Parmesan cheese, plus more for serving
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, optional, a pinch

Instructions

  1. Peel and dice the butternut squash into ½-inch cubes, about 10 minutes.
  2. Mince the garlic and finely chop the shallot; set aside.
  3. In a large heavy-bottomed skillet over medium heat, melt 6 tablespoons of unsalted butter. Stir frequently until the butter foams and turns a deep golden brown with a nutty aroma, about 5 minutes. Watch closely to avoid burning.
  4. Add about 15 fresh sage leaves to the browned butter. Crisp them for 1-2 minutes until they sizzle. Use a slotted spoon to remove the sage leaves onto paper towels to drain and keep crispy.
  5. Add the minced garlic and chopped shallot to the browned butter in the pan. Cook for 2-3 minutes until fragrant and translucent, stirring often.
  6. Add the diced butternut squash to the pan and stir to coat with the butter mixture. Cook for about 5 minutes, stirring occasionally, until the squash starts to soften.
  7. Add 8 ounces of pasta and 3 cups of low-sodium vegetable broth to the pan. Season with salt, freshly ground black pepper, and red pepper flakes if using. Stir to combine and ensure pasta is submerged.
  8. Cover and simmer gently for 12-15 minutes, stirring occasionally to prevent sticking. Add more broth or water if liquid evaporates too quickly.
  9. Once pasta is tender and most broth absorbed, stir in ½ cup grated Parmesan cheese to thicken the sauce and add creaminess.
  10. Serve the pasta topped with the reserved crispy sage leaves.

Notes

Brown the butter carefully to avoid burning; watch for a nutty aroma and golden flecks. Crisp sage leaves separately to keep them crunchy. Stir pasta gently to release starch and bind sauce. For extra richness, add a splash of cream or butter at the end. Use frozen butternut squash thawed and drained if fresh is unavailable. Vegan and gluten-free substitutions are possible.

Nutrition

Keywords: butternut squash pasta, brown butter pasta, crispy sage, one-pot pasta, easy pasta recipe, cozy dinner, fall recipe

Find it online: https://noshbelle.com/one-pot-brown-butter-butternut-squash-pasta-easy-crispy-sage-recipe/