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Cozy Delicata Squash and Sage Brown Butter Pasta

delicata squash brown butter pasta - featured image
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A quick and cozy pasta dish featuring roasted delicata squash, crispy sage, and nutty brown butter. Perfect for fall and winter weeknights, this recipe comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 lbs total)
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter (half a stick)
  • 15–20 fresh sage leaves
  • 12 ounces pasta (orecchiette, farfalle, or rigatoni)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup toasted walnuts or pine nuts (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash delicata squash, cut off stem and blossom ends, slice in half lengthwise, and scoop out seeds. Slice into half-moons about 1/2-inch thick.
  2. Place squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast for 15-20 minutes, flipping halfway, until golden brown and tender.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  4. In a large skillet, melt butter over medium heat. Swirl occasionally until it foams, then the foam subsides and brown specks form (about 3-4 minutes). When it smells nutty and is amber-colored, it’s ready.
  5. Immediately add sage leaves to the brown butter; they will sizzle and crisp in about 30 seconds. Use a slotted spoon to transfer them to a paper towel-lined plate.
  6. Add sliced garlic and red pepper flakes to the brown butter; cook for 30 seconds until fragrant. Add roasted squash slices and toss gently to coat.
  7. Add drained pasta to the skillet with squash and butter. Toss, adding splashes of reserved pasta water as needed to create a silky sauce (about 1/2 cup).
  8. Remove from heat and stir in freshly grated Parmesan until melted and creamy. Add lemon juice and toss again.
  9. Serve immediately, topped with crispy sage leaves, extra Parmesan, and toasted nuts if using.

Notes

For perfect brown butter, use a light-colored pan to see the color change. Don’t crowd the squash when roasting to ensure caramelization. Reserve more pasta water than you think you need—it’s liquid gold for adjusting sauce consistency. Add sage only after butter has browned to prevent burning. This dish is best served fresh.

Nutrition

Keywords: delicata squash, brown butter, sage, pasta, fall recipe, winter recipe, vegetarian pasta, quick dinner

Find it online: https://tablemira.com/cozy-delicata-squash-and-sage-brown-butter-pasta-recipe/