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Creamy Butternut Squash Pasta Recipe with Sage Brown Butter and Walnuts

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A cozy fall comfort food featuring creamy butternut squash sauce infused with sage brown butter and crunchy toasted walnuts, served over your choice of pasta.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced (about 2 to 3 cups)
  • 12 oz (340 g) pasta (fettuccine or pappardelle recommended)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves, whole
  • ½ cup walnuts, roughly chopped and toasted
  • 2 cloves garlic, minced
  • 1 cup (240 ml) vegetable broth
  • ½ cup (120 ml) heavy cream or full-fat coconut milk
  • ½ cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Pinch of freshly grated nutmeg

Instructions

  1. Peel and dice the butternut squash into roughly ½-inch cubes. Roast on a baking sheet at 400°F (200°C) for about 20 minutes with olive oil and a pinch of salt, turning halfway through, or sauté in a pan with olive oil until tender and golden (about 10-12 minutes).
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (usually 8-12 minutes). Reserve ½ cup (120 ml) pasta water before draining, then drain and set aside.
  3. Melt 4 tablespoons unsalted butter over medium heat in a large skillet. Add whole sage leaves and cook until butter foams and turns golden brown, about 3-5 minutes. Remove sage leaves once crisp and set aside on paper towels.
  4. Add minced garlic and chopped walnuts to the browned butter. Sauté for 1-2 minutes until fragrant and walnuts are lightly toasted, stirring constantly.
  5. Add cooked butternut squash to the pan, then pour in 1 cup vegetable broth. Mash the squash with a potato masher or immersion blender to create a creamy sauce with some texture. Stir in ½ cup heavy cream or coconut milk and a pinch of nutmeg. Simmer gently for 2-3 minutes.
  6. Toss the drained pasta into the sauce, adding reserved pasta water a tablespoon at a time if needed to loosen. Season with salt and freshly ground black pepper. Stir in grated Parmesan cheese if using.
  7. Plate the pasta and top with crispy sage leaves and extra toasted walnuts. Optionally drizzle with olive oil or a squeeze of fresh lemon juice before serving.

Notes

Brown the butter carefully over medium heat to avoid burning; patience is key. Roasting the squash adds deeper flavor but sautéing is quicker. Toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Reserve pasta water to adjust sauce consistency. For dairy-free, use vegan butter and coconut milk. Gluten-free pasta or spiralized zucchini noodles can be used as alternatives.

Nutrition

Keywords: butternut squash pasta, sage brown butter, walnuts, fall recipe, creamy pasta, easy dinner, comfort food, vegetarian, gluten-free option

Find it online: https://sofiaspice.com/creamy-butternut-squash-pasta-recipe-with-sage-brown-butter-and-walnuts-easy-homemade-fall-comfort-food/