Creamy Brown Butter Butternut Squash Pasta
Al dente rigatoni coated in a silky roasted butternut squash and brown butter cream sauce, topped with crispy sage and toasted pecans.
In a nutshell: Creamy brown butter butternut squash pasta combines al dente rigatoni with a silky roasted squash puree infused with nutty brown butter, parmesan, nutmeg, crispy fried sage, and toasted pecans. Ready in 40 minutes.
The viral autumn dinner sensation taking Pinterest by storm! Tender rigatoni noodles drenched in a velvety roasted butternut squash puree infused with nutty brown butter, whole milk ricotta, freshly grated Parmigiano-Reggiano, fragrant crispy sage leaves, and a pinch of nutmeg.
Key Equipment
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- High-Speed Blender
- Baking Sheet & Parchment
- Large Pasta Pot
- Deep Sauté Skillet
Chef's Pro-Tips
- Save the Starchy Water: Pasta cooking water is loaded with starch. Whisking it into the squash puree creates a silky, restaurant-quality emulsion that coats every ridge of the rigatoni.
- Brown Butter Perfection: Watch the butter closely as it foams; once you smell hazelnuts and see golden specks, immediately remove from high heat so it doesn't scorch.
- Crispy Sage Technique: Frying sage in butter for just 2 minutes transforms it into delicate herbal chips while infusing the butter with rich autumnal aroma.
Ingredients
4
servings
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1 lb rigatoni or penne pasta, or cascatelli / shell pasta
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4 cups butternut squash, peeled, seeded, and cubed into 1/2-inch pieces
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4 tbsp unsalted butter, divided (2 tbsp for squash, 2 tbsp for browning)
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1 tbsp extra virgin olive oil
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1 small shallot, finely minced
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4 cloves fresh garlic, minced
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1 cup vegetable broth or low-sodium chicken broth
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½ cup heavy cream (or whole milk ricotta), room temperature
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¾ cup Parmigiano-Reggiano, freshly grated, plus extra for serving
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12 leaves fresh sage
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¼ tsp ground nutmeg, freshly grated
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¼ cup toasted pecans or walnuts, roughly chopped, for garnish
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Step-by-Step Instructions
Roast the Butternut Squash
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and cracked black pepper. Spread in an even single layer and roast for 25 minutes until caramelized around the edges and fork-tender.
Boil Pasta & Save Liquid Gold
While squash roasts, bring a large pot of salted water to a rolling boil. Add rigatoni and cook until 1 minute shy of al dente according to package directions. Vital step: reserve 1 cup of starchy pasta cooking water before draining.
Crisp Sage & Brown the Butter
In a wide deep skillet over medium heat, melt 4 tablespoons of unsalted butter. Add fresh sage leaves in a single layer and fry for 2 to 3 minutes until leaves turn dark green and crispy. Transfer sage to a paper-towel-lined plate. Continue swirling the foaming butter for another 1 to 2 minutes until nutty golden brown flecks (milk solids) appear. Add minced shallot and garlic, sautéing for 60 seconds.
Blend the Velvety Sauce
Transfer the roasted butternut squash into a high-speed blender. Add half the browned butter garlic mixture from the skillet, warm broth, heavy cream, freshly grated nutmeg, and 1/2 teaspoon salt. Puree on high for 60 seconds until completely silky, glossy, and luxurious.
Toss, Emulsify & Garnish
Pour the velvety squash sauce back into the skillet over low heat. Add al dente rigatoni, grated Parmigiano-Reggiano, and 1/4 cup reserved starchy pasta water. Toss vigorously with tongs for 2 minutes until the sauce clings tenaciously to each noodle. Divide between warm bowls, top with crispy fried sage leaves, toasted chopped pecans, and extra cracked pepper.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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View on AmazonFrequently Asked Questions
Yes! The roasted squash puree can be blended and kept in an airtight container in the refrigerator for up to 4 days or frozen for 3 months. Reheat gently with a splash of pasta water when tossing.
Absolutely. Swap the butter for extra virgin olive oil or plant-based butter, use full-fat coconut milk or cashew cream in place of heavy cream, and use nutritional yeast or vegan parmesan.
Ridged tubular shapes like rigatoni, penne rigate, paccheri, or shell pasta (conchiglie) work best because they capture the thick velvety sauce inside and out.
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