Roasted Butternut Squash with Pasta and Brown Butter

If you’re craving an autumn-inspired dish that’s bursting with rich, comforting flavors, you have to try Roasted Butternut Squash with Pasta and Brown Butter. This recipe perfectly balances the natural sweetness of roasted squash with the nutty aroma of brown butter, all tossed with tender pasta for a satisfying meal. It’s an easy, versatile dish that brings warmth and elegance to your table, every single time.

Why You’ll Love This Recipe

• Seasonal Comfort: Embraces the best flavors of fall with sweet roasted butternut squash and warm brown butter.
• Simple Ingredients: Uses pantry staples combined with fresh squash for an easy yet gourmet feel.
• Rich Flavor Combination: The nuttiness of brown butter perfectly complements the creamy texture of pasta and squash.
• Customizable: Easily adaptable with herbs, nuts, or cheese to suit your preferences or dietary needs.
• Quick Prep: Combines roasting and stovetop techniques for a quick weeknight dinner or a special occasion dish.

Ingredients You’ll Need

Getting the most from Roasted Butternut Squash with Pasta and Brown Butter starts with fresh, simple ingredients that each bring something unique to the plate. From buttery brown notes to sweet, tender squash and perfectly cooked pasta, every component enhances the overall taste and texture.

• Butternut Squash: Peeled and cubed, it roasts to a caramelized sweetness that forms the heart of the dish.
• Pasta: Use your favorite short pasta like penne, fusilli, or farfalle for ideal sauce coating and texture.
• Brown Butter: Made by gently cooking butter until golden and fragrant, adding a signature nutty richness.
• Garlic: Minced and lightly sautéed to bring depth and subtle heat.
• Fresh Herbs: Sage or thyme add freshness and aroma that complement both the squash and brown butter.
• Parmesan Cheese: Grated on top for a salty, savory finish that melts into every bite.
• Salt and Pepper: Seasoning to balance and enhance all flavors perfectly.

Variations for Roasted Butternut Squash with Pasta and Brown Butter

This recipe is wonderfully flexible, so don’t hesitate to switch up ingredients to fit your mood, dietary needs, or what’s in your kitchen. Here are some simple ideas to inspire your own twist.

• Add Crunch: Toss toasted walnuts or pecans for a delightful texture contrast and extra nuttiness.
• Make It Vegan: Swap butter with vegan margarine and use nutritional yeast instead of Parmesan.
• Extra Veggies: Incorporate sautéed spinach, kale, or mushrooms for more color and nutrition.
• Spice It Up: Sprinkle crushed red pepper flakes or a dash of smoked paprika for a subtle kick.
• Use Different Herbs: Swap sage for rosemary, basil, or parsley to create unique flavor profiles.

How to Make Roasted Butternut Squash with Pasta and Brown Butter

Step 1: Prep the Butternut Squash

Peel your butternut squash, then cube it into evenly sized pieces about 1-inch thick. Toss the cubes with olive oil, salt, and pepper, making sure every piece is coated to get that beautiful caramelized roast. Spread them out on a baking sheet in a single layer for even cooking.

Step 2: Roast Until Tender and Golden

Place the baking sheet in a preheated oven at 400°F (200°C) and roast the squash for 25 to 30 minutes. Halfway through, toss the cubes to ensure each side crisps up nicely, turning tender inside with golden brown edges.

Step 3: Cook the Pasta

While the squash roasts, bring a large pot of salted water to boil and cook your pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining to adjust your sauce consistency later.

Step 4: Make the Brown Butter Sauce

In a large skillet over medium heat, melt the butter slowly, stirring continuously until it foams and turns a rich golden brown with a fragrant, nutty aroma. Add minced garlic and chopped fresh sage or thyme, cooking for another minute until fragrant but not burnt.

Step 5: Combine Pasta, Squash, and Sauce

Add the drained pasta and roasted butternut squash to the skillet with the brown butter sauce. Toss gently to coat everything evenly. If the mixture seems dry, add reserved pasta water a little at a time until you reach your desired creaminess.

Step 6: Finish with Parmesan and Serve

Sprinkle freshly grated Parmesan cheese over the dish, stir to combine, then serve immediately while warm and comforting.

Pro Tips for Making Roasted Butternut Squash with Pasta and Brown Butter

• Uniform Cubing: Cut the squash into equal-sized pieces to ensure even roasting and caramelization.
• Don’t Rush the Brown Butter: Keep stirring and watch carefully to prevent burning, aiming for a nutty golden color.
• Reserve Pasta Water: Its starchiness helps marry the brown butter sauce and pasta perfectly.
• Roast on a Single Layer: Crowding the squash can steam it instead of roasting, so use a large baking sheet.
• Fresh Herbs in the Sauce: Adding herbs to brown butter enhances the aroma, layering flavor beautifully.

How to Serve Roasted Butternut Squash with Pasta and Brown Butter

Garnishes

Add a sprinkle of toasted nuts like walnuts or pine nuts for crunch, a handful of fresh sage or thyme leaves for a burst of herbaceous flavor, and a drizzle of extra brown butter for richness.

Side Dishes

This dish pairs wonderfully with crisp green salads or roasted Brussels sprouts for a vegetable-loaded meal, or crusty garlic bread to soak up every bit of that amazing sauce.

Creative Ways to Present

Serve the pasta in individual shallow bowls or nestle it on a platter topped with a shower of cheese and herbs for sharing. For a festive touch, try roasted butternut squash ribbons or ribbons of zucchini mixed in alongside.

Make Ahead and Storage

Storing Leftovers

Transfer leftover Roasted Butternut Squash with Pasta and Brown Butter into an airtight container, and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, though the texture of roasted squash softens slightly.

Freezing

This dish is best enjoyed fresh but can be frozen if needed. Freeze in a tightly sealed container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over low heat with a splash of water or olive oil to loosen the sauce. You can also microwave but stir occasionally to prevent drying out.

FAQs

Can I use a different type of squash?

Absolutely! Sweet varieties like kabocha or delicata work well roasted and bring their own unique sweetness and texture to the dish.

Is this recipe suitable for gluten-free diets?

Yes, by simply swapping regular pasta for your favorite gluten-free pasta, you can enjoy this recipe without gluten.

How do I store leftovers to maintain flavor?

Store leftovers in an airtight container in the fridge and reheat gently with a little added liquid to preserve the sauce’s creaminess and squash texture.

Can I add protein to this dish?

Definitely! Grilled chicken, crispy pancetta, or toasted chickpeas make fantastic protein additions that complement the flavors.

What wine pairs well with Roasted Butternut Squash with Pasta and Brown Butter?

A lightly oaked Chardonnay or a dry Riesling pairs beautifully with the nuttiness of the brown butter and the squash’s sweetness.

Final Thoughts

Roasted Butternut Squash with Pasta and Brown Butter captures everything we love about cozy, comforting meals with a gourmet twist. It’s simple enough for weeknight dinners but elegant enough for special gatherings. Give this recipe a try and experience how a few quality ingredients can come together in harmony to create a truly delightful dish that feels like a warm hug on a plate.

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