Name: Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 small butternut squash, peeled and cubed (about 3 cups); 2 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup unsalted butter; 2 cloves garlic, finely minced or grated; 1/3 cup dry white wine; 1/2 cup Pecorino Romano, grated; 10 fresh sage leaves; 12 ounces orecchiette pasta

Jump to Recipe· 3.9 from 34 reviews

If you love the cozy flavors of fall but crave a pasta dish that feels both comforting and elevated, let me introduce you to the Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe. This dish is a harmonious blend of tender roasted butternut squash cubes, aromatic crispy sage leaves, and garlicky browned butter sauce all tossed with orecchiette pasta and topped generously with nutty Pecorino Romano cheese. It’s simple to make but impressively rich in flavor, perfect for a weeknight dinner or a special occasion where you want to wow without stress.

Ingredients You'll Need

A metal baking tray lined with white parchment paper lies on a white marbled surface. Scattered across the tray are many small, evenly cut cubes of bright orange roasted butternut squash. The cubes have a slightly shiny texture with some edges showing a light golden browning, and tiny black pepper specks are visible on several pieces, adding small dark spots among the vivid orange. The overall look is tidy and evenly spread, with no overlapping pieces. Photo taken with an iphone --ar 4:5 --v 7

What makes this Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe so special is how just a handful of straightforward ingredients come together to create layers of taste, texture, and color in every bite.

1 small butternut squash peeled and cubed (about 3 cups): The star ingredient, offering sweetness and a velvety texture once roasted to perfection.
2 tablespoons extra virgin olive oil: Helps roast the squash beautifully and adds richness to the dish.
½ teaspoon kosher salt: Essential for enhancing all the flavors throughout the recipe.
½ teaspoon black pepper: Adds just the right kick to balance the sweet squash.
½ cup unsalted butter: The base for the luscious browned butter sauce, rich and nutty.
2 cloves garlic finely minced or grated: Infuses the butter with a gentle aromatic touch without overpowering.
⅓ cup dry white wine: Adds acidity and depth while lifting all the flavors in the pan.
½ cup Pecorino Romano grated: Sharp, salty, and slightly tangy, this cheese brings the dish together beautifully.
10 fresh sage leaves: Crisped in browned butter to add an herbaceous, slightly woodsy crunch.
12 ounces orecchiette pasta: The perfect shape to hold onto sauce and squash in every bite.

How to Make Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe

Step 1: Roast the Butternut Squash

Start by heating your oven to 425°F (220°C). Toss your cubed butternut squash with the olive oil, salt, and pepper, ensuring each piece is coated. Spread the squash in a single layer on a baking sheet so it roasts evenly. Pop it in the oven and roast for about 20 to 25 minutes, flipping halfway to get those lovely caramelized edges. This roasting process brings out the squash's natural sweetness and gives it a tender, melt-in-your-mouth texture that is essential for this pasta.

Step 2: Cook the Orecchiette Pasta

While the squash roasts, bring a large pot of generously salted water to a rolling boil. Add your orecchiette pasta and cook according to the package instructions until just al dente. Before draining, scoop out a cup of pasta cooking water to save—it will be your secret ingredient for a luscious, creamy sauce. Drain the pasta and set it aside while you prepare the sauce.

Step 3: Prepare the Browned Butter and Crispy Sage

In a large skillet over medium heat, melt the butter gently. Keep a close eye on it, because once it starts to foam and smell nutty, you’re on the right track. Add the minced garlic and stir for about 30 seconds—just until fragrant, being careful not to let it brown. Quickly add the fresh sage leaves and cook for 2 to 3 minutes until the butter bubbles brown delicately and the sage turns crispy. Use a slotted spoon to move the crispy sage leaves to a plate lined with paper towels, leaving that glorious garlic-infused browned butter in the pan.

Step 4: Combine Roasted Squash and White Wine

To the browned butter in your skillet, add the roasted butternut squash cubes. Pour in the dry white wine and let it simmer for 2 to 3 minutes. This simmering step is magic: it reduces the wine slightly and lifts all the flavorful browned bits from the pan, infusing the sauce with a subtle tang and complexity that beautifully complements the squash.

Step 5: Toss Pasta and Finish with Pecorino Romano

Add your cooked orecchiette directly into the skillet with the butter, squash, and wine mixture. Toss everything together gently, adding a splash of the reserved pasta water as needed to create a silky, creamy sauce that clings to every piece of pasta. The final touch is stirring in the grated Pecorino Romano—this salty, tangy cheese melts into the sauce, rounding out every mouthful with savory depth.

How to Serve Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe

A white round plate holds a pasta dish with two main layers, the bottom layer is chunky, bright orange pieces of cooked squash, and the top layer is small, shell-shaped pasta in a light cream color mixed evenly with the squash. Scattered on top are a few whole, dark green sage leaves that add contrast. A gold fork is placed on the right side of the plate, resting partly in the pasta. The background is a white marbled surface with a small bunch of fresh sage leaves resting on the left side and a warm brown cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this dish more than topping it with those crispy sage leaves you took the time to perfect, plus a generous grating of Pecorino Romano over the top. These simple garnishes add texture contrast and layers of flavor, making the dish look as good as it tastes.

Side Dishes

Pair this pasta with a fresh green salad dressed in lemon vinaigrette to brighten the richness or rustic garlic bread for mopping up every last buttery bite. Roasted Brussels sprouts or a simple sautéed kale salad also bring a nice earthy balance to the plate.

Creative Ways to Present

For a dinner party, serve this pasta in shallow bowls to showcase the vibrant golden squash and the jewel-like crispy sage leaves on top. Drizzle a touch of extra browned butter or a sprinkle of toasted nuts like walnuts or pine nuts to introduce crunch and visual appeal instantly.

Make Ahead and Storage

Storing Leftovers

If you have any of the Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe left over, keep it fresh in an airtight container in the refrigerator for up to three days. The flavors will mellow but stay delicious, and you’ll have ready-to-go comfort food on hand.

Freezing

This is a recipe best enjoyed fresh because freezing can alter the texture of the tender squash and the buttery sauce, leaving it grainy or watery upon thawing. I recommend skipping freezing for this one to savor the dish at its absolute best.

Reheating

When reheating, warm the pasta gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce. Avoid the microwave if possible—this slow reheating helps maintain the creamy texture and prevents the cheese from clumping or the squash from drying out.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While orecchiette traps the sauce wonderfully, other pasta shapes like farfalle, rigatoni, or even pappardelle will work nicely. Just pick one with enough surface area to hold that luscious browned butter sauce.

Is it necessary to use white wine, or can I substitute it?

The white wine adds acidity and depth to the sauce, but if you prefer not to use alcohol, a splash of vegetable broth with a squeeze of lemon juice or white grape juice can mimic the brightness quite well.

How do I make sure my browned butter doesn’t burn?

Keep the heat at medium or slightly below and watch the butter closely as it melts. It should turn a light golden brown and smell nutty—not blackened. Stir frequently and remove from heat once it reaches the perfect color.

Can I prepare parts of this recipe ahead of time?

You can roast the butternut squash a day ahead and store it in the fridge. Reheat it gently when you’re ready to make the sauce. This step saves time while keeping the flavors fresh and vibrant.

What if I can’t find Pecorino Romano? Can I use Parmesan instead?

Pecorino Romano has a stronger, saltier taste that really defines this dish, but Parmesan is a fine substitute if needed. Just keep in mind the flavor will be milder and less tangy. You can add a pinch more salt to compensate.

Final Thoughts

I can't recommend this Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe enough for those moments when you want a rich, comforting meal without the fuss. The way the simple ingredients come together to create an unforgettable harmony of flavors and textures feels like a warm hug in a bowl. Whether you're cooking for family, friends, or just treating yourself, this pasta will become one of your absolute favorites before you know it. Give it a try and enjoy every cozy, flavorful bite!