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Butternut Squash and Sage Pasta with Browned Butter and Pecorino Romano Recipe

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3.9 from 34 reviews

This rich and cozy Butternut Squash and Sage Pasta features roasted butternut squash, crispy sage leaves, and a garlicky browned butter sauce tossed with orecchiette pasta and grated Pecorino Romano. It delivers a perfect balance of nutty, savory, and aromatic flavors, making it an elevated yet simple dinner that comes together in under an hour.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Roasted Butternut Squash

  • 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

Sauce and Pasta

  • 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

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through until caramelized and tender.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water to use later in the sauce.
  3. Prepare Browned Butter Sauce: In a large skillet, melt the butter over medium heat. Once nearly melted, add the minced garlic and stir for about 30 seconds until fragrant but not browned. Immediately add the sage leaves and cook for another 2–3 minutes until the butter is browned and the sage is crispy. Use a slotted spoon to transfer the sage leaves to a paper towel-lined plate, leaving the garlic-infused browned butter in the pan.
  4. Combine Squash and Wine: Add the roasted butternut squash to the skillet with the browned butter. Pour in the white wine and let it simmer for 2–3 minutes, reducing slightly and scraping up any browned bits from the pan.
  5. Toss Pasta with Sauce: Add the cooked orecchiette to the skillet. Toss all ingredients together, gradually adding some reserved pasta water as needed to create a creamy, glossy sauce. Stir in the grated Pecorino Romano until well combined.
  6. Serve: Divide the pasta among plates, top with the crispy sage leaves, and finish with extra Pecorino Romano if desired. Serve immediately for best flavor and texture.

Notes

  • Use medium heat when browning butter to prevent burning.
  • Add pasta water gradually; a little goes a long way in creating the perfect creamy sauce.
  • Allow the wine to cook down to incorporate the browned butter milk proteins into the sauce.
  • Watch the sage leaves closely—they crisp quickly and can burn in seconds.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce.
  • Freezing is not recommended as the texture of the squash and sauce may become grainy after thawing.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Method: Roasting and Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/butternut-squash-and-sage-pasta-with-browned-butter-and-pecorino-romano-recipe/