Welcome Note
This roasted butternut squash with pasta and brown butter is the kind of weeknight dinner that feels special but comes together without fuss. I love the contrast of sweet, caramelized squash, nutty browned butter, and silky pasta — it’s simple comfort food elevated by technique. For a different autumn twist I sometimes pair the squash with cranberries and pecans from a recipe I trust, which adds bright acidity and crunch: butternut with cranberries and pecans.
Why Make This Recipe
- Deep, layered flavor: roasting concentrates the squash’s sweetness while brown butter adds a toasty, nutty backbone.
- Balanced and filling: pasta provides comfort and squash adds fiber and beta-carotene for nutrition.
- Easy to scale: roast a double batch of squash for leftovers or to feed a crowd.
- Great for seasons and gatherings: hearty enough for family dinners, elegant enough for a casual dinner party.
- Personal insight: I love this recipe because browning butter takes ordinary ingredients into a restaurant-quality direction with almost no extra effort, and it reliably impresses guests.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–40 minutes (25–30 minutes roasting + 10 minutes finishing).
Total time: about 55 minutes.
Servings: 4–6.
Difficulty: Easy–Medium.
Method: Roast cubed butternut squash at 425°F until caramelized, cook pasta al dente, brown butter in a skillet with sage, then toss everything together with pasta water and Parmesan.
My Experience Making This Recipe
I tested this several times, adjusting roast time and cube size to get tender centers with caramelized edges. The biggest discovery was that a hot oven (425°F) and a roomy baking sheet are critical to avoid steaming the squash.
How to Make Roasted Butternut Squash with Pasta and Brown Butter
Start by peeling and cutting 1 medium butternut squash into 3/4–1-inch cubes, toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, then spread in a single layer on a rimmed baking sheet lined with parchment. Roast at 425°F for 25–30 minutes, flipping once, until golden and caramelized. Meanwhile cook 12 ounces of pasta (penne, rigatoni, or orecchiette work well) in salted boiling water to al dente, reserving 1 cup of pasta water. In a heavy skillet, brown 6 tablespoons unsalted butter over medium heat until it foams, then turns golden-brown and smells nutty (about 4–5 minutes); add a handful of sage leaves and crisp them briefly. Toss the pasta, roasted squash, browned butter, 1/2 cup grated Parmesan, and 1/4–1/2 cup reserved pasta water until silky; finish with lemon zest and more cheese to taste.
Expert Tips for Success
- Roast in a single layer: overcrowding traps steam and prevents browning, so use two sheets if needed.
- Cube size matters: 3/4–1-inch cubes hit the sweet spot for caramelized edges and tender centers in ~25–30 minutes.
- Watch the butter carefully: butter can go from nutty to burnt quickly; remove the pan from heat the moment you smell a toasted aroma and see tiny brown solids.
- Save starchy pasta water: the emulsified pasta water helps create a glossy sauce that clings to squash and pasta.
- Use the right equipment: a heavy skillet (cast iron or stainless steel) is best for even browning of the butter, and a rimmed baking sheet prevents oil from pooling.
In testing, I found inspiration from a roast pairing that highlights similar roasting technique in other recipes like this roasted butternut and Brussels sprouts idea: roasted butternut squash and Brussels sprouts.
How to Serve Roasted Butternut Squash with Pasta and Brown Butter
- Weeknight dinner: serve with a simple green salad and a squeeze of lemon for brightness.
- Cozy dinner party: plate with shaved Parmigiano-Reggiano, toasted pumpkin seeds, and microgreens for contrast.
- Comfort-meets-light: serve alongside a brothy soup such as a warming Thai chicken soup with butternut to add protein and spice: Thai chicken soup with butternut.
- Presentation tip: toss just before serving so the brown butter coating stays glossy, then finish with flaky sea salt.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If you plan to freeze, separate components: freeze roasted squash in a single layer on a tray then transfer to freezer bags for up to 2 months; avoid freezing mixed pasta (texture suffers). To reheat, gently warm leftover pasta in a skillet over low heat with a splash of water or stock to recreate the sauce, or use the microwave in 30-second bursts, stirring in a little olive oil or butter to restore creaminess.
Recipe Variations
- Gluten-free: swap regular pasta for 12 ounces of gluten-free penne and cook according to package directions.
- Dairy-free / Vegan: replace butter with 3 tablespoons olive oil and 1 tablespoon toasted hazelnut oil for a nutty edge, and omit Parmesan or use a vegan hard cheese.
- Add protein: fold in cooked sausage, roasted chickpeas, or shredded rotisserie chicken for a heartier meal.
- Swap cheeses and herbs: try pecorino Romano for a sharper bite or brown butter with thyme instead of sage, and see a richer stacked variant in this butternut lasagna: butternut squash lasagna with mushrooms and spinach.
Nutritional Highlights
- Rich in vitamin A: butternut squash is a great source of beta-carotene, which the body converts to vitamin A.
- Balanced carbs and healthy fats: pasta provides energy while olive oil or butter adds satiety; add a protein for a complete meal.
- Allergen information: contains dairy (butter, Parmesan) and gluten unless substituted; nuts may be present if you add toasted seeds or nut oils. Consider portioning to about 1 to 1 1/2 cups per person for main-course servings.
Troubleshooting Common Issues
- Squash turned out soggy: you likely overcrowded the pan or used too small a cube size; roast on a hot sheet at 425°F in a single layer and increase cube size slightly.
- Browned butter smells burnt: remove the pan from heat as soon as the milk solids are golden-brown and add a spoonful of pasta water or lemon to cool the pan slightly.
- Pasta sauce is too thin or too thick: if thin, add a little more grated cheese and simmer briefly to emulsify; if too thick, stir in reserved pasta water 1–2 tablespoons at a time until you reach the right consistency.
Frequently Asked Questions
Q: Can I roast the squash ahead of time?
A: Yes — roast and cool the squash, then refrigerate in an airtight container for up to 3 days. Reheat briefly in a hot oven (375°F for 8–10 minutes) or in a skillet before tossing with pasta to refresh the caramelized edges.
Q: How do I properly brown butter without burning it?
A: Use a light-colored pan so you can watch the color change, keep heat at medium, stir occasionally, and remove from heat when foam subsides and the solids turn golden-brown and smell nutty. Transfer the butter to a cool pan or add a splash of liquid to stop residual cooking.
Q: Can I make this vegan while keeping the same flavor depth?
A: Yes — replace butter with a mix of olive oil and a little toasted nut oil (hazelnut or walnut) for nuttiness, and use nutritional yeast or a firm vegan cheese for savory umami. Crisp fresh sage in oil for aromatic finish.
Q: Is it better to use whole butter or clarified butter for browning?
A: Whole unsalted butter is preferred because the milk solids are what brown and create the nutty flavor; clarified butter won’t brown the same way because the solids are removed. If you want a higher smoke point, brown the butter carefully at medium heat and watch it closely.
Roasted Butternut Squash with Pasta and Brown Butter
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting weeknight dinner featuring roasted butternut squash, pasta, and nutty brown butter.
Ingredients
- 1 medium butternut squash, peeled and cubed into 3/4–1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (penne, rigatoni, or orecchiette)
- 6 tablespoons unsalted butter
- Handful of sage leaves
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 1/4–1/2 cup reserved pasta water
Instructions
- Preheat oven to 425°F (220°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and spread on a rimmed baking sheet lined with parchment.
- Roast the squash for 25–30 minutes, flipping once, until golden and caramelized.
- Meanwhile, cook the pasta in salted boiling water until al dente and reserve 1 cup of pasta water.
- In a heavy skillet, brown the butter over medium heat for 4–5 minutes until golden-brown and nutty.
- Add the sage leaves and crisp them briefly.
- Toss the roasted squash, browned butter, pasta, Parmesan, and reserved pasta water until silky.
- Finish with lemon zest and more cheese to taste.
Notes
For a different twist, serve with cranberries and pecans for added flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg