Brown Butter Butternut Squash Pasta - My favorite fall/winter pasta! Loaded with sautéed butternut squash, thyme + sage. It's also almost too easy to make!

My favorite fall/winter pasta recipe! Loaded with sautéed butternut squash, thyme + sage. It’s also almost too easy to make!

Butternut Squash Recipe

I’ll let you in on a secret.

I’ve been secretly switching off between this pasta and this brown butter mushroom pasta.

I call it the wedding diet done right.

Because for me, the wedding diet should consist of a ton of butter, freshly toasted breadcrumbs and shaved Parmesan. No?

I also threw in some butternut squash, thyme, and sage, making it the perfect fall/winter meal.

Not to mention, we all get bonus points when adding more Parmesan flakes than what the recipe states.

Butternut Squash Recipe

Brown Butter Butternut Squash Pasta

My favorite fall/winter pasta! Loaded with sautéed butternut squash, thyme + sage. It’s also almost too easy to make!

20 minutes20 minutes

Ingredients:

  • 8 ounces spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fresh French style breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons unsalted butter, divided
  • 2 cups (10 ounces) diced butternut squash
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1/4 cup shaved Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
  3. Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.
  4. Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.
  5. Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.

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