Brown Butter Butternut Squash Pasta
My favorite fall/winter pasta recipe! Loaded with sautéed butternut squash, thyme + sage. It’s also almost too easy to make!
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.
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!
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
- ¼ cup shaved Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- 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.
- Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.
Did you make this recipe?
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I’m trying this tomorrow for lunch ! 😀
This was so tasty! Loved the crispy breadcrumbs served on top. I cut back on the butter a little bit and used panko breadcrumbs as it’s what I had on hand and it was still so delicious! Thank you for another great recipe!
Thanks for sharing with us!
Now this is my kind of pasta!
Hello! What are French style breadcrumbs? Thanks!
French style breadcrumbs are breadcrumbs from French bread.
Not a “review”, just a comment. Chungah, I love your recipes but sonetimes I wish you weren’t in California. It may be easy and economical for you to add fresh herbs to your recipes. We’d love to do that too, but for the past month or more we’ve had freezing temperatures and frequent snowfalls. We can buy a few “fresh” herbs, but they’re at least a week old, wilted and ready for the compost heap when they get here and prohibitively expensive.
So, please, think of us when you write up your recipes and include alternate choices. Could we use dried herbs from bottles? If so, in what quantities? I’ve got a butternut squash on my counter right now and the recipe sounds delicious. Just wish I could make it!
Janet, you can always substitute dried herbs for fresh. The ratio is typically 1:3. Easy peasy, right? 🙂
I live in Connecticut and I like to cook so I go to my local Walmart and they have small packages of fresh herbs for a 1.99. I’ve never heard of a produce section not having small quantities of herbs. I hate when people blame the person writing the recipe for their lack of knowledge. Obviously if you don’t have fresh you use dried.
I’m in Ohio, so I understand, Janet! With our 6 months of snow and cold here, it’s hard to get fresh tasting but also reasonably herbs year round here too.