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Easy One-Pan Butternut Squash Pasta with Brown Butter

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A comforting one-pan pasta dish featuring tender butternut squash, nutty brown butter, and crispy sage. Everything cooks in a single skillet for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed into ½-inch pieces
  • 12 ounces short-cut pasta (penne, rigatoni, or fusilli)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 3 cloves garlic, thinly sliced
  • 3 cups vegetable or chicken broth (low-sodium)
  • 1 cup water
  • ½ cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Optional: red pepper flakes for heat

Instructions

  1. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes. Aim for about 3 cups.
  2. Start the brown butter: Place a large skillet or Dutch oven over medium heat. Add 4 tablespoons unsalted butter. Melt and cook, swirling occasionally, until the butter foams, the foam subsides, and brown specks form at the bottom (about 4-5 minutes). Watch carefully to avoid burning.
  3. Sizzle the sage and garlic: Add fresh sage leaves and sliced garlic to the browned butter. Stir for 30-45 seconds until fragrant and sage is crisp. Remove sage leaves with a slotted spoon and set aside for garnish. Leave garlic in the pan.
  4. Toast the pasta: Add 12 ounces dry pasta to the pan. Stir for 1-2 minutes until lightly toasted and coated with butter.
  5. Add squash and liquid: Add cubed butternut squash, 3 cups broth, 1 cup water, a generous pinch of salt, and black pepper. Stir to combine.
  6. Simmer and cook: Bring to a boil, then reduce heat to a steady simmer. Cover and cook for 10-12 minutes. Stir halfway through. Check for doneness: pasta should be almost tender and squash soft. If liquid is absorbed too quickly, add ¼ cup more water or broth.
  7. Finish and serve: Remove from heat. Stir in ½ cup grated Parmesan cheese until melted and creamy. Taste and adjust salt and pepper. Crumble reserved crispy sage leaves on top. Serve immediately with extra Parmesan and optional red pepper flakes.

Notes

Don’t walk away from the brown butter—it can burn quickly. Cut squash uniformly for even cooking. Use the right pan size (12-inch skillet or 5-6 quart Dutch oven). Resist stirring too much once lid is on. Save any extra starchy liquid to help create a creamier sauce. Grate your own Parmesan for best melting.

Nutrition

Keywords: one-pan pasta, butternut squash pasta, brown butter pasta, fall pasta recipe, easy weeknight dinner, vegetarian pasta

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