Brown Butter Pasta with Butternut Squash, Walnuts and Sage
This brown butter and butternut squash pasta is made with walnuts and sage. It’s a simple dish that can be made in under 30 minutes. This recipe is very rich, so it is ideal for weekend dinners, date nights, or cooking for friends. It is also vegetarian. This recipe is inspired by Food52’s recipe. Our recipe has left out the nutmeg and cayenne pepper to reduce total ingredients and simplify the steps. You should check out Food52’s website to see the other great recipes they have.
Ingredients 8
200 g butternut squash, peeled and sliced
1 tbsp extra virgin olive oil
1⁄4 tsp chilli flakes
250 g pasta
60 g unsalted butter
50 g walnuts, chopped
8 ‒ 12 sage leaves
50 g grated parmesan
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Method 5
Heat a frying pan over medium-high heat. When the pan is hot, add olive oil, lower heat to medium, and add your slices of butternut squash. Season with salt and pepper and cook the first side for 3 minutes, then flip and cook for another 3 minutes. Sprinkle chili flakes towards the end. Transfer butternut squash to a plate.
Bring a pot of water to boil, add , and cook to al dente according to packet instructions.
While pasta is cooking, add your into a pan. Cook the butter, and when you see foaming, swirl the pan occasionally for 5 minutes or until the butter has produced the aroma and becomes a brown color. Add chopped and to the butter mixture and swirl for 30 seconds. Turn off heat.
Once is cooked to al dente, use tongs to pick up the pasta and add to the same pan as the , bringing any residual water that clings to the pasta. Add the back into the pan, add , and combine everything together.
Taste for seasoning, adding and pepper as needed.
Always Hungry Club's tips
This recipe is quite rich, so serve it with a simple green salad to brighten up the meal. A light white wine (like a Pinot Grigio) or even a sparkling water with citrus can help balance the richness.
We’ve left out cayenne and nutmeg to keep the ingredient list shorter. If you’d like a hint of spice, add a pinch of red pepper flakes or cayenne.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave; add a splash of water or broth if the pasta seems dry.
Stir in a handful of spinach or kale for added greens and nutrition. Top with freshly grated Parmesan or a sprinkle of toasted breadcrumbs for extra texture. For a vegan version, try a plant-based butter substitute and skip any cheese garnishes.
