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Cozy Fall Harvest Pasta with Brown Butter & Squash

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This cozy fall harvest pasta is proof that some of the best recipes come from happy accidents. It’s the kind of dish that feels like a warm hug on a chilly evening—rich, nutty, slightly sweet, and completely satisfying.

Ingredients

Scale
  • 12 ounces (340 g) short pasta (like rigatoni, penne, or farfalle)
  • Kosher salt (for the pasta water, about 1 tablespoon per 4 quarts of water)
  • 1 medium butternut squash (about 2 pounds / 900 g), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 6 tablespoons (85 g) unsalted butter
  • 8–10 fresh sage leaves
  • 2 cloves garlic, thinly sliced
  • ½ cup (50 g) grated Parmesan cheese, plus more for serving
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup (30 g) toasted walnuts or pecans, roughly chopped
  • Extra Parmesan and fresh sage leaves for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the middle position. While the oven heats, bring a large pot of salted water to a boil for the pasta.
  2. Prep the squash: Peel the butternut squash with a vegetable peeler, then cut off the top and bottom. Slice it in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into ½-inch cubes.
  3. Roast the squash: On a rimmed baking sheet, toss the cubed squash with olive oil, salt, pepper, and smoked paprika if using. Spread it in a single layer. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and golden brown at the edges.
  4. Cook the pasta: When the water is boiling, add the pasta and cook according to package directions until al dente. Reserve about 1 cup (240 ml) of pasta water before draining. Drain the pasta and set it aside.
  5. Make the brown butter sauce: While the pasta cooks, place a large skillet over medium heat. Add the butter and let it melt, swirling the pan occasionally. After about 3-4 minutes, the butter will start to foam. Watch closely—when the foam subsides and the butter turns a deep golden brown with little brown specks at the bottom, and it smells nutty and toasty, you’re there. Immediately add the sage leaves and sliced garlic—they’ll sizzle and become fragrant in about 30 seconds. Remove the pan from…
  6. Combine everything: Add the drained pasta to the skillet with the brown butter. Add the roasted squash cubes and ½ cup of the reserved pasta water. Toss everything together gently with tongs or a wooden spoon. If it looks dry, add more pasta water a tablespoon at a time.
  7. Add the cheese: Sprinkle in the grated Parmesan and red pepper flakes (if using). Toss again until the cheese melts into the sauce. Taste and adjust salt and pepper.
  8. Serve immediately: Divide the pasta among warm bowls. Top with toasted walnuts or pecans, extra Parmesan, and a few fresh sage leaves if you have them. Serve hot.

Notes

Don’t rush the brown butter—medium heat is key. Cut the squash evenly for even roasting. Reserve more pasta water than you think you need. Toast the nuts for best flavor. Warm your bowls before serving to keep the pasta hot.

Nutrition

Keywords: fall harvest pasta, brown butter pasta, butternut squash pasta, easy pasta recipe, fall dinner, comfort food

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