Butternut squash pasta with sage brown butter is a three-ingredient, 10-minute dinner winner. This dish is easy enough for weeknight meals and special enough for guests. Serve this with arugula salad with blue cheese for a comforting fall meal.

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Ten-minute pasta dishes, like this easy ravioli sauce and ravioli with sun-dried tomatoes, are great options for quick dinners.
This ten-minute butternut squash pasta is filled with some of my favorite fall flavors. It combines the sweetness of butternut squash, the earthiness of sage, and the richness of brown butter. It is absolute perfection!
Whether you need a quick, fuss-free dinner on busy nights or an easy yet impressive dish for company, this recipe will not disappoint.
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Why This Recipe Works
- Three flavorful ingredients create a dish that explodes with mouth-watering seasonal flavor.
- Fresh, refrigerated pasta cooks in mere minutes.
- Brown butter is an easy sauce preparation that adds incredible flavor to sweet and savory dishes such as these brown butter toffee chocolate chip cookies and Brussels sprouts gnocchi.
Ingredient Notes
- Refrigerated butternut squash ravioli are readily available in most supermarkets. Giovanni Rana is a popular brand, and store brands are usually also available. Frozen ravioli can be used if fresh ravioli are not available.
- Fresh sage leaves are a must for wonderful seasonal flavor.
- Optional garnishes: Parmesan shavings and chopped pecans.
Optional Additions
- Cooked, crumbled bacon or sausage
- Roasted, cubed butternut squash
See the recipe card for complete instructions and ingredient amounts.
How to Make Butternut Squash Pasta with Sage
Step 1: Bring a pot of water to a boil. Meanwhile, add the butter to a skillet over medium heat. When melted, add the sage leaves, continuing to heat, stirring frequently, until the butter turns a caramel-brown color.
Step 2: Before the butter turns brown, salt the pasta water and cook the pasta per the package directions. Drain and add to the brown butter. Toss to combine. Transfer to a serving bowl, garnish, and serve.
Expert Tips
- When browning butter, watch it carefully. It can turn from brown to burnt quickly.
- Fresh pasta cooks very quickly, so have a pot of boiling water ready to cook the pasta right before the butter turns brown.
- If you are using frozen or dried pasta, cook the pasta first and have it ready before making the brown butter.
Butternut Squash Pasta FAQs
For a hearty meal, serve butternut squash pasta with Ciabatta garlic bread and a green salad with balsamic dressing.
This pasta is best eaten immediately. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, add the pasta to a skillet over medium-low heat and heat until warmed through.
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📖 Recipe Card
Butternut Squash Pasta with Sage Brown Butter
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Ingredients
- 3 tablespoons unsalted butter
- 3-4 fresh sage leaves
- 9 ounces butternut squash ravioli
- salt and black pepper
- shaved Parmesan cheese (for garnish)
- chopped pecans (for garnish)
Instructions
- Bring a pot of water to a boil.
- Meanwhile, add the butter to a skillet over medium heat. When the butter is melted, add the fresh sage leaves and continue heating, stirring frequently, until the butter turns brown.3 tablespoons unsalted butter, 3-4 fresh sage leaves
- Before the butter browns, salt the pasta water and cook the pasta according to the package directions. Drain. Add the pasta to the brown butter and toss. Season to taste with salt and pepper. Garnish with chopped pecans and Parmesan cheese, and serve.9 ounces butternut squash ravioli
Notes
- When browning butter, watch it carefully. It can turn from brown to burnt quickly.
- Fresh pasta cooks very quickly, so have a pot of boiling water ready to cook the pasta right before the butter turns brown.
- If you are using frozen or dried pasta, cook the pasta first and have it ready before making the brown butter.
- This pasta is best eaten immediately. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, add the pasta to a skillet over medium-low heat and heat until warmed through.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
My family and I love the comforting fall flavors in this 10-minute recipe. I hope you and your family love this dish too!