Butternut Squash Pasta with Sage Brown Butter

A fork in a serving bowl of butternut squash pasta.

5 from 4 votes

Butternut Squash Pasta with Sage Brown Butter

Butternut squash pasta with sage brown butter is a three-ingredient, 10-minute dinner winner. It's easy enough for weeknight meals and special enough for guests.

Prep Time2

Cook Time8

Total Time10

Course: Main Dish

Cuisine: American

Servings:

Calories: 431kcal

Author: Abbey McDermott

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.
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.

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