How to Make Butternut Squash Penne Pasta With Brown Butter! by Chef Gigi Gaggero

Pasta Dinner Vegetarian
9 months ago
How to Make Butternut Squash Penne Pasta With Brown Butter!

Want to use that winter squash? Try these easy recipe for butternut squash penne pasta!

You’ll need:

  • 1 long neck butternut squash (2 - 2 1/2 pounds)
  • 8 ounces butter, softened
  • kosher salt and freshly ground pepper
  • 1 bunch fresh sage leaves, washed and stemmed
  • 4 large fresh sage leaves, chopped fine
  • 2 tablespoons good quality olive oil
  • 1 large yellow onion, finely diced
  • 2 large garlic cloves, peeled and finely diced
  • 1 pound penne pasta
  • 1/2 cup Parmesan cheese, finely grated (plus additional for serving)

Here’s how you make it:

  1. Carefully cut butternut squash lengthwise and remove seeds. Place squash halves on a large baking sheet lined with foil flesh side up. Dot with half the butter. Season generously with salt and pepper. Roast 50 to 60 minutes in a preheated 400-degree F oven until they are fork tender and the edges are brown and caramelized. Remove and set aside.
  2. While the butternut squash is in the oven, cook pasta according to the directions on the box. Drain and toss in 1 tablespoon of the olive oil. Set aside.
  3. Pat sage leaves dry. Heat oil in a small sauté pan until oil shimmers. Test frying temperature by dropping in a dry sage leaf. If it bubbles briskly it is ready. Drop the dry leaves into the hot oil and stir with slotted spoon. They will cook fast so don’t walk away. Fry leaves about 10-20 seconds and drain on paper towel. Set aside.
  4. In a very large sauté pan, combine the remaining olive oil with the remainder of the butter. Add onions and sauté on medium-high heat until the onions are translucent and butter is slightly brown, about 3-4 minutes.
  5. Add garlic cloves and sauté an additional minute until foamy. Remove from heat. Add finely chopped sage. Swirl.
  6. Spoon large spoonfuls of roasted butternut squash into pan. Toss to coat. Add pasta and toss to coat gently, keeping the size integrity of the squash intact.

Serve in individual bowls topped with Parmesan cheese and fried sage leaves.

Donna John
This sounds so good, Chef Gigi Gaggero! I have two butternut squash waiting patiently for me to do something with them. Will try this soon!
Meredith Schneider
Oh YUM! Adding butternut squash to my shopping list :)
Naimah Razak
YUM! this looks so delicious!
Chef Gigi Gaggero
1 long neck butternut squash (2 - 2 1/2 pounds) Naimah Razak to 1 pound cooked pasta or really just use how much you want!! Yum
Judy Thow
My husband loves butternut squash. I never how to prepare it differently with some added flavor. This is a winner. Fixing tonight with petit lamb chops. Can't wait.

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