Butternut Squash Pasta with Brown Butter & Walnuts Recipe

Name: Butternut Squash Pasta with Brown Butter & Walnuts Recipe
Total time: 50 min
Ingredients: 1 medium (about 800g) butternut squash, peeled, deseeded, and cubed (2 cm pieces); 2 tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme); 350 g pasta (penne, rigatoni, or tagliatelle recommended); 80 g unsalted butter (cut into cubes); 2 cloves garlic (minced); 6–8 fresh sage leaves (whole); 60 g walnuts (roughly chopped); 40 g Parmesan cheese (freshly grated, optional for serving); 1/4 tsp chili flakes (optional, for heat); Salt, to taste; Freshly ground black pepper, to taste; Extra Parmesan cheese (for serving); A drizzle of olive oil (optional); Extra sage leaves (pan-fried until crispy, optional)

petitepanini.com

Cozy up with this Butternut Squash Pasta with Brown Butter & Walnuts – a creamy, nutty, and comforting recipe perfect for fall and winter dinners. Easy, elegant, and full of flavor.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at petitepanini.com.

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Ingredients

1 medium (about 800g) butternut squash, peeled, deseeded, and cubed (2 cm pieces)
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
350 g pasta (penne, rigatoni, or tagliatelle recommended)
80 g unsalted butter (cut into cubes)
2 cloves garlic (minced)
6–8 fresh sage leaves (whole)
60 g walnuts (roughly chopped)
40 g Parmesan cheese (freshly grated, optional for serving)
1/4 tsp chili flakes (optional, for heat)
Salt, to taste
Freshly ground black pepper, to taste
Extra Parmesan cheese (for serving)
A drizzle of olive oil (optional)
Extra sage leaves (pan-fried until crispy, optional)