Roasted Butternut Squash Pasta with Brown Butter: The Ultimate Fall Comfort Dish
Embrace the cozy flavors of autumn with this exquisite vegetarian Roasted Butternut Squash Pasta with Brown Butter. This comforting dish combines tender, caramelized butternut squash with perfectly cooked pasta and a rich, nutty brown butter sauce, creating an ideal meal for chilly evenings.
There’s an undeniable magic when pasta meets the earthy sweetness of butternut squash. This classic pairing is a match made in culinary heaven, especially as the crisp air of fall settles in. For those who adore this versatile squash, exploring its potential beyond just soup is a delightful journey. If you’re looking for more squash-infused pasta creations, you might also enjoy a creamy Butternut Squash Pasta or a hearty Skillet Butternut Squash Lasagna.
Butternut squash holds a special place in my kitchen, often topping the list of my favorite winter squashes. Its rich, slightly sweet flavor and creamy texture make it incredibly adaptable to a myriad of dishes, becoming a staple throughout the fall and winter seasons. From comforting soups to savory roasts and even sweet baked goods, butternut squash consistently delivers a burst of seasonal goodness.
This particular recipe for Roasted Butternut Squash Pasta with Brown Butter stands out as a true masterpiece. It perfectly encapsulates the essence of autumn in every forkful. The harmonious blend of flavors creates a pasta dish that is not only deeply satisfying but also surprisingly wholesome. The generous amount of roasted squash ensures that this dish feels hearty and nutritious, often boasting more vibrant vegetables than pasta, making it a delightfully healthy choice for your dinner table.
Beyond its delicious taste, butternut squash is also packed with nutrients. It’s an excellent source of vitamins A and C, providing a significant boost to your immune system. It also offers a good amount of fiber, contributing to digestive health, and is rich in antioxidants. Incorporating this vibrant orange squash into your diet is a flavorful way to nourish your body during the colder months.
The Magic of Brown Butter: A Flavor Transformer
What truly elevates this dish from simply good to absolutely unforgettable is the brown butter. Also known as beurre noisette, brown butter is a culinary marvel that adds incredible depth and a sophisticated nutty aroma to any dish it graces. The process involves gently cooking butter until its milk solids caramelize, turning a beautiful golden brown and releasing a distinct, toasted flavor that is utterly captivating. This rich, complex note complements the sweetness of the butternut squash beautifully, creating a warm and inviting flavor profile.
The addition of a splash of lemon juice at the end brightens the brown butter, cutting through its richness with a touch of acidity and perfectly balancing the overall flavors of the pasta. This simple step is crucial, as it prevents the dish from feeling too heavy and adds a refreshing zest that ties everything together. Don’t be tempted to skip browning the butter or substitute it with plain melted butter; this technique is key to achieving the signature flavor that makes this dish so special.
Choosing Your Ingredients Wisely: Tips for the Best Flavor
Butternut Squash: The Star of the Show
- Preparation: While peeling and cubing butternut squash can be a bit of a workout, it’s entirely worth the effort. The goal is uniformly sized cubes (about 1/2-inch) for even roasting and a perfect bite. Many grocery stores offer pre-cut butternut squash, which can be a time-saver. If you choose this option, make sure to inspect it for freshness, as it can sometimes dry out.
- Roasting Perfection: Roasting the squash coaxes out its natural sweetness and creates beautiful caramelized edges, adding another layer of flavor and texture that can’t be achieved by simply boiling or steaming.
Aromatics and Herbs: Building the Flavor Base
- Onion: A classic white or yellow onion forms a foundational layer of savory sweetness when roasted alongside the squash.
- Rosemary: Fresh rosemary is highly recommended here. Its fragrant, piney notes infuse the dish with an authentic autumnal aroma. If fresh isn’t available, a teaspoon of dried rosemary can be used, but remember that dried herbs are more potent, so use sparingly.
- Olive Oil: Extra virgin olive oil not only helps the squash and onion roast beautifully but also adds its own subtle fruity notes to the mixture.
The Pasta Component
- Type of Pasta: Any short-cut pasta will work wonderfully. Penne is a popular choice due to its tubular shape, which holds the sauce and small squash cubes well. Other great options include rigatoni, fusilli, or orecchiette. The goal is to choose a shape that can capture the delicious brown butter and squash bits.
- Cooking to Al Dente: Cook your pasta according to package directions, aiming for al dente—meaning “to the tooth”—where it’s tender but still has a slight bite. This texture is crucial for a satisfying pasta dish.
Finishing Touches: Cheese, Lemon, and Nuts
- Butter: The star of the brown butter sauce. Do not substitute this with margarine or other oils, as the milk solids are essential for browning.
- Lemon Juice: Freshly squeezed lemon juice brightens the rich brown butter, providing a perfect counterpoint to the squash’s sweetness.
- Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, umami depth and creaminess when stirred into the pasta, and a final flourish when served.
- Nuts: Toasted pine nuts or walnuts provide a delightful crunch and an extra layer of nutty flavor that complements the brown butter and squash. Feel free to use your favorite nuts or omit them if you prefer.
How to Make Roasted Butternut Squash Pasta with Brown Butter
- Roast the Squash: Begin by preheating your oven to 400ºF (200ºC). Peel, seed, and cube your butternut squash into 1/2-inch pieces. In a large bowl, toss the cubed squash with chopped onion, olive oil, and fresh rosemary. Season generously with salt and pepper. Spread the mixture in a single layer on a baking sheet and roast for 30-40 minutes, or until the squash is tender and beautifully caramelized, stirring once halfway through to ensure even roasting.
- Cook the Pasta: While the squash is roasting, bring a large pot of generously salted water to a rolling boil. Add your chosen short-cut pasta and cook according to package instructions until it reaches a perfect al dente texture. Drain the pasta, reserving about a cup of the starchy pasta water (which can be used to loosen the sauce if needed), and return the cooked pasta to the pot.
- Prepare the Brown Butter: In a small saucepan, melt the butter over medium-low heat. Continue to cook, stirring occasionally, as the butter begins to foam. The milk solids will separate and settle at the bottom, turning a rich golden brown and emitting a wonderfully nutty aroma. This process typically takes 5-9 minutes. Once browned, remove from heat and carefully stir in the fresh lemon juice. Be cautious, as the butter may foam and pop when the lemon juice is added.
- Combine and Serve: Add the rich brown butter sauce and 1/3 cup of the grated Parmesan cheese to the pot with the cooked pasta. Toss to coat evenly. Gently fold in the roasted butternut squash mixture. Serve immediately, garnished with the remaining Parmesan cheese and a sprinkle of toasted nuts for added texture and flavor.
Expert Tips for a Flawless Dish
- Don’t Rush the Roasting: The caramelization on the butternut squash is key to its deep flavor. Give it enough time in the oven to get those golden-brown edges.
- Watch the Brown Butter Closely: Brown butter can go from perfect to burnt in a matter of seconds. Stay near the stove and stir frequently, especially towards the end, to prevent scorching.
- Season in Layers: Season the squash before roasting, and taste the final dish before serving to adjust salt and pepper. Good seasoning elevates all the natural flavors.
- Pasta Water is Your Friend: If the sauce seems too thick, a tablespoon or two of the reserved pasta water can help create a silkier consistency, as the starch in the water helps emulsify the sauce.
- Fresh Herbs Make a Difference: While dried rosemary can be used, fresh rosemary truly provides a more vibrant and aromatic experience.
Serving Suggestions and Variations
This Roasted Butternut Squash Pasta with Brown Butter is a complete and satisfying meal on its own, but it can also be part of a larger autumnal feast. Pair it with a simple green salad dressed with a light vinaigrette to add a fresh, crisp contrast. A side of crusty bread is perfect for soaking up any leftover brown butter sauce. For a more decadent meal, consider adding a sprinkle of crispy sage leaves or a dollop of creamy goat cheese just before serving. If you’re not strictly vegetarian, a scattering of crispy pancetta or bacon bits would add a delicious salty crunch.
Feel free to experiment with different nuts—pecans or even toasted hazelnuts could also be wonderful. For a touch of spice, a pinch of red pepper flakes can be added to the brown butter for a subtle kick. This dish is incredibly versatile and encourages creativity in the kitchen.
Storing and Reheating Leftovers
Leftovers of this pasta dish are just as delicious, if not more so, the next day. Store any remaining pasta in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might find the pasta has absorbed a lot of the sauce and appears a bit dry. To revive it, gently reheat on the stovetop over medium-low heat, adding a splash of vegetable broth, water, or even a bit of milk or cream until it reaches your desired consistency. A fresh sprinkle of Parmesan cheese upon reheating will also help bring it back to life.
More Butternut Squash Recipes to Love
If you’ve fallen in love with the versatility of butternut squash, there’s a whole world of recipes waiting to be discovered:
- Stuffed Butternut Squash
- Butternut Squash Bread
- Butternut Squash Soup
- Sausage and Butternut Squash Slab Pie
- Butternut Squash Risotto
- Butternut Squash Chili with Beef
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Roasted Butternut Squash with Pasta and Brown Butter
Ingredients
- 1 (1 1/2 lb) butternut squash, peeled, seeded, and cut into 1/2” cubes
- 1/2 cup chopped onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- Salt and pepper, to taste
- 8 oz short cut pasta (like penne)
- 4 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 1/2 cup grated Parmesan cheese, divided
- 3 tablespoons toasted pine nuts (or walnuts, or a combination)
Instructions
- Preheat the oven to 400ºF (200ºC). In a large bowl, combine the cubed butternut squash, chopped onion, olive oil, and fresh rosemary. Season with salt and pepper, then toss to combine everything thoroughly. Spread the mixture out onto a baking sheet in a single layer and roast for 30-40 minutes, or until the squash is tender and beautifully caramelized. Make sure to stir it once halfway through the cooking time to ensure even roasting.
- When the butternut squash is almost finished roasting, bring a large pot of generously salted water to a boil. Add the short-cut pasta and cook according to package directions until it is al dente. Drain the pasta, reserving about 1/2 cup of the starchy pasta water, and return the drained pasta to the pot.
- While the pasta is cooking, prepare the brown butter. Place the butter in a small pan over medium-low heat. Allow the butter to melt completely, then continue to cook, stirring occasionally, until the milk solids at the bottom of the pan turn golden brown and the butter develops a nutty aroma. This process typically takes about 5-7 minutes. Once browned, remove the pan from the heat and carefully stir in the fresh lemon juice. Be aware that the butter may foam up and pop when the lemon juice is added.
- Pour the warm brown butter mixture into the pot with the cooked pasta. Add 1/3 cup of the grated Parmesan cheese. Stir well to thoroughly coat the pasta. Gently add the roasted butternut squash mixture and toss again to combine all the ingredients.
- Serve the pasta immediately, topped with the remaining Parmesan cheese and the toasted pine nuts (or walnuts) for an added crunch and burst of flavor.
Recipe Notes:
Adapted from Every Day with Rachael Ray October 2010.
Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1/4 of recipe, Calories: 510kcal (26%), Carbohydrates: 56g (19%), Protein: 14g (28%), Fat: 27g (42%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 14g, Trans Fat: 0g, Cholesterol: 40mg (13%), Sodium: 308mg (13%), Fiber: 1g (4%), Sugar: 8g (9%)