Creamy Brown-Butter Butternut Squash Linguine

Say "Hello" to your new favorite Butternut Squash recipe Creamy Brown-Butter Butternut Squash Linguine!

When the autumn leaves start to fall and crunch beneath our shoes a flood of anticipation rushes in for all things apple, cinnamon, and one of my FAVORITES Butternut Squash. I know, enough with the butternut squash soup..it's so delicious but I was starting to notice my mind was searching for other ways to use the delectable gateway fruit of fall (I thought it was a vegetable and had to google this, so FUN fact of the day!). Where else to incorporate this...but PASTA.

This recipe blends familiar flavors and spices, while allowing the Butternut Squash to be the star of the dish, perfectly enveloping every noodle. The Brown Butter offers a delicate and nutty flavor against the sharper notes of the sage. This recipe is such a cozy dish to have on repeat all season long!

If you are concerned with certain dietary limitations there are ways to adjust. If you or someone you love eats gluten-free--swap out the Linguine for another gluten-free alternative noodle instead. You could also try subbing in dairy-free alternatives for the sauce, but I haven't experimented with those just yet.

Enough of my blabbering, let's get on with it and get you one step closer to that bowl piled with autumnal, creamy noodle goodness.

Creamy Brown-Butter Butternut Squash Linguine Ingredients

This Creamy Brown-Butter Butternut Squash Linguine is a comforting, autumn-inspired pasta dish that combines the natural sweetness of butternut squash with the nutty richness of brown butter. A truly delicious celebration of Fall and all of its flavors!

• Butternut Squash
• Butter
• Linguine

See recipe card for quantities.

Storage

Transfer the linguine to an airtight container to maintain freshness. Store in the refrigerator for up to 3-4 days.

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📖 Recipe

Creamy Brown-Butter Butternut Squash Linguine

Indulge in the rich, nutty flavors of Brown Butter Butternut Squash Linguine. A comforting, autumn-inspired pasta dish featuring sweet butternut squash and a savory brown butter sauce— cozy dinner? Yes, please!

5 from 1 vote

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Course Main Course

Servings 6

Ingredients

  

1x2x3x

• 4 tablespoon Butter for coating the squash and browning later
• 1 ½ Cups of Chopped Butternut Squash
• ½ Cup of Chopped Yellow Onion
• ½ Cup of Chopped Granny Smith Apple
• 1 Clove of Chopped Garlic
• 6 Leaves of Sage plus more for garnish
• 1 Cup of Heavy Cream
• 2 tablespoon of Grated Pecorino Romano or Parmigiano
• 1 lb of Linguine Pasta
• Salt
• Pepper
• Roasted Pumpkin Seeds
• Shredded Ricotta Salata

Instructions

 

• Preheat the oven to 425 degrees.
• Put the chopped Butternut squash on a half sheet tray or regular baking sheet. Spread the squash out evenly.
• Melt 1 tablespoon of the butter. Coat the Butternut Squash with the melted butter evenly. Save the remaining butter for later in the recipe.
• Once the oven has preheated, bake the squash for 25-30 minutes. Keep an eye on the squash and check it every so often. A little browning is okay, but we don't want it to burn. Cook until fork tender.
• While the Butternut Squash is baking, chop and prep the remaining ingredients: onions, garlic, and apples.
• Melt the remaining 3 tablespoon of butter in a large saucepan or dutch oven on medium heat, we need some room for when all of the ingredients come together. Before adding your ingredients we need to brown the butter. Swirl the butter in the pan and you should notice some foam forming on the melted butter. We don't want to burn the butter so make sure you are very careful and attentive during this step.
• Once the butter is browned, add the sage leaves onions, apples, and garlic over medium heat. Stir and cook until tender.
• Add half of the cream, grated cheese, salt and pepper to the pot and stir to combine. Lower the heat as you wait for the squash to finishing cooking in the oven. If your squash is done, add to the saucepan or dutch oven with the cream and the other ingredients.
• Bring the pot to a simmer so all of the ingredients come together. Leave on medium-low for about 10-15 minutes. The liquid should reduce a little and the extra cream can be added in to thin out the sauce later.
• While your pot with the squash and other ingredients is simmering, bring a pot of salted water to a boil for the linguine.
• Add your linguine and cook based on your package instructions.
• If everything times out, a couple of minutes before your pasta is done, use a blender to blend the butternut squash ingredients all together. Squash can naturally have some fiberous texture to it, but by cooking in the warm liquid we are doing our best to ensure a smooth finish. Blend completely and if needed, you can thin out to your liking with additional heavy cream, milk, or water. Be sure to taste and season throughout to your preference.
• When the pasta is done, drain the water, and pour a couple spoonfuls of the finished sauce over the cooked linguine noodles. Coat evenly.
• When adding to each plate you can add more sauce on top as needed.
• Top each serving of linguine with the shredded Ricotta Salata cheese and roasted pumpkin seeds. Optional garnish of fried sage leaves as an additional topping (see notes below).

Notes

-If you couldn't find roasted pumpkin seeds in a store near you, you can buy them raw and roast them yourself before you put the butternut squash in the oven.

-Not pictured but we also used fried sage leaves as a garnish. To Fry the sage leaves, use a small pan with a teaspoon of oil and coat the leaves. Let them cook on medium until they crisp up.

-Serving 4-6 depending on the size of each individual serving. 

Keyword Autumn, Brown-Butter, Butternut Squash, Cheese, Creamy, Fall, Linguine, meatless, Noodles, Pasta, Plant-Based, Pumpkin, Pumpkin Seeds, Ricotta Salata, Squash, vegetarian

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