Brown Butter Butternut Squash and Bucatini
Brown butter is so easy to make, and it has a wonderfully nutty aroma. Fry up a little sage in it, and it becomes even more fragrant, adding a beautiful touch to a dish. Here we’ve swirled it through butternut squash, shallots, and pasta, and then sprinkled the fried sage leaves, toasted walnuts, and Parmigiano-Reggiano over the top for a flavor profile that’s pure fall — soft, salty, sweet, crisp, and toasty.
We use bucatini in this dish because its long, hollow strands are a fantastic vehicle for the buttery sauce, and they add a nice chewiness to all the other textures in the dish.
Our tips: If you use pre-chopped butternut squash, you’ll have dinner on the table in 30 minutes. And cook everything in one pan for easy cleanup. Make it in a white pan — it’s easier to see when your butter is done.
8 oz bucatini
1 lb butternut squash, peeled and chopped into ½-in cubes
1 medium shallot, sliced
6 Tbsp butter, divided
Fresh sage leaves
Fresh Parmigiano-Reggiano, to taste
Salt and pepper, to taste
- Cook bucatini according to the package instructions.
- Melt 2 tablespoons of butter in a skillet over medium-high heat, add butternut squash, and cook for 5 minutes.
- Add shallot and cook for another 5 minutes.
- Remove squash and shallots from the skillet, and add 4 tablespoons of butter. Cook, stirring constantly, for 8 – 10 minutes. Tip: The butter is ready when it’s amber in color and has a nutty aroma.
- Add sage leaves and fry for 15 seconds each. Set aside.
- Add pasta, butternut squash, and shallots back into the skillet and toss to combine.
- Plate the pasta and garnish it with salt, pepper, fresh grated Parmigiano-Reggiano, toasted walnuts, and fried sage leaves.