Butternut Squash & Mushroom Sage Pasta
If you love butternut squash pasta then you’ll LOVE this Butternut Squash and Mushroom Sage Pasta. It’s loaded with sweet Italian sausage, perfectly cubed butternut squash, flavorful mushrooms, and a delicious sage brown butter sauce. It’s the most perfect fall pasta dish!
Give me all the fall pasta recipes! Seriously. I love everything about fall. The colors, the leaves, the atmosphere, the FOOD! It makes me soooo happy!
Butternut squash is my favorite squash, hands down. I love its versatility. Cue this butternut squash and kale HEALTHY side dish. It doesn’t even taste healthy, which is good because sometimes you can eat healthy food and its good… but it tastes…. well… healthy.
Anyways back to my butternut squash and sausage pasta dish!
I just want to warn you that you will want to eat this pasta for breakfast, lunch, and dinner.
It’s true, just ask my husband. I ate it for breakfast, lunch, AND dinner. All in one day.
Sounds gross, I know. Way too many carbs to count, but this pasta is sooooo good I couldn’t help it! Why would I eat some mediocre breakfast when deep down I was CRAVING this!
How to make Butternut Squash Pasta
In a large skillet over medium heat, brown the sausage. Once the meat has been fully cooked, use a slotted spoon and transfer the sausage to a paper towel lined plate.
In the now empty skillet add some olive oil and then place the cubed butternut squash in the skillet. Cook the squash until *almost* fork tender. Add the sliced mushrooms, red pepper flakes, salt, and pepper, and garlic.
Cook until the mushrooms have browned. This will take anywhere between 3-5 minutes.
You’ll want to boil some noodles. I used penne noodles for this pasta dish but you can use whatever you’d like. Bowtie noodles would be great or even ziti pasta.
When the noodles have reached al dente, drain the water from the pasta. When you do so, remember to RESERVE at least 2 cups of the pasta water!!
Now that you have the noodles ready and the water has been drained from the noodles, add the sausage and the butternut squash and mushroom mixture to the pot of noodles.
It’s time to brown the butter.
How to make brown butter
Simply start melting the butter in a saucepan. I use a white pan so that I can see the butter browning. Makes life soooo much easier!
Melt the butter slowly over medium-low heat stirring constantly until it foams. The milky whiteness will turn light brown and sink to the bottom of the pan.
Be patient. Browning butter will take around 5- 8 minutes. It might seem like it’s taking forever for the butter to brown, but it can turn from perfect to burnt in a matter of minutes.
Browned butter has a nutty aroma to it and the overall color of successfully browned butter is a golden amber color.
Once you’ve browned the butter remove the skillet from the heat and stir in a handful of fresh sage leaves.
Drizzle the sage browned butter over the pasta mixture. Stir everything together. Then pour in about 1 cup of the pasta water.
You can use as much or as little of the reserved pasta water as you’d like. The water helps loosen up the pasta and keeps it from sticking together.
Sprinkle the freshly grated parmesan cheese over the dish, stir to incorporate and then EAT UP!
This is a pasta dish I CRAVE! I love it so so much and I hope you do too!
If you love this butternut squash pasta, be sure to check out these recipes:
- Pesto Pasta with Zucchini and Ricotta
- Shrimp Scampi with Linguini
- Butternut Squash Chili
- Butternut Squash and Kale
- Roasted Butternut Squash Soup with Maple Bacon
- Butternut Squash Alfredo with Maple Glazed Bacon
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Butternut Squash & Mushroom Sage Pasta
- 1 lb penne
- 1 lb sweet Italian sausage casings removed
- 1 tablespoon olive oil
- 4 (heaping) cups butternut squash diced into 1/2-1 inch cubes.
- 10 oz white mushrooms sliced
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 cup freshly grated parmesan
- Bring a large pot of water to boil. Once boiling, add 1 T of kosher salt. Add the pasta to the boiling water and cook until al dente. Drain the water. Reserving 1 ½ cups of pasta water.
- While the pasta is cooking, grab a skillet and brown the sausage over medium heat. Breaking up the sausage into little pieces with a wooden spoon. Cook until no longer pink. Use a slotted spoon and transfer the sausage to a paper towel lined plate.
- Discard the sausage drippings, if any.
- Add 1 tablespoon of olive oil to the now empty skillet. Add the cubed butternut squash to the skillet. Sprinkle the squash with the salt and pepper. Cook for 8 minutes or so. Add the mushrooms, garlic, and red pepper flakes. Cook until fork tender and the mushrooms have softened and browned. About 3-4 more minutes. Transfer the cooked squash and mushrooms to the pot with the drained pasta.
- Add the butter to the skillet. Cook over medium-low heat, whisking constantly. The butter will begin to foam and then small golden specks will appear towards the bottom of the skillet. (Easiest to use a white colored skillet if possible). The butter will have a nice nutty aroma to it.
- Remove the butter from the heat. Add the sage leaves to the butter and stir.
- Add the sausage and butternut squash to the pasta. Pour the sage butter overtop and mix everything to combine. Sprinkle the parmesan overtop and stir to incorporate. Add pasta water to loosen up the noodles. I added about 1 cup of the pasta water to the pasta. You can gauge how much you'd like to add.
- Serve immediately.