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Browned Butter Butternut Squash in Pappardelle


  • ¼ cup butter
  • 2 garlic cloves smashed
  • 1 rosemary sprig
  • 6 sage leaves
  • 1 cup butternut squash puree
  • ¼ cup cream
  • ½ cup parmesan shredded
  • 1 teaspoon salt
  • 9 ounces pappardelle
  • Pine nuts, sunflower seeds, and pumpkin seeds for topping.


  1. Cook pasta to package directions, reserve about ½ cup of the pasta water.
  2. In a large skillet, over medium heat, cook the butter, garlic cloves, rosemary and sage until the butter starts to brown. Remove the garlic, rosemary and sage - then add the butternut squash, cream, and parmesan cheese. Cook together while stirring until the sauce is uniform.
  3. Add the cooked pappardelle to the sauce and toss together, using the pasta water to thin out the sauce as needed. Add salt to taste. Top with nuts of choice.