Cozy up to the fall with this delightful brown butter butternut squash pasta with brussels sprouts, crispy pancetta, and loads of parmesan cheese!
The ultimate fall-inspired dish has arrived!
Since summer is long gone and we’ve all kicked our summer bodies to the curb, I bring you this super delish and rich brown butter butternut squash pasta. It’s a mouthful, I know, in both the literal and figurative sense.
This pasta is bursting with huge flavor from the nuttiness of the brown butter, the sweet touch from the butternut squash, to the saltiness of the pancetta. Every single bite is hitting your palate left and right. The roasted butternut squash and brussels sprouts add a bit of crunch and compliment the flavor coming from the brown butter amazingly.
This brown butter butternut squash pasta whips up so easily and I promise you it is headache free. It’s basically an easy pasta dish that looks like it came out of some fancy restaurant…winning! Everything in this dish is pretty much separate little tasks and then you meld them all together in the end and it creates this beautifully tasting magic as the finished product.
And if you’re feeling a lil’ extra fancy, add some crispy fried sage on top and bliss out forever, ha!
Enjoy, friends 🍃
- 1 lb box of rigatoni, or pasta of choice
- 8 oz diced pancetta
- 1½ sticks, unsalted butter, browned
- 2 cups, chopped butternut squash
- 2 cups, brussels sprouts
- 1 tbsp extra virgin olive oil
- 2 cups, freshly grated parmesan cheese, plus more for garnish
- ¼ cup, fresh sage leaves
- salt and pepper to taste
- Preheat the oven to 425°F and line a baking sheet with foil or a silicone baking mat.
- Add butternut squash and brussels sprouts to baking sheet and toss with olive oil.
- Roast vegetables in oven for about 20-30 minutes or until vegetables are slightly crispy but not too browned.
- In a skillet, cook diced pancetta until browned, this is similar to cooking chopped pieces of bacon. Set aside on a paper towel lined plate. In same pan, add sage leaves and fry until crispy then set aside.
- Using a small saucepan, brown butter over medium-low heat. Brown until all milk solids in butter dissolve and you see visible brown bits on bottom of pan and smell a nutty aroma. Be careful not to let butter burn during this stage. Set aside.
- Cook pasta according to package directions, al dente, about 10 minutes. Then drain pasta and return to pot.
- Add melted brown butter to cooked pasta and stir to combine. Then add parmesan cheese and diced pancetta. At this stage, you can add salt/pepper to taste if desired.
- Transfer to bowls for serving and top with roasted veggies and more grated parmesan. Top with fried sage leaves.