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Brown Butter Butternut Squash Pasta with Pancetta

Brown Butter Butternut Squash Pasta with Pancetta

  • Author: Quin Liburd
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
  • Category: Entree
  • Cuisine: American


Cozy up to the fall with this delightful brown butter butternut squash pasta with brussels sprouts, crispy pancetta, and loads of parmesan cheese!


  • 1 lb box of rigatoni, or pasta of choice
  • 8 oz diced pancetta
  • 1 1/2 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
  • 1/4 cup, fresh sage leaves
  • salt and pepper to taste


  1. Preheat the oven to 425°F and line a baking sheet with foil or a silicone baking mat.
  2. Add butternut squash and brussels sprouts to baking sheet and toss with olive oil.
  3. Roast vegetables in oven for about 20-30 minutes or until vegetables are slightly crispy but not too browned.
  4. 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.
  5. 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.
  6. Cook pasta according to package directions, al dente, about 10 minutes. Then drain pasta and return to pot.
  7. 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.
  8. Transfer to bowls for serving and top with roasted veggies and more grated parmesan. Top with fried sage leaves.
  9. Enjoy!