Indulge in the rich, nutty flavors of Brown Butter Pappardelle with Roasted Butternut Squash and Sausage, a comforting pasta dish that perfectly balances hearty, savory elements with subtle sweetness. This cozy pasta recipe combines silky pappardelle noodles, caramelized butternut squash, crispy Italian sausage, and a luscious brown butter Parmesan sauce to create a restaurant-worthy dish that’s surprisingly easy to make at home.
Why You’ll Love This Brown Butter Pappardelle Recipe
This elevated comfort food combines roasted butternut squash with fresh rosemary and Italian sausage for a mix of sweet and savory flavors. The brown butter and Parmesan sauce coats the pappardelle pasta perfectly, while toasted pumpkin seeds, red pepper flakes, and fresh Parmesan add crunch and heat.
The Perfect Fall and Winter Pasta Recipe
Searching for a cozy fall or winter inspired pasta dish? This recipe hits all the right notes. Butternut squash pasta recipes shine during cooler months, and the combination of brown butter and sausage transforms this into something extraordinary. The nutty, caramelized flavors from the butter and squash make it an ideal addition to your fall comfort food rotation.
Ingredients You’ll Need
This easy pappardelle recipe requires just a few quality ingredients:
- Pappardelle pasta – Wide, ribbony noodles that catch every drop of brown butter sauce
- Butternut squash – Roasted with fresh rosemary until caramelized and tender
- Italian sausage – Provides savory depth and a gentle hint of spice
- Brown butter – Creates a rich, nutty foundation that ties everything together
- Parmesan cheese – Melts seamlessly into the sauce for creamy, savory richness
- Garlic & onion – Build a fragrant aromatic base
- Toasted pumpkin seeds – Add a delightful crunch and subtle smokiness (optional but recommended)
- Red pepper flakes – Adds a gentle heat that perfectly balances the dish’s richness.
How to Make Brown Butter Pappardelle with Roasted Butternut Squash
- Roast the butternut squash with fresh rosemary, salt, and ground black pepper at 400°F until golden brown and fork-tender, about 25 minutes.
- Cook the pappardelle in salted water until al dente, saving 1 cup of pasta water for the sauce.
- Brown the Italian sausage until crispy, then sauté minced garlic and diced onion until fragrant and translucent.
- Make the brown butter sauce by slowly melting butter until it turns golden and smells nutty, then whisk in reserved pasta water and freshly grated Parmesan cheese.
- Combine everything by gently tossing the pasta with the sauce, roasted squash, and sausage until well coated.
- Garnish with toasted pumpkin seeds, freshly grated Parmesan, and a sprinkle of red pepper flakes.
This butternut squash pasta with brown butter sauce pairs perfectly with a crisp white wine like Pinot Grigio or Sauvignon Blanc. Serve alongside garlic-roasted Brussels sprouts or a peppery arugula salad to balance the dish’s richness.
Whether you’re searching for fall pasta recipes, craving a restaurant-quality pasta dish at home, or hoping to impress dinner guests, this Brown Butter Pappardelle with Roasted Butternut Squash and Sausage delivers. It’s straightforward to prepare, celebrates seasonal ingredients, and will quickly become a staple in your recipe collection.
Brown Butter Pappardelle with Roasted Butternut Squash and Sausage
4
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minutesThis Brown Butter Pappardelle with Roasted Butternut Squash and Sausage combines rich, nutty brown butter sauce with caramelized squash and savory Italian sausage. Finished with Parmesan, toasted pumpkin seeds, and red pepper flakes, this cozy, restaurant-worthy pasta dish is perfect for fall and beyond.
Ingredients
- For the Roasted Butternut Squash
1 medium butternut squash, peeled and cubed
1 tablespoon extra virgin olive oil
2 tablespoons rosemary, freshly chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- For the Pasta and Sauce
12 ounces pappardelle pasta
8 ounces ground Italian sausage
6 tablespoons unsalted butter
1 small onion, chopped
3 cloves of garlic, minced
1 teaspoon paprika
1 cup reserved pasta water
1/4 cup Parmesan cheese, grated
to taste, salt and ground black pepper
- For Garnish
red pepper flakes
toasted pumpkin seeds
grated Parmesan cheese
Directions
- Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Toss the butternut squash cubes with extra virgin olive oil, rosemary, salt, and ground black pepper. Spread on a baking sheet in an even layer. Roast for 25-30 minutes, flipping halfway, until golden and tender. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pappardelle until just al dente. Reserve ½ cup pasta water before draining. - Cook the Sausage:
Heat a large skillet over medium heat. Add the Italian sausage and break it up as it browns. Cook for 6-7 minutes. Stir in the onion and garlic. Season with salt, ground black pepper, and paprika. Cook for 4-5 minutes until soft and fragrant. Remove and set aside. - Make the Brown Butter Sauce:
In the same skillet, add butter over medium heat. Let it melt and cook until it turns golden brown and smells nutty, 3-4 minutes. Add the reserved pasta water, whisking to emulsify the sauce. Stir in Parmesan cheese, letting it melt into the sauce. Season with salt and ground black pepper to taste. - Combine and Serve:
Gently toss the butternut squash, pappardelle pasta, Italian sausage, and brown butter sauce in a large mixing bowl. Plate and garnish with additional grated Parmesan cheese, toasted pumpkin seeds, and red pepper flakes.
Recipe Video
SUGGESTED RECIPE: Garlic Shiitake Pappardelle with Fresh Arugula
If you enjoyed the rich, nutty flavors of Brown Butter Pappardelle with Roasted Butternut Squash and Sausage, you’ll love this vibrant and earthy Garlic Shiitake Pappardelle with Fresh Arugula. This dish trades butternut squash’s deep caramelization for the umami-rich sautéed shiitake mushrooms, perfectly balanced by peppery arugula and a savory garlic-infused sauce. It’s the perfect choice when you’re craving a lighter yet equally satisfying pasta experience!
