Squash and Sage Pappardelle with Brown Butter
A rustic pasta dish where tender squash ribbons mingle with wide pappardelle noodles, finished with nutty brown butter and fresh sage. This italian-inspired pasta (vegetarian, gluten-free) ready in about 35 minutes pairs pappardelle pasta, thinly sliced acorn squash, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz pappardelle pasta
- 2 cups thinly sliced acorn squash
- 3 tbsp unsalted butter
- 1/4 cup finely chopped fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 8 oz pappardelle and cook for 10-12 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tbsp unsalted butter in a large skillet over medium heat until golden brown and nutty smelling (about 3 minutes), swirling the pan constantly to prevent burning.
- Step 3: Add 2 cups thinly sliced acorn squash and 1/4 cup chopped sage to the skillet, stirring to coat in butter. Sauté for 5-6 minutes until squash is tender and edges are lightly caramelized.
- Step 4: Add drained pappardelle to the skillet, tossing vigorously with tongs to coat noodles. Add 1/4 cup reserved pasta water and 1/2 tsp kosher salt, tossing until sauce emulsifies and coats strands.
- Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper until melted and glossy. Serve immediately with extra Parmesan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Squash and Sage Pappardelle with Brown Butter take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Squash and Sage Pappardelle with Brown Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pappardelle pasta from drying out.
Can I substitute ingredients in Squash and Sage Pappardelle with Brown Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Squash and Sage Pappardelle with Brown Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Squash and Sage Pappardelle with Brown Butter vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
