Brown Butter Farfalle with Butternut Squash

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Fall is my absolutely favorite season. Fall offers so much for me to love: sweaters, apple picking, chunky scarves, leaves changing color, and of course PUMPKIN and all sorts of delicious squash vegetables, including butternut squash. I also really enjoy the fall for the holidays and the start of football, aka the best snacks and sheet pan means. This brown butter farfalle with butternut squash is literally the homecoming dish for this season and I am so excited to share it with you!

Brown Butter Farfalle with Butternut Squash

Who doensn't love a good pasta dish? I mean, it's one of the most versatile ingredients in a recipe. You can do so many things with pasta, but of course, I love making an easy weeknight dish with it, and making it fancy with brown butter and roasted butternut squash is the perfect way to do it.

What is brown butter?

Essentially, brown butter is melted butter, with all of the fat and water molecules from the butter dissolved, leaving delicious brown bits at the bottom of the pan. The aromas turn incredibly nutty, creamy, and intense. Brown butter used to be something I dreaded making as I always heard (and experienced) horror stories of burning the butter, butter flying everywhere. Thankfully, I've made brown butter more than a handful of times and have become confident in my abilities to make brown butter for any type of recipe.

Why add brown butter to pasta?

Why not?! There's plenty of reasons to add it:

  • Amplify the flavor of the pasta and the other ingredients of the dish
  • Glorify a traditional "noodles and butter" dinner
  • Create a sauce out of the brown butter with some miso, cream, or any other ingredients you want!

Brown butter is here to stay and it literally is the smell of fall.

Ingredients

The best part about this dish? It only takes a few ingredients!

  • Butter: The most important recipe in this dish. We brown the butter and add to the pasta
  • Pasta: I used farfalle here, but essentially you could use ziti, penne, or rigatoni too.
  • Butternut squash: This ingredients adds a perfectly hearty, nutty, homey feeling to this dish.
  • Salt and Pepper: Seasoning for the butternut squash.
  • Olive oil: We toss the squash in with the olive oil and then bake it.

Directions

The directions for making this delicious brown butter farfalle is so simple, you'll wonder why you've never done this before!

For the pasta:
  1. Preheat the oven to 400º and line a baking sheet with parchment or aluminum foil
  2. Boil water in a large pot and add the pasta once the water is boiling.
  3. Meanwhile, toss the butternut squash and oil together in a large mixing bowl, pouring it in an even layer onto the baking sheet. Place in the oven for 28-30 minutes or until fork tender.
To make brown butter:
  1. Add the stick of butter butter to a light-bottomed medium pan and turn flame on to a medium heat. It will melt and begin to bubble and sputter a little.
  2. Continue to stir the butter and keep on a medium heat, the butter will start to foam a little.
  3. Frequently stir using a wooden spoon, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes. Let the butter sit; keeping an eye on the butter.
  4. Once you begin to see darker brown bits , turn off the heat. The entire process should take 5-7 minutes.

Recipe FAQs:

Can I use ghee instead of butter?

You can absolutely use ghee, but I am unsure about how it would turn out if you were to try to brown it.

Could I swap out the pasta for brown rice pasta?

Yes, but just be mindful that brown rice pasta cooks differently than traditional pasta.

What other vegetables can I add to this dish if I don't like butternut squash?

Try adding in brussel sprouts, broccoli, peas, or even some corn to this dish instead of the squash. You can even just do a simple swap with some zucchini or yellow squash.

Hungry for more?

Check out these amazing pasta dishes for more weeknight friendly options!

Brown Butter Farfalle with Butternut Squash

If you like butter, pasta, and butternut squash, you need to make this recipe. We combine all the deliciousness of pasta with brown butter, topped with perfectly roasted butternut squash and a sprinkle of rosemary. It's the quintessential pasta dish for fall!

Author:
Morgan

Ingredients

  • 1 lb farfalle pasta
  • 1 stick butter, browned*
  • 1 package butternut squash cubes
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary
  • salt
  • pepper

Instructions

For the pasta:

  1. Preheat the oven to 400º and line a baking sheet with parchment or aluminum foil
  2. Boil water in a large pot and add the pasta once the water is boiling.
  3. Meanwhile, toss the butternut squash and oil together in a large mixing bowl, pouring it in an even layer onto the baking sheet. Place in the oven for 28-30 minutes or until fork tender.

To make brown butter:

  1. Add the stick of butter butter to a light-bottomed medium pan and turn flame on to a medium heat. It will melt and begin to bubble and sputter a little.
  2. Continue to stir the butter and keep on a medium heat, the butter will start to foam a little.
  3. Frequently stir using a wooden spoon, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes. Let the butter sit; keeping an eye on the butter.
  4. Once you begin to see darker brown bits , turn off the heat. The entire process should take 5-7 minutes.

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