Creamy Butternut Squash Penne With Browned Butter

by Tikofoods
4 Servings
30 min

Butternut squash recipes are so good this time of year, and pasta is good any time of year! For this recipe, I'm using a gluten free penne, but any pasta type will do. I've posted similar recipes before but this recipe is new and improved. I used frozen pre-diced butternut squash which cuts the cooking time down by thirty minutes because you don't have to peel, cut, and roast it. Seriously game changing!

This meal requires minimal ingredients and can be made vegan by using dairy-free cream, butter, and cheese or nutritional yeast.

Follow me on Instagram for more delicious recipes @tikofoods.

Creamy Butternut Squash Penne With Browned Butter
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 tbsp olive oil
  • 3 cups dry penne or pasta of choice
  • 2 cups diced butternut squash
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 1.5 cups cream
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup butter
  • sprig of fresh sage
  • salt & pepper to taste

Bring a large pot of salted water to a boil then add the penne
Cook per labelled instructions and drain
Heat olive oil in a pan, then add diced shallots and minced garlic until aromatic
Add the diced butternut squash to the pan then add the cream
Let cook until squash is tender when pierced with a fork
While the squash cooks, heat butter in a pan on low mixing frequently
Add the sage leaves to the butter until the butter browns and the sage crisps, then set aside off the heat for later
Transfer the pan to a blender or food processor and mix until smooth
Transfer the mixture back into the pan, then add the pasta and parmesan cheese
Serve the paste then drizzle with the browned butter and crispy sage
Garnish with parmesan and season with salt & pepper to taste