Brown Butter Acorn Squash Pasta with Toasted Hazelnuts and Sage Recipe
A comforting fall and winter pasta dish featuring roasted acorn squash blended into a creamy sauce, tossed with browned butter, toasted hazelnuts, fresh sage, and a sprinkle of parmesan. This sweet and savory recipe delivers rich flavors with a nutty aroma and a velvety texture that’s perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Acorn Squash Sauce
- 1 medium acorn squash
- ½ cup unsweetened almond milk (or milk of choice), plus more if needed to thin
- 1 tablespoon pure maple syrup or brown sugar
- ¼ teaspoon cinnamon (or pumpkin pie spice)
- Pinch of nutmeg
Toasted Hazelnuts & Brown Butter
- ½ cup raw hazelnuts, chopped
- ¼ cup salted butter
Pasta & Seasoning
- 12 ounces spaghetti (or pasta of choice, including gluten free)
- ½ teaspoon garlic powder
- Freshly ground salt and black pepper, to taste
Garnish
- 4 sage leaves, cut into chiffonade
- Shaved or grated parmesan cheese
Instructions
- Prepare and roast acorn squash: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Cut off the stem end of the acorn squash (about ¼–½ inch), then cut squash in half vertically. Scoop out seeds with a spoon and discard them. Place the squash halves flesh side down on the baking sheet and roast for 50 to 60 minutes, until very fork tender. Let cool slightly.
- Toast hazelnuts: While the squash roasts, heat a large skillet over medium-low heat. Add the chopped hazelnuts and toast for 2 to 3 minutes until golden and fragrant, stirring frequently to avoid burning. Transfer nuts to a bowl and set aside.
- Make acorn squash sauce: Scoop the roasted squash flesh into a high-powered blender or food processor. Add the almond milk, maple syrup, cinnamon, and nutmeg. Blend until smooth, adding more milk if necessary to achieve a creamy, pourable consistency. Set sauce aside.
- Brown the butter: In the same skillet used for hazelnuts, melt the salted butter over medium heat. Stir constantly as the butter melts, crackles, foams, and then begins to turn golden amber with a nutty aroma (about 2 to 3 minutes). Remove the pan from heat to prevent burning and let it cool slightly.
- Cook pasta: Prepare spaghetti according to package directions until al dente. Drain well.
- Toss pasta with brown butter and sauce: Return the browned butter pan to low heat, add the cooked pasta, and stir to coat evenly. Immediately add the acorn squash sauce and garlic powder, stirring until the pasta is fully coated in creamy sauce. Season generously with salt and freshly ground black pepper.
- Garnish and serve: Fold in the toasted hazelnuts and chiffonade sage leaves. Top with freshly shaved or grated parmesan before serving. Optionally, stir some parmesan into the pasta for even more creaminess.
Notes
- Use spaghetti or bucatini noodles for best texture; fusilli or linguine also work well.
- To make this dish gluten free, substitute with your preferred gluten free pasta.
- For a richer sauce, consider substituting heavy cream instead of almond milk.
- Other squash varieties like honeynut, butternut, sweet potato, or pumpkin can be used instead of acorn squash for variation.
- Avoid canned squash or pumpkin for this recipe as fresh roasted produce provides superior flavor.
