u003cmeta charset=u0022utf-8u0022/u003eHow do you microwave butternut squash?

Cut the squash and remove the seeds (see above). Do not peel.u003cbr/u003ePlace each half, skin side up, on a piece of parchment paper.u003cbr/u003eMicrowave 15 to 20 minutes, or until fork tender, rotating after 10 minutes. (This cook time is for medium-sized squash.)

7-Ingredient Brown-Butter Butternut Squash Pasta

Name: 7-Ingredient Brown-Butter Butternut Squash Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ounces dry pasta ((1/2 16-ounce packet)); 1 medium butternut squash (cut into ¾-inch-pieces (about 4 cups)); Drizzle of olive oil; Salt & black pepper (to taste); 4 ounces vegan butter ((½ cup) preferably unsalted, cut into equal-sized pieces); 3 garlic cloves (sliced); 1/3 cup chopped walnuts; ¼ cup chopped fresh sage leaves

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Quick & easy, vegan 7-Ingredient Brown-Butter Butternut Squash Pasta is a budget-friendly and kid-approved meal. Perfect for weeknights.

7-Ingredient Brown-Butter Butternut Squash Pasta in a white bowl. — With minimal prep & short cooking time, you'll be making 7-Ingredient Brown-Butter Butternut Squash Pasta on repeat.

Butternut squash tossed in garlicky browned butter is divine. Especially with the earthy and citrusy flavor of fresh sage, and the delicious crunch from the toasted walnuts.

This was inspired by my Healthy Sweet Potato Pasta with Miso on this site, as well as this Miso Butter Corn & Tomato Pasta.

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👩🏼‍🌾 Ingredients
📖 Instructions
🍠 Substitutions
🌱 Variations
🔪 Equipment
⏱ Storage
💡 Top tip
👩🏽‍🍳 Made this recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Chopped squash, walnuts, garlic, butter, sage, and rigatoni. — Ingredients for making 7-Ingredient Brown-Butter Butternut Squash Pasta.

Pasta
Butternut Squash
Olive oil
Salt & freshly ground black pepper
Vegan butter (preferably unsalted)
Garlic
Walnuts
Sage leaves

See recipe card for quantities.

📖 Instructions

With minimal prep, and a short cooking time, you'll likely make this 7-Ingredient Brown-Butter Butternut Squash Pasta on repeat.

Start by prepping the butternut squash for roasting. Try to cut the squash into equal-sized pieces so they are done roasting at the same time.

Roasted butternut squash on a rimmed baking sheet , tossed with olive oil and black pepper. — Toss the butternut squash in olive oil, salt and pepper. Roast at 425ºF until fork tender.

Meanwhile, prepare the brown butter sauce. Cut the butter into equal-sized pieces so it browns evenly.

Place the pieces of butter in a light-colored pan so you can see when it has browned. Cook for about 5 minutes over medium heat. Use a wooden spoon or spatula to move the butter around as it melts.

Browned vegan butter in a large skillet. — Heat the butter until it smells caramelized and nutty, stirring constantly.

The butter will begin to foam, and sizzle around the edges. Specks will start forming on the bottom, and there will be a nutty and rich aroma.

Browned vegan butter, chopped walnuts, sliced garlic, and fresh sage leaves in a large skillet. — Remove the skillet from the stove. Add the garlic, walnuts, and fresh sage.

Cook over low heat for one minute more, or until the garlic is fragrant.

Saucepan with rigatoni, butternut squash, vegan butter, sage, garlic, and walnuts cooking. — Add the roasted butternut squash and cooked pasta to the skillet.

Cook until warmed through.

🍠 Substitutions

Butternut squash - instead of butternut squash, you can use honeynut squash, acorn squash, pumpkin or sweet potato
Walnuts - use pecans, hazelnuts, almonds or pistachios instead of walnuts as desired
Sage - the fresh sage can be replaced with 1 teaspoon dried

🌱 Variations

Side dish - skip the pasta and make this brown-butter butternut squash with walnuts and sage as a side dish
Spicy - add crushed red pepper to spice things up
More healthy - skip the butter in this recipe and use olive oil instead (heat the oil but do not brown)

See this Chickpea Pasta with Garlic and Herbs made with olive oil.

🔪 Equipment

Use a light colored skillet for melting the butter so you can easily see when it turns golden. This will help prevent burning.

⏱ Storage

Refrigerate any remaining 7-Ingredient Brown-Butter Butternut Squash in an air-tight container for 2 to 3 days. Store any remaining pasta separate from the squash.

These ingredients don't stand up well to freezing.

💡 Top tip

Keep a very close eye on the butter when browning. Butter burns very quickly.

How do you cut butternut squash?

Cut the ends off each side. This will create a flat surface.
Stand on one of the flat ends.
Cut in half lengthwise down the middle. Scoop out the seeds.
(You can remove the skin with a vegetable peeler.)

How do you microwave butternut squash?

Cut the squash and remove the seeds (see above). Do not peel.
Place each half, skin side up, on a piece of parchment paper.
Microwave 15 to 20 minutes, or until fork tender, rotating after 10 minutes. (This cook time is for medium-sized squash.)

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