Menu Enter a recipe name, ingredient, keyword...

Butternut Squash & Brown Butter Linguine


with ricotta

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 6 ounces linguine
  • 4 tablespoons butter
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1/4 teaspoon crushed red pepper
  • 10 large sage leaves
  • 1 cup whole-milk ricotta
  • 1 1/2 teaspoons lemon zest



Step 1

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
Meanwhile, in a large skillet, heat 2 tbsp. butter over medium- high. Add the squash and crushed red pepper; season with salt and pepper. Cook, stirring occasionally, until the squash is browned and tender, 10 to 12 minutes; transfer to a plate.
In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the sage and fry until crispy, about 30 seconds. Using a slotted spoon, transfer the sage to paper towels. Swirl the skillet until the butter is golden- brown and nutty, about 2 minutes. Add the linguine, reserved pasta water and squash; toss to coat. Season.
Divide the pasta between plates. Top with the ricotta, fried sage and lemon zest.


You'll also love

Review this recipe

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries Frosty Pumpkin Squares