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Butternut Squash Noodles with Brown Butter and Brie

Butternut Squash Pasta with Brown Butter and Brie

The Hubs likes this one because I mix the butternut squash pasta noodles with traditional pasta as well. Topped with brown butter and melty brie cheese, this is a super satisfying fall pasta dish. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 615 kcal


  • 1/2 lb angel hair pasta
  • 1 whole butternut squash
  • 4 oz pancetta
  • 4 tablespoons unsalted butter
  • 2 tablespoons rosemary leaves
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 4 oz brie cheese


  1. Cook the pasta in a large pot of salted, boiling water according to package directions. Drain and set aside.
  2. Peel and halve the butternut squash. Remove seeds. Spiralize one half. Reserve other half for another use.
  3. In a large skillet over medium heat. Cook pancetta until crispy. Remove and place on a paper towel to absorb excess oil.
  4. In the same skillet, melt butter and cook until it begins to foam. Add spiralized butternut squash and rosemary. Cook for 1-2 minutes until just softened. Add pasta, nutmeg, salt and pepper.
  5. Divide mixture between 4 bowls and top each with a 1 oz slice of brie cheese and 1/4 of the pancetta.
Nutrition Facts
Butternut Squash Pasta with Brown Butter and Brie
Amount Per Serving (1 g)
Calories 615 Calories from Fat 243
% Daily Value*
Fat 27g42%
Sodium 1184mg49%
Carbohydrates 76g25%
Sugar 8g9%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.