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Bowl of pasta coated in a creamy butternut squash pasta sauce, topped with cheese, paprika, and sage.

Butternut Squash Pasta Sauce

A simple and creamy butternut squash pasta sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Squash
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Sauce
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream or coconut milk for dairy-free
  • 1/4 teaspoon nutmeg freshly grated
  • salt to taste salt
  • black pepper to taste black pepper
For Serving
  • 1 pound pasta cooked according to package directions
  • optional fresh sage leaves fried until crisp
  • optional parmesan cheese grated

Equipment

  • Baking sheet
  • Blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
  2. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Transfer the roasted butternut squash to a blender. Add the cooked onion and garlic, vegetable broth, heavy cream, and nutmeg. Blend until smooth and creamy.
  4. Pour the sauce back into the pot. Season with salt and pepper to taste. Heat gently over low heat until warmed through.
  5. Serve the sauce over your cooked pasta. Garnish with fried sage leaves and grated Parmesan cheese, if desired.

Notes

You can adjust the consistency of the sauce by adding more or less vegetable broth.