Creamy Butternut Squash Pasta Sauce Recipe (Print Version)
Create a rich, velvety butternut squash pasta sauce with simple ingredients and tips for the perfect balance of flavors.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
2 medium Butternut Squash
02 -
1 large Yellow Onion
03 -
4-6 cloves Garlic
04 -
2 cups Vegetable Broth
05 -
1 cup Heavy Cream
06 -
1 lb Pasta
07 -
1/2 cup Grated Parmesan Cheese
→ Seasonings & Spices
08 -
Salt
09 -
Black Pepper
10 -
Nutmeg (a pinch)
11 -
Sage (1 tsp, dried or fresh)
→ Garnish & Toppings
12 -
Fresh sage leaves
13 -
Extra parmesan cheese
14 -
Olive oil
→ Optional Extras
15 -
Mushrooms
16 -
Spinach
17 -
White wine or sherry
# Instructions:
01 -
Preheat oven to 400°F. Cut butternut squash into 1-inch cubes. Toss with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
02 -
While the squash is roasting, sauté the chopped onion and garlic in olive oil until softened.
03 -
Add the roasted butternut squash, vegetable broth, and sage to the pot. Bring to a simmer. Use an immersion blender to puree until smooth.
04 -
Stir in the heavy cream and parmesan cheese. Simmer for 5 minutes, or until thickened.
05 -
Cook pasta according to package directions. Salt the water generously!
06 -
Drain the pasta and add it to the sauce. Toss to coat. Serve immediately, garnished.
# Notes:
01 -
Roasting the squash brings out its sweetness.
02 -
Store leftover sauce in an airtight container in the fridge for up to 3 days.
03 -
Sweet potato can be used instead of butternut squash (but it tastes different).
04 -
Serve with crusty bread and a simple green salad.
# Equipment Needed:
01 -
Oven
02 -
large pot
03 -
immersion blender (or regular blender)
04 -
cutting board
05 -
knife
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 25 grams
Total Carbohydrate: 50 grams
Protein: 15 grams