If you’ve been around my kitchen long enough, you know that I love finding fun and delicious ways to sneak more veggies into my meals, especially when they’re wrapped up in creamy, cozy comfort like this Butternut Squash Pasta Sauce!
This recipe feels like a gourmet meal, but it’s so simple to make. It’s rich and velvety like Alfredo, but lighter and made with real ingredients you can feel good about. One of my favorite butternut squash dishes is my Whole Roasted Butternut Squash.
The natural sweetness of roasted butternut squash, blended with garlic, onions, and a splash of cream, gives you a sauce that pairs perfectly with pasta, gnocchi, or even grilled chicken.
This sauce is very creamy and goes great with any type of pasta you serve it on.
Because this sauce is so versatile, you can even use it as a pizza sauce for an upscale, delicious dinner idea.
Why You’ll Love This Butternut Squash Pasta Sauce:
- It’s a great way to use up fall squash – but honestly, I make this year-round! Another great way to use this squash is to make Parmesan Butternut Squash Gratin.
- Packed with flavor thanks to roasted garlic and onions.
- Creamy and comforting without being overly heavy.
- Kid-friendly and husband-approved – even picky eaters love it!
How to Make Butternut Squash Pasta Sauce
Peel and dice up one butternut squash. Once you peel and cut it in half, you will have to remove the seeds from it just like you do a pumpkin. I got this butternut squash from Melissa's Produce. I love that they have so many delicious veggies to choose from.
Once you get it diced, then, in a large stockpot, add in the olive oil, onions, and saute until they are soft and tender.
Add the butternut squash, garlic, herbs, and broth, then cook for 10 minutes or until the butternut squash is fork-tender.
Once the butternut squash is tender, add the milk to the pot.
Use an immersion blender to blend the sauce.
While the sauce is simmering, cook your pasta according to directions.
To serve, add some sauce to your bowl, then add some pasta to the bowl. Then, pour more sauce over the top. Gently toss to coat.
Top with Parmesan shavings and toasted pecans. The pecans I used are delicious pecans from the Millican Pecan Company.
This recipe tasted SO good. I am so glad that I ventured outside of my normal cheese sauce to create this pasta sauce. It's my new favorite, and I may never go back to regular pasta sauce again. Be sure to check out this squash dish — Ground Chicken Stuffed Delicata Squash.
My Favorite Pasta Dishes
Butternut Squash Pasta Sauce
This pasta sauce is creamy and delicious and a perfect fall sauce. Easy to make with simple ingredients.
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 butternut squash, peeled, seeded, and cubed (about 6 cups)
- 6 sage leaves
- 1/4 teaspoon of red pepper flakes
- 1/8 teaspoon of nutmeg
- 1 1/2 cup of vegetable broth
- 1/2 cup to 1 cup of milk
- 1/4 cup of shredded Parmesan
- 1/2 lemon juiced
- salt and pepper to taste
- 16 ounces of penne pasta (or your favorite pasta of choice)
For the topping
- minced Parsley
- toasted pecans
- Shaved Parmesan Cheese
Instructions
- Slice the top and bottom of the butternut squash off. Use a veggie peeler to remove the hard outer skin.
- Cut the squash in half and remove the seeds. Cut the squash in half and dice to 1/2" cubes.
- In a large pot, heat the olive oil. Throw in the onion and saute for a couple of minutes, stirring occasionally.
- Add in the butternut squash, garlic, herbs, and broth. Bring the pot to a boil and then cover and reduce to a simmer. Let it simmer for 10 minutes or until the butternut squash is fork-tender.
- Remove the lid and add the milk.
- Use an immersion blender to blend it all together. Once it is emulsified well, add in the shredded Parmesan and the lemon juice. Mix well.
- While the pasta sauce continues to simmer, cook pasta according to package directions.
- While the pasta is cooking, grab a small skillet and throw your chopped pecans in it. Heat over medium heat for a minute or two until the pecans are lightly toasted and fragrant.
- To serve, add some sauce to the bottom of your pasta bowl. Top with pasta and then add in some more sauce. Top the pasta with shaved parmesan, minced parsley, and toasted pecans.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 896mgCarbohydrates: 52gFiber: 5gSugar: 7gProtein: 19g
Ellen
Friday 26th of November 2021
What a nice change from traditional pasta sauce.
Christie
Saturday 6th of November 2021
Your sauce looks so creamy and delicious! I have been toying with squash in sauce. Yours will be going on the menu soon. Yum!
Radha
Thursday 23rd of September 2021
This is my favorite way to use butternut squash! Love the sauce!
Amy
Thursday 23rd of September 2021
Love this sauce idea for our pasta! I'm going to pair it with spicy sausage and I'm sure it will be amazing!
Amy (Savory Moments)
Saturday 18th of September 2021
I love butternut squash and this pasta sauce looks like a lovely autumn dinner.