Go Back
- 1 medium butternut squash, peeled and cubed - 2 tablespoons olive oil - 1 small onion, chopped - 3 cloves garlic, minced - 1/2 teaspoon ground nutmeg - 1/2 teaspoon cinnamon - Salt and pepper to taste - 1 cup vegetable broth - 1/2 cup heavy cream or coconut cream for a dairy-free option - 1/4 cup grated Parmesan cheese (optional for extra richness) - Fresh sage leaves for garnish - Cooked pasta of your choice (about 12 ounces) The main ingredient here is the butternut squash. It gives the sauce its creamy texture and sweet flavor. Olive oil helps cook the onion and garlic, adding depth. The spices like nutmeg and cinnamon bring warmth and a hint of sweetness. You can use heavy cream for richness or coconut cream for a dairy-free option. Parmesan cheese adds a nice touch, but it’s optional. Fresh sage leaves are a great garnish to finish off the dish. - Baking sheet - Skillet - Immersion blender or regular blender - Measuring cups and spoons You’ll need a baking sheet to roast the squash. A skillet is essential for sautéing the onion and garlic. An immersion blender makes it easy to puree the sauce, but a regular blender works too. Measuring cups and spoons help you get the amounts just right. Using the right equipment makes cooking easier and more fun. It helps you create a smooth, creamy sauce that pairs perfectly with your pasta. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for roasting. It helps bring out the sweet flavor of the squash. Next, peel and cube your butternut squash. In a bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes on a baking sheet in a single layer. This helps them roast evenly. Roast the squash for about 25-30 minutes. You want it to be tender and slightly caramelized. That caramelization adds a lovely depth of flavor. While the squash roasts, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. Once hot, add the chopped onion. Sauté the onion until it turns translucent, about 5 minutes. This step builds a nice base flavor. Next, add the minced garlic to the skillet. Cook it for another minute until it smells great. When the butternut squash is done roasting, add it to the skillet. Sprinkle in the ground nutmeg and cinnamon. Stir well to mix the flavors. Pour in the vegetable broth and bring everything to a simmer. Let it cook for another 5 minutes. This allows the flavors to meld together beautifully. Now it’s time to puree the sauce. Use an immersion blender right in the skillet. If you don’t have one, transfer the mixture to a regular blender. Blend until the sauce is smooth. If it's too thick, add a little more broth to reach your desired consistency. Once blended, return the sauce to the skillet. Stir in the heavy cream. Allow the sauce to warm up. If you want extra creaminess, melt in the Parmesan cheese now. Finally, combine the cooked pasta with the sauce. Toss gently to coat all the pasta. Serve hot, garnished with fresh sage leaves and more cheese if you like. Enjoy your creamy butternut squash pasta sauce! To make your sauce just right, focus on the consistency. You want it creamy but not too thick. If it feels too dense, add more vegetable broth. Blend the sauce until it is nice and smooth. This step makes a big difference. For flavor enhancement, use fresh spices! Ground nutmeg and cinnamon bring warmth. You can also try adding a pinch of cayenne for a kick. Always taste as you go. Adjust salt and pepper to make it pop. A splash of lemon juice can brighten the flavors too. When it comes to pasta, I recommend using shapes that hold sauce well. Penne, fusilli, or farfalle work great. They catch the creamy sauce nicely. For garnishes, fresh sage leaves are perfect. They add a nice touch and flavor. You can also sprinkle more Parmesan cheese on top. Crushed red pepper flakes add heat if you like spice. Enjoy exploring different toppings to make your dish unique! Pro Tips Roasting Matters: For a deeper flavor, ensure the butternut squash is well-roasted until caramelized. This adds sweetness and complexity to your sauce. Adjust the Creaminess: If you prefer a lighter sauce, use coconut cream instead of heavy cream. It adds a unique flavor while keeping it dairy-free. Herb Variations: Feel free to experiment with herbs! Thyme or rosemary can be excellent substitutes for sage, providing a different aromatic profile. Pasta Pairing: This sauce pairs beautifully with whole grain or gluten-free pasta. The nuttiness of the pasta complements the flavors of the sauce perfectly. {{image_2}} You can easily make this dish vegan and gluten-free. For a vegan option, skip the heavy cream and cheese. Instead, use coconut cream for a rich, creamy texture. It's rich in flavor and perfectly complements the butternut squash. If you need a gluten-free pasta, choose options made from rice or lentils. These will blend well with the sauce and taste great. To make the sauce even tastier, try adding herbs or spices. Fresh thyme or rosemary works well here. Just add them when you sauté the onion and garlic. You can also add other vegetables for extra nutrients. Spinach or kale can blend right in. Simply stir them into the sauce before serving. You can get creative and use any veggies you enjoy! To store your leftover butternut squash pasta sauce, let it cool first. Then, place it in an airtight container. This keeps the sauce fresh and flavorful. It will last in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage before using it again. If you want to save the sauce for later, freezing is a great option. Pour the cooled sauce into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. The sauce can last up to 3 months in the freezer. When you are ready to use it, thaw the sauce in the fridge overnight. To reheat, warm it gently on the stove. Stir well to bring back its creamy texture. If it seems thick, just add a splash of vegetable broth or water to loosen it up. Enjoy it just like freshly made! Can I use frozen butternut squash? Yes, you can use frozen butternut squash. It saves time and is easy to use. Just thaw it before cooking. The flavor will still be great. What other dishes can I use this sauce in? This sauce is very versatile. You can use it with: - Pizza - Lasagna - Risotto - Grains like quinoa Feel free to get creative! Top your favorite veggies or grains with this rich sauce. How can I make this sauce spicier? To add heat, you can: - Stir in red pepper flakes - Use spicy sausage - Add fresh chopped chili peppers Start with a little and taste as you go. Caloric content and macro breakdown This sauce has about 300 calories per serving. It includes: - 10g protein - 15g fat - 30g carbohydrates These amounts may vary based on ingredients. Nutritional benefits of butternut squash Butternut squash is packed with vitamins. It's high in: - Vitamin A for good vision - Vitamin C for your immune system - Fiber for digestion Adding this sauce to your meal boosts nutrition while keeping it tasty! This blog post detailed how to make a rich butternut squash sauce. I covered key ingredients like squash, spices, and cream. We went through step-by-step instructions, from roasting to blending. You learned tips for perfecting the sauce and pairing with pasta. Variations include vegan options and flavor twists. Lastly, I shared storage methods for leftovers. Now you can create a delicious sauce. Experiment with flavors. Enjoy this healthy and tasty dish!

Creamy Butternut Squash Pasta Sauce

A rich and creamy pasta sauce made with roasted butternut squash, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • to taste salt and pepper
  • 1 cup vegetable broth
  • 1/2 cup heavy cream or coconut cream
  • 1/4 cup grated Parmesan cheese (optional)
  • to taste fresh sage leaves for garnish
  • 12 ounces cooked pasta of your choice

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Toss the cubed butternut squash in 1 tablespoon of olive oil, salt, and pepper and spread them on a baking sheet. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized.
  • While the squash is roasting, in a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes.
  • Add the minced garlic to the skillet, cooking for another minute until fragrant.
  • Once the butternut squash is out of the oven, add it to the skillet with sautéed onion and garlic. Sprinkle in the nutmeg and cinnamon, stirring to combine.
  • Pour in the vegetable broth and bring the mixture to a simmer. Cook for another 5 minutes, allowing the flavors to meld.
  • Using an immersion blender (or transferring to a regular blender), puree the sauce until smooth. If it's too thick, add a little more broth to reach your desired consistency.
  • Return the sauce to the skillet and stir in the heavy cream. Allow it to warm through. If you're using Parmesan cheese, melt it in at this point for added creaminess.
  • Combine the cooked pasta with the sauce, tossing gently to coat.
  • Serve hot, garnished with fresh sage leaves and additional cheese if desired.

Notes

For a dairy-free option, use coconut cream instead of heavy cream.
Keyword butternut squash, creamy sauce, pasta sauce