Description
This creamy and flavorful Butternut Squash Pasta Sauce is a comforting dish perfect for fall. Roasted butternut squash blended with sautéed onions, garlic, Parmesan cheese, fresh sage, and a touch of nutmeg creates a rich sauce that pairs beautifully with your favorite pasta. It’s a vegetarian recipe that brings warmth and depth to any meal.
Ingredients
Scale
For the Butternut Squash Sauce
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon nutmeg
To Serve
- Cooked pasta of your choice (penne or fettuccine recommended)
Instructions
- Prep and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces. Toss the cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and lightly caramelized, flipping halfway through for even roasting.
- Sauté Onion and Garlic: While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn the garlic.
- Blend the Sauce: Transfer the roasted butternut squash, sautéed onion and garlic to a blender. Add the vegetable broth, heavy cream, grated Parmesan, fresh sage, nutmeg, and the remaining salt and pepper. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Warm the Sauce: Pour the blended sauce into a saucepan and gently warm over low heat, stirring occasionally to prevent sticking. Taste and adjust seasoning if needed.
- Combine with Pasta and Serve: Toss the warm sauce with hot cooked pasta of your choice. Serve immediately, garnished with extra Parmesan or fresh sage if desired.
Notes
- For a lighter sauce, replace the heavy cream with additional vegetable broth or milk.
- This sauce works wonderfully with penne, fettuccine, or any pasta that holds sauce well.
- You can prepare the squash and sautéed aromatics ahead and freeze the blended sauce for quick meals.
- Fresh sage is preferred for best flavor; dried sage can be substituted but use sparingly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Italian Inspired
