Butternut Squash Pasta Sauce: A Creamy Fall Favorite
When it comes to cozy comfort food, I love making butternut squash pasta sauce. It’s creamy, naturally sweet, and adds a rich flavor that makes any pasta dish taste like it came straight from a restaurant. What I like most is that it’s healthier than traditional cream-based sauces, yet just as satisfying.
Whether I’m keeping it simple for a quick weeknight dinner or dressing it up with fresh herbs and toppings, butternut squash pasta sauce always feels like the perfect mix of hearty and wholesome.
Why You Will Love This Butternut Squash Sauce
This sauce has many great qualities. First, it is naturally creamy. You do not need heavy cream to get a smooth texture. The butternut squash puree creates a velvety base. This makes it a healthier option compared to many Alfredo sauces.
Second, it is packed with nutrients. Butternut squash is a great source of vitamins. It is high in Vitamin A and Vitamin C. It also provides fiber. This means your meal is both tasty and good for you.
Finally, the flavor is amazing. It has a gentle, nutty sweetness. Herbs and spices balance this sweetness perfectly. It is a crowd-pleaser for both adults and children.
Ingredients for Homemade Butternut Squash Pasta Sauce
Using fresh, simple ingredients will give you the best results. Here is what you will need.
Main Ingredients
- 1 medium butternut squash: About 3 to 4 pounds. You will need about 3 cups of cooked squash puree.
- 2 tablespoons olive oil: For roasting the squash.
- 1 tablespoon unsalted butter: Adds richness to the sauce.
- 1 small yellow onion: Diced. This builds a savory base.
- 2 cloves garlic: Minced. Essential for flavor.
- 2 cups vegetable broth: Use low sodium to control saltiness.
- 1/2 teaspoon dried sage: Complements the squash beautifully.
- 1/4 teaspoon ground nutmeg: A pinch enhances the squash’s flavor.
- 1/2 cup grated Parmesan cheese: For a salty, umami kick.
- Salt and black pepper: To taste.
Optional Add ins and Toppings
- Pasta: 1 pound of your favorite shape. Penne, fettuccine, and rigatoni work well.
- Fresh herbs: Chopped sage or parsley for garnish.
- Toasted nuts: Walnuts or pecans add a nice crunch.
- Red pepper flakes: For a touch of heat.
Step by Step Cooking Instructions
Making this sauce is a simple process. It involves roasting the squash and then blending it into a sauce.
Preparing the Butternut Squash
The first step is to cook the butternut squash. Roasting is the best method. It caramelizes the squash and deepens its flavor.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Carefully cut the squash in half lengthwise. Use a sharp knife and a stable cutting board.
- Scoop out the seeds and stringy pulp from the center. You can discard the seeds or clean and roast them separately for a snack.
- Brush the cut sides of the squash with one tablespoon of olive oil. Place the halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 45 to 55 minutes. The squash is done when the skin is puckered and the flesh is very soft when pierced with a fork.
- Remove the baking sheet from the oven. Let the squash cool until it is safe to handle.
- Use a spoon to scoop the soft flesh away from the skin. Place the cooked squash into a bowl. You can mash it with a fork or puree it in a blender for an extra smooth texture.
Making the Sauce
Now, you will turn the squash puree into a luxurious sauce.
- In a large skillet or Dutch oven, heat the remaining tablespoon of olive oil and the butter over medium heat.
- Add the diced onion. Cook for about 5 minutes, stirring often, until the onion becomes soft and translucent.
- Add the minced garlic. Cook for one more minute until it becomes fragrant.
- Add the butternut squash puree, vegetable broth, dried sage, and nutmeg to the pot. Stir everything together until it is well combined.
- Bring the sauce to a gentle simmer. Let it cook for 5 to 10 minutes. This allows the flavors to meld together.
- If you prefer a perfectly smooth sauce, you can use an immersion blender directly in the pot. Alternatively, carefully transfer the sauce to a stand blender and blend until smooth. Then return it to the pot.
- Stir in the grated Parmesan cheese. Mix until the cheese has melted into the sauce.
- Season with salt and black pepper to your taste. If the sauce is too thick, you can thin it with a little more vegetable broth or water.
Cooking the Pasta and Combining
While the sauce is simmering, cook your pasta.
- Bring a large pot of salted water to a boil.
- Add your chosen pasta and cook according to the package directions until it is al dente.
- Reserve about one cup of the starchy pasta water before draining. This water is useful for adjusting the sauce consistency later.
- Drain the pasta and add it directly to the skillet with the warm butternut squash sauce.
- Toss the pasta and sauce together until every piece is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve immediately in bowls. Top with extra Parmesan cheese, fresh herbs, or toasted nuts.
Helpful Tips for the Best Sauce
- Save time: You can use pre-cut butternut squash cubes from the store. Toss them with oil and roast until tender.
- Another option: For a faster version, you can use 3 cups of frozen butternut squash puree. Thaw it before using.
- Make it vegan: Omit the butter and use all olive oil. Skip the Parmesan cheese or use a vegan Parmesan alternative. The sauce will still be creamy and delicious.
- Storage: Let the sauce cool completely. Store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: This sauce freezes very well. Place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Delicious Variations to Try
This recipe is a fantastic base. You can easily change it to create new meals.
- Add protein: Stir in shredded rotisserie chicken, cooked Italian sausage, or crispy chickpeas for a heartier dish.
- Make it spicy: Add a pinch of cayenne pepper or red pepper flakes while the sauce is cooking.
- Add greens: Stir in a few handfuls of fresh spinach or kale right at the end. Let it wilt in the warm sauce.
- Herb change: Try using fresh thyme or rosemary instead of sage.
FAQs
Can I use canned butternut squash puree?
Yes, you can. Make sure it is 100% pure squash with no added sugars or spices. You will need about 3 cups.
My sauce is too thin. How can I thicken it?
Let the sauce simmer for a few more minutes to reduce and thicken. You can also stir in a little more Parmesan cheese.
My sauce is too thick. What should I do?
Thin it out by adding a small amount of vegetable broth, water, or milk. The starchy pasta water is also perfect for this.
What kind of pasta is best with butternut squash sauce?
Short pasta shapes like penne, rigatoni, or fusilli are great because they hold the sauce well. Long pasta like fettuccine or pappardelle also works beautifully.
Is this sauce gluten free?
The sauce itself is naturally gluten free. To keep the entire meal gluten free, simply use your favorite gluten free pasta.
Can I make this sauce ahead of time?
Absolutely. You can make the sauce up to 3 days in advance. Store it in the fridge and reheat it gently on the stove when you are ready to serve.
Creamy Butternut Squash Pasta Sauce
his cozy, naturally creamy butternut squash pasta sauce is velvety, nutrient-dense, and deeply flavorful, without heavy cream. It’s perfect for an easy weeknight dinner or a special meal, and it pairs beautifully with your favorite pasta shapes.
Ingredients
For the sauce:
- 1 medium butternut squash (3 to 4 lb), halved and seeded (yields about 3 cups cooked squash puree)
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth, plus more as needed
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
To serve (optional):
- 1 pound pasta (penne, rigatoni, fettuccine, or similar)
- Chopped fresh herbs (sage or parsley)
- Toasted nuts (walnuts or pecans)
- Red pepper flakes
- Extra grated Parmesan
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Halve the butternut squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and place cut-side down on the prepared baking sheet.
- Roast for 45 to 55 minutes, until the skin is puckered and the flesh is very tender. Remove from the oven and let cool until safe to handle.
- Scoop the flesh from the skins into a bowl and mash or blend until smooth to make about 3 cups puree.
- Heat the remaining 1 tablespoon olive oil and the butter in a large skillet or Dutch oven over medium heat.
- Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the butternut squash puree, vegetable broth, dried sage, and nutmeg until well combined.
- Bring to a gentle simmer and cook for 5 to 10 minutes to meld the flavors.
- For a perfectly smooth sauce, blend with an immersion blender in the pot or carefully transfer to a blender and puree, then return to the pot.
- Stir in the grated Parmesan until melted. Season to taste with salt and black pepper. If the sauce is too thick, thin with a splash of broth or water.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Add the drained pasta to the warm sauce and toss to coat, loosening with reserved pasta water as needed.
- Serve immediately with extra Parmesan, fresh herbs, toasted nuts, and red pepper flakes if desired.
Notes
- Save time with pre-cut squash: Roast cubed squash tossed with oil until tender.
- Faster option: Use 3 cups thawed frozen butternut squash puree or canned 100% squash puree.
- Make it vegan: Use all olive oil and omit Parmesan or use a vegan Parmesan alternative.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 272Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 284mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 9g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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