Butternut Squash Pasta Sauce (Print View)

A comforting pasta dish with velvety roasted butternut squash sauce and savory herbs.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped or 1 teaspoon dried sage
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 ounces dried fettuccine or tagliatelle (or fresh pasta)

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, then toss to coat evenly.
03 - Roast for 25 to 30 minutes, turning once halfway through, until the squash is tender and slightly caramelized on the edges.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
05 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and chopped sage for approximately 4 minutes until soft and fragrant.
06 - Squeeze the roasted garlic from its skins. In a blender, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Transfer the puree back to the skillet over low heat. Stir in Parmesan cheese and nutmeg if using. Adjust seasoning with salt and pepper. Add reserved pasta water gradually to achieve desired sauce consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2 to 3 minutes.
09 - Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day when you've really only spent an hour in the kitchen.
  • The sauce is naturally creamy without feeling heavy, and it works for both vegetarians and people who just want something comforting.
  • Roasting the squash and garlic together creates this caramelized sweetness that makes the whole dish feel special.
02 -
  • The roasting step is non-negotiable; boiling the squash gives you watery mush, but roasting gives you this concentrated sweetness that makes the whole sauce taste intentional.
  • Don't skip saving the pasta water; it's the secret to fixing a sauce that's too thick, and it's free insurance against a dish that doesn't come together the way you planned.
  • Blend the sauce until it's completely smooth, no grainy bits; use a blender if you have one, because a food processor will sometimes leave tiny pieces that feel slightly off.
03 -
  • Make extra squash puree and freeze it in portions; you'll have the foundation for soups, other pasta dishes, or even baked goods ready whenever you need it.
  • Don't be shy with the salt and pepper; this sauce is naturally sweet, so it needs seasoning to feel balanced and not cloying.
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