Butternut Squash Pasta Sauce
Butternut Pasta Sauce is a simple, creamy blend of butternut squash and parmesan, perfect for cozy fall or winter nights. Whether you serve it as a meatless main dish or a side as part of a larger meal, it’s comfort food that’s easy to love.
This recipe for butternut pasta sauce was originally shared January 27, 2010. It has been updated from the archives to include additional information and new photos.
About this Recipe
I’ve mentioned before that as a child and teenager I never really liked squash.
As an adult, I am finding more and more recipes that I truly enjoy squash in. In part due to maturing taste buds, but also due to the recipes themselves. This recipe for Butternut Squash Pasta Sauce is another such recipe.
This is a fabulous pasta recipe to have in your repertoire. It is as fast and simple to prepare (aside from roasting and pureeing the squash – which can easily be done ahead of time and frozen).
This dish is so creamy and has a wonderful medley of complimentary flavors. What a way to bring color and excitement to the winter dinner table!
I’ve made butternut squash pasta sauce several times now, once for my MOMS Club Christmas Party, where it was a huge hit. And multiple times for dinner at home. From the description my husband didn’t think he would like it, but I proved him wrong.
This dish tastes filling and rich without actually being laden with calories and excessive fat.
★★★★★
Reader says –
“We have a high bar for food at our house. This recipe was fantastic and will be part of our regular rotation during fall/winter months! It was delicious! Creamy, easy, and healthy, it checks all of our boxes. -Christina”
Tools Needed for this Recipe
You’ll need a few kitchen tools to prepare this easy meal. Here’s what I recommend having on hand before getting started:
- Chef’s Knife – you’ll need a sharp knife to cut the butternut squash in half before baking and to chop the aromatics.
- Spoon – a metal spoon is helpful for scooping the seeds out of the fresh butternut squash before baking as well as scooping the cooked flesh out after baking.
- Food Processor or High-Speed Blender – to make the butternut squash puree.
- Measuring Spoons – to measure the seasonings.
- Cheese Grater – to grate the fresh parmesan cheese.
- Large Skillet or Cast Iron Braiser – to make the creamy butternut squash pasta sauce.
- Wooden Spoon or Spatula – to stir the sauce as it cooks.
- Large Pot – to boil the pasta.
- Strainer or Colander – to drain the pasta after cooking before adding it to the pasta sauce.
Recipe Ingredients
This recipe has relatively simple ingredients, but you may not have all of them on hand. If that’s the case, here’s what you’ll need to add to your shopping list:
- Butternut squash
- Olive oil
- Shallots
- Fresh garlic
- Half and half
- Parmesan cheese
- Nutmeg
- Fresh sage
- Fresh parsley
- Lemon juice
- Chicken stock or Vegetable broth
Suggested Pasta Types
Pappardelle, rigatoni, farfalle, spaghetti, or penne pasta
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Butternut Pasta Sauce
This butternut squash pasta sauce recipe comes together quickly, especially if you’ve prepped the broth in advance. Here’s how to make this recipe:
- Cook and Puree the Squash: Bake the halved butternut squash flesh-side down with water for 30-40 minutes, cool for 10 minutes, scoop out the flesh, discard the skins, and process until smooth.
- Cook the Pasta: bring a large pot of salted water to boil, then cook pasta according to package instructions. Then, drain.
- Make the Creamy Butternut Sauce: While the pasta cooks, sauté shallots and garlic, then blend them with butternut squash puree and half and half in a food processor. Cook the mixture with parmesan, spices, broth, parsley, and lemon juice until smooth, adjusting seasoning to taste.
- Assemble and Serve: add the cooked pasta to the sauce, stirring until coated. Then serve topped with fresh parmesan, sage leaves, and crispy pancetta, if desired.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Recipe
- For more details on pureeing butternut squash, check out this post: How to Make Butternut Squash Puree.
- Make sure to salt the water when cooking the pasta!
- If you have a larger butternut squash, this sauce recipe can easily be doubled. Alternatively, you can freeze extra puree for later.
Try this Recipe at Home!
Next time you’re looking for a different way to use winter squash, give this butternut squash pasta dish a try!
Did you love the fall flavors of this easy recipe? Leave a comment below and give it a review for others to see what you thought of this delicious pasta sauce.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this great sauce!
5 Star Review
★★★★★
Cheryl says –
“I made this last night for dinner and I will definitely make this again!! It was SO good, flavorful, and really easy to make! I didn’t have some of the ingredients (lemon and the parsley), but it turn out fine! I think the next time I will use 1% or skim milk instead of half and half, just to trim down on the fat.”
More Butternut Squash Recipes
Butternut Squash Apple Soup is full of wholesome ingredients and great when you need to warm up on winter nights! It is the perfect balance of sweet and savory thanks to the natural sweetness of the butternut squash and apple.
Roasted Butternut Squash Salad is full of color! The sweet and salty bites of butternut squash pair well with the juicy pomegranate arils, fresh greens, bold Roquefort cheese, and candied walnuts.
Kale and Butternut Squash Quinoa Stuffing is a fantastic vegetarian and gluten-free stuffing recipe loaded with tons of veggies.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Butternut Squash Pasta Sauce
Butternut Pasta Sauce is a simple, creamy blend of butternut squash and parmesan, perfect for cozy fall or winter nights. Whether as a main dish or a side, it’s comfort food that’s easy to love.
Ingredients
For the Butternut Squash Sauce
- 1 butternut squash weighing about 2- 2 1/2 pounds
- 1 tablespoon of olive oil
- 1/2 cup of chopped shallots
- 2 teaspoons minced garlic
- 1/2 cup of half and half
- 1/2 cup of packed, freshly grated Parmesan cheese
- 1/8 teaspoon of grated nutmeg
- 1/2 tablespoon of finely chopped fresh sage, or to taste
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons of lemon juice
- 1/4 cup chicken or vegetable broth, or more as needed to thin the sauce
- Salt and pepper to taste
For Serving
- 8 ounces of pasta
Optional Garnishes
- sage leaves
- parmesan cheese
- cooked pancetta
Instructions
Cooking the Butternut Squash
- Preheat the oven to 350 degrees F.
- Cut the butternut squash in half lengthwise (from end to end). Using a spoon, scoop out the guts and seeds. Discard.
- Place the butternut squash halves flesh side down in an oven safe baking dish. Add 1/4 cup of water to the pan.
- Transfer the pan with the squash to the preheated oven. Bake for 30 - 40 minutes, or until the squash is tender enough to piece easily with a fork.
- Remove from oven and cool 10 minutes.
Preparing the Butternut Squash Puree
- Carefully remove the cooked butternut squash from the pan, using tongs as the squash will still be too hot to touch.
- Set flesh side up on a cutting board. Then, while holding the squash to stabilize with one hand that is covered in an oven mitt, scoop the cooked flesh out with a spoon.
- Add the cooked flesh to a food processor. Discard the skins.
- Secure the lid on the food processor and process until the squash is completely smooth.
- Set aside, leaving in the food processor.
Cooking the Pasta
- Fill a large stock pot with water. Salt the water 1 tablespoon of salt for every 8 cups of water in the pot. Place the pot over high heat to bring to a hard boil.
- Once the water is boiling, add the pasta and cook until al dente according to package directions.
- After cooked, drain and set aside.
Preparing the Butternut Squash Pasta Sauce
- While the pasta cooks, prepare the sauce.
- Measure the olive oil into a large skillet or cast iron pan set over medium heat.
- Add the shallots and cook over medium heat until soft and translucent, about 5 minutes. Add the garlic, and cook 2 more minutes.
- Transfer the cooked shallots and garlic along with the half and half to the food processor with the butternut squash puree and puree until blended
- Transfer the butternut squash mixture back to the pan and cook over medium low heat for 4. -5 minutes.
- Then, add the parmesan, nutmeg, sage, salt and pepper to the squash mixture, whisking periodically as the sauce cooks until the parmesan has melted.
- Stir in the chicken or vegetable broth, adding more if needed until desired consistency is reached.
- Remove from heat. Stir in the parsley, and lemon juice.
- Season to taste with salt and pepper.
Serving the Pasta with Butternut Squash Pasta Sauce
- Add the cooked pasta to the sauce, stirring to combine. Transfer to a large serving bowl or platter.
- Garnish with additional safe leaves and grated Parmesan, if desired. Serve immediately.
Notes
Recommended pasta types: pappardelle, rigatoni, penne, farfalle
Recipe adapted from Simply Recipes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 793mgCarbohydrates: 35gFiber: 4gSugar: 6gProtein: 15g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Christina Johnson says
We have a high bar for food at our house. This recipe was fantastic and will be part of our regular rotation during fall/winter months! It was delicious! Creamy, easy, and healthy, it checks all of our boxes.
I love to save the squash seeds and roast on a small sheet pan with a little olive oil and sea salt in a 350 degree oven till browned and popping as a special treat for me.
Katie Kick says
Thanks so much Christina! I love to hear this. Happy New Year!
Sapna says
OMG looks SO good!
Cheryl says
I made this last night for dinner and I will definitely make this again!! It was SO good, flavorful, and really easy to make! I didn’t have some of the ingredients (lemon and the parsley), but it turn out fine! I think the next time I will use 1% or skim milk instead of half and half, just to trim down on the fat.
Rebecca says
Having this for dinner tonight, one of my absolute favorites. I don’t even go as far as half-and-half; Silk Almond milk works just fine and makes this dish even healthier!
Sam says
I’m trying this recipe tonight only I’m using frozen Butternut squash and replacing the half & half with a few TBS of Greek Yogurt to cut fat and calories but I still can get that creamy taste as if I added half and half. I’m also using bow-tie’s. I’m substituting b/c that is what I have in the pantry. I will comment with reviews although bc Im changing the recipe a bit it may vary!! 🙂
Kelli @ The Corner Kitchen says
This looks AMAZING!! 90 degrees or not, can’t wait to try it this weekend!!!
sarah (Catch A Cub In Its Den) says
this dish looks delicious and addictive! it will definitely be the next pasta i make.
Joanne says
I was never introduced to squash as a child but I probably would have turned my nose up at it. Now, however, I am a verified addict.This looks delicious!