Butternut Squash Pasta Sauce (Printable Version)

Velvety squash puree creates a rich, flavorful sauce perfect for cozy Italian-inspired pasta dishes.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), 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)
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 - ½ cup heavy cream (or full-fat coconut milk for vegan)
09 - ⅓ cup grated Parmesan cheese (or vegan alternative)
10 - ¾ cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# Method Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
02 - Roast for 25 to 30 minutes, turning halfway through, until the squash is tender and caramelized at the edges.
03 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve ½ cup of pasta cooking water, then drain the pasta.
04 - In a large skillet over medium heat, warm remaining 1 tablespoon olive oil. Sauté diced onion and chopped sage until the onion softens and becomes fragrant, about 4 minutes.
05 - Squeeze roasted garlic cloves out of their skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
06 - Return the blended sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg if desired. Season with salt and black pepper. Adjust consistency by adding reserved pasta water as needed.
07 - Add cooked pasta to the sauce and gently toss to coat. Warm through for 2 to 3 minutes.
08 - Serve immediately, topped with chopped parsley and additional Parmesan cheese if preferred.

# Expert Advice:

01 -
  • It's naturally vegetarian but tastes so indulgent that nobody misses the meat.
  • The roasting caramelizes the squash just enough to make it taste like the best version of itself, not just blended vegetables.
  • One pot and a blender are all that stand between you and dinner that feels restaurant-worthy.
02 -
  • Don't skip squeezing the roasted garlic from its skin—cooked this way it becomes sweet and spreadable, not sharp or bitter.
  • Reserve that pasta water before draining; it's your safety net if the sauce thickens too much, and the starch in it actually helps the sauce cling better to the noodles.
  • Blend everything while the squash is still warm, and heat your broth beforehand if you can—cold ingredients will cool your blender and make the sauce break slightly.
03 -
  • Toast whole sage leaves in a little butter right before serving and scatter them on top—it adds an almost crispy flavor that elevates the whole dish.
  • If you're making this ahead, keep the sauce and pasta separate until the last moment, then combine and warm together gently so the noodles don't get mushy.
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