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Creamy Roasted Butternut Squash Pasta Sauce with Sage

A bowl of rigatoni pasta coated in a creamy, orange butternut squash pasta sauce, garnished with herbs.
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A rich and velvety pasta sauce made from roasted butternut squash, perfect for a cozy autumn dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (e.g., rigatoni or penne)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, brush the cut sides with 1 tablespoon of olive oil, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until very tender. Let it cool slightly, then scoop the flesh into a bowl.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, melt the butter with the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and chopped sage to the skillet. Cook for 1 minute until fragrant.
  5. Transfer the roasted squash flesh, onion mixture, vegetable broth, salt, and pepper to a blender or food processor. Blend until completely smooth.
  6. Pour the squash puree back into the skillet over low heat. Stir in the heavy cream and Parmesan cheese (if using). Heat gently, stirring constantly.
  7. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  8. Toss the drained pasta with the sauce until fully coated. Serve immediately.

Notes

  • For a deeper flavor, roast the squash halves with a drizzle of maple syrup before pureeing.
  • If you prefer a vegan sauce, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • Use brown butter instead of regular butter for a nuttier taste; brown the butter before adding the sage and garlic.

Nutrition

Find it online: https://recipesfleet.com/butternut-squash-pasta-sauce-recipe/