19 Creamy Butternut Squash Pasta Sauce Delicious Recipes

Just when you thought butternut squash couldn’t get any more versatile, we’re here to prove you wrong with 19 irresistibly creamy pasta sauces that’ll transform your dinner routine. Whether you’re craving a quick weeknight meal or a cozy seasonal dish, these recipes are your ticket to comfort food heaven. Ready to dive into a world of creamy, dreamy pasta perfection? Let’s get cooking!

Creamy Butternut Squash and Sage Pasta Sauce

Now, let’s dive into making a creamy butternut squash and sage pasta sauce that’s both comforting and elegant.

Ingredients

• For the sauce:
  • 2 cups butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh sage, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 8 oz pasta of choice
  • 4 cups water
  • 1 tsp salt

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 25 minutes or until squash is tender and edges are slightly caramelized.
3. While squash roasts, bring water to a boil in a large pot. Add pasta and 1 tsp salt. Cook according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
4. Transfer roasted squash to a blender. Add heavy cream, Parmesan, and sage. Blend until smooth. If too thick, add reserved pasta water 1 tbsp at a time.
5. Combine pasta and sauce in the pot over low heat. Stir until pasta is evenly coated. Heat for 2 minutes.
6. Serve immediately, garnished with extra sage or Parmesan if desired.

Ultra creamy with a hint of earthiness from the sage, this sauce clings beautifully to pasta. Try it with a sprinkle of toasted walnuts for added crunch.

Roasted Butternut Squash Pasta Sauce with Garlic

Deliciously creamy and packed with flavor, this roasted butternut squash pasta sauce is a fall favorite. Garlic adds a punch, making it irresistible.

Ingredients

• For roasting: 1 medium butternut squash (about 2 lbs), peeled and cubed, 2 tbsp olive oil, 1/2 tsp salt
• For the sauce: 3 cloves garlic, minced, 1/2 cup vegetable broth, 1/4 cup heavy cream, 1/4 tsp black pepper
• For serving: 12 oz pasta of choice, 2 tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil and salt on a baking sheet.
2. Roast for 25 minutes or until tender and slightly caramelized, stirring halfway through.
3. While squash roasts, cook pasta according to package instructions. Drain and set aside.
4. In a blender, combine roasted squash, garlic, vegetable broth, heavy cream, and black pepper. Blend until smooth.
5. Transfer sauce to a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
6. Toss cooked pasta with the sauce until evenly coated. Serve hot, sprinkled with Parmesan cheese.

Great texture and depth of flavor make this sauce a standout. Try it with a sprinkle of red pepper flakes for heat or over roasted vegetables for a hearty meal.

Butternut Squash and Coconut Milk Pasta Sauce

Kickstart your meal with this creamy butternut squash and coconut milk pasta sauce. It’s a vegan delight that packs flavor and comfort in every bite.

Ingredients

• For the sauce:
  • 1 medium butternut squash, peeled and cubed (about 2 cups)
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet.
2. Roast for 25 minutes or until squash is tender and edges are caramelized.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
5. Transfer roasted squash to the skillet. Pour in coconut milk. Stir to combine.
6. Simmer the mixture on low heat for 10 minutes, stirring occasionally.
7. Use an immersion blender to puree the sauce until smooth. Alternatively, transfer to a blender in batches.
8. Season with additional salt and pepper if needed. Serve over your favorite pasta.

Rich and velvety, this sauce clings beautifully to pasta, offering a sweet and slightly spicy flavor profile. Try garnishing with toasted coconut flakes for added texture.

Spicy Butternut Squash Pasta Sauce with Chili Flakes

Outstanding for a cozy night in, this Spicy Butternut Squash Pasta Sauce brings heat and comfort to your table. It’s creamy, spicy, and ready in under an hour.

Ingredients

• For the sauce:
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
• For serving:
  • 12 oz pasta of choice
  • Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil, garlic, chili flakes, salt, and pepper on a baking sheet.
2. Roast for 25 minutes or until squash is tender and edges are caramelized.
3. Transfer roasted squash to a blender. Add vegetable broth and blend until smooth.
4. Pour the blended sauce into a saucepan over medium heat. Stir in heavy cream and simmer for 5 minutes.
5. Meanwhile, cook pasta according to package instructions until al dente. Drain.
6. Toss the cooked pasta with the sauce until evenly coated.
7. Garnish with fresh parsley before serving.

Yield a sauce that’s velvety with a kick from the chili flakes. Perfect over pasta, it also pairs well with roasted vegetables for a lighter option.

Butternut Squash and Goat Cheese Pasta Sauce

Perfect for a cozy dinner, this butternut squash and goat cheese pasta sauce blends creamy textures with a hint of sweetness. Pair it with your favorite pasta for a quick, satisfying meal.

Ingredients

• For the sauce:
  • 1 medium butternut squash, peeled and cubed (about 2 cups)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 4 oz goat cheese
  • 1/4 cup heavy cream

Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes or until tender and slightly caramelized.
4. Heat a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add roasted squash and vegetable broth to the skillet. Simmer for 5 minutes.
6. Transfer mixture to a blender. Add goat cheese and heavy cream. Blend until smooth.
7. Return sauce to skillet. Warm over low heat for 2 minutes, stirring occasionally.
8. Tip: For a smoother sauce, strain through a fine mesh sieve.
9. Tip: Adjust thickness with additional broth if needed.
10. Tip: Garnish with fresh thyme or cracked black pepper for extra flavor.

Amazingly creamy with a balance of sweet and tangy, this sauce clings beautifully to pasta. Try it with roasted walnuts for added crunch.

Vegan Butternut Squash Pasta Sauce with Nutritional Yeast

Butternut squash pasta sauce is a creamy, nutrient-packed alternative to traditional sauces. Nutritional yeast adds a cheesy flavor without dairy.

Ingredients

• For the sauce:
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash cubes with 1 tbsp olive oil on a baking sheet. Roast for 25 minutes or until tender.
3. Heat remaining 1 tbsp olive oil in a pan over medium heat. Add garlic, sauté for 1 minute until fragrant.
4. Add roasted squash, vegetable broth, nutritional yeast, salt, and pepper to the pan. Simmer for 5 minutes.
5. Transfer mixture to a blender. Blend until smooth. Tip: For extra creaminess, add a splash of almond milk.
6. Return sauce to pan. Heat on low for 2 minutes, stirring occasionally. Tip: If sauce is too thick, add more broth 1 tbsp at a time.
7. Serve over cooked pasta. Tip: Garnish with fresh basil or red pepper flakes for added flavor.

Wholesome and velvety, this sauce clings perfectly to pasta. Try it with roasted vegetables for a hearty meal.

Butternut Squash and Spinach Pasta Sauce

Warm up your kitchen with this creamy butternut squash and spinach pasta sauce. It’s a hearty, veggie-packed option that comes together quickly.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and cubed
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For finishing:
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add butternut squash cubes and vegetable broth. Bring to a simmer.
5. Cover and cook until squash is tender, about 15 minutes.
6. Remove from heat. Blend the mixture until smooth using an immersion blender.
7. Return the skillet to low heat. Stir in heavy cream, salt, and pepper.
8. Add fresh spinach and cook until just wilted, about 2 minutes.
9. Remove from heat. Stir in grated Parmesan cheese until melted.

Hearty and velvety, this sauce clings beautifully to pasta. Try it with a sprinkle of red pepper flakes for a spicy kick.

Butternut Squash Alfredo Pasta Sauce

Zesty and creamy, this Butternut Squash Alfredo Pasta Sauce transforms your pasta night into a gourmet experience. Perfect for those seeking a healthier twist on the classic Alfredo.

Ingredients

• For the sauce:
  • 2 cups peeled and cubed butternut squash
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 8 oz fettuccine pasta
  • 4 cups water
  • 1 tsp salt

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil on a baking sheet. Roast for 25 minutes until soft.
2. Boil water in a large pot. Add salt and fettuccine. Cook for 8-10 minutes until al dente. Drain.
3. Blend roasted squash, heavy cream, Parmesan, garlic, salt, and pepper until smooth. Tip: For a silkier texture, blend longer.
4. Pour sauce into a pan over medium heat. Warm for 3-5 minutes, stirring constantly. Tip: Avoid boiling to prevent curdling.
5. Combine sauce with pasta. Toss well. Tip: Reserve some pasta water to adjust consistency.

Hearty and velvety, this sauce clings beautifully to pasta, offering a sweet and savory balance. Try topping with roasted pumpkin seeds for crunch.

Butternut Squash and Bacon Pasta Sauce

You won’t believe how this butternut squash and bacon pasta sauce transforms a simple dinner into a creamy, savory delight. Perfect for cozy nights, it’s a crowd-pleaser with minimal fuss.

Ingredients

– For the sauce:
– 1 medium butternut squash, peeled and cubed (about 3 cups)
– 4 slices bacon, chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg
– For serving:
– 12 oz pasta of choice
– Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. While squash roasts, cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Remove bacon, leaving drippings in the skillet.
3. In the same skillet, sauté onion in bacon drippings over medium heat until translucent, about 3 minutes. Add garlic; cook for 1 minute until fragrant.
4. Add roasted squash to the skillet. Mash slightly with a fork or potato masher, leaving some chunks for texture.
5. Stir in heavy cream, Parmesan, nutmeg, and cooked bacon. Simmer on low heat for 5 minutes, stirring occasionally, until sauce thickens.
6. Meanwhile, cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
7. Toss cooked pasta with the sauce, adding reserved pasta water as needed to reach desired consistency.
8. Garnish with fresh parsley before serving.

This sauce boasts a velvety texture with a sweet and smoky flavor profile. Try serving it over gnocchi for a twist, or top with extra bacon for added crunch.

Butternut Squash and Mushroom Pasta Sauce

Overlooking the simplicity of a hearty pasta sauce can be a mistake. This butternut squash and mushroom blend brings depth and comfort to any pasta dish.

Ingredients

– For the sauce:
– 2 cups butternut squash, peeled and cubed
– 1 cup mushrooms, sliced
– 2 tbsp olive oil
– 1/2 cup vegetable broth
– 1/4 cup heavy cream
– 1 tsp garlic powder
– Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add butternut squash cubes to the pan. Cook for 10 minutes, stirring occasionally, until slightly softened.
3. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add sliced mushrooms to the pan. Cook for another 5 minutes until mushrooms are tender.
5. Pour in vegetable broth and bring to a simmer. Cook for 5 minutes to reduce slightly.
6. Tip: Use a wooden spoon to gently mash some of the squash for a thicker sauce texture.
7. Stir in heavy cream and garlic powder. Simmer for 2 minutes to blend flavors.
8. Tip: For a smoother sauce, blend half of the mixture before adding the cream.
9. Season with salt to taste and remove from heat.

Perfectly creamy with a hint of sweetness from the squash, this sauce clings beautifully to pasta. Try it over pappardelle for an extra luxurious meal.

Butternut Squash and Caramelized Onion Pasta Sauce

Overlooked but utterly transformative, this sauce turns simple pasta into a fall favorite. Rich butternut squash meets sweet caramelized onions for a velvety, flavorful dish.

Ingredients

• For the sauce:
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 cups vegetable broth
  • 1/2 cup heavy cream

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25 minutes until tender.
2. While squash roasts, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion. Cook for 15 minutes, stirring occasionally, until caramelized.
3. Add garlic to the skillet. Cook for 1 minute until fragrant.
4. Transfer roasted squash, caramelized onions, and garlic to a blender. Add vegetable broth and nutmeg. Blend until smooth.
5. Pour the blended mixture back into the skillet. Stir in heavy cream. Simmer on low heat for 5 minutes.
6. Season with additional salt and pepper if needed.

Silky and rich, this sauce clings to pasta beautifully. Try it with a sprinkle of crispy sage or toasted walnuts for added texture.

Butternut Squash and Pumpkin Pasta Sauce

Bold flavors meet creamy textures in this butternut squash and pumpkin pasta sauce. Perfect for a cozy dinner, it’s a seasonal favorite that’s both simple and satisfying.

Ingredients

– For the sauce:
– 1 cup butternut squash, peeled and cubed
– 1 cup pumpkin puree
– 2 tbsp olive oil
– 1/2 cup vegetable broth
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil and roast for 25 minutes until soft.
2. In a blender, combine roasted squash, pumpkin puree, vegetable broth, and garlic. Blend until smooth.
3. Heat remaining 1 tbsp olive oil in a saucepan over medium heat. Pour in the blended mixture.
4. Stir in heavy cream, salt, pepper, and nutmeg. Simmer for 10 minutes, stirring occasionally.
5. Tip: For a smoother sauce, strain through a fine mesh sieve before adding cream.
6. Tip: If the sauce is too thick, add more vegetable broth a tablespoon at a time.
7. Tip: Toast the nutmeg lightly before adding to enhance its flavor.
8. Serve over your favorite pasta, garnished with fresh sage or Parmesan cheese.

Velvety and rich, this sauce clings beautifully to pasta, offering a sweet and savory balance. Try it with gnocchi for an extra comforting meal.

Butternut Squash and Tomato Pasta Sauce

This butternut squash and tomato pasta sauce blends sweetness with acidity for a balanced flavor. Toss it with your favorite pasta for a quick, comforting meal.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and cubed
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup vegetable broth

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add cubed butternut squash, diced tomatoes, salt, black pepper, and red pepper flakes to the skillet.
5. Pour in vegetable broth and bring the mixture to a simmer.
6. Cover and cook for 20 minutes, or until the squash is tender.
7. Use an immersion blender to puree the sauce until smooth. Alternatively, transfer to a blender in batches.
8. Simmer uncovered for an additional 5 minutes to thicken the sauce.

Great for a cozy dinner, this sauce has a velvety texture with a hint of spice. Serve over spaghetti with a sprinkle of Parmesan or mix into a baked pasta dish for extra richness.

Butternut Squash and Pesto Pasta Sauce

Rustic and rich, this butternut squash and pesto pasta sauce blends sweet and savory for a comforting dish. Perfect for weeknights, it’s quick to make and packed with flavor.

Ingredients

– For the sauce:
– 2 cups cubed butternut squash (1/2-inch pieces)
– 2 tbsp olive oil
– 1/2 cup vegetable broth
– 1/4 cup pesto
– Salt to taste
– For serving:
– 8 oz pasta of choice

Instructions

1. Preheat oven to 400°F. Toss butternut squash with olive oil and salt on a baking sheet.
2. Roast for 25 minutes until squash is tender and edges are caramelized.
3. While squash roasts, cook pasta according to package instructions until al dente. Drain, reserving 1/4 cup pasta water.
4. In a blender, combine roasted squash, vegetable broth, and pesto. Blend until smooth.
5. Transfer sauce to a pan over low heat. Stir in reserved pasta water to adjust consistency.
6. Toss cooked pasta with the sauce until evenly coated.

Creamy and vibrant, this sauce clings beautifully to pasta, offering a nutty depth from the pesto. Serve with a sprinkle of Parmesan or toasted pine nuts for extra crunch.

Butternut Squash and Blue Cheese Pasta Sauce

This butternut squash and blue cheese pasta sauce combines creamy, tangy flavors with a hint of sweetness. Perfect for a cozy dinner, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• For the sauce:
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup crumbled blue cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 lb pasta of choice

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
2. Roast for 25 minutes or until squash is tender and edges are slightly caramelized.
3. While squash roasts, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
4. Transfer roasted squash to a blender. Add heavy cream, blue cheese, and nutmeg. Blend until smooth. Tip: For a thinner sauce, gradually add reserved pasta water until desired consistency is reached.
5. Return drained pasta to the pot. Pour sauce over pasta, stirring to coat evenly. Heat on low for 2 minutes if needed to warm through.
6. Serve immediately, garnished with extra blue cheese crumbles and a sprinkle of nutmeg. Tip: Pair with a crisp green salad to balance the richness of the sauce.

Absolutely creamy with a bold blue cheese kick, this sauce clings beautifully to pasta. Try it with roasted walnuts on top for added crunch.

Butternut Squash and Walnut Pasta Sauce

Here’s a creamy, nutty pasta sauce that’s both hearty and healthy. Perfect for a quick dinner.

Ingredients

• For the sauce:
  • 1 medium butternut squash, peeled and cubed
  • 1/2 cup walnuts
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup vegetable broth

Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 25 minutes or until squash is tender and edges are caramelized.
4. While squash roasts, toast walnuts in a dry skillet over medium heat for 5 minutes, stirring often. Tip: Watch closely to prevent burning.
5. Heat remaining 1 tbsp olive oil in a pan. Sauté garlic until fragrant, about 30 seconds.
6. Combine roasted squash, toasted walnuts, sautéed garlic, Parmesan, and vegetable broth in a blender.
7. Blend until smooth. Tip: Add more broth if needed for desired consistency.
8. Season with additional salt and pepper if necessary.

Whisk the sauce into hot pasta for a velvety coating. The sweetness of squash pairs beautifully with the earthy walnuts. Try it with a sprinkle of extra Parmesan and crushed walnuts on top.

Butternut Squash and Rosemary Pasta Sauce

Oven-roasted butternut squash brings a sweet, nutty depth to this creamy pasta sauce, while fresh rosemary adds a fragrant punch. Perfect for a cozy dinner, this sauce pairs wonderfully with any pasta shape you have on hand.

Ingredients

For the sauce

– 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt to taste

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash cubes with olive oil and a pinch of salt on a baking sheet.
3. Roast in the preheated oven for 25 minutes, or until the squash is tender and slightly caramelized.
4. While the squash roasts, heat a large skillet over medium heat. Add the minced garlic and rosemary, sautéing for 1 minute until fragrant.
5. Add the roasted squash to the skillet, mashing lightly with a fork or potato masher.
6. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 5 minutes to thicken slightly.
7. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt to taste.
8. Toss the sauce with your favorite cooked pasta until evenly coated.
9. Serve immediately, garnished with additional rosemary or Parmesan if desired.
Not overly thick, the sauce clings beautifully to pasta, offering a velvety texture with bursts of rosemary. Try it with gnocchi for a heartier meal or sprinkle with toasted walnuts for added crunch.

Butternut Squash and Thyme Pasta Sauce

Easy to make and packed with flavor, this butternut squash and thyme pasta sauce transforms simple ingredients into a creamy, comforting dish.

Ingredients

• For the sauce:
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • Salt, to taste
• For serving:
  • 12 oz pasta of choice
  • Grated Parmesan cheese, for garnish

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, thyme, and salt on a baking sheet. Roast for 25 minutes or until tender and slightly caramelized.
2. While squash roasts, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
3. In a blender, combine roasted squash, garlic, vegetable broth, and heavy cream. Blend until smooth. Tip: For a smoother sauce, strain through a fine-mesh sieve.
4. Transfer sauce to a pan over low heat. Stir in reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Tip: The sauce thickens as it cools, so keep it slightly thinner than preferred.
5. Toss cooked pasta with the sauce until evenly coated. Serve immediately, garnished with Parmesan cheese. Tip: For extra flavor, toast the Parmesan under a broiler for 1-2 minutes before serving.

Just creamy enough to coat each pasta strand without being heavy, this sauce offers a sweet and savory balance. Try it with roasted walnuts for added crunch.

Butternut Squash and Parmesan Pasta Sauce

Gather around for a simple yet flavorful dish that combines the sweetness of butternut squash with the sharpness of Parmesan in a creamy pasta sauce. Perfect for a cozy dinner, this recipe is straightforward and satisfying.

Ingredients

• For the sauce:
  • 2 cups peeled and cubed butternut squash
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
• For the pasta:
  • 8 oz pasta of choice
  • 4 cups water
  • 1 tsp salt

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp butter, salt, and pepper. Roast for 25 minutes until soft.
2. While squash roasts, boil pasta in salted water according to package instructions. Drain and set aside.
3. In a blender, combine roasted squash, Parmesan, heavy cream, remaining butter, and nutmeg. Blend until smooth.
4. Heat the blended sauce in a pan over medium heat for 3 minutes, stirring constantly.
5. Tip: For a thinner sauce, add a splash of pasta water until desired consistency is reached.
6. Tip: Toast the nutmeg lightly before adding to enhance its flavor.
7. Combine the sauce with the cooked pasta, mixing well to coat evenly.
8. Tip: Garnish with extra Parmesan and a sprinkle of black pepper for an extra flavor kick.

Here’s the texture is luxuriously creamy with a hint of sweetness from the squash, balanced by the savory depth of Parmesan. Serve it topped with crispy sage leaves for a contrasting crunch.

Conclusion

Unlock the creamy, comforting flavors of butternut squash with these 19 irresistible pasta sauce recipes! Perfect for cozy nights in, each dish promises a delightful twist on this seasonal favorite. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the love on Pinterest and spread the joy of cooking with fellow home chefs!