Butternut Squash Pasta Creamy Sauce (Printable)

Homemade butternut squash puree blended into a velvety, flavorful sauce. Cozy, plant-based comfort food perfect for any season.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 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)
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 oz (340 g) dried fettuccine or tagliatelle (or fresh pasta)

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup (35 g) grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup (180 ml) vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Spread the cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast for 25–30 minutes, turning halfway, until the squash is tender and caramelized at the edges.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté the diced onion and sage until the onion is soft and fragrant, about 4 minutes.
06 - Squeeze the roasted garlic out of its 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.
07 - Return the squash sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg, if using. Season with salt and pepper. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2–3 minutes.
09 - Serve immediately, topped with chopped parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The roasted squash gets caramelized and sweet in a way boiling never achieves, which makes the sauce taste like something from a restaurant.
  • It feels indulgent and creamy but sneaks in a full serving of vegetables without any virtuousness.
  • You can make it completely plant based or go full dairy depending on your mood or your guests.
  • Leftovers actually get better overnight when the flavors meld together in the fridge.
02 -
  • Don't skip roasting the squash because steaming or boiling makes it watery and flat, but roasting concentrates the sweetness and adds complexity you can't fake.
  • Reserve that pasta water before you drain because it contains starch that helps the sauce cling to the noodles instead of sliding off into a puddle.
  • Taste the sauce before adding the pasta because it's much easier to adjust seasoning when it's still in the skillet by itself.
  • If your sauce breaks or looks grainy, it's probably too hot, so pull it off the heat and whisk in a splash of cream or pasta water to bring it back together.
03 -
  • Roast extra squash and freeze the puree in portions so you can make this sauce on a weeknight without turning on the oven.
  • Use a high speed blender if you have one because it makes the sauce impossibly silky, but a regular blender or food processor works fine if you blend a little longer.
  • Toss the pasta with a little olive oil right after draining if you're not adding it to the sauce immediately, so it doesn't clump into a sticky mess.
  • Grate your own Parmesan instead of using the pre grated stuff because it melts smoother and tastes about ten times better.
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