Creamy Butternut Squash Pasta Sauce
This creamy Butternut Squash Pasta Sauce combines roasted butternut squash with garlic, onion, Parmesan, broth, and milk for a smooth and flavorful homemade pasta sauce. Toss it with penne, rigatoni, or fettuccine for an easy and comforting fall dinner.
Servings: 4 Cups
Calories: 315kcal
Equipment
- large baking sheet
- Parchment paper, optional
- cutting board
- Sharp Knife
- Vegetable peeler
- large skillet
- medium saucepan
- Blender or immersion blender
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
Ingredients
- 3 pounds butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 cups chicken broth or vegetable broth
- ½ cup half-and-half or milk
- ⅓ cup grated Parmesan cheese
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional, but adds warmth
- 1 pinch red pepper flakes optional
- 1 tablespoon fresh sage or thyme, chopped (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Peel, seed, and cube the butternut squash.
- Toss the squash cubes with the olive oil. Spread them in one layer on a baking sheet.
- Roast for 25 to 30 minutes, until the squash is fork tender with lightly browned edges.
- While the squash roasts, warm a drizzle of olive oil in a large skillet over medium heat. Cook the chopped onion for 5 to 7 minutes, until soft and translucent.
- Add the minced garlic and cook 1 more minute, just until fragrant. Do not let it brown.
- Add the roasted squash, the cooked onion and garlic, and the broth to a blender. Blend until completely smooth and creamy. You can also use an immersion blender in a large pot.
- Pour the blended sauce into a saucepan and warm it over medium heat.
- Stir in the milk, Parmesan, salt, pepper, and nutmeg. Simmer gently for 5 to 10 minutes, until slightly thickened.
- Taste and adjust the seasoning. Add a splash of broth or reserved pasta water if the sauce is too thick.
- Toss the sauce with cooked pasta such as penne, rigatoni, or fettuccine. Finish with extra Parmesan and fresh herbs.
Notes
- Roasting the butternut squash instead of boiling it helps concentrate its natural sweetness and gives the sauce a deeper flavor.
- For a richer, creamier sauce, use half-and-half instead of milk.
- If serving this sauce with pasta, reserve some of the pasta cooking water before draining. The starchy water is perfect for thinning the sauce while helping it cling to the pasta.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
Serving: 0.5Cup | Calories: 315kcal | Carbohydrates: 46g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 1197mg | Potassium: 1334mg | Fiber: 8g | Sugar: 10g | Vitamin A: 36354IU | Vitamin C: 74mg | Calcium: 296mg | Iron: 3mg