Description
Butternut squash pasta sauce delivers Italian comfort with a seasonal twist. Rich, velvety puree blends roasted squash, sage, and parmesan into a silky sauce you’ll crave all autumn long.
Ingredients
Scale
Main Vegetables:
- 1 medium butternut squash (about 2 lbs/907 g), peeled, seeded, and cubed
- 1 small onion, chopped
- 4 garlic cloves, peeled
Herbs and Seasonings:
- 1 teaspoon dried sage (or 2–3 fresh sage leaves)
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
Liquid and Dairy Components:
- 3 tablespoons olive oil, divided
- 2 cups (480 milliliters) vegetable broth
- ½ cup (120 milliliters) heavy cream (or coconut milk for vegan option)
- ¼ cup (25 grams) grated Parmesan cheese (optional)
- 12 ounces (340 grams) pasta of your choice (fettuccine, rigatoni, or penne)
- Fresh parsley or grated Parmesan, for garnish (optional)
Instructions
- Prepare the butternut squash by cubing it into uniform pieces and separating the garlic cloves, ensuring they’re ready for roasting.
- Heat the oven to a high temperature of 400F (200C), creating an ideal environment for caramelizing the vegetables.
- Spread the squash and garlic on a baking sheet, generously coating them with olive oil and seasoning with salt and pepper to enhance their natural flavors.
- Roast the vegetables for approximately 25-30 minutes, allowing them to become tender and develop a rich, golden-brown exterior.
- Meanwhile, bring a large pot of salted water to a rolling boil, preparing to cook the pasta until it reaches the perfect al dente texture.
- In a spacious skillet, sauté the onions in olive oil, transforming them into a translucent and fragrant base for the sauce.
- Transfer the roasted squash and garlic into the skillet, combining them with vegetable broth, sage, and a hint of nutmeg to create a complex flavor profile.
- Use an immersion blender to puree the mixture into a silky-smooth sauce, breaking down the vegetables into a creamy consistency.
- Incorporate heavy cream or coconut milk into the sauce, adding richness and depth to the overall flavor.
- Sprinkle in Parmesan cheese, stirring to melt and integrate it seamlessly into the sauce.
- Add the cooked pasta directly into the sauce, gently tossing to ensure each strand is evenly coated.
- Adjust the sauce’s consistency by introducing reserved pasta water, creating the perfect texture.
- Plate the pasta, garnishing with fresh parsley or an additional sprinkle of Parmesan cheese for a final flourish.
- Serve immediately, enjoying the warm, comforting flavors of this seasonal pasta dish.
Notes
- Swap heavy cream with coconut milk or plant-based alternatives for a dairy-free version that maintains the sauce’s rich, creamy texture.
- Use roasted garlic strategically to enhance the sauce’s depth without overpowering other flavors, creating a mellow, sweet undertone.
- Consider adding red pepper flakes or smoked paprika for an extra kick of heat and complexity in the butternut squash sauce.
- Experiment with different pasta shapes like rigatoni or penne to catch more of the velvety sauce in their ridges and curves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 384
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 24mg