Print

Ultimate 45-Min Creamy Butternut Squash Pasta Sauce (Weeknight Ready)

Close-up of rigatoni pasta coated in a rich, orange butternut squash pasta sauce, sprinkled with pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Engineer a gourmet, velvety butternut squash pasta sauce in under 50 minutes. Roasting the squash maximizes sweetness, creating a rich, comforting base for your weeknight pasta dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 1 tablespoon olive oil, plus more for roasting
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional, omit for vegan)
  • 1/4 teaspoon ground nutmeg
  • 1 pound pasta (such as penne or rigatoni)
  • Optional additions: Cooked Italian sausage, shredded chicken, or fresh spinach

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 20 to 25 minutes, or until the squash is tender and lightly browned.
  2. While the squash roasts, cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  4. Transfer the roasted butternut squash to a high-speed blender or food processor. Add the vegetable broth, heavy cream, nutmeg, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until the sauce is completely smooth and velvety.
  5. Pour the butternut squash sauce into the skillet with the garlic. Heat gently over low heat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency for coating the pasta.
  6. Stir in the Parmesan cheese, if using. If you are adding cooked sausage or chicken, stir it in now to heat through. If using spinach, add it last and stir until wilted.
  7. Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated.
  8. Serve immediately. Top with fresh herbs or extra Parmesan, if desired.

Notes

  • For a dairy-free or vegan butternut squash pasta, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • Roasting the squash is key to developing the deep, sweet flavor that makes this sauce taste gourmet.
  • If you need a quick weeknight meal, you can substitute roasted squash with 15 ounces of canned, pureed butternut squash, reducing the broth slightly.

Nutrition

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