Description

This creamy butternut squash pasta sauce transforms roasted butternut squash into a luscious, flavorful sauce perfect for tossing with your favorite pasta. Enhanced with aromatic herbs and a splash of cream, this comforting dish offers a vibrant autumnal taste that is both satisfying and elegant. Easy to prepare and suitable for both dairy and dairy-free diets, it makes an ideal weeknight dinner or a special meal for guests.

Ingredients

Scale

For the Roasted Butternut Squash

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil, plus more for drizzling
Salt and freshly ground black pepper, to taste

For the Sauce

1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (or coconut cream for dairy-free)
1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
Salt and freshly ground black pepper, to taste

For the Pasta and Garnish

1 pound pasta (penne, rigatoni, or your favorite shape)
Fresh sage leaves, for garnish (optional)
Toasted pine nuts, for garnish (optional)

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
Prepare the squash: Peel, seed, and cut the butternut squash into roughly 1-inch cubes for even roasting.
Toss and season: In a large bowl, toss the cubed squash with 2 tablespoons of olive oil, salt, and black pepper to coat evenly.
Roast the squash: Spread the squash cubes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
Cool slightly: Remove the squash from the oven and let it cool a bit to handle safely.
Sauté the aromatics: While the squash is roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
Add spices and garlic: Stir in the minced garlic, dried sage, dried thyme, and red pepper flakes if using. Cook for another minute until fragrant.
Simmer with broth: Add the roasted squash to the pot and pour in the vegetable or chicken broth. Bring the mixture to a simmer.
Simmer gently: Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the squash is very tender and flavors meld.
Blend the sauce: Transfer the hot mixture carefully to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, do in batches and vent the lid to avoid splattering.
Add cream and cheese: Return the sauce to the pot, stir in heavy cream or coconut cream and Parmesan cheese if using. Heat gently without boiling.
Season the sauce: Adjust salt and freshly ground black pepper to taste.
Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
Reserve pasta water: Before draining, reserve about 1 cup of the pasta cooking water.
Drain pasta: Drain the pasta in a colander without rinsing it, to keep the surface starches that help the sauce adhere.
Toss pasta with sauce: Add the drained pasta to the pot with the butternut squash sauce. Toss to coat the pasta evenly.
Adjust consistency: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Serve: Divide pasta into bowls immediately for best texture and flavor.
Garnish: Top with fresh sage leaves and toasted pine nuts, if desired, for added aroma and crunch.

Notes

For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese.
Red pepper flakes are optional and can be adjusted for preferred spice level.
Use vegetable broth to keep the dish vegetarian or chicken broth for a richer flavor.
Toasting pine nuts enhances their nuttiness – toast in a dry skillet over medium heat until golden brown.
Ensure the pasta is well-drained but not rinsed to help sauce adhere better to the noodles.
Use an immersion blender for a safer blending process when working with hot liquids.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian

Keywords: butternut squash pasta sauce, roasted butternut squash, creamy squash pasta, autumn pasta recipe, vegetarian pasta sauce