Butternut Squash Pasta Sauce

A bowl of rigatoni pasta coated in a creamy orange sauce, topped with grated cheese and a sprig of fresh thyme.

Creamy pasta sauce with butternut squash is an easy way to bring seasonal Fall restaurant-inspired flavor home. Plus, double the homemade sauce means you can turn the leftovers into a quick butternut squash soup for another easy meal. This recipe makes about 4 cups of sauce.

Keyword Butternut Squash Pasta Sauce

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 197kcal

Author Ang Paris

Equipment

Immersion Blender
Sheet pan

Ingredients

1 medium butternut squash about 2–3 pounds, peeled, seeded, and cubed
3 tablespoons olive oil divided
1 small yellow onion chopped
2 teaspoons fresh garlic minced
2 cups chicken broth or vegetable broth
1/2 cup heavy cream or half-and-half
1/3 cup grated fresh Parmesan cheese
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1/4 teaspoon nutmeg optional
fresh thyme for garnish and for extra flavor
pinch red pepper flakes optional

Get Recipe Ingredients

Instructions

Toss the prepared squash with 2 tablespoons of olive oil and spread it onto a baking sheet. Lightly season with salt and pepper. Roast at 400F for 25-30 minutes until the squash is fork-tender. It should be slightly caramelized on the edges.
1 medium butternut squash, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
Meanwhile, sauté the onion with the remaining olive oil in a large skillet over medium heat until soft and translucent, about 5–7 minutes. Then, add the garlic and cook for 1-2 minutes more, until fragrant.
3 tablespoons olive oil, 1 small yellow onion, 2 teaspoons fresh garlic
Add the roasted squash, sautéed onion and garlic, and broth into a blender, or use an immersion blender to puree everything together. (I like to do this with an immersion blender in a large saucepan so I don't have extra dishes). Blend until completely smooth and creamy.
2 cups chicken broth
Over medium heat, warm the pureed sauce for about 5 minutes, then stir in the remaining ingredients. Let the sauce gently simmer for 5–10 minutes until slightly thickened. Taste and adjust seasonings as desired.
1/2 cup heavy cream, 1/3 cup grated fresh Parmesan cheese, 1/4 teaspoon nutmeg, pinch red pepper flakes
Toss with cooked pasta such as penne, rigatoni, or fettuccine, and finish with extra Parmesan and herbs if desired.
fresh thyme

Notes

Keep a little pasta water before draining your noodles. If your sauce becomes too thick after you toss it with the pasta, a splash of starchy pasta water will loosen it without watering down the flavor.

Ang’s Recipe Tips

Roast the squash until it is fork-tender. If you can easily pierce it with a fork, it will blend much more smoothly.
Do not rush the onion and garlic. Cooking them slowly until they are soft and translucent builds the savory flavor to balance the squash's natural sweetness.
Add your broth gradually. You can always thin a thick sauce, but fixing a watery sauce takes more time.
For the smoothest sauce, blend while the squash mixture is still warm. A high-speed blender works especially well, but an immersion blender is another easy option.
Add the Parmesan after blending, then stir until it melts. Freshly grated cheese will give you a smoother sauce.

Storage

STORE: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. For the best texture, store the sauce and pasta separately when possible. (These are my favorite airtight containers.)

REHEAT: To reheat the sauce on the stovetop, place it in a saucepan over low to medium-low heat. Add a couple of tablespoons of chicken broth, cream, or milk and stir frequently until warmed through.

For individual portions, microwave the sauce in short intervals. Stir between each interval and add a little liquid if it becomes too thick.

If you have already mixed the pasta and sauce together, add a splash of broth or cream before reheating. Pasta absorbs sauce as it sits, so this will help restore the creamy consistency.

FREEZE: To freeze, let the sauce cool completely and transfer it to a freezer-safe container. Leave a little space at the top for expansion. Freeze for up to 3 months.

THAW & REHEAT: Transfer the sauce from the freezer to the fridge to thaw overnight. Reheat gently on the stovetop, whisking well as it warms. Add a splash of broth or cream if you need to bring the texture back together.

I recommend freezing the sauce without the pasta. You will get a much better texture when you cook fresh pasta before serving.

How to Use Leftovers

For another meal, turn the extra sauce into butternut squash soup. Add chicken broth a little at a time until the sauce reaches a soup consistency. Warm it gently, then taste and adjust the seasoning.

Finish the soup with another splash of cream and a handful of Parmesan. Top it with crispy sage, croutons, bacon, or pumpkin seeds.

Nutrition