Butternut Squash Pasta Creamy Sauce (Printable)

Roasted butternut squash blended into a creamy, luxurious sauce coating tender pasta. Perfect comfort food for autumn.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Pasta

06 - 12 oz dried fettuccine or tagliatelle (or fresh pasta)

→ Dairy & Liquids

07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread the cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast for 25–30 minutes, turning halfway, until the squash is tender and caramelized at the edges.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté the diced onion and sage until the onion is soft and fragrant, about 4 minutes.
06 - Squeeze the roasted garlic out of its skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Return the squash sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg, if using. Season with salt and pepper. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2–3 minutes.
09 - Serve immediately, topped with chopped parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The sauce tastes rich and indulgent but comes together with just a handful of real ingredients.
  • Roasting the squash brings out a natural sweetness that balances the savory garlic and sage perfectly.
  • It reheats beautifully, so leftovers actually get better the next day.
  • You can make it vegan or keep it classic with cream and Parmesan, and either way it feels like a hug in a bowl.
02 -
  • Don't skip reserving the pasta water, it's the only thing that can loosen a too-thick sauce without diluting the flavor.
  • Roast the squash until the edges are actually caramelized, not just soft, that's where all the sweetness lives.
  • Blend the sauce longer than you think you need to, any chunks will ruin the creamy texture you're going for.
  • Taste the sauce before you add the pasta, it should be slightly over-seasoned on its own because the pasta will dilute it.
03 -
  • Use a high-speed blender if you have one, it makes the sauce impossibly silky and smooth in half the time.
  • Roast extra squash and freeze the puree in ice cube trays, then you can make this sauce in fifteen minutes anytime.
  • If the sauce breaks or looks grainy, blend in a tablespoon of cold butter, it'll bring everything back together like magic.
  • Fresh pasta cooks in three minutes and soaks up the sauce better than dried, splurge on it if you can find it.
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