Creamy Butternut Squash Pasta Sauce Recipe – Fall Comfort Food

When the leaves start turning and the air feels crisper, there’s nothing more comforting than a bowl of pasta drenched in creamy butternut squash pasta sauce. The silky texture hugs each strand of noodles like a warm embrace, while the sweet, nutty flavor dances on your taste buds. Imagine twirling your fork through a golden-orange sauce that smells as heavenly as a fall harvest festival. Yes, my friends, this is not just dinner; it’s an experience that will have you dreaming of pumpkin patches and cozy sweaters.

I remember the first time I whipped up this magic in my kitchen. It was a chilly evening, and my family gathered around the table, their faces lighting up with delight as they took their first bites. The laughter was infectious, and before I knew it, we were all sharing stories about our favorite fall memories—all thanks to this delightful dish that brings everyone together.

I recall one particular evening when my friends raved about this recipe at dinner—everyone went back for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squash with smooth skin; it should feel heavy for its size.

• Onion: A sweet onion works best; it adds depth and sweetness to the sauce.

• Garlic: Fresh garlic cloves are key; they infuse the sauce with irresistible aroma and flavor.

• Vegetable Broth: Use low-sodium broth for better control over saltiness in the sauce.

• Heavy Cream: This adds richness; if you’re feeling adventurous, use coconut milk for a dairy-free version.

• Parmesan Cheese: Freshly grated cheese enhances flavor significantly—trust me, no pre-grated stuff here!

• Pasta of Choice: Any pasta works well here; I prefer fettuccine for its ability to hold onto the sauce beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Butternut Squash: Start by peeling the butternut squash and removing seeds—a task that might make you feel like a culinary warrior. Cut into cubes for even cooking.

Sauté Aromatics: In a large pot over medium heat, add some olive oil. Toss in diced onions and minced garlic until they turn golden brown and fragrant—about 5 minutes will do.

Add Squash and Broth: Stir in your squash cubes along with vegetable broth. Bring it to a gentle simmer and let it cook until the squash is tender—approximately 15 minutes should suffice.

Puree the Sauce: Once tender, use an immersion blender (or transfer to a blender) to puree until silky smooth. You might want to taste-test at this stage—it’s hard to resist!

Add Cream and Cheese: Return the pureed mixture to heat over low flame. Stir in heavy cream and freshly grated Parmesan cheese until melted and combined—this is where magic happens!

Cook Your Pasta: Meanwhile, cook your pasta according to package instructions until al dente. Drain well but reserve some cooking water to adjust sauce consistency later if needed.

With your butternut squash pasta sauce ready and your pasta cooked just right, combine them in the pot or serve separately—either way works beautifully! A sprinkle of extra Parmesan on top never hurts either.

Now that you’ve made this glorious dish filled with warmth and flavor, gather your loved ones around the table, twirl those forks, share some laughs, and relish every bite of this incredible butternut squash pasta sauce!

Perfecting the Cooking Process

Start by roasting the butternut squash until tender while cooking your pasta. This ensures everything is hot and ready at the same time, making preparation seamless and efficient.

Add Your Touch

Feel free to add garlic or herbs like sage for an extra flavor boost. You can even mix in some spinach or kale for added nutrition and color.

Storing & Reheating

Store leftover sauce in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of water if it thickens too much.

Sharing this dish with friends always brings smiles; they rave about how deliciously creamy it is without feeling guilty. My daughter even asked me if we could have it every week!

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash can save time and work just as well when cooked properly.

What type of pasta works best with butternut squash pasta sauce?

Any pasta works wonderfully! I recommend fettuccine or penne for better sauce adherence.

How can I make this sauce spicy?

Add red pepper flakes or chopped jalapeños during cooking for a delightful kick!

Print

Butternut Squash Pasta Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut squash pasta sauce is a delightful autumn dish that combines creamy textures and sweet, nutty flavors. This easy-to-make sauce clings perfectly to your favorite pasta, creating a comforting meal that’s ideal for weeknight dinners or cozy gatherings. With its vibrant color and rich taste, this recipe brings warmth to your table and can easily be customized with fresh herbs or added veggies. Gather your loved ones, twirl your forks, and enjoy every bite of this heartwarming dish!

• Author: Ethan Carter
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 cups butternut squash, peeled and cubed
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup freshly grated Parmesan cheese
• 8 oz fettuccine pasta (or pasta of choice)
• 2 tbsp olive oil

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the butternut squash by peeling, seeding, and cutting it into cubes.
2. In a large pot over medium heat, add olive oil. Sauté the diced onions and minced garlic until golden brown (about 5 minutes).
3. Stir in the butternut squash cubes and vegetable broth. Simmer until the squash is tender (approximately 15 minutes).
4. Use an immersion blender to puree the mixture until smooth.
5. Return the sauce to low heat; stir in heavy cream and Parmesan cheese until melted.
6. Cook the fettuccine according to package instructions until al dente. Drain, reserving some cooking water.
7. Combine cooked pasta with the sauce, adding reserved water if needed for consistency.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 6g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 45mg