Dive into the ultimate comfort food experience with our collection of 20 creamy butternut squash pasta sauces! As the weather cools, there’s nothing quite like a warm, velvety sauce to cozy up with. Whether you’re craving a quick weeknight dinner or a seasonal favorite, these recipes promise to delight your taste buds and simplify your cooking. Let’s explore these delicious, comforting creations together—your next favorite meal awaits!
Roasted Garlic Butternut Squash Pasta Sauce
Unbelievably, I used to think making a rich, creamy pasta sauce required hours of simmering or a mountain of cheese—until I discovered the magic of roasted butternut squash. Now, on cozy winter evenings like this, I love whipping up this velvety sauce that feels indulgent but is secretly packed with veggies. It’s become my go-to for a quick, comforting meal that always impresses, even my picky nephew.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Butternut squash – 1 medium (about 2 lbs)
– Garlic – 1 whole head
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Pasta – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the butternut squash in half lengthwise, scoop out the seeds with a spoon, and place it cut-side up on the baking sheet.
3. Slice the top off the head of garlic to expose the cloves, drizzle it with 1 tbsp of olive oil, and wrap it tightly in aluminum foil.
4. Drizzle the remaining 1 tbsp of olive oil over the butternut squash halves and sprinkle them evenly with ½ tsp of salt and ¼ tsp of black pepper.
5. Place the baking sheet with the squash and the foil-wrapped garlic in the preheated oven and roast for 35–40 minutes, until the squash is fork-tender and lightly caramelized at the edges.
6. While roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
7. Once roasted, let the squash and garlic cool slightly, then scoop the squash flesh into a blender and squeeze the roasted garlic cloves out of their skins into the blender.
8. Add the vegetable broth, heavy cream, remaining ½ tsp of salt, and remaining ¼ tsp of black pepper to the blender.
9. Blend on high speed for 1–2 minutes until completely smooth and creamy, scraping down the sides if needed.
10. In the same pot used for the pasta, pour the blended sauce and heat over medium-low for 3–5 minutes, stirring constantly, until warmed through.
11. Add the drained pasta to the pot with the sauce and toss gently to coat evenly.
12. Serve immediately in bowls.
Here’s the beauty of this sauce: it’s luxuriously smooth with a subtle sweetness from the squash and a deep, mellow garlic flavor that isn’t overpowering. I love tossing it with fettuccine or spooning it over ravioli, and for a fun twist, try topping it with crispy sage or toasted walnuts for extra crunch.
Creamy Sage Butternut Squash Pasta Sauce
Sometimes, when the weather turns crisp and I’m craving something cozy yet simple, I find myself reaching for a few humble ingredients to whip up this velvety, herb-kissed sauce. It’s the kind of dish that fills the kitchen with an inviting, autumnal aroma and comes together with minimal fuss—perfect for a busy weeknight when you want comfort without the complexity.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Olive oil – 2 tbsp
– Onion – 1 small, chopped
– Garlic – 3 cloves, minced
– Fresh sage leaves – 8–10
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz (like fettuccine or penne)
Instructions
1. Preheat your oven to 400°F. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Tip: Use a sharp peeler for easier handling to avoid slips.
2. Toss the squash cubes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a baking sheet. Roast for 20 minutes, or until fork-tender and lightly browned at the edges.
3. While the squash roasts, bring a large pot of salted water to a boil for the pasta.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic and fresh sage leaves to the skillet. Cook for 1–2 minutes, until the garlic is fragrant and the sage is crisp. Tip: Watch the garlic closely to prevent burning, which can make it bitter.
6. Transfer the roasted squash, onion-garlic-sage mixture, and vegetable broth to a blender. Blend on high until completely smooth, about 1–2 minutes. Tip: For extra creaminess, let the mixture cool slightly before blending to avoid steam buildup.
7. Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream, remaining ½ tsp salt, and ¼ tsp black pepper. Heat gently for 3–4 minutes, stirring constantly, until warmed through—do not boil.
8. Cook the pasta in the boiling water according to package directions until al dente, then drain, reserving ½ cup of pasta water.
9. Toss the drained pasta with the sauce in the skillet, adding reserved pasta water a little at a time if needed to reach your desired consistency.
10. Serve immediately. On chilly evenings, this sauce clings beautifully to the pasta, offering a silky texture with sweet, earthy notes from the squash and a hint of peppery sage. I love topping it with extra crispy sage or a sprinkle of Parmesan for an added savory touch.
Spicy Harissa Butternut Squash Pasta Sauce
There’s something magical about a cozy pasta night that just hits the spot, especially during the holiday hustle. This Spicy Harissa Butternut Squash Pasta Sauce came to life one chilly evening when I craved something creamy, a little fiery, and packed with veggie goodness—plus, it’s a fantastic way to use up that leftover squash sitting on the counter. Trust me, it’s become a weekly staple in my kitchen, and I love how it fills the house with a warm, inviting aroma that even my picky eaters can’t resist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Olive oil – 2 tbsp
– Harissa paste – 2 tbsp
– Garlic – 3 cloves, minced
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Pasta – 12 oz (like penne or rigatoni)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp of olive oil and ½ tsp of salt on the baking sheet, spreading them in a single layer for even roasting.
4. Roast the squash in the preheated oven for 20 minutes, or until fork-tender and lightly browned at the edges.
5. While the squash roasts, bring a large pot of salted water to a boil over high heat for the pasta.
6. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
7. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
8. Stir in the harissa paste and cook for another 30 seconds to release its flavors.
9. Add the roasted squash to the skillet, mashing it slightly with a fork or potato masher to break it down.
10. Pour in the vegetable broth and bring the mixture to a simmer, cooking for 5 minutes to let the flavors meld.
11. Reduce the heat to low and stir in the heavy cream, cooking for 2 more minutes until the sauce is smooth and creamy.
12. Meanwhile, cook the pasta in the boiling water according to package instructions until al dente, then drain it, reserving ¼ cup of pasta water.
13. Toss the drained pasta with the sauce in the skillet, adding the reserved pasta water a little at a time if needed to reach your desired consistency.
14. Season with the remaining ½ tsp of salt, adjusting to your preference.
15. Remove the skillet from the heat and let it sit for 2 minutes to allow the sauce to thicken slightly.
16. Serve the pasta immediately while warm. Really, the velvety texture of this sauce clings beautifully to every noodle, with a subtle sweetness from the squash balanced by that smoky harissa kick. I love topping it with a sprinkle of fresh herbs or a drizzle of extra olive oil for an extra touch—it’s perfect for a quick weeknight dinner or impressing guests without much fuss.
Coconut Milk Butternut Squash Pasta Sauce
Zipping through my holiday prep, I realized I needed a comforting, creamy pasta sauce that wouldn’t weigh me down—enter this dreamy Coconut Milk Butternut Squash Pasta Sauce. It’s my go-to when I want something rich yet wholesome, and it always reminds me of cozy winter evenings with a good book. Honestly, it’s so simple that I often whip it up on a whim after a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Butternut squash – 1 small (about 2 cups cubed)
– Olive oil – 1 tbsp
– Onion – ½ medium, diced
– Garlic – 2 cloves, minced
– Coconut milk – 1 can (13.5 oz)
– Vegetable broth – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Pasta – 12 oz (like fettuccine)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel and cube the butternut squash into 1-inch pieces, then toss them with ½ tbsp olive oil on the baking sheet.
3. Roast the squash for 20-25 minutes until fork-tender and lightly browned, stirring halfway through for even cooking—this caramelization adds depth to the sauce.
4. While the squash roasts, heat the remaining ½ tbsp olive oil in a large pot over medium heat.
5. Sauté the diced onion for 5-7 minutes until translucent, then add the minced garlic and cook for 1 more minute to avoid burning.
6. Transfer the roasted squash to the pot with the onions and garlic.
7. Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer over medium-low heat.
8. Use an immersion blender to puree everything until smooth and creamy, or carefully transfer to a countertop blender in batches for a silkier texture.
9. Stir in the salt and black pepper, then let the sauce simmer for 5 more minutes to meld the flavors, tasting to adjust seasoning if needed.
10. In a separate pot, cook the pasta according to package directions until al dente, reserving ¼ cup of pasta water before draining.
11. Toss the drained pasta with the sauce, adding reserved pasta water a little at a time if the sauce seems too thick—this helps it cling beautifully to the noodles.
12. Serve immediately while warm.
Heavenly in its velvety texture, this sauce coats every strand of pasta with a subtle sweetness from the squash and a hint of tropical creaminess from the coconut. I love topping it with a sprinkle of toasted pepitas for crunch or pairing it with a simple green salad for a complete meal—it’s versatile enough to become a weeknight staple in your kitchen too.
Rosemary and Thyme Butternut Squash Pasta Sauce
Last week, when the first real chill of the season settled in, I found myself craving something that felt like a warm hug but didn’t require hours at the stove. That’s how this velvety, herb-kissed sauce was born in my kitchen—it’s become my go-to for turning a simple box of pasta into a cozy, autumnal feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Butternut squash – 1 medium (about 2 lbs), peeled and cubed
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic cloves – 3, minced
– Fresh rosemary – 1 tbsp, finely chopped
– Fresh thyme – 2 tsp, leaves stripped
– Vegetable broth – 2 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta of choice – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp of olive oil and ½ tsp of salt on the prepared baking sheet.
3. Roast the squash for 25 minutes, or until the cubes are fork-tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat.
5. Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant—be careful not to let it burn.
7. Add the roasted squash, vegetable broth, chopped rosemary, and thyme leaves to the pot with the onions and garlic.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
9. Carefully transfer the hot mixture to a blender, add the heavy cream, remaining ½ tsp of salt, and black pepper, then blend on high until completely smooth and velvety (tip: hold the lid firmly with a towel to prevent steam buildup).
10. Return the blended sauce to the pot and keep it warm over the lowest heat setting while you cook the pasta.
11. Bring a large pot of generously salted water to a rolling boil and cook your pasta according to the package directions for al dente (tip: reserve about 1 cup of the starchy pasta water before draining).
12. Drain the pasta and add it directly to the pot with the warm sauce, tossing to coat thoroughly; if the sauce seems too thick, loosen it with a splash of the reserved pasta water until it reaches your desired consistency (tip: the starch in the pasta water helps the sauce cling beautifully to every noodle).
13. Serve immediately in warm bowls.
Zesty with herbal notes and luxuriously smooth, this sauce clings to every strand of pasta, offering a subtly sweet and savory depth. For a delightful twist, I love topping it with crispy sage leaves fried in butter or a generous sprinkle of toasted walnuts for added crunch.
Vegan Cashew Butternut Squash Pasta Sauce
Recently, I was craving a creamy pasta sauce but wanted something dairy-free and packed with veggies—enter this dreamy vegan cashew butternut squash sauce that’s become my go-to for cozy weeknights. It’s surprisingly simple, with a rich texture that feels indulgent yet wholesome, and I love how the natural sweetness of the squash balances the savory cashews. Trust me, even my non-vegan friends ask for seconds!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Raw cashews – 1 cup
– Butternut squash – 3 cups, peeled and cubed
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Vegetable broth – 1 cup
– Nutritional yeast – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz
Instructions
1. Soak the raw cashews in hot water for 10 minutes to soften them, which helps create a smoother sauce later.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Toss the cubed butternut squash with 1 tbsp of olive oil on the baking sheet, then roast for 20 minutes until the edges are golden and tender.
4. While the squash roasts, cook the pasta according to package directions until al dente, then drain and set aside.
5. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat, then sauté the minced garlic for 1–2 minutes until fragrant but not browned.
6. Drain the soaked cashews and add them to a blender along with the roasted squash, sautéed garlic, vegetable broth, nutritional yeast, salt, and black pepper.
7. Blend the mixture on high speed for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
8. Pour the blended sauce into the skillet used for the garlic and warm it over low heat for 3–5 minutes, stirring occasionally until heated through.
9. Toss the cooked pasta with the warm sauce in the skillet until evenly coated, then serve immediately.
What I adore about this sauce is its velvety texture that clings perfectly to pasta, with a subtly sweet and nutty flavor that’s enhanced by the nutritional yeast’s cheesy notes. For a fun twist, try it over zucchini noodles or as a dip for roasted veggies—it’s versatile enough to brighten up any meal!
Browned Butter Butternut Squash Pasta Sauce
On chilly evenings when I want something cozy but don’t feel like spending hours in the kitchen, this browned butter butternut squash pasta sauce is my go‑to. It’s rich, velvety, and comes together with just a handful of ingredients—perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Unsalted butter – 4 tbsp
– Butternut squash – 1 lb, peeled and cubed
– Garlic – 2 cloves, minced
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Pasta – 12 oz
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Cook the butter, swirling the pan occasionally, until it turns golden brown and smells nutty, about 3–4 minutes. Tip: Watch closely to avoid burning—it can go from browned to burnt quickly.
5. Add the cubed butternut squash to the skillet and sauté until tender and lightly caramelized, about 10–12 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth, about 2 minutes. Tip: Remove the skillet from heat briefly if the sauce looks too thick to prevent curdling.
9. Season the sauce with salt and black pepper.
10. Drain the cooked pasta, reserving ½ cup of pasta water.
11. Add the drained pasta to the skillet with the sauce and toss to coat evenly. Tip: If the sauce is too thick, gradually stir in reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
12. Serve immediately.
Keep in mind that the browned butter gives this sauce a wonderfully nutty depth, while the squash blends into a silky, creamy texture. I love topping it with extra Parmesan and a sprinkle of toasted walnuts for crunch, or pairing it with a simple green salad to balance the richness.
Maple Glazed Butternut Squash Pasta Sauce
Holiday chaos got you craving something cozy yet effortless? I’ve been there—after one too many frantic December evenings, I started roasting butternut squash just to make the house smell like a hug, and this velvety maple-glazed sauce was the happy accident that saved my weeknight dinners. It’s the kind of forgiving, one-pan wonder I lean on when I want comfort food without the fuss, and it comes together while you’re probably still deciding what to binge-watch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Butternut squash – 1 medium (about 2 lbs), peeled and cubed
– Olive oil – 2 tbsp
– Maple syrup – ¼ cup
– Garlic – 3 cloves, minced
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz (like fettuccine or rigatoni)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp olive oil and 2 tbsp maple syrup on the baking sheet, spreading it in a single layer for even roasting.
3. Roast the squash for 30 minutes, or until the edges are caramelized and a fork pierces it easily—this deepens the flavor, so don’t rush it!
4. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.
5. Add the roasted squash, vegetable broth, remaining maple syrup, salt, and black pepper to the skillet, then use an immersion blender to puree until completely smooth (a regular blender works too, but let it cool slightly first).
6. Stir in the heavy cream and simmer the sauce on low heat for 5 minutes to let it thicken slightly, which helps it cling to pasta better.
7. Meanwhile, cook the pasta according to package directions in salted boiling water until al dente, then drain it, reserving ½ cup of pasta water.
8. Toss the cooked pasta with the sauce in the skillet, adding splashes of reserved pasta water as needed to reach a silky consistency that coats every strand.
Glossy and rich, this sauce wraps pasta in a sweet-savory embrace with a velvety texture that’s neither too heavy nor too thin. I love it over rigatoni for catching every bit of flavor, but it’s also dreamy as a dip for crusty bread or drizzled over roasted veggies—leftovers (if you have any!) taste even better the next day.
Smoky Paprika Butternut Squash Pasta Sauce
Years ago, while trying to use up a leftover butternut squash, I stumbled upon this smoky, velvety sauce that’s become my go-to for cozy weeknights. It’s the kind of recipe that feels fancy but comes together with minimal effort—perfect for when you want something comforting without the fuss. I love how the paprika adds a warm depth that makes the whole kitchen smell incredible.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Olive oil – 2 tbsp
– Smoked paprika – 1 tsp
– Garlic – 2 cloves, minced
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – ½ tsp
– Pasta – 12 oz (like penne or fettuccine)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp of olive oil and spread them in a single layer on the baking sheet.
4. Roast the squash for 20 minutes, or until the edges are caramelized and tender when pierced with a fork. Tip: Roasting concentrates the squash’s sweetness, so don’t rush this step—it’s key for flavor.
5. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
6. In a large skillet over medium heat, heat the remaining 1 tbsp of olive oil and sauté the minced garlic for 1 minute, until fragrant but not browned.
7. Add the roasted squash, smoked paprika, and vegetable broth to the skillet, stirring to combine.
8. Use an immersion blender to puree the mixture directly in the skillet until completely smooth, about 2–3 minutes. Tip: If you don’t have an immersion blender, carefully transfer the mixture to a regular blender, but let it cool slightly first to avoid steam buildup.
9. Stir in the heavy cream and salt, then simmer the sauce on low heat for 5 minutes, stirring occasionally, until it thickens slightly. Tip: Keep the heat low to prevent the cream from curdling—a gentle simmer is perfect.
10. Toss the cooked pasta with the sauce in the skillet until evenly coated, and serve immediately.
Lusciously creamy with a subtle smoky kick, this sauce clings beautifully to pasta for a rich, velvety bite. I sometimes top it with toasted breadcrumbs or a sprinkle of Parmesan for extra texture, and it pairs wonderfully with a simple green salad to balance the richness.
Caramelized Onion Butternut Squash Pasta Sauce
Venturing into my kitchen on a chilly evening, I found myself craving something cozy yet sophisticated—the kind of dish that fills your home with an irresistible aroma and warms you from the inside out. This caramelized onion butternut squash pasta sauce was born from that desire, and it’s become my go-to for impressing guests or treating myself on a quiet night. Honestly, I love how the sweetness of the squash balances with the savory onions, creating a sauce that feels both comforting and elegant.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Yellow onion – 1 large
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp of olive oil and ½ tsp of salt on the baking sheet.
4. Roast the squash in the oven for 25 minutes, or until it’s fork-tender and lightly browned at the edges.
5. While the squash roasts, thinly slice the yellow onion.
6. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-low heat.
7. Add the sliced onion to the skillet and cook for 20 minutes, stirring occasionally, until it turns deep golden brown and caramelized—this low-and-slow method is key for developing rich flavor without burning.
8. Mince the garlic cloves and add them to the skillet with the caramelized onions, cooking for 1 minute until fragrant.
9. Transfer the roasted squash and onion-garlic mixture to a blender.
10. Add the vegetable broth, heavy cream, remaining ½ tsp of salt, and black pepper to the blender.
11. Blend on high speed for 1-2 minutes until the sauce is completely smooth and creamy; if it’s too thick, add more broth a tablespoon at a time until it reaches your desired consistency.
12. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain it.
13. Return the drained pasta to the pot and pour the blended sauce over it, tossing gently to coat every strand evenly.
14. Serve the pasta immediately while it’s hot. Creamy and velvety, this sauce clings beautifully to the pasta, offering a sweet and savory depth that’s utterly satisfying. For a creative twist, top it with toasted walnuts or a sprinkle of Parmesan cheese to add a crunchy contrast—it’s perfect for a festive dinner or a simple weeknight treat.
Spinach and Kale Butternut Squash Pasta Sauce
Every time winter rolls around, I find myself craving something that feels both nourishing and cozy—like a warm hug in a bowl. This Spinach and Kale Butternut Squash Pasta Sauce is my go-to for those chilly evenings when I want something vibrant yet comforting, and it’s become a staple in our house because it’s so easy to whip up while still feeling special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Butternut squash – 1 medium (about 2 cups cubed)
- Olive oil – 2 tbsp
- Onion – 1 small, diced
- Garlic – 3 cloves, minced
- Vegetable broth – 1 cup
- Fresh spinach – 2 cups, packed
- Fresh kale – 1 cup, packed, stems removed
- Heavy cream – ½ cup
- Parmesan cheese – ½ cup, grated
- Salt – 1 tsp
- Black pepper – ½ tsp
- Pasta – 12 oz (like fettuccine or penne)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
- Toss the squash cubes with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper on the baking sheet.
- Roast the squash in the preheated oven for 20 minutes, or until it is fork-tender and lightly browned at the edges.
- While the squash roasts, bring a large pot of salted water to a boil for the pasta.
- Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
- Add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until it becomes translucent.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Pour the vegetable broth into the skillet and bring it to a simmer.
- Add the roasted butternut squash to the skillet, then use an immersion blender to puree the mixture until smooth and creamy.
- Stir in the heavy cream and grated Parmesan cheese until fully combined.
- Add the fresh spinach and kale to the sauce, cooking for 2-3 minutes until the greens are wilted and vibrant.
- Season the sauce with the remaining ½ tsp of salt and ¼ tsp of black pepper, adjusting if needed.
- Cook the pasta in the boiling water according to the package instructions until al dente, then drain it.
- Toss the drained pasta directly into the skillet with the sauce, stirring to coat evenly.
This sauce has a velvety, rich texture from the blended squash and cream, with a subtle sweetness that balances the earthy kale and spinach. I love serving it over fettuccine for a hearty meal, but it’s also fantastic as a dip for crusty bread or spooned over roasted vegetables for a lighter twist.
Sun-Dried Tomato Butternut Squash Pasta Sauce
A cozy winter evening last December had me craving something that felt both comforting and vibrant—enter this sun-dried tomato butternut squash pasta sauce. I love how the sweetness of roasted squash balances the tangy punch of sun-dried tomatoes, creating a velvety sauce that clings perfectly to any pasta shape. It’s become my go-to for busy weeknights when I want something special without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Sun-dried tomatoes in oil – ½ cup, drained
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Vegetable broth – 1 cup
– Heavy cream – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Pasta – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper on the baking sheet.
4. Roast the squash for 25 minutes, flipping halfway through, until the edges are caramelized and tender when pierced with a fork.
5. While the squash roasts, bring a large pot of salted water to a boil for the pasta.
6. Mince the garlic cloves finely.
7. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
8. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
9. Chop the drained sun-dried tomatoes into small pieces.
10. Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes to release their oils.
11. Transfer the roasted squash to a blender or food processor.
12. Add the sautéed garlic and sun-dried tomato mixture from the skillet to the blender.
13. Pour in the vegetable broth and heavy cream.
14. Blend on high speed for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed.
15. Cook the pasta in the boiling water according to package directions until al dente, then drain, reserving ½ cup of pasta water.
16. Return the blended sauce to the skillet and warm it over low heat for 3 minutes, stirring occasionally.
17. Toss the drained pasta with the warmed sauce in the skillet, adding reserved pasta water 1 tbsp at a time if needed to reach your desired consistency.
18. Season with the remaining ¼ tsp salt and ⅛ tsp black pepper, stirring to combine.
Just spoon this vibrant sauce over your favorite pasta—I adore it with rigatoni or fettuccine—and watch how the creamy texture coats every nook and cranny. The flavor is a beautiful dance of sweet squash and tangy tomatoes, with a subtle garlicky warmth that makes it feel indulgent yet wholesome. For a fun twist, try serving it over roasted spaghetti squash or as a dip for crusty bread on a chilly night.
Parmesan and Nutmeg Butternut Squash Pasta Sauce
Pulling out my favorite Dutch oven on a chilly evening always signals comfort food is on the way, and this creamy butternut squash sauce is my go-to for a cozy, satisfying pasta night that feels special without being fussy. I love how the nutmeg adds a whisper of warmth that pairs perfectly with the savory Parmesan—it’s the kind of dish that makes my kitchen smell like a holiday, even on a regular weeknight.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butternut squash – 1 small (about 2 cups cubed)
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup, grated
– Nutmeg – ¼ tsp, freshly grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Pasta – 12 oz (like fettuccine or rigatoni)
Instructions
1. Peel and cube the butternut squash into 1-inch pieces.
2. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
3. Add the cubed butternut squash and cook for 8–10 minutes, stirring occasionally, until lightly browned and slightly softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it—this releases its flavor without bitterness.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the squash is fork-tender.
6. While the squash simmers, cook the pasta in a separate pot of salted boiling water according to package directions until al dente, then drain and set aside, reserving ¼ cup of pasta water for later.
7. Transfer the cooked squash and broth to a blender, add heavy cream, and blend on high for 1–2 minutes until completely smooth and creamy.
8. Return the blended sauce to the pot over low heat, stir in grated Parmesan cheese until fully melted and incorporated, about 2 minutes.
9. Add freshly grated nutmeg, salt, and black pepper, stirring to combine—fresh nutmeg makes a big difference here, so I always grate it myself for the best aroma.
10. Toss the cooked pasta with the sauce in the pot, adding reserved pasta water 1 tablespoon at a time if needed to reach a silky consistency that coats every strand evenly.
11. Serve immediately while hot. Rich and velvety, this sauce clings to the pasta with a smooth, almost luxurious texture, while the nutmeg and Parmesan create a savory-sweet balance that’s utterly comforting. Try topping it with extra Parmesan and a sprinkle of toasted walnuts for a crunchy contrast, or pair it with a simple green salad to round out the meal.
Roasted Red Pepper Butternut Squash Pasta Sauce
Diving into my kitchen on a chilly evening, I always crave something cozy yet vibrant—this roasted red pepper butternut squash pasta sauce is my go-to. It’s a creamy, sweet-and-savory blend that comes together with minimal fuss, perfect for those nights when you want comfort food without the heavy labor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Red bell peppers – 2 large
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel and cube the butternut squash into 1-inch pieces, and cut the red bell peppers into quarters, removing the seeds and stems.
3. Toss the squash and peppers with 1 tbsp olive oil, spread them in a single layer on the baking sheet, and roast for 30 minutes until tender and slightly charred. Tip: Roasting brings out natural sweetness, so don’t rush it—let the edges caramelize for depth.
4. While roasting, cook the pasta in salted boiling water according to package directions until al dente, then drain and set aside.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat, mince the garlic, and sauté for 1-2 minutes until fragrant but not browned. Tip: Keep the heat moderate to avoid bitter garlic.
6. Transfer the roasted squash and peppers to a blender, add the sautéed garlic, vegetable broth, heavy cream, salt, and black pepper, then blend until smooth and creamy.
7. Pour the sauce back into the skillet, warm it over low heat for 5 minutes, stirring occasionally. Tip: If the sauce thickens too much, thin it with a splash of broth or cream to your desired consistency.
8. Toss the cooked pasta with the sauce until evenly coated, and serve immediately.
This sauce has a velvety texture with a hint of smokiness from the roasted peppers, making it rich yet light. Try it over whole-wheat pasta or as a dip for crusty bread—it’s versatile enough to brighten up any meal.
Apple Cider Butternut Squash Pasta Sauce
Wondering how to make a cozy fall dinner that feels special without being fussy? I’ve been making this Apple Cider Butternut Squash Pasta Sauce for years—it’s my go-to when I want something creamy, sweet, and savory all at once, and it always reminds me of crisp autumn evenings spent with friends. Honestly, it’s so simple that I often whip it up on a weeknight after work, and the leftovers taste even better the next day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Apple cider – 1 cup
– Heavy cream – ½ cup
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper on the baking sheet.
4. Roast the squash in the oven for 20–25 minutes, until it’s tender and lightly browned at the edges. Tip: Roasting brings out the squash’s natural sweetness, so don’t skip this step!
5. While the squash roasts, pour 1 cup of apple cider into a medium saucepan and bring it to a simmer over medium heat.
6. Cook the cider for 8–10 minutes, stirring occasionally, until it reduces by half and becomes slightly syrupy.
7. Add 2 minced garlic cloves to the reduced cider and cook for 1 minute, just until fragrant.
8. Transfer the roasted squash to a blender or food processor.
9. Pour the reduced cider and garlic mixture over the squash in the blender.
10. Add ½ cup of heavy cream to the blender.
11. Blend everything on high speed for 1–2 minutes, until completely smooth and creamy. Tip: If the sauce seems too thick, you can add a splash of water or more cream to reach your desired consistency.
12. Return the sauce to the saucepan and warm it over low heat for 2–3 minutes, stirring gently. Tip: Keep the heat low to prevent the cream from curdling.
13. Serve the sauce immediately over your favorite pasta, tossing to coat evenly. The sauce is luxuriously smooth with a velvety texture that clings to every noodle, offering a perfect balance of sweet from the squash and cider and a subtle savory depth from the garlic. For a creative twist, try it with gnocchi or as a dip for crusty bread—it’s versatile enough to shine in many dishes.
Turmeric and Ginger Butternut Squash Pasta Sauce
Oof, after a long day of holiday shopping in the chilly December air, nothing sounds better than a cozy, vibrant bowl of pasta. This turmeric and ginger butternut squash sauce has become my go-to for a quick, immune-boosting dinner that feels like a warm hug. I love how the golden color brightens up even the darkest winter evening.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butternut squash – 1 medium (about 3 cups cubed)
– Olive oil – 2 tbsp
– Onion – 1 small, diced
– Garlic – 3 cloves, minced
– Fresh ginger – 1 tbsp grated
– Ground turmeric – 1 tsp
– Vegetable broth – 1 cup
– Full-fat coconut milk – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Pasta of choice – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss the squash cubes with 1 tablespoon of olive oil and spread them in a single layer on the baking sheet.
4. Roast for 20 minutes until the edges are caramelized and a fork pierces easily—this deepens the flavor better than boiling.
5. While roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
7. Stir in the minced garlic, grated ginger, and ground turmeric, cooking for 1 minute until fragrant to unlock their aromatic oils.
8. Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the pot bottom for extra flavor.
9. Add the roasted squash, coconut milk, salt, and black pepper to the pot.
10. Simmer the mixture on low heat for 5 minutes, stirring occasionally.
11. Carefully transfer the hot mixture to a blender and blend on high for 1-2 minutes until completely smooth and creamy; a high-speed blender gives the silkiest texture.
12. Meanwhile, cook the pasta according to package directions in salted boiling water until al dente, then drain.
13. Return the blended sauce to the pot over low heat and toss with the cooked pasta until well coated.
14. Serve immediately. What a delight this sauce is—its velvety texture clings perfectly to every noodle, with the ginger adding a zesty kick that balances the earthy turmeric and sweet squash. For a festive twist, top it with toasted pumpkin seeds or a sprinkle of red pepper flakes to play up the warmth.
White Wine Butternut Squash Pasta Sauce
Last night, as the first real chill of the season settled in, I found myself craving something that felt both cozy and a little bit elegant. That’s how this creamy, dreamy White Wine Butternut Squash Pasta Sauce was born—it’s my go-to for turning a simple weeknight into something special without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Butternut squash – 1 small (about 2 cups cubed)
– Olive oil – 2 tbsp
– Yellow onion – ½, diced
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh sage – 4 leaves
Instructions
1. Preheat your oven to 400°F. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
2. Toss the squash cubes with 1 tablespoon of olive oil and ½ teaspoon of salt on a baking sheet. Roast for 20 minutes, or until the edges are caramelized and a fork pierces easily—this deepens the flavor beautifully.
3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 more minute, just until fragrant to avoid burning.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3 minutes to cook off the alcohol, which mellows the sauce.
6. Add the roasted squash, vegetable broth, and fresh sage leaves to the skillet. Bring to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
7. Remove the skillet from the heat. Carefully transfer the mixture to a blender, add the heavy cream, and blend on high until completely smooth and creamy—this is key for that luxurious texture.
8. Return the blended sauce to the skillet over low heat. Stir in the grated Parmesan cheese until melted and fully incorporated.
9. Season the sauce with the remaining ½ teaspoon of salt and the black pepper. Taste and adjust if needed, then let it warm through for 2 minutes.
10. Toss the sauce with your favorite cooked pasta until evenly coated.
Generously creamy with a subtle sweetness from the squash, this sauce clings to every noodle for a velvety bite. The hint of white wine and sage adds an earthy sophistication that makes it perfect over fettuccine or as a base for a baked pasta dish.
Balsamic Glazed Butternut Squash Pasta Sauce
Oftentimes, the best pasta sauces come from humble ingredients that transform with a little time and care—this balsamic glazed butternut squash sauce is a perfect example. I first made it on a chilly evening when I wanted something cozy but not too heavy, and now it’s a fall staple in my kitchen. It’s creamy, slightly sweet, and has that tangy depth from the balsamic that makes it feel special without much fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Olive oil – 2 tbsp
– Balsamic vinegar – ¼ cup
– Garlic – 3 cloves, minced
– Vegetable broth – 1 cup
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz (like fettuccine or penne)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp of olive oil and ½ tsp of salt on the baking sheet, spreading them in a single layer.
4. Roast the squash for 25-30 minutes until tender and lightly browned at the edges, flipping halfway through for even cooking.
5. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
6. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
7. Pour in the balsamic vinegar and let it simmer for 3-4 minutes until reduced by half and slightly syrupy.
8. Add the roasted squash to the skillet, mashing it lightly with a fork or potato masher to break it down.
9. Stir in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low.
10. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
11. Pour in the heavy cream and add the remaining ½ tsp of salt and black pepper, stirring to combine.
12. Cook the pasta according to package directions in salted boiling water until al dente, then drain it, reserving ½ cup of pasta water.
13. Toss the cooked pasta with the sauce in the skillet, adding reserved pasta water a little at a time if needed to reach your desired consistency.
14. Serve immediately while warm. Zesty and velvety, this sauce clings beautifully to pasta with a rich, caramelized sweetness from the squash and a tangy balsamic kick. Try it topped with toasted walnuts or a sprinkle of Parmesan for extra crunch and savoriness—it’s versatile enough for weeknights but fancy enough for guests.
Mushroom and Thyme Butternut Squash Pasta Sauce
Pulling out my favorite Dutch oven on a crisp fall evening always feels like the start of something cozy. This Mushroom and Thyme Butternut Squash Pasta Sauce is my go-to when I want a rich, velvety dish that feels special but comes together with minimal fuss—it’s the kind of recipe I make when friends drop by unexpectedly, and it never fails to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Butternut squash – 1 medium (about 2 cups cubed)
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic cloves – 3, minced
– Cremini mushrooms – 8 oz, sliced
– Fresh thyme – 2 tbsp
– Vegetable broth – 2 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta of choice – 12 oz
Instructions
1. Preheat your oven to 400°F.
2. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper on a baking sheet.
4. Roast the squash in the preheated oven for 25 minutes, or until the edges are caramelized and a fork pierces it easily.
5. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat.
6. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until it becomes translucent.
7. Add the minced garlic cloves and cook for 1 more minute, just until fragrant—be careful not to let it burn.
8. Tip: For deeper flavor, let the onions cook until they start to turn golden at the edges.
9. Increase the heat to medium-high and add the sliced cremini mushrooms to the pot.
10. Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
11. Stir in the fresh thyme and cook for 30 seconds to release its aroma.
12. Add the roasted butternut squash cubes and vegetable broth to the pot.
13. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
14. Carefully transfer the hot mixture to a blender and blend on high until completely smooth and creamy, about 1-2 minutes.
15. Tip: For safety, remove the center cap from the blender lid and cover it with a towel to let steam escape while blending.
16. Return the blended sauce to the pot over low heat.
17. Stir in the heavy cream, remaining ½ tsp of salt, and ¼ tsp of black pepper.
18. Let the sauce warm through for 2-3 minutes, stirring gently—do not let it boil.
19. While the sauce warms, cook the pasta of choice according to package directions in a separate pot of salted boiling water until al dente.
20. Drain the pasta and toss it directly into the pot with the sauce until well coated.
21. Tip: Reserve ½ cup of the pasta cooking water before draining; you can stir it into the sauce if it seems too thick.
22. Remove the pot from the heat and let it sit for 2 minutes to allow the pasta to absorb the sauce.
23. Serve immediately in warm bowls.
24. Really, the magic here is in the texture—silky from the blended squash and cream, with earthy bites from the mushrooms. I love how the thyme adds a subtle woodsy note that makes it perfect over fettuccine or even as a sauce for roasted vegetables. Sometimes, I’ll top it with a sprinkle of Parmesan or toasted walnuts for a bit of crunch.
Crispy Sage Butternut Squash Pasta Sauce
Venturing into my kitchen on this chilly December evening, I found myself craving something cozy yet elegant—a dish that would fill the house with the warm, nutty aroma of roasted squash and the earthy fragrance of sage. This pasta sauce has become my go-to for impromptu dinner parties, especially during the holiday season when butternut squash is at its peak sweetness. I love how the crispy sage adds a delightful crunch that contrasts beautifully with the velvety sauce, making it feel special without requiring hours of effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butternut squash – 1 medium (about 2 lbs)
– Olive oil – 3 tbsp
– Fresh sage leaves – ¼ cup
– Garlic – 3 cloves
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup grated
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta – 12 oz (such as fettuccine or rigatoni)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash, cut it into 1-inch cubes, and toss with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on the baking sheet.
3. Roast the squash for 25 minutes until tender and lightly browned at the edges, flipping halfway through for even cooking.
4. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
5. Heat the remaining 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Add the sage leaves to the skillet and fry for 1-2 minutes until crispy and fragrant, then remove with a slotted spoon to a paper towel-lined plate.
7. Mince the garlic and add it to the same skillet, sautéing for 30 seconds until golden but not burned—this quick step prevents bitterness.
8. Reduce the heat to low and pour in the heavy cream, stirring constantly to combine with the garlic-infused oil.
9. Add the roasted squash to the skillet and use a potato masher or fork to mash it into the cream until smooth, leaving a few chunks for texture if desired.
10. Stir in the grated Parmesan cheese until melted and fully incorporated, which should take about 2 minutes over low heat.
11. Season the sauce with the remaining ½ tsp salt and ¼ tsp black pepper, tasting to adjust—I find the squash’s natural sweetness balances the saltiness perfectly.
12. Toss the cooked pasta directly into the skillet with the sauce, coating each strand evenly for a rich, creamy finish.
13. Divide the pasta among serving bowls and top with the crispy sage leaves for garnish.
Delightfully creamy with a subtle sweetness from the roasted squash, this sauce clings to every noodle for a comforting bite. The crispy sage adds an aromatic crunch that elevates the dish beyond ordinary pasta nights. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce—it’s perfect for a festive winter meal or a simple weeknight treat.
Summary
Relish these 20 creamy butternut squash pasta sauces—they’re cozy, versatile comfort food at its best. We hope you find a new favorite to warm up your kitchen! Give one a try this week, leave a comment below with which recipe you loved, and don’t forget to share this roundup on Pinterest to spread the comfort. Happy cooking!
