Go Back

Butternut Squash Pasta Sauce

Butternut squash pasta sauce with a silky, completely smooth texture—simmered until tender and blended until glossy. Toss it with rigatoni or penne for a creamy Italian-American main dish finished with parmesan and crispy sage.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta and sauce base
  • 1 lb rigatoni or penne Use your preferred shape; rigatoni holds sauce well.
  • 1 butternut squash Peel and cube (about 4 cups).
  • 1 onion Dice finely for even sautéing.
  • 4 clove garlic Minced.
  • 3 cup vegetable or chicken broth Broth for simmering the squash.
  • 0.5 cup heavy cream Stirs in for a creamy finish.
  • 0.5 cup parmesan, grated Add at the end for smooth, savory flavor.
  • 2 tbsp olive oil For sautéing aromatics.
  • 1 tbsp fresh sage, chopped Chopped; provides an herbaceous note.
  • 0.25 tsp nutmeg Warm, slightly sweet spice.
  • 0.25 tsp red pepper flakes Adjust heat to taste.
  • 0.5 cup pasta water Use to loosen and help sauce cling to pasta.
  • 1 Salt and pepper to taste Season after simmering and after tossing with pasta.

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté the onion for 5 minutes until softened and fragrant.
  2. Add the garlic and chopped sage to the pot. Cook for 2 minutes, stirring, until the garlic smells mellow and the sage is fragrant.
Simmer squash
  1. Add the peeled, cubed butternut squash and 3 cups vegetable or chicken broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the squash is very tender.
Blend until smooth
  1. Blend the mixture completely smooth using an immersion blender. Blend until no visible squash pieces remain and the sauce looks silky.
Finish sauce
  1. Stir in the heavy cream, grated parmesan, nutmeg, and red pepper flakes. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Toss pasta and season
  1. Cook the rigatoni or penne until al dente, then reserve pasta water. Toss the pasta into the sauce and loosen with pasta water as needed until it clings evenly.
  2. Season with salt and pepper to taste. Taste and adjust right before serving.

Notes

For the smoothest texture, blend immediately while the squash mixture is hot. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently with a splash of pasta water to restore silkiness. Freeze sauce (without pasta) up to 2 months and thaw overnight in the fridge, then reheat slowly, adding water as needed. For a dairy-light option, use half-and-half plus reduced amount of parmesan (still stir in off-heat if it seems to tighten).