This butternut squash pasta sauce is rich and creamy and makes the perfect fall meal! We served it with lobster ravioli and it was fantastic!
I think that before I tell you all about this amazing butternut squash pasta sauce, you need to know that I am actually not a huge fan of butternut squash.
I like it on occasion. I enjoy a small bowl of butternut squash soup, or a couple pieces in a mixture of roasted vegetables, but it’s not my first choice. If I need squash for a recipe, it’s not the kind I pick.
And my entire family agrees with me on that. Not big fans. They’ll eat it, but not if there are other options available.
So I think that you can believe me when I tell you that this butternut squash pasta sauce is amazing.
Because my whole family loved it. Including me.
I have to admit, I was a little surprised by that. Of course, it helps when you serve it over lobster ravioli, but still. We really enjoyed it.
It was a very rich meal, lobster ravioli with butternut squash pasta sauce, but it was so tasty. Seriously.
So even if you don’t like butternut squash, I think that you should still try this pasta sauce. You may be as pleasantly surprised as I was!
What goes well with butternut squash?
Butternut squash has a sweeter flavour then most squash. It goes really well with vegetables like Brussels sprouts or cauliflower.
This butternut squash sauce would be great with any pasta as a vegetarian dish, or served as a side dish with grilled chicken or fish.
We served it on some lobster ravioli, and it complemented the lobster very well. So if you can find lobster ravioli, they were fantastic together.
It was a very rich meal though – it definitely needed a salad on the side!
How do you peel a butternut squash?
Peeling butternut squash is really not that hard. I find that the easiest way to do it is to slice off both ends, then cut the squash in half, length-wise, and scoop out the seeds.
Then slice the peel off of each half. I find that a vegetable peeler is the easiest and quickest way to do this.
How to make Butternut Squash Pasta Sauce:
- The most difficult part of making this pasta sauce is peeling and chopping the butternut squash, and that isn’t too difficult. If you’d rather not bother, you can usually buy butternut squash already peeled and chopped, which would save a few minutes.
- This recipe calls for one and a half pounds of chopped butternut squash. You will lose about half a pound with the peel, seeds, and stem, so get a squash that is about 2 pounds for this recipe.
- I’ve only made this pasta sauce with heavy cream, but it’s quite a thick sauce, so I think that using half and half or 2% milk would work well if you prefer. I think that coconut milk would go well with the flavours here too if you would like a dairy free option.
- If you’re looking for more great pasta sauce recipes, I have 12 Easy Pasta Sauce Recipes here that are all fantastic!
Here are some more great squash recipes for you:
- Chicken Alfredo Stuffed Spaghetti Squash
- Instant Pot Butternut Squash Soup
- Instant Pot Spaghetti Squash
- Southwest Stuffed Spaghetti Squash
Butternut Squash Pasta Sauce
This butternut squash pasta sauce is rich and creamy and makes the perfect fall meal! We served it with lobster ravioli and it was fantastic!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
- 2 shallots, chopped finely
- 4 cloves garlic, minced
- 1 cup chicken broth (or vegetable broth)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon dried sage
- 1/2 cup heavy cream (35% whipping)
- 1/2 cup grated parmesan (for serving, optional)
- 1/2 cup chopped pecans, walnuts, or pumpkin seeds (for serving, optional)
Instructions
- In a medium stovetop pot, heat the olive oil over medium heat.
- Add the squash, shallots, and garlic, and cook, stirring, for 3-4 minutes or until the vegetables start to soften.
- Add the chicken broth, salt, pepper, nutmeg, and sage and stir to combine.
- Cover the pot and let it simmer over medium heat for 10-12 minutes, or until the squash is tender.
- Puree the sauce until smooth with an immersion blender, or transfer the sauce to a blender and puree.
- Stir in the cream.
- Serve over hot, cooked, pasta, garnished with nuts and parmesan cheese if desired.
Notes
I made this pasta sauce with heavy cream as that’s what I had on hand, but I think that half and half cream, or even milk would work just fine in this sauce too. Coconut milk would be another good option if you’d like it to be dairy free.
We served this with lobster ravioli and it was fantastic. I think it would be great with any type of pasta, but it did go very well with the flavours of the lobster ravioli if that’s an option available at your grocery store!
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Nutrition Information:
Yield:
serves 6Serving Size:
1/6 recipeAmount Per Serving: Calories: 121Total Fat: 6.4gSaturated Fat: 2.7gCholesterol: 14mgSodium: 234mgCarbohydrates: 15.6gFiber: 2.5gSugar: 2.9gProtein: 2.5g
Nutrition Information is estimated based on ingredients used and may not be exact. Optional ingredients for this recipe (parmesan cheese, nuts) are not included in the nutrition calculation. This calculation is just for the sauce, it does not include the pasta for serving.
Alyssa Loya
Saturday 17th of October 2020
Hi! How long does this sauce stay good for? Can you freeze it?
Stacey
Sunday 18th of October 2020
It would be good for about a week in the fridge. I haven't tried freezing it yet, but I think that it would freeze fine. I would defrost it overnight in the fridge and then reheat it gently over low heat. I think it would work well, but haven't tried it yet myself!