This Butternut Squash Pasta Sauce is comforting, creamy and delicious. With the flavors of squash, garlic and sage tossed with your favorite pasta, it makes the perfect fall meal!
Our garden is again producing a bumper crop of "winter squash", a.k.a. butternut squash. We had the same abundance last year when I featured this Fall Panzanella Salad. I love making butternut squash in a variety of ways from soups like this Butternut Squash & Sausage Soup, to just roasting it with some olive oil, salt & pepper. I'm lucky enough to have a nice stash in my freezer that I can use throughout the year.
I've added to my butternut squash repertoire with this Butternut Squash Pasta Sauce. This sauce is similar to an alfredo sauce in thickness, but is a lighter, healthier version as in it's main ingredient is the squash with just a little half & half added for the perfect amount of creaminess.
My girls are pasta fanatics and love this Butternut Squash Pasta Sauce, and they don't even realize they are eating a vegetable! To be honest, I think they are tricked into thinking it's mac & cheese due to the color. Another parenting win!
Winter Squash vs. Summer Squash
Squashes such as butternut, acorn, spaghetti squash & pumpkins are all considered winter squashes. These squash are one of the last things, if not the last thing, harvested in most gardens in late summer or early fall. They have a thicker rind and will keep for longer than summer squashes like zucchini. Hence, you can technically have garden fresh butternut squash in the winter!
How To Make Butternut Squash Pasta Sauce
You can have dinner on the table in 30 minutes with this Butternut Squash Pasta Sauce! When you start the sauce, also start boiling water for your pasta. Any kind of pasta will do, but my favorites for this recipe include fettuccine or pappardelle. This way, your noodles will be ready to add in as soon as your sauce is ready!
In a large skillet melt butter. Add onion, chopped sage & minced garlic and cook for 2 minutes. Sage and butternut squash are a match made in heaven. If you are using dried sage instead of fresh, use 1 teaspoon instead of a tablespoon.
Add diced squash and chicken broth. Bring mixture to a simmer and cook for 15 minutes until squash is tender and some broth has evaporated.
Place mixture in a blender, or using an immersion blender, blend mixture until smooth. Place back in the skillet over medium heat.
Season with salt and whisk in half & half. Bring mixture to a light simmer. Add cooked pasta and toss until well coated.
- Top the pasta with some extra chopped sage and a good amount of parmesan cheese. Enjoy!
Can The Sauce Be Made Ahead of Time?
Yes! Save even more time by making the Butternut Squash Pasta Sauce ahead of time. Store it in an airtight container in the refrigerator for up to 4-5 days. To reheat, place the sauce in a saucepan or skillet and heat until simmering, then add the pasta. If possible, I'd recommend not combining the pasta and sauce until you are ready to serve.
Proteins to Serve with Butternut Squash Pasta
Top your noodles & Butternut Squash Pasta Sauce with proteins like:
- Sliced chicken breast
- Chicken sausage, like an apple chicken flavor
- Polish sausage or kielbasa
- Sweet Italian sausage
- Cooked shrimp
Can I Make It Vegetarian?
Simply swap out the chicken broth for vegetable broth to make the sauce vegetarian. For an even healthier no-carb option, use zucchini noodles in place of regular pasta.
Other popular comfort food ideas:
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Butternut Squash Pasta Sauce
- 3 tbsp. butter
- 1 tbsp. fresh sage chopped
- 2 cloves garlic minced
- ½ cup white onion chopped
- 4 cups butternut squash cut into 1 inch dice
- 2 cups chicken broth
- 1 tsp. salt
- ½ cup half & half
- 1 # pasta like fettuccine or pappardelle
- parmesan cheese for topping
- In a large skillet melt butter. Add onion, chopped sage & minced garlic and cook for 2 minutes.
- Add squash and chicken broth. Bring mixture to a simmer and cook for 15 minutes until squash is tender and some broth has evaporated. While mixture is cooking, cook pasta according to package instructions.
- Place mixture in a blender, or using an immersion blender, blend mixture until smooth. Place back in the skillet over medium heat.
- Season with salt and whisk in half & half. Bring mixture to a light simmer. Add cooked pasta and toss until well coated.
- Garnish with extra chopped sage and parmesan cheese.