Creamy butternut squash pasta sauce with butternut squash, cream cheese, sage, and parmesan cheese is ladled over pasta to make a warm and comforting dish. This is a simple way to use up and enjoy healthy butternut squash.
Recently, a few homeschooling friends and I took a trip to a local Amish community. We went to a large Amish store filled to the brim with amazing finds. From fresh fruits and vegetables to super cheap, bulk flour that was about to expire (but we all know is just perfectly fine), we loaded up on essentials and had fun in the process.
Whenever I find these great deals on dry goods (and foods that will last a while in the pantry, like winter squashes), I stock up. It is a good way to feed our large family for less. It’s no shock – the more mouths there are to feed, the more the grocery bills start to add up. Finding these little ways to save really helps…and honestly, these little ways are huge. We’re able to feed our large family for less, while also broadening their tastes and introducing seasonal foods that don’t reach just anyone’s table.
One of my favorite finds was a huge box of butternut squash at an amazing price. How many families do you know that get excited about butternut squash? It really is a hidden gem. A creamy, nutty, mildly sweet bite hidden behind the less appealing label of “squash”. Try it! They are absolutely delicious.
So now with so much butternut squash, I’ve been finding creative ways to use them. You can easily substitute puréed butternut squash for puréed pumpkins, and vice versa in most recipes. Add puréed butternut squash to smoothies and sauces, breads and soups. It’s wonderfully versatile.
This recipe was inspired by my pumpkin pasta sauce, but when you have butternut squashes coming out of your ears, you use them and you like it. I even used it in pumpkin cinnamon rolls. No one could tell the difference.
This butternut squash pasta sauce is such a delicious and comforting dish that is tasty and healthy. If there is one way to get kids to eat this veggie, this is the way. Top it with bacon and freshly chopped sage. Everyone will be cheering.
Tips:
- Toast up some pine nuts and use as a garnish. They add a wonderful crunch and are full of iron.
- Sometimes I like to fry up some bacon first, remove it from the pan, and then use the bacon grease to make this recipe. It adds so much yummy flavor.
- Serve with crispy bacon. Use whatever noodles you have on hand: penne, spaghetti, linguine, or ravioli would be delicious.
- If you have some extra butternut squash, dice it up, toss it with oil, and roast it until crispy. Add it to the dish for a nice texture and extra flavor.
What flavors go well with butternut squash?
First decide if you want to go more sweet or more savory, but then your options are endless. For savory, go with sage, oregano, thyme, and rosemary. For sweet, try nutmeg, cinnamon, ginger, or clove.
What does butternut squash pasta sauce taste like?
It has a creamy and slightly sweet squash flavor with hints of warm cinnamon and sage.
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Tools you may need:
Skillet
Baking sheet
Parchment paper
Immersion blender
Measuring cups and spoons
How To Make Butternut Squash Pasta Sauce
Cut butternut squash in half, scoop out seeds, and place skin side down on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with salt.
Roast for 45 minutes at 375 degrees or until tender.
About halfway through the butternut squash roasting, start the sauce. In a large saucepan, sauté onions and garlic in olive oil for about five minutes until they have become translucent. This is a good time to start the water for the pasta, as well.
Add in cream cheese, parmesan, half and half, salt, cinnamon, sage, and pepper. Turn heat to low and add a lid to allow it to melt. This takes about 5-10 minutes.
Cook pasta.
Pull the squash out of the oven. Scoop out roasted butternut squash and add to the pot.
Blend with immersion blender or place in a blender and blend until smooth. Make sure to put a heat-resistant cloth over the blender lid, and hold the lid down when blending to protect your hand from being burned.
Pour butternut squash pasta sauce over pasta and garnish with sage. You can also top with toasted pine nuts and crispy bacon.
Find More Delicious Dinners From The Farmhouse
- Pumpkin Chili Recipe With Ground Beef
- Roasted Butternut Squash Soup
- Beef Stew
- Best Chicken Pot Pie Recipe With Sourdough Biscuits
- Maple Roasted Chicken With Sweet Potatoes And Apples
- Split Pea Soup
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Butternut Squash Pasta Sauce
Ingredients
- 1 medium butternut squash, roasted
- 4 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon olive oil
- 1 package cream cheese
- 1/2 cup freshly grated parmesan
- 1 cup half and half
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried sage
- several grindings of fresh black pepper
Instructions
- Cut butternut squash in half, scoop out seeds, and place skin side down on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Roast for 45 minutes at 375 degrees or until tender.
- About halfway through the butternut squash roasting, start the sauce. In a large saucepan, sauté onions and garlic in olive oil for about five minutes until they have become translucent.
- Add in cream cheese, parmesan, half and half, salt, cinnamon, sage, and pepper. Turn heat to low and add a lid to allow it to melt. This takes about 5-10 minutes.
- Cook pasta.
- Scoop out roasted butternut squash and add to the pot.
- Blend with immersion blender or place in a blender and blend until smooth.
- Pour butternut squash pasta sauce over pasta and garnish with sage.
Notes
- If using a standard blender, make sure to put a heat-resistant cloth over the blender lid and hold the lid down when blending to protect your hand from being burned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Creamy and comforting.
Can you freeze this sauce or would the cream cheese separate?
I haven’t personally tried it, but I would think so!
This was amazing! We have a bountiful butternut squash harvest from our garden, and I was looking for more recipes. I used 2 squash, roasted the onions and garlic on the sheet pan with the squash, and added a bit more half and half to compensate for the extra squash. We ate it with pasta and stir fried chicken. What a fabulous meal. Thank you for sharing! 🙂