Butternut Squash Pasta Sauce
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Creamy, cheesy and healthy Butternut Squash Pasta Sauce made with rich milk, butternut squash and full of fall flavors!
Want more recipes with butternut squash? My Roasted Butternut Squash Salad, Butternut Squash Ravioli Pasta, Curried Butternut Squash Soup with Coconut Milk, and Easy Healthy Butternut Squash Soup are just a click away.
I have a new favorite way to eat butternut squash and it’s called the creamiest cheesiest PASTA SAUCE everrrrr.
I was only fairly recently introduced to the beauty of butternut squash. Before, ohhhhh 2 years ago? I’d never eaten it. At least not to my knowledge or that I can remember. My mother didn’t prepare it and sadly, it’s just not all that common in the restaurant scene you know? But a couple of years ago I bought my first butternut squash, steamed it, sprinkled on some salt and pepper, and fell in love.
Since then I’ve been a big, fat, number 1 fan of butternut squash. Minus the fat part. Cause butternut squash is pretty darn healthy if you didn’t already know.
I’ve had it roasted, and sautéed, and blended into one the most amazing soups on this planet (exhibit A, my Easy Healthy Butternut Squash Soup and exhibit B, my Curried Butternut Squash Soup with Coconut Milk) and now I’ve enjoyed it’s goodness in the form of a creamy, cheesy pasta sauce.
This sauce is so easy to whip up and you can adjust the flavor a bit to meet your liking. Feel free to up the amount of seasonings to your personal taste and sprinkle extra cheese or crumbled bacon right on top of your pasta.
Do yourself a favor here – the next time you pass the butternut squash in the market, grab yourself one and make this pasta sauce!!
Butternut Squash Pasta Sauce
Ingredients
- 1 medium-large butternut squash , (about 1 ½ pounds), peeled and chopped
- 2-3 cups milk
- 1 cup shredded parmesan cheese
- 2 teaspoons salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 teaspoons paprika
- 2 teaspoons minced garlic
Instructions
- Place chopped butternut squash in a stock pot and cover with water. Bring to a boil and cook until tender. Drain liquid and transfer squash to a blender. Add 2 cups milk and pulse until smooth.
- Transfer mixture back to pot and add remaining ingredients. Stir over medium heat until cheese is melted and incorporated. Add more milk if needed to reach desired consistency. Serve over cooked pasta noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Martha Stewart
Do you have a vegan ingredient option?
I haven’t tried replacing the milk or parmesan cheese so I’m not sure how they will alter the flavor but for the milk you can replace it with almond, soy, rice, or coconut milk. As for the parmesan cheese, you may be able to use nutritional yeast.
How well does this reheat? Can you make this sauce ahead of TIME?
Hi Felicia- I have made this sauce and then reheated leftovers with success after keeping it in the fridge! 🙂
I’ve made this before following the directions and found it to be quite bland. but I added a little cayene pepper as well as smoked paprika and it definitely helped. I’ve also substituted chicken stock for part of the milk to make it a little more WW friendly as well as giving it a tad more flavor
Sounds amazing! Do you happen to know if this recipe will work with almond or soy milk?
I haven’t tried it but would love to hear your results if you do give it a shot!
Hi Tiffany!! I just made it for lunch today and it is really light and simply delicious!! Looking forward to more of these! 😉 Vera (Portugal – Europe)
I love the sweet taste of butternut squash.
Never thought to blend it into my pasta sauce.
Can’t wait to see what this is like!
This sounds really good!