Butternut Squash Pasta Sauce

Creamy, cheesy and healthy Butternut Squash Pasta Sauce made with rich milk, butternut squash and full of fall flavors! 

Butternut Squash Pasta Sauce | Creme de la Crumb

I have a new favorite way to eat butternut squash and it’s called the creamiest cheesiest PASTA SAUCE everrrrr.

Butternut Squash Pasta Sauce | Creme de la Crumb

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.

Butternut Squash Pasta Sauce | Creme de la Crumb

I’ve had it roasted, and sautéed, and blended into one the most amazing soups on this planet (exhibit A and exhibit B) and now I’ve enjoyed it’s goodness in the form of a creamy, cheesy pasta sauce.

Butternut Squash Pasta Sauce | Creme de la Crumb

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 | Creme de la Crumb

Butternut Squash Pasta Sauce | Creme de la Crumb
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5 from 1 vote

Butternut Squash Pasta Sauce

Creamy, cheesy and healthy pasta sauce made from butternut squash!
Course Main Course
Cuisine American
Keyword butternut, creamy, pasta, squash
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tiffany

Ingredients

  • 1 medium-large butternut squash (about 1 1/2 pounds), peeled and chopped
  • 2-3 cups milk
  • 1 cup shredded parmesan cheese
  • 2 teaspoons salt, or to taste
  • 1/2 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.

Recipe adapted from Martha Stewart

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Comments

This sounds really good!

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!

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)

5 stars
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!

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