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! 

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

Butternut Squash Pasta Sauce

Creamy, cheesy and healthy pasta sauce made from butternut squash!
4 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 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


  • 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.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Martha Stewart

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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! 🙂

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