Simple Butternut Squash Cream Sauce for Pasta

Heidi Hoerman

By
@heidicookssupper

A great use for leftover butternut squash! A rich and decadent-tasting sauce that is loaded with vegetable goodness and less fat than other creamy pasta sauces.

It's great on pasta -- especially if veggies are added to the pasta. I like it on pasta that's been tossed with spinach sauteed with bacon.


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Comments:

Serves:

2-4

Prep:

15 Min

Cook:

20 Min

Ingredients

1 Tbsp
butter or margarine, salted or unsalted
1 Tbsp
flour
1 c
milk (any fat-content; skim is fine; whole will make a thicker sauce that might need pasta water to thin it))
salt, pepper, and other herb/spice if desired
1 c
cooked, mashed butternut squash
1/2 c
freshly grated parmesan cheese

Directions Step-By-Step

1
(While you are making this sauce, prepare the vegetables and pasta you will dress with the sauce. It's a good back up plan to save a cup of the pasta water in case you need to loosen the sauce at the end.)
2
In a small, heavy saucepan over medium heat, melt the butter or margarine.
3
Add the flour to the butter, whisking to break up lumps. Allow the flour and butter to cook until the flour just starts to color -- about 2 minutes.
4
Add the milk, whisking to avoid lumps. Turn the heat to medium-low and allow the sauce to come to a slow simmer. Stir frequently and keep the heat relatively low to prevent scorching on the bottom.
5
Once the sauce has thickened to the consistency of heavy cream, whisk in the squash and heat through, stirring frequently.
6
Add salt, pepper, and other herb or spice to taste. Freshly grated nutmeg, dried basil, or rubbed sage are likely candidates.
7
Just before adding the sauce to the pasta (and vegetables), remove from the heat and whisk in the parmesan until smooth. Taste and do a final adjustment of the spices if necessary.
8
Toss drained pasta and veggies in the sauce. If the sauce is too thick, add some pasta water and toss again. Serve immediately.

About this Recipe

Course/Dish: Pasta, Other Sauces