simple butternut squash cream sauce for pasta

Name: Simple Butternut Squash Cream Sauce for Pasta
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) mashed, cooked butternut squash; 1/2 cup(s) pasta water; pasta, your choice; 1 tablespoon(s) butter or margarine, salted or unsalted; 1 tablespoon(s) all-purpose flour; 1 cup(s) milk (any fat-content; skim is fine; whole will make a thicker sauce that might need pasta water to thin it)); 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; any other spices/herbs you'd like; 1/2 cup(s) freshly grated Parmesan cheese

(2 RATINGS)

199 Pinches 16 Photos

Heidi Hoerman

Hingham, MA

Updated on Sep 18, 2024

A great use for leftover butternut squash! A rich and decadent-tasting sauce loaded with vegetable goodness and less fat than other creamy pasta sauces. It's great on pasta -- especially if veggies are added. I like it on pasta that's been tossed with spinach and sauteed bacon.

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Simple Butternut Squash Cream Sauce tossed over pasta with spinach and bacon.

Blue Ribbon Recipe

This simple butternut squash cream sauce for pasta is surprisingly good. It's sweet, salty, savory, thick, and creamy. We tossed the butternut squash sauce with bacon and spinach as Heidi suggested, it was delicious. You could even drizzle it over a grilled steak too. For spices, we used 1/4 tsp nutmeg and 1/4 tsp dried basil and loved the combination with the squash. Try this recipe if you're looking for a new way to enjoy butternut squash this fall.

— The Test Kitchen

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 cup mashed, cooked butternut squash
1/2 cup pasta water
pasta, your choice
1 tablespoon butter or margarine, salted or unsalted
1 tablespoon all-purpose flour
1 cup milk (any fat-content; skim is fine; whole will make a thicker sauce that might need pasta water to thin it))
1/2 teaspoon salt
1/4 teaspoon black pepper
any other spices/herbs you'd like
1/2 cup freshly grated Parmesan cheese

How To Make simple butternut squash cream sauce for pasta

Step 1

Preheat the oven to 450 degrees F. Roast cubed butternut squash for 20 minutes.

Step 2

Transfer squash to a blender or food processor.
Step 3

Blend until smooth. While making this sauce, prepare the vegetables and pasta you will dress with the sauce. Save 1 cup of pasta water in case you need to loosen the sauce at the end.
Step 4

In a small, heavy saucepan over medium heat, melt the butter or margarine.
Step 5

Add the flour to the butter, whisking to break up lumps. Allow the flour and butter to cook until the flour starts to color - about 2 minutes.
Step 6

Add the milk, whisking to avoid lumps. Turn the heat to medium-low and allow the sauce to come to a slow simmer.
Step 7

Stir frequently and keep the heat relatively low to prevent scorching on the bottom.
Step 8

Once the sauce has thickened to the consistency of heavy cream, whisk in the squash and heat through, stirring frequently.
Step 9

Check the consistency of the sauce. If too thick, add extra pasta water as needed.
Step 10

Add salt, pepper, and other herbs or spices to taste. Freshly grated nutmeg, dried basil, or rubbed sage are likely candidates.
Step 11

Use an immersion blender to make the sauce smooth.
Step 12

Just before adding the sauce to the pasta (and vegetables), remove from the heat and whisk in the Parmesan until smooth.
Step 13

Taste and make a final adjustment of the spices if necessary. Toss drained pasta and veggies in the sauce. Serve immediately.
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