Butternut Squash Sauce is a savory alternative to traditional pasta sauce. It’s made by combining roasted butternut squash, stock and herbs into a smooth and creamy sauce. This recipe is easy to make and delicious over all of your favorite types of pasta.
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Creamy Butternut Squash Sauce is a delicious sauce that can be used in place of traditional tomato-based pasta sauces. It is especially ideal for fall when butternut squash is in season.
I wanted to try it for a long time and when I finally did, I loved it so much that I knew I had to make my own recipe for it.
It’s actually pretty similar to Butternut Squash Soup, but thicker so that it coats the pasta better.
You can use this sauce in any of the same ways you would use a classic pasta sauce. We especially enjoy it over ravioli or gnocchi, but it works just as great with spaghetti, other types of stuffed pastas, and even lasagna!
Why This Recipe Works
This is actually a very easy recipe to prepare. It’s as simple as roasting the squash, simmering it with some aromatics and stock, and puréeing it until smooth and creamy.
You can use this sauce in so many different ways. Serve it over plain pasta like spaghetti, rotini or penne, with stuffed pastas like ravioli or manicotti, or even in a traditional or vegetarian lasagna. This sauce pairs really well with sausage or meatballs, as well.
It’s versatile and can fit into many different diets. As written, this recipe is naturally gluten free and vegetarian. It can easily be made vegan or gluten free, if needed.
Step-By-Step Instructions
Ingredients
- 1 large butternut squash (about 4 cups)
- 2 shallots (or 1 yellow onion)
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 2 cups chicken stock (or vegetable stock)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage)
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream (optional): Omit for a vegan or dairy free sauce. I find that using a little heavy cream makes the sauce a little richer and more velvety.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 425°F.
Create!
Cut the butternut squash in half lengthwise. Drizzle with olive oil and season with salt and pepper. Place cut side down on a large baking sheet.
Trim the ends off the shallots, cut them in half and remove the outer layer of skin. Place the shallots and garlic on a piece of aluminum foil and add a tiny drizzle of olive oil. Wrap tightly and place on the baking sheet with the squash.
Roast for 30-45 minutes or until the squash is fork-tender.
Allow the squash to cool to a point you can handle it, then scrape the flesh out with a spoon and transfer it to a large pot along with the shallots. Remove the garlic from it’s skin and add to the pot, as well.
Add the stock, sage and nutmeg to the pot. Bring to a boil, then simmer for 15-20 minutes or until all of the vegetables are tender and the stock has reduced by half.
Carefully transfer the contents of the pot to a blender and purée until very smooth. Pour the sauce back into the pot.
If you want to add the heavy cream, you can put it in the blender first and run for a few seconds to “clean” the canister before adding it to the sauce or simply stir it into the sauce until well blended.
Present!
Serve with the pasta of your choice.
Garnish with fresh sage, basil or Parmesan cheese, if desired.
Tips and Techniques
- Make this recipe vegan by using vegetable stock and omitting the heavy cream.
- Make this recipe dairy free by omitting the heavy cream.
- Store leftover sauce in an airtight container in the refrigerator. Consume within 5 days.
- This recipe can be frozen in a freezer bag or airtight container for up to 3 months.
More Butternut Squash Recipes
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Butternut Squash Sauce
Ingredients
- 1 large butternut squash (about 4 cups)
- 2 shallots (or 1 yellow onion)
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 2 cups chicken stock (or vegetable stock)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage)
- 1/2 teaspoon ground nutmeg
- 1/4 cup heavy cream (optional: Omit for a vegan or dairy free sauce)
Instructions
- Preheat oven to 425°F.
- Cut the butternut squash in half lengthwise. Drizzle with olive oil and season with salt and pepper. Place cut side down on a large baking sheet.
- Trim the ends off the shallots, cut them in half and remove the outer layer of skin. Place the shallots and garlic on a piece of aluminum foil and add a tiny drizzle of olive oil. Wrap tightly and place on the baking sheet with the squash.
- Roast for 30-45 minutes or until the squash is fork-tender.
- Allow the squash to cool to a point you can handle it, then scrape the flesh out with a spoon and transfer it to a large pot along with the shallots. Remove the garlic from it's skin and add to the pot, as well.
- Add the stock, sage and nutmeg to the pot. Bring to a boil, then simmer for 15-20 minutes or until all of the vegetables are tender and the stock has reduced by half.
- Carefully transfer the contents of the pot to a blender and purée until very smooth. Pour the sauce back into the pot.
- If you want to add the heavy cream, you can put it in the blender first and run for a few seconds to "clean" the canister before adding it to the sauce or simply stir it into the sauce until well blended.
- Serve with the pasta of your choice.
- Garnish with fresh sage, basil or Parmesan cheese, if desired.
Notes
Tips and Techniques
- Make this recipe vegan by using vegetable stock and omitting the heavy cream.
- Make this recipe dairy free by omitting the heavy cream.
- Store leftover sauce in an airtight container in the refrigerator. Consume within 5 days.
- This recipe can be frozen in a freezer bag or airtight container for up to 3 months.
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