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simple butternut squash cream sauce for pasta

(2 ratings)
heidicookssupper avatar
Blue Ribbon Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

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.

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 @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For simple butternut squash cream sauce for pasta

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

How To Make simple butternut squash cream sauce for pasta

  • Roast cubed butternut squash for 20 minutes.
    1
    Preheat the oven to 450 degrees F. Roast cubed butternut squash for 20 minutes.
  • Transfer squash to a blender or food processor.
    2
    Transfer squash to a blender or food processor.
  • Blend until smooth.
    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.
  • Melt the butter or margarine.
    4
    In a small, heavy saucepan over medium heat, melt the butter or margarine.
  • Add the flour to the butter.
    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.
  • Add the milk, whisking to avoid lumps.
    6
    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.
    7
    Stir frequently and keep the heat relatively low to prevent scorching on the bottom.
  • Whisk in the squash.
    8
    Once the sauce has thickened to the consistency of heavy cream, whisk in the squash and heat through, stirring frequently.
  • Add water if sauce too thick.
    9
    Check the consistency of the sauce. If too thick, add extra pasta water as needed.
  • Add salt, pepper, and other herbs or spices to taste.
    10
    Add salt, pepper, and other herbs or spices to taste. Freshly grated nutmeg, dried basil, or rubbed sage are likely candidates.
  • Use an immersion blender to make the sauce smooth.
    11
    Use an immersion blender to make the sauce smooth.
  • Whisk in the Parmesan cheese.
    12
    Just before adding the sauce to the pasta (and vegetables), remove from the heat and whisk in the Parmesan until smooth.
  • Taste and adjust spices.
    13
    Taste and make a final adjustment of the spices if necessary. Toss drained pasta and veggies in the sauce. Serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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