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Butternut Squash Pasta Sauce

Butternut squash pasta sauce made with an immersion blender for a completely smooth, silky golden-orange finish. Simmer the tender squash in broth, blend, then simmer with cream and parmesan for a rich coat over rigatoni or penne.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

rigatoni or penne
  • 1 lb rigatoni or penne
butternut squash
  • 1 small butternut squash peeled and cubed (about 4 cups)
onion
  • 1 small onion diced
garlic
  • 4 clove garlic minced
broth
  • 3 cup vegetable or chicken broth
heavy cream
  • 0.5 cup heavy cream
parmesan
  • 0.5 cup parmesan, grated
olive oil
  • 2 tbsp olive oil
fresh sage
  • 1 tbsp fresh sage, chopped
nutmeg
  • 0.25 tsp nutmeg
red pepper flakes
  • 0.25 tsp red pepper flakes
pasta water
  • 0.5 cup pasta water
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Build the flavor base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until softened and translucent.
  2. Add the garlic and fresh sage, then cook for 2 minutes, stirring, until fragrant.
Simmer and blend the squash
  1. Add the butternut squash and broth, bring to a boil, then simmer for 20 minutes until the squash is very tender and easily pierced.
  2. Blend the sauce completely smooth with an immersion blender, keeping it in the pot for an even texture.
Make it creamy
  1. Stir in the heavy cream, parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until cohesive and silky.
Toss with pasta and finish
  1. Cook the rigatoni or penne according to package directions, then add it to the sauce.
  2. Toss the pasta with the sauce, adding pasta water as needed to loosen the sauce until it coats the pasta evenly.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For the smoothest texture, blend immediately after simmering while the squash is very hot. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove with a splash of pasta water or broth to loosen. Freeze yes—portion into containers and thaw overnight in the fridge, then reheat slowly. For a dairy-light option, replace the heavy cream with half-and-half or use a plant-based cream and swap parmesan for a lactose-free parmesan alternative.