Butternut squash pasta sauce is a nice trade-off to the traditional tomato-based marinara sauce. It is thick, creamy, and perfect for a quick weeknight meal. The best part is that the sauce can be made in advance and stored in the fridge or freezer.
We have a wide variety of sauces available on our site that will enhance your culinary creations. Some examples are our San Marzano Tomato Sauce, Red Chile Sauce which has just the right spice, and our Easy Blender Hollandaise Sauce for a fancy eggs Benedict breakfast.
This butternut squash cheese sauce deserves a spot among your go-to recipes. It is easy to make, and you can adjust the spices to your personal preferences. We made a simple butternut squash pasta for dinner and added some spicy sausage.
Here is Why This Recipe Works:
- Roasting the vegetables brings out their sweet natural flavor.
- The smooth, creamy texture is perfect as a pasta sauce, pizza sauce, or even a dip.
- It is a sauce that even your vegetarian guests can have.
- The versatile sauce easily converts to a butternut soup.
- Easy to prepare, and it can be frozen.
Here is a list of the ingredients you will need for this butternut squash cheese sauce. Please scroll down to the printable recipe card for all the details.
- Butternut squash
- Olive oil
- Lemon juice
- Heavy cream
- Parmesan cheese
How to Make Butternut Squash Sauce:
Here is a brief overview to get an idea of what to expect with this butternut sauce recipe. Scroll down to the printable recipe card for all the details.
- Roast the vegetables until tender. Scoop the squash into a blender, add the onion, lemon juice, and garlic, then process until pureed.
- Add the butter and grated Parmesan cheese and continue processing until smooth.
- To use immediately, heat the amount needed and serve with your favorite pasta. It is great on ravioli, spaghetti, or any type of pasta.
- To store the pasta sauce, pour it into covered containers and refrigerate for 3-4 days. Or, you can place it in the freezer for up to 3 months.
This versatile butternut squash sauce is perfect for everything from traditional pasta to spiralized zucchini noodles. We love it with homemade einkorn pasta and ravioli.
With just a few simple ingredients, you can have a delicious meal ready to go in minutes.
- Roast the butternut squash until it is tender. Larger squash will need a bit longer.
- Many grocery stores sell pre-cut, cubed butternut squash. You can purchase that if you want to take a shortcut.
- If you don’t have a standard blender, you can puree the sauce in a food processor.
- If your blender or food processor has a smaller capacity, blend the pasta sauce in batches.
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- 1 butternut squash, 3 to 4 pounds
- 1 medium onion, cut in half and peeled
- 3 tablespoons olive oil, divided
- 1 head of garlic, top cut off
- 1/2 cup freshly squeezed lemon juice
- 1-1/2 cup heavy cream
- 4 tablespoons butter
- 4 ounces Parmesan cheese, grated
- 3/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- Heat the oven to 425°F line a baking sheet with parchment paper.
- Cut the squash in half lengthwise, and remove the seeds and stringy membrane. Brush the surface of the squash and onions with 2 tablespoons of the oil and set on the lined sheet pan.
- Drizzle the cut area of the garlic with 1 tablespoon of oil. Wrap it in foil and place it on the sheet pan. Transfer the pan to the oven. Roast for 45 to 50 minutes or until the squash is tender when pierced with a knife.
- Scoop the squash flesh into a blender. Add the roasted onion and lemon juice. Unwrap the garlic from the foil and pick out the garlic cloves. Add them to the blender with the cream and process until pureed.
- Add the butter, Parmesan cheese, salt, and pepper. Continue processing until smooth.
To Use Immediately:
- Heat the amount needed in a saucepan over medium heat, adding reserved pasta water in 1/4 cup portions, thinning the sauce until it does not spit. Serve with your favorite pasta.
To store Pasta Sauce:
- Pour into Ball canning jars to 1-inch from the top. Cover and refrigerate for 3-4 days. Or cover and place in the freezer for up to 3 months.
This pasta sauce will thicken as it cools, to reheat pour into a saucepan and set over low heat adding small portions of broth, wine or water, stirring until hot and thinned to the desired consistency.
Change the flavor up a bit by adding herbs and spices. Here are a few suggestions to play with.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 58mgSodium: 200mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.