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Butternut squash pasta sauce – Caroline’s Cooking

    plate of pasta coated with butternut squash pasta sauce
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    This simple butternut squash pasta sauce is quick and easy to make. It’s creamy, comforting and perfect with pasta or gnocchi. The more you can prepare it ahead, too.

    plate of pasta coated with butternut squash pasta sauce

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    I’ll be honest, this recipe originally came about a little by accident, as sometimes happens. I had been planning to work on some sauce recipes anyway, but a particular conversation sparked this squash sauce.

    A friend had said she had liked the sound of my acorn squash gnocchi, but then had been a little intimidated by the fact they were gnocchi made from scratch – she had thought it was a sauce at first.

    overhead view of butternut squash pasta sauce over pasta

    I decided to get to work on some good sauces that would be work with homemade gnocchi if you had the time, but that would also be good with store-bought if you didn’t. And since we had been talking about squash, where better place to start.

    Roasting brings out the natural sweetness in the squash that then combines perfectly with a smooth, creamy finish as well. A little parmesan for extra flavor and you’re just about there.

    baking sheet with roast butternut squash next to bowl of parmesan, cream and stock

    how to make butternut squash sauce

    This is really one of the simplest recipes as it only consists of pureed butternut squash, cream, stock, parmesan and a little nutmeg. But they go together to make a deliciously smooth, flavorful sauce that works perfectly with both gnocchi and pasta.

    After roasting the squash, you then simply blend it with everything else. At this point, if you want you can store and then simply re-heat when needed.

    If it’s a little thick, you can thin it out with a little pasta cooking water. Feel free to add a little more cream or cheese for more of those flavors and textures, too.

    bowl of butternut squash pasta sauce

    A use for leftover roast squash

    While I have written the recipe as being from scratch, it’s also a great way to use up any leftover squash you may have from another meal. Butternut is definitely one of the best choices, but other sweeter winter squashes such as kabocha, red kuri or honeynut would also work well.

    This butternut squash pasta sauce is so easy to make, especially if you have leftover cooked squash. It makes a delicious change from your more usual sauces for gnocchi and pasta and works so well. Give it a try and you’ll see what I mean.

    side view of plate of butternut squash pasta sauce over pasta

    Try these other tasty ways to serve gnocchi and pasta:

    plate of butternut squash pasta sauce over pasta

    Print Recipe

    Butternut squash pasta sauce

    An easy sauce that is comforting, creamy and flavorful – perfect to go with pasta or gnocchi.

    Prep Time5 mins

    Cook Time25 mins

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    Total Time30 mins

    Race: Condiment

    Kitchen: American

    Services: 4 approx (makes around ¾ cup)

    calories: 144calories

    Author: Caroline’s Cooking

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    Ingredients

    • 8 oz butternut squash 225g, peeled and de-seeded weight
    • ½ tablespoon olive oil approximately
    • ¼ cup heavy cream 60ml double cream
    • ¼ cup light chicken stock 60ml, gold vegetable stock
    • ½ cup Parmesan cheese 20g, finely grated
    • 1 pinch nutmeg (optional, or a little more to taste)

    Instructions

    • Preheat the oven to 400F/200C.

    • Cut the squash into bite sized pieces, arrange on a baking sheet/tray and drizzle over the olive oil. Toss the chunks of squash to evenly coat.

    • Roast the squash until tender and the edges are starting to become slightly brown and caramelized, around 25 – 40 minutes depending on the size of the pieces. Remove from oven and allow to cool slightly.

    • Once the squash has cooled enough to handle, place in a blender or food processor with the cream, stock, parmesan and nutmeg. Blend until smooth. At this point, you can transfer the sauce to a container and store in the fridge for a day or two until needed, warm before using.

    • Stir through pasta, using some pasta cooking water to thin out the sauce a little, as needed. Alternatively, use with gnocchi (you may also need a little of the hot water from cooking to thin).

    Nutrition

    calories: 144calories | Carbohydrates: 8g | protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 211mg | Potassium: 239mg | fiber: 1g | Sugar: 2g | Vitamin A: 6344UI | Vitamin C: 12mg | Calcium: 186mg | Iron: 1mg

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    This post was first shared in January 2015 and has been updated, primarily with new photos.

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    This simple butternut squash pasta sauce is quick and easy to make. It's creamy, comforting and perfect with pasta or gnocchi. The more you can prepare it ahead.

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