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Butternut Squash Pasta Sauce

Butternut squash pasta sauce that turns silky and smooth using an immersion blender, simmered until the cubes are very tender. Toss it with rigatoni or penne for a golden-orange, creamy sauce finished with parmesan and crispy sage.
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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: 720
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 cloves 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
 

Cook the aromatics
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 1 diced onion for 5 minutes until softened and slightly translucent, then stir in the minced garlic and chopped fresh sage and cook 2 minutes until fragrant.
Simmer the squash
  1. Add 1 small cubed butternut squash and 3 cups vegetable or chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook 20 minutes until the squash is very tender.
  2. Blend the mixture completely smooth with an immersion blender. Blend until the sauce has a silky texture with no visible squash pieces.
Finish the creamy sauce
  1. Return the sauce to a gentle simmer, then stir in 1/2 cup heavy cream, 1/2 cup grated parmesan, 1/4 tsp nutmeg, and 1/4 tsp red pepper flakes. Simmer 5 minutes, stirring often, until glossy and slightly thickened.
Toss with pasta
  1. Cook the rigatoni or penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then toss the hot pasta into the sauce and loosen with pasta water as needed until evenly coated.
  2. Season the sauce with salt and pepper to taste. Taste and adjust until the flavor pops and the sauce clings to the pasta.

Notes

For the smoothest texture, blend while the sauce is hot and use slow, steady pulses until completely silky. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove with a splash of broth or pasta water to loosen. Freezing is not recommended due to the cream texture. Dietary swap: substitute half-and-half or evaporated milk for the heavy cream for a lighter, still creamy finish.