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Butternut Squash Pasta Sauce

Butternut squash pasta sauce with silky blended texture—simmered until tender, then finished with cream, parmesan, and warm nutmeg. Tossed with rigatoni or penne and loosened using pasta water for glossy cling and balanced flavor.
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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 base
  • 1 butternut squash, peeled and cubed (about 4 cups)
  • 1 onion, diced
  • 4 garlic, minced
  • 3 cup vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 tbsp fresh sage, chopped
  • 1 cup pasta water Use reserved pasta water as needed to loosen the sauce (measure 1/2 cup total if you have it).
Creamy finish
  • 0.5 cup heavy cream
  • 0.5 cup parmesan, grated
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 0.25 salt and pepper to taste

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened and lightly translucent.
  2. Add minced garlic and chopped fresh sage, cooking for 2 minutes while stirring so the garlic smells fragrant and doesn’t brown.
Simmer squash
  1. Add the cubed butternut squash and 3 cups broth, bring to a boil, then reduce to a simmer and cook for 20 minutes until the squash is very tender.
Blend smooth
  1. Blend the sauce completely smooth with an immersion blender until no squash chunks remain.
Finish sauce
  1. Stir in 1/2 cup heavy cream, 1/2 cup grated parmesan, nutmeg, and red pepper flakes, then simmer for 5 minutes until creamy and cohesive.
Cook pasta and combine
  1. Cook the rigatoni or penne according to package directions until al dente, then drain.
  2. Toss the hot pasta in the sauce and add 1/2 cup pasta water as needed to loosen the sauce so it coats the pasta.
  3. Season with salt and pepper to taste, then serve immediately.

Notes

For the smoothest texture, blend right after simmering while the sauce is hot and fluid. Refrigerate in an airtight container up to 4 days; rewarm gently with a splash of broth or pasta water. Freeze up to 2 months (cream sauces may thicken—thin during reheating). For a lighter option, swap heavy cream for half-and-half and reduce the simmer by 1–2 minutes to prevent additional thickening.