Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes This Butternut-Squash Pasta Sauce Makes Weeknight Dinner Easy 3.5 (210) 7 Reviews It's easy, cozy, and pairs well with just about any type of pasta. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 30, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek Prep Time: 20 mins Total Time: 1 hr Servings: 8 This butternut squash pasta sauce is easy to make and comforting and delicious to eat. A few ingredients create a silky sauce, which pairs wonderfully with your favorite pasta. Cubes of butternut squash are tossed with olive oil and sage roasted along with garlic cloves, then pureed and thinned with half and half and some water. We also like to add toppings—anything from plenty of grated Parmesan to toasted nuts to chicken cutlets. It’s the kind of cozy dinner that has everyone asking for seconds. Make a batch and freeze portions to use for nights when you need a fast meal. 28 of Our Best Butternut Squash Recipes to Make This Fall Serving Suggestions Pasta Our butternut squash pasta sauce has never met a pasta it didn't get along with. Generally, we serve it tossed with a short pasta that has ridges or is shaped so that sauce clings onto it, like penne rigate, cavatappi, farfalle, or fusilli. It's also great with stuffed pasta, such as cheese or meat ravioli. If you serve it with a skinny long pasta like spaghetti, you’ll notice you get more sauce-to-pasta ratio. Toppings Our recipe calls for serving the sauce and pasta topped with Parmesan cheese, toasted walnuts and sage leaves. If you want to try something different: Play to the sauce's creamy side by adding a dollop of fresh ricotta to each potion, maybe topped with some hot pepper flakes.Crumble cooked bacon over each portion.Swap the nuts for another toasted nut such as almonds. What to Serve With the Pasta Make this dish dinner by rounding out the meal with a salad or a side of roasted vegetables. Add protein by using the sauce for cheese ravioli or meat ravioli, or serving the pasta with simple sautéed chicken cutlets, pork cutlets, or crumbled Italian sausage. Ingredients 1 medium butternut squash (about 1 ½ pounds) 1 tablespoon olive oil ½ teaspoon dried rubbed sage Coarse salt and ground pepper 5 cloves garlic, peel on 1 cup half-and-half Pasta (such as cheese ravioli or any short pasta), for serving Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage Directions Rachel Marek Preheat oven and halve squash: Preheat oven to 375°F. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Rachel Marek Peel squash: Peel with a vegetable peeler. Rachel Marek Halve squash: Cut both pieces in half lengthwise. Rachel Marek Rachel Marek Scoop out seeds: With a spoon, scoop out seeds; discard. Rachel Marek Cut squash into chunks: Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Rachel Marek Toss squash with oil and sage: Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Rachel Marek Roast squash: Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic. Rachel Marek Puree squash and garlic: Transfer squash and garlic to a food processor; puree. Rachel Marek Rachel Marek Add half and half and water: With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. Rachel Marek Cook pasta: Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. Rachel Marek Freezing Rachel Marek Cool the sauce to room temperature; then transfer to airtight containers, leaving 1 inch of space. Freeze for up to three months. Defrosting and Reheating When ready to use, place containers upside-down under hot tap water to help release frozen blocks of sauce. Place blocks in a saucepan; cover and reheat over medium-low, adding water to thin if necessary. Frequently Asked Questions Can you use precut butternut squash for this recipe? Yes, we generally use a whole butternut squash when we make this sauce because it’s more economical, but you can use precut butternut squash if you prefer. Is this butternut squash pasta sauce bland? No, our butternut squash pasta sauce is not bland. Cutting the butternut squash into chunks and roasting them amps up the sweet vegetal flavor of this favorite winter squash. And roasting garlic alongside the squash, then pureeing them together means the sauce has plenty of rich roasted garlic flavor as a backdrop to the squash. Half and half adds richness and a luscious mouthfeel to the sauce, and serving it with toasted nuts and plenty of Parmesan adds to the savory fall flavors of the dish. Other Butternut Squash Pasta Recipes to Try: Butternut Squash and Boursin Shells Orecchiette With Butternut Squash and Sage Spicy Squash Pasta Whole-Wheat Penne With Butternut Squash and Beet Greens Spaghetti With Squash and Escarole Originally appeared: Everyday Food, October 2006 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.