5-Ingredient Butternut Squash Sage Pasta Sauce
Garlic, sage, and squash lend their gorgeous fall flavors to this creamy pasta sauce you can make in 15 minutes!
Creamy, cozy, and packed with fall flavor, this 5-ingredient butternut squash pasta sauce turns a bag of frozen squash into a delicious dinner in just 15 minutes! Rich butter, garlic, and sage bring out the squash’s natural sweetness, while a splash of heavy cream makes everything rich and silky.
Toss this easy sauce with your favorite pasta for a quick weeknight dinner that tastes like something you’d order at a restaurant. No peeling, chopping, or roasting squash required!
What’s in 5-ingredient butternut squash pasta sauce?
- Butternut Squash: I use frozen butternut squash chunks as a shortcut to make this a speedy weeknight dinner! You can also use roasted fresh squash, but it will add about 30 minutes to your time.
- Butter: It is necessary to use butter rather than oil or margarine in this recipe. The butter gives you a lovely richness you just won’t get from oil or margarine.
- Sage: Fresh sage works best here, but you can use dried sage. You’ll need about 1/2 teaspoon of dried sage for this recipe.
- Minced Garlic: You can also mince your own, but I love that jarred minced garlic saves me time and stinky fingers!
- Heavy Whipping Cream: This is what gives you that creamy sauce. You can also use half-and-half, but your sauce will be thinner and less rich.
Making butternut squash pasta sauce
Tips and Tricks
- Get the squash smooth: Blend thoroughly for a silky sauce. A food processor may leave a little more texture than a blender.
- Adjust the consistency: Add a splash of reserved pasta water if the sauce is too thick.
- Choose your pasta: Rigatoni, penne, shells, or fettuccine would all work well. Rigatoni is particularly good for catching a thick sauce.
Make it a Meal
FAQs
You sure can! You might need to add a splash of cream when reheating since the sauce can thicken in the fridge.
Store leftover butternut squash sage pasta sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally until heated through.
Definitely! Cooked shredded chicken, Italian sausage (my favorite!), grilled chicken, or even cooked ground beef are all great additions.
You can freeze the sauce, but, because of the cream, it can separate or get a weird texture when you reheat it. I wouldn’t recommend it.
5-Ingredient Butternut Squash Sage Pasta Sauce
Ingredients
- 10 oz pkg frozen butternut squash
- 1 tbsp butter
- 6-8 leaves fresh sage, chopped
- 1 tsp garlic
- 1/3-1/2 cup cream
- salt and pepper to taste
Instructions
- Steam frozen squash according to package directions.
- Puree the steamed squash in a blender or food processor until smooth.
- In a large saucepan or skillet, melt the butter. Add the chopped sage and garlic. Allow them to cook until fragrant, about 2-3 minutes.
- Add pureed squash to the saucepan or skillet and stir. Add cream until sauce reaches desired thickness.
- Allow sauce to simmer for 2-3 minutes, then remove from heat. Add salt and pepper to taste. Serve over your favorite pasta!
