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Butternut Squash Pasta Sauce

10/7/2022

6 Comments

 
I was looking at photos of this recipe that I made and photographed back in our first house in 2017 and realized that the recipe has never actually lived online!! It's always been written out in the Instagram post's caption! Sharing here to give it a more permanent and sharable home.

When I first made this recipe I was going for alfredo vibes. Since 2017 - I've learned that traditional alfredo components don't involve heavy cream lol, that's American alfredo! So call it what you want, but there are definitely alfredo vibes. The key to making the sauce super luscious is watering it down with pasta water and adding a pat of butter while mixing the pasta into it.

IMPORTANT:
Almost all of my recipes make enough for 2 large portions or 4 smaller side dishes of pasta, but since we're roasting an entire butternut squash here, this is a larger scale recipe. It makes enough sauce for 6-8 pasta dishes. (6 regular serving sizes and 8 on the smaller side.) So what I usually do, is I cut the squash/garlic/cream puree in half after it comes out of the blender. Before watering it down with salty pasta water and adding butter, it's essentially butternut squash soup, so I eat it that way as soup or save it to pour over another batch of pasta in a few days!
Picture
What you need:
  • 1/2 lb pasta (I love using fresh tagliatelle)
  • 1 butternut squash, peeled and cubed
  • 4-5 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup evoo
  • 3/4 cup heavy whipping cream
  • 1/4 cup parmesan cheese
  • 1/4 cup reserved pasta cooking water
  • 1 tbsp butter
  • Optional - cripsy fried sage leaves and more parm for garnishing
What to do:
  1. Preheat the oven to 450 degrees F. a
  2. Peel and dice a butternut squash into cubes and add them to a baking dish with the garlic cloves. Season with salt, pepper and evoo. Mix well to coat and then bake for 35 minutes. (Every oven is different so check to make sure the BNS is super soft and mashes with a fork veryyyy easily.) 
  3. Pour the contents of the baking dish into a food processor or blender, add the cream and pulse until smooth. The finished texture should be creamy and a little on the thicker side, like soup. (Here's where I remove half of the sauce and save for soup or another batch of this recipe, see my notes in the recipe intro!)
  4. Pour half of the sauce into a skillet on low heat. Add in the pasta water, parm and butter and mix. 
  5. Toss the pasta in the sauce and serve hot. Top with crispy sage and more freshly grated parmesan cheese. 
6 Comments
Kelly link
10/8/2022 08:35:50 pm

This looks amazing! Can you tell me what size butternut squash you used? A small is about 1.5 lbs, medium is about 3 lbs, and large is 5-6… I just want to make sure I use the correct amount. Thank you!!

Reply
Jane
11/2/2022 07:25:53 am

Hi! To be honest I'm not sure what size it was!! Ah. I think it was close to 2 cups full of cubes. I would probably guess a medium sized squash. If it is on the thicker side, you can always thin it out with pasta water or a bit more cream.

Reply
Rachel
10/28/2022 08:22:26 am

So excited to try this! Can I use almond milk instead of heavy whipping cream for a lighter version? Thanks! :)

Reply
Jane
11/2/2022 07:27:46 am

Hi! I am allergic to almonds so I'm not quite sure about the consistency or texture of almond milk, but I believe it's pretty watery compared to heavy cream! I think the fat content of the cream is a key component in the sauce! :(

If you try the almond milk let me know how it goes!

Reply
Athena
10/31/2022 12:58:00 pm

Hi! I made this today and it is so delicious. The consistency was thicker than I realized it’d be. What is the size of the squash for this recipe?

Reply
Janey
11/2/2022 07:29:05 am

It's hard to say because squash sized vary and I don't have a scale! I used about 2-2.5 cups of squash cubes. If you end up having a sauce that's thicker you can add in more cream and or pasta water to thin it out!

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