Butternut Squash Pasta Sauce

Creamy butternut squash pasta sauce with butternut squash, cream cheese, sage, and parmesan cheese is ladled over pasta to make a warm and comforting dish.

Course Dinner

Cuisine American

Keyword butternut squash pasta sauce

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 307kcal

Author Lisa Bass

Ingredients

1 medium butternut squash roasted
4 cloves garlic minced
1 onion diced
1 tablespoon olive oil
1 package cream cheese
1/2 cup freshly grated parmesan
1 cup half and half
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon dried sage
several grindings of fresh black pepper

Instructions

Cut butternut squash in half, scoop out seeds, and place skin side down on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with salt.
Roast for 45 minutes at 375 degrees or until tender.
About halfway through the butternut squash roasting, start the sauce. In a large saucepan, sauté onions and garlic in olive oil for about five minutes until they have become translucent.
Add in cream cheese, parmesan, half and half, salt, cinnamon, sage, and pepper. Turn heat to low and add a lid to allow it to melt. This takes about 5-10 minutes.
Cook pasta.
Scoop out roasted butternut squash and add to the pot.
Blend with immersion blender or place in a blender and blend until smooth.
Pour butternut squash pasta sauce over pasta and garnish with sage.

Notes

If using a standard blender, make sure to put a heat-resistant cloth over the blender lid and hold the lid down when blending to protect your hand from being burned.

Nutrition