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Butternut Squash Pasta Sauce

Butternut squash pasta sauce made silky-smooth with an immersion blender for a golden, creamy coating. Simmered until tender, then tossed with rigatoni or penne and finished with parmesan and crispy sage.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne Use dried; cook according to package directions until al dente.
Butternut squash base
  • 1 butternut squash Peel and cube; about 4 cups for the sauce.
  • 1 onion Dice small for quick sauté.
  • 4 garlic Minced cloves.
  • 3 cup vegetable or chicken broth Choose vegetable for vegetarian; chicken for richer flavor.
  • 2 tbsp olive oil For sautéing aromatics.
  • 1 tbsp fresh sage Chopped; add early for mellow, savory aroma.
  • 0.5 cup heavy cream Stir in off the boil-ready stage to keep it creamy.
  • 0.5 cup parmesan Grated, for melting into the sauce.
  • 0.25 tsp nutmeg Ground nutmeg.
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
  • 0.5 cup pasta water Reserved cooking water for thinning and emulsifying.
  • 0.25 salt and pepper To taste, for final balance.

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 1 diced onion for 5 minutes until softened, then add 4 minced garlic cloves and 1 tablespoon chopped sage and cook for 2 minutes.
Simmer squash
  1. Add 1 small peeled and cubed butternut squash and 3 cups vegetable or chicken broth to the pot. Bring to a boil, then simmer for 20 minutes until the squash is very tender with no hard centers.
Blend smooth
  1. Blend the soup mixture completely smooth using an immersion blender. Blend until the texture is silky and uniform, without visible squash bits.
Finish creamy sauce
  1. Stir in 1/2 cup heavy cream, 1/2 cup grated parmesan, 1/4 teaspoon nutmeg, and 1/4 teaspoon red pepper flakes. Simmer for 5 minutes to meld flavors and slightly thicken the sauce.
Toss with pasta
  1. Cook 1 lb rigatoni or penne according to package directions until al dente, then drain. Toss the pasta with the sauce and add 1/2 cup pasta water as needed to loosen and coat evenly.
Season to taste
  1. Season with salt and pepper to taste. Stir well and serve hot so the sauce clings to the pasta.

Notes

For the smoothest texture, blend immediately while the squash mixture is hot and steamy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or pasta water. Freezing is not ideal because cream-based sauces can separate on thawing. Dietary swap: use parmesan alternatives or reduce parmesan for a lactose-light option, or choose vegetable broth for vegetarian servings.