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Gallery Butternut-Squash Pasta Sauce Recipe Summary prep: 20 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 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

Cook’s Notes To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside-down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary.

Gallery Butternut-Squash Pasta Sauce

Recipe Summary prep: 20 mins total: 1 hr Servings: 8

Butternut-Squash Pasta Sauce

Butternut-Squash Pasta Sauce

Butternut-Squash Pasta Sauce

Recipe Summary prep: 20 mins total: 1 hr Servings: 8

Recipe Summary

prep: 20 mins total: 1 hr

Servings: 8

prep: 20 mins

total: 1 hr

prep:

20 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 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

Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.

Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.

Transfer squash and garlic to a food processor; puree. 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. (To freeze, see below.)

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.

Cook’s Notes To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside-down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary.

Cook’s Notes

To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside-down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary.

Reviews (8)

 Add Rating & Review     209 Ratings   5 star values:        51    4 star values:        58    3 star values:        59    2 star values:        33    1 star values:        8

Reviews (8)

Add Rating & Review     209 Ratings   5 star values:        51    4 star values:        58    3 star values:        59    2 star values:        33    1 star values:        8

Add Rating & Review

209 Ratings 5 star values: 51 4 star values: 58 3 star values: 59 2 star values: 33 1 star values: 8

209 Ratings 5 star values: 51 4 star values: 58 3 star values: 59 2 star values: 33 1 star values: 8

209 Ratings 5 star values: 51 4 star values: 58 3 star values: 59 2 star values: 33 1 star values: 8

  • 5 star values: 51 4 star values: 58 3 star values: 59 2 star values: 33 1 star values: 8

    Martha Stewart Member     Rating: 4 stars       01/17/2015   I loved this -- but the page didn't include instructions for freezing the sauce as was mentioned.  

Martha Stewart Member     Rating: Unrated       12/11/2013   Loved this recipe! Only change I made was to simmer rosemary (rather than sage) in the half & half before adding to the squash. Lots of flavor for so little work. My favorite kind of recipe.  

Martha Stewart Member     Rating: Unrated       11/03/2013   Oh, Sweet Mama! This sauce was divine. We didn't change a thing. We rate recipes on a 4 star scale, and seriously, this got 6 stars. And bonus...there was enough to freeze! My only question is, can you can this? I linked this to my Facebook page, and told quite a few people about it. Thank you!  

Martha Stewart Member     Rating: Unrated       08/29/2012   This is a great sauce! I made it yesterday and used it tonight. I heated 1 cup of the sauce with 1 cup water (next time I might use vegetable stock) and it was enough sauce for a pound of ravioli. I still have enough for 2 additional meals! I love that! The roasted garlic is a great part of this sauce. I might even use the mashed squash and garlic as a side dish! it was great without the half and half ( I saved a bit to serve my 12 month old!). I'll be enjoying this all autumn long!!  

Martha Stewart Member     Rating: Unrated       11/16/2010   I made this sauce tonight and served over whole wheat spaghetti. I added a tad more garlic and replaced sage with rosemary. Very yummy, a great fall pasta!  

Martha Stewart Member     Rating: Unrated       10/26/2010   I just finished making the sauce for our ravioli tonight. After reading the recipe, I had already decided to use chicken stock instead of the 1 to 2 cups water. It still was a little bland so I added 1/3 cup Parmesan cheese. That made It is great. I can't wait for dinner.  

Martha Stewart Member     Rating: Unrated       10/21/2010   I roasted a few apples with butter and cinnamon in a shallow dish of water for dessert in the same oven as the squash. I used the apple water to thin the sauce. WOW! What a great sweet and savory fall dish!

    Martha Stewart Member

    Rating: 4 stars 01/17/2015

I loved this – but the page didn’t include instructions for freezing the sauce as was mentioned.

Rating: 4 stars

Rating: Unrated 12/11/2013

Loved this recipe! Only change I made was to simmer rosemary (rather than sage) in the half & half before adding to the squash. Lots of flavor for so little work. My favorite kind of recipe.

Rating: Unrated

Rating: Unrated 11/03/2013

Oh, Sweet Mama! This sauce was divine. We didn’t change a thing. We rate recipes on a 4 star scale, and seriously, this got 6 stars. And bonus…there was enough to freeze! My only question is, can you can this? I linked this to my Facebook page, and told quite a few people about it. Thank you!

Rating: Unrated 08/29/2012

This is a great sauce! I made it yesterday and used it tonight. I heated 1 cup of the sauce with 1 cup water (next time I might use vegetable stock) and it was enough sauce for a pound of ravioli. I still have enough for 2 additional meals! I love that! The roasted garlic is a great part of this sauce. I might even use the mashed squash and garlic as a side dish! it was great without the half and half ( I saved a bit to serve my 12 month old!). I’ll be enjoying this all autumn long!!

Rating: Unrated 11/16/2010

I made this sauce tonight and served over whole wheat spaghetti. I added a tad more garlic and replaced sage with rosemary. Very yummy, a great fall pasta!

Rating: Unrated 10/26/2010

I just finished making the sauce for our ravioli tonight. After reading the recipe, I had already decided to use chicken stock instead of the 1 to 2 cups water. It still was a little bland so I added 1/3 cup Parmesan cheese. That made It is great. I can’t wait for dinner.

Rating: Unrated 10/21/2010

I roasted a few apples with butter and cinnamon in a shallow dish of water for dessert in the same oven as the squash. I used the apple water to thin the sauce. WOW! What a great sweet and savory fall dish!

All Reviews for Butternut-Squash Pasta Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Butternut-Squash Pasta Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest