Butternut Squash Pasta Sauce Recipe

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Butternut Squash Pasta Sauce
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  1. Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
  2. 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.
  3. Tansfer 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).
  4. 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. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.
  5. To Freeze: Cool sauce to room temperature 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.
  6. (To serve with pasta,see step 4).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.99 Kcal (402 kJ)
Calories from fat 48.64 Kcal
% Daily Value*
Total Fat 5.4g 8%
Cholesterol 11.19mg 4%
Sodium 16.13mg 1%
Potassium 346.62mg 7%
Total Carbs 12.06g 4%
Sugars 1.72g 7%
Dietary Fiber 1.76g 7%
Protein 1.88g 4%
Vitamin C 18.8mg 31%
Vitamin A 0.9mg 28%
Iron 0.9mg 5%
Calcium 76.7mg 8%
Amount Per 100 g
Calories 80.7 Kcal (338 kJ)
Calories from fat 40.89 Kcal
% Daily Value*
Total Fat 4.54g 8%
Cholesterol 9.41mg 4%
Sodium 13.56mg 1%
Potassium 291.4mg 7%
Total Carbs 10.14g 4%
Sugars 1.45g 7%
Dietary Fiber 1.48g 7%
Protein 1.58g 4%
Vitamin C 15.8mg 31%
Vitamin A 0.7mg 28%
Iron 0.8mg 5%
Calcium 64.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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