Nothing quite says fall like butternut squash. This butternut squash cream sauce recipe is great over pasta and makes a delicious change from the usual heavy cream or tomato sauces. It’s got sweet butternut squash, savory/sweet roasted garlic, and creamy parmesan added just at the end.
First, roast the squash, and the garlic, then pop it in a saucepan with chopped onions and puree the whole thing. A bit of cream and parmesan gives it a creamy, rich flavor.
I sometimes like to add a bit of bacon or pancetta crumbled on top for an extra bit of salty/savory deliciousness (and besides, bacon!).
I did try to make this as cleanup friendly as possible, but it’s a bit hopeless. There are a lot of pans involved! Luckily, since we’re only making enough for one person, they’re fairly small pans.
There are several pieces of kitchen equipment that are essential for this recipe. The first is good sharp sturdy knife. It’s got to cut through that peel. Next is a good peeler. Butternut squash can be hard to peel without one (although you can cheat if you want and get the pre-peeled, cut up cubes in a bag). And, finally a stick blender (or a regular one, but the stick is easier) to puree the sauce.
I tend to cut off a chunk, peel it, and then cut that up into cubes. It’s easier that way.
I used my trusty small ceramic baking dish to cook the squash, but you can use the toaster oven tray if you like.
Butternut Squash Cream Sauce Recipe Substitutions and Variations
- Try shallots instead of onions
- Add some crumbled bacon or pancetta on top
- Fry a few sage leaves in the butter and use them to garnish the sauce
More Butternut Squash Recipes
More Pasta Recipes
Pistachio Pesto Pasta