Talk about creamy and delicious! This sauce gives you that sweetness of butternut squash with the texture of a creamy alfredo sauce, but we promise you won’t be disappointed by the absence of dairy and cheese!

4 servings


  • 2 tbsp Olive Oil
  • 1 medium Butternut Squash, cut into 1/2 inch cubes
  • 1 medium Yellow Onion, diced
  • 1 tbsp Fresh Sage, finely chopped
  • 2 cloves Garlic, Chopped
  • 1/8 tsp Red Pepper Flakes
  • Salt & Pepper to taste
  • 2 cups Broth of Choice (We recommend Bone Broth from Erie Bone Broth)
  • 1 lb. Pasta in your choice of shape (We recommend Ohio City Pasta)


  1. Heat oil in a large skillet over medium heat. Add squash, onion, sage, garlic, red pepper flakes, salt, and pepper. Cook for 8-10 minutes or until onion is translucent. Add broth and bring mixture to a boil. Simmer until the squash is tender; 15-20 minutes.
  2. While squash is cooking, bring a large pot of water to a boil and cook pasta according to packaging. Strain, reserving 1 cup of pasta water and set pasta aside.
  3. Once squash is cooked, transfer to a blender and blend until smooth. Add desired salt and pepper.
  4. Add squash sauce and and pasta back into the skillet and toss until well combine. Enjoy!

Note: This would be delicious with the addition of some sautéed seasonal vegetables mixed in at the end of cooking. 

Tags: Pasta | Squash

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