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 
  • 1 lb. Pasta, your choice of shape 


  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 the 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 the directions. 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, pasta, and gradually add pasta water back into the skillet to achieve the desired sauce consistency. Toss until well combined. Enjoy!

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

Tags: Pasta | Squash

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