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This Butternut Squash Pasta Sauce is the perfect way to add a full serving of veggies to a delicious, satisfying pasta dish. It’s creamy vegetarian comfort food at its absolute finest, and where other squash ravioli recipes fall a bit flat, this one stands out with a combination of roasted garlic, sage, and thyme.
You'll Love This
- Butternut squash sauce is great for meal prep! If you do food prep on the weekends, you can make a batch of this sauce on Sunday for a quick weeknight meal during the week. Then all you have to do for dinner is warm the sauce on the stove and add the cooked pasta of your choice!
- This sauce reheats beautifully in a saucepan on the stove over medium heat. Add a splash of broth or cream to loosen it up and don't forget to season with salt after you've heated it through!
- It’s a super filling meatless meal option! Whether your family is vegetarian, or just trying to include a few more meatless meals in your monthly rotation, this is a great option that will still leave everyone feeling satisfied - even the meat-eaters in your life!
- Your kids will eat veggies! If you have a picky eater, this sauce is the sneaky maneuver you’ve been waiting for. It’s so creamy and delicious that kids won’t know they’re getting a hearty serving of some serious nutrients. If you don't want to disclose that it's a squash sauce, you can always call it a cheese sauce as well!
Roast for 50 minutes or until the squash is fork tender.
Transfer squash and garlic to a high-speed blender along with veggie broth and blend until smooth and creamy.
Pour into a saute pan and heat over medium low for 5 minutes or until heated through.
Remove from heat and stir in heavy cream.
Season to taste with salt and pepper and add ravioli.
Garnish with parsley, Parmesan, and toasted walnuts.
- For a more mild flavor, roast just one head of garlic to this butternut squash ravioli sauce. I LOVE garlic and I find that what most squash cream sauce recipes are missing is flavor! The roasted garlic in this recipe brings out the natural sweetness of the squash so I highly recommend using both heads of garlic.
- This is a great make-ahead sauce so you've got a quick and easy dinner option at your fingertips! You can pour this into a jar and store in the fridge for up to a week. If you have leftovers or are really planning ahead, store in an airtight container in the freezer for up to three months. Loosen under hot tap water, transfer to a saucepan, and warm on the stove with an extra pinch of salt and pepper.
- Any type of regular or filled pasta will work for this sauce! I like to use Giovanni Rana, for a high-quality ravioli that boils to perfection in just 4 minutes. But you can use your family's favorite or whatever you have on hand! Rotini, penne, linguine, or fettuccine will all allow the sauce to cling to every nook and cranny!
- Don't forget to salt your pasta water! This is your only chance to season the pasta itself, and a hearty amount of Kosher salt - like 1-2 tablespoons - added to your pasta water just after it comes to a boil is going to go a long way in boosting the overall flavors of the dish! Once you start salting your pasta water, you'll wonder how you ever lived without it!
Family Favorite Pastas
- Easy No Boil Pasta Bake
- Mediterranean One Pot Pasta
- Vegetarian Baked Greek Pasta
- Garlic Butter Noodles
- Caprese Pasta Salad