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.
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!
Keywords: squash ravioli, butternut squash ravioli sauce, butternut squash ravioli recipe