Butternut Squash Pasta Sauce

Feat. Parmigiano Reggiano Cheese #glorious



  • 1 medium butternut squash, peeled and cubed

  • 1.5 cups vegetable or chicken broth (can sub water)

  • 2 TB olive oil (or garlic infused olive oil)

  • 8 fresh sage leaves

  • 1/4 cup yellow onion, small dice

  • Pinch of nutmeg

  • 1/2-1 cup freshly parmesan cheese, grated (the more the merrier)

  • Salt and pepper to taste

  • Your favorite pasta


  1. In a large pot, boil butternut squash cubes for about 15 minutes.

  2. With a slotted spoon, transfer squash to a food processor or blender to puree until smooth. Combine with 1.5 cups broth of choice (might need more depending on how thin or thick you want the sauce).

  3. In the same large pot of water, cook pasta. Drain.

  4. While pasta cooks, in a large skillet heat olive oil. Fry sage leaves for 20-40 seconds. Set aside on paper towel.

  5. Sauté onion in skillet until translucent. Add pureed butternut squash, grated parmesan, salt, pepper, pinch of nutmeg, and crumbled fried sage leaves (or use the leaves to garnish at the end). Adjust seasonings to taste. Stir in cooked pasta. Add extra parmesan on top if desired and enjoy!

{Recipe adapted from Two Peas and their Pod}

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