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Butternut-Squash Pasta Sauce

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When your day is packed full, you'll appreciate the ease of this no-fuss dish.

Source: Everyday Food, October 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside-down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary.

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Reviews

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How would you rate this recipe?
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  • seabreese
    11 DEC, 2013
    Loved this recipe! Only change I made was to simmer rosemary (rather than sage) in the half & half before adding to the squash. Lots of flavor for so little work. My favorite kind of recipe.
    Reply
    • MS112704830
      13 OCT, 2018
      Wondering how long to process for canning in a wide mouth pint jar. Don't have a pressure cooker, just a 21 1/2 quart canning pot. Thanks!
  • Toni Lapp
    17 JAN, 2015
    I loved this -- but the page didn't include instructions for freezing the sauce as was mentioned.
    Reply
  • Meegan I
    3 NOV, 2013
    Oh, Sweet Mama! This sauce was divine. We didn't change a thing. We rate recipes on a 4 star scale, and seriously, this got 6 stars. And bonus...there was enough to freeze! My only question is, can you can this? I linked this to my Facebook page, and told quite a few people about it. Thank you!
    Reply
  • Coleman Boys Mama
    29 AUG, 2012
    This is a great sauce! I made it yesterday and used it tonight. I heated 1 cup of the sauce with 1 cup water (next time I might use vegetable stock) and it was enough sauce for a pound of ravioli. I still have enough for 2 additional meals! I love that! The roasted garlic is a great part of this sauce. I might even use the mashed squash and garlic as a side dish! it was great without the half and half ( I saved a bit to serve my 12 month old!). I'll be enjoying this all autumn long!!
    Reply
  • vanessamarie
    16 NOV, 2010
    I made this sauce tonight and served over whole wheat spaghetti. I added a tad more garlic and replaced sage with rosemary. Very yummy, a great fall pasta!
    Reply
  • vanessamarie
    16 NOV, 2010
    I made this sauce tonight and served over whole wheat spaghetti. I added a tad more garlic and replaced sage with rosemary. Very yummy, a great fall pasta!
    Reply
  • claregirl7
    26 OCT, 2010
    I just finished making the sauce for our ravioli tonight. After reading the recipe, I had already decided to use chicken stock instead of the 1 to 2 cups water. It still was a little bland so I added 1/3 cup Parmesan cheese. That made It is great. I can't wait for dinner.
    Reply
  • beckig
    21 OCT, 2010
    I roasted a few apples with butter and cinnamon in a shallow dish of water for dessert in the same oven as the squash. I used the apple water to thin the sauce. WOW! What a great sweet and savory fall dish!
    Reply

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