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A bowl of pasta coated in a smooth, golden butternut squash sauce with fresh sage leaves.
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Roasted Garlic Butternut Squash Pasta Sauce

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1 whole head of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon dried sage
  • 0.25 teaspoon ground nutmeg
  • 1.5 cups vegetable broth
  • 0.25 cup heavy cream

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a large rimmed baking sheet.
  • Slice the top off the garlic head to expose the cloves, drizzle with the remaining tablespoon of olive oil, wrap tightly in aluminum foil, and place on the baking sheet.
  • Roast for 40 to 45 minutes until the squash is fork-tender and the garlic is soft and caramelized.
  • Allow to cool slightly, then squeeze the roasted garlic cloves out of their skins directly into a high-speed blender.
  • Add the roasted squash, dried sage, nutmeg, vegetable broth, and heavy cream to the blender.
  • Puree on high until the sauce is completely smooth and velvety.
  • Transfer to a saucepan and warm over low heat before tossing with your preferred pasta.