Butternut Squash Pasta Sauce with Freshly Made Pasta

Vegetarian Butternut Squash Pasta Sauce with Herbs and Pine Nuts

5 from 1 reviews

This creamy butternut squash pasta sauce recipe with freshly made tortellini is like tortellini soup and your favorite pasta recipe combined but even better!


  • 1 small butternut squash, peeled, seeded and diced
  • 1 T. kosher salt
  • 2 tsp. olive oil
  • 4 cloves garlic, peeled and chopped
  • 2 shallots, peeled and sliced
  • ½ c. heavy cream
  • salt & pepper, to taste
  • 18-oz. Buitoni pasta of your choosing (Suggestions: Three cheese tortellini, Spinach & ricotta tortelloni or Parmesan & black pepper ravioli)
  • 1/4 c. toasted pine nuts (optional)
  • fresh herbs, like oregano, basil or thyme, for serving
  • Grated Parmesan or Romano cheese, for serving


  1. Bring a large pot of water to a boil. Add salt and butternut squash. Cook until butternut squash is fork tender, about 15 minutes.
  2. Meanwhile, add olive oil to a small skillet over medium heat. Sauté the garlic for 30 seconds, until fragrant. Add the shallots and sauté until soft and just slightly browned, about 5 minutes.
  3. When tender, strain the butternut squash into the bowl of a food processor or blender, reserving 1/2 cup of the pasta water.
  4. Pulse the cooked butternut squash, shallot mixture and heavy cream until smooth. You may have to do this in two batches. If necessary, thin using reserved pasta water. Add salt and pepper to taste.
  5. Cook pasta according to package directions.
  6. Spoon pasta into serving bowl and toss with the butternut squash sauce. Serve with pine nuts (optional), fresh herbs and grated cheese.

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