Savory Pasta Recipe With Rich & Creamy Browned Butter Sage Butternut Squash Sauce by Heather Holter

Last year I was trying to figure out what to do with all the squash our garden was producing. I remembered once having a Lean Cuisine meal (no kidding!) that was butternut squash and sage ravioli with a cream sauce. I then wondered if I could reverse it to be a squash-based sauce with cheese ravioli. I tried it, it worked and I love it!

This savory browned butter and butternut squash pasta sauce is rich and creamy, and complements pasta perfectly. This recipe brings fall vibes! To make this easy pasta recipe you will need cooked butternut squash, fresh sage leaves, butter, flour, nutmeg, whipping cream, brown sugar and the pasta of your choice. I used frozen ravioli.

Serve this butternut squash pasta recipe with a salad and hot garlic bread for a dinner the whole family will enjoy sitting down to.

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Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 20 minutes 
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 cups cooked butternut squash
• fresh sage leaves (about half a small package)
• 1/2 stick (4 tablespoons) butter
• 1 tablespoon flour
• 1/2 teaspoon nutmeg
• 2 cups whipping cream
• 1/8 - 1/4 cup brown sugar
• 1 bag (32 ounces) frozen ravioli or pasta of choice

Helpful Products

• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Pasta Pot
• Colander

Recipe Notes

• Cook squash with whatever method you prefer. I roasted mine in the oven for an hour at 350 degrees F.

• If you think the sauce is too thick, slowly add chicken broth to thin.

• This sauce freezes well.

• Thin the sauce with chicken broth to create a soup for lunch the next day.

• Add 1/8 cup brown sugar at first. Before serving taste it and add the other 1/8 cup if it's not sweet enough. This is to your liking.

Here's how to make it: 

1. Melt the butter in a skillet. Add half of the sage leaves. Cook the butter, stirring, until it begins to brown. Be careful not to burn it.
   
2. Add the flour and nutmeg and blend well.
   
3. Slowing stir in the whipping cream.
   
4. Stir in the squash.
   
5. Stir in half the brown sugar. Simmer a few minutes until heated through. Taste and add more brown sugar to your liking.
   
6. Cook the ravioli or other pasta according to package instructions. Serve with squash sage sauce.
   

Nutrition Facts Per Serving

Calories: 844

Total Fat: 45.8g

Saturated Fat: 26.3g

Cholesterol: 128mg

Sodium: 237mg

Total Carbohydrate: 88.6g

Dietary Fiber: 9.6g

Total Sugars: 5.8g

Protein: 22.7g

Vitamin D: 16mcg

Calcium: 123mg

Iron: 6mg

Potassium: 314mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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