Recipe By SPEARL20
Published Jun 19th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 4 cups Calories 101.9

I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours.

Recipe Ingredients

  • 2 ½ cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ⅓ cup onion, finely chopped
  • 3 cloves garlic, minced
  • ⅓ apple, peeled and chopped
  • 1 cup chicken broth
  • ⅓ cup milk
  • ⅓ cup Italian cheese blend (Parmesan, Asiago, and Romano)
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
  2. 2 Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

Nutrition Facts

  • Calories 101.9
  • Carbohydrate 10.1 g
  • Cholesterol 11.1 mg
  • Fat 6.3 g
  • Fiber 1.5 g
  • Protein 2.7 g
  • Saturated Fat 2.8 g
  • Sodium 76.6 mg
  • Sugar 3.1 g


  1. Another way to prepare this is to use the frozen pureed butternut squash. It's in a box type of container that you microwave. Make a rue with butter and flour and a little milk. When thick add in butternut squash and parm cheese. Loosen with more milk if needed. I then stir in grated nutmeg - Read more ...
  2. TO DIE FOR! Rich buttery and a delicious mix of sweet and savoury. I am in love (shhh don't tell my husband...). I followed this recipe almost to a T the only changes I made were to use a slightly different blend of cheeses (parmesan asiago smoked provolone and mozzarella as this was the only - Read more ...
  3. Despite following the directors this turned out nothing like the picture. The squash didn't really mash up into the sauce (and it never even tells you to mash) and the cheese didn't spread very well so it was just clumped here and there throughout. Overall it's also not a very flavorful sauce either.
  4. I made this vegan by using some almond milk in place of regular milk, using double the olive oil and omitting the butter, using vegetable broth in place of chicken broth, and shredded soy mozzarella in place of the italian cheeses. it still turned out delicious!!
  5. Other than roasting my squash (cut lengthwise drizzled with oil made a tiny pool of oil in the cavity where I placed a clove of garlic and baked at 375 until squash was soft and cooked through) I followed the ingredients in this recipe exactly. When I was done I sampled and it was pretty - Read more ...
  6. I made a few changes though... I used medium-ish sized butternut squash- didn't measure it (cut in half scooped out seeds & strings baked cut side up at 400F for 45 minutes then cut side down for another 15-10 minutes & it was ready) I chopped up the 1/3 cup of onion/whole apple/4 cloves of - Read more ...
  7. This was great. Sweet and savory. I only had parmasan on hand so I used that and also had to add more liquid to get it thinned out for my noodles. Next time I'd like to puree it. Tastes great.
  8. I made this recipes (almost) as directed and was unhappy with the final look of the sauce. The cheese did not melt into the sauce; it just kind of "glommed" onto the other vegetables. It also did not thicken much. This may have been due to the fact that I could only get a Mexican - Read more ...
  9. I was looking for an idea of what to do with butternut squash so I tried this out. I like that all of the ingredients are things that are normally in the kitchen. The sauce was sweet and savory and cheesy and delicious. Next time I think I will puree it when done so that - Read more ...
  10. I thought the taste was wonderful. I did make a couple changes based on what I had though. I didn't have milk (doh!) so I substituted light sour cream instead. As the other reviewer suggested I added mushrooms. I used about 3/4 of a cup of fresh shitake and button mushrooms but next time I - Read more ...