Yes, it is still butternut squash season and yes, I’m still obsessed with them. It’s not even a guess anymore at the farmers market. He just hands me a bag full of the delicious winter squash without even asking what I want. I’m surprised we all haven’t turned orange by now. Here’s another one of our favorite recipes to use butternut squash in. Similar to the post Butternut Squash Mac n’ Cheese, this is a creamy, savory and slightly sweet pasta sauce that is a perfect pairing for ravioli (especially mushroom ravioli) or your favorite pasta.
Butternut Squash Pasta Sauce serves 4 to 6
- 1 Tbs butter
- 1 Tbs flour
- 1 cup warm milk
- 1 cup butternut squash puree fresh or store bought*
- 1/4 tsp nutmeg
- 1/4 tsp dried sage or 1/2 tsp fresh sage
- 1/8 tsp kosher salt
- pinch of pepper to taste
- 4 cups of cooked pasta
* You can find store bought butternut squash puree in the frozen aisle of your grocery store.
Over medium heat melt the butter. Add flour.
Cook on medium heat for 2 minutes, whisking constantly.
Add milk slowly while whisking.
Reduce heat to medium-low. Add butternut squash puree and stir.
Add nutmeg, sage, salt and pepper. Stir. Freshly grated nutmeg makes this sauce really pop. Trust me, it is much better than ground but if ground is all you have that’s ok too.
Pour sauce over pasta and gently stir.
Simple, easy and delicious! Even Mia likes it.