Butternut Squash and Sage Cream Sauce

Experience the rich, velvety flavors of autumn with Butternut Squash and Sage Cream Sauce. This creamy sauce combines roasted butternut squash with aromatic fresh sage and a touch of cream, creating a comforting addition to your favorite pasta or gnocchi.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Sides Cuisine: American Keyword: Use fresh ingredients for maximum flavor. For a thicker sauce, reduce the vegetable broth during blending. Consider adding spices like cinnamon or cayenne pepper for an extra kick. Servings: Serves 4 Calories: 265kcal Author: Tisha

Ingredients

1 medium butternut squash, peeled and diced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 medium onion, chopped
2 teaspoons minced garlic
1 cup vegetable broth
¾ cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon fresh sage, chopped

Instructions

Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
In a skillet over medium heat, sauté onion in olive oil for about 5 minutes. Add garlic and cook for another 30 seconds.
Add roasted squash and vegetable broth to the skillet. Blend until smooth using an immersion blender.
Stir in heavy cream, Parmesan cheese, chopped sage, and nutmeg (if using). Cook on low heat for about 5 minutes.
Toss sauce with cooked pasta or gnocchi and serve warm.

Nutrition