Spaghetti With Butternut Squash Parmesan Sauce

Spaghetti with Butternut Parmesan Sauce

This spaghetti with creamy, Butternut Squash Parmesan Sauce is super easy to make with only a few ingredients. It feels like it’s super decadent but it’s healthy and light. Perfect for Meatless Mondays, or any night of the week. You may also like this spicier Butternut Pasta with Spicy Sausage and Spinach version. And for a pasta dish made with pumpkin puree, try this Cheesy Baked Pumpkin Pasta.

This recipe started out as a mistake, a butternut squash puree that was far too thin and liquidy. A very HAPPY mistake! Don’t you love when that happens? I decided to make it into a pasta sauce and added a ton of good quality cheese (don’t use the cheap stuff), fresh sage, garlic and leeks which are milder than onions and quite delicious. The sauce turned out savory, creamy and delicious. The best part? Tommy LOVED it and he’s not always easy to please.

Helpful Tips

You can double the sauce and freeze the rest. Let it cool and transfer to freezer safe containers. I love these Souper Cubes (affil link) for freezing soups and sauces in portions! Freeze for up to 3 months. To speed this up, you can buy pre-cut and peeled butternut squash instead of doing it yourself. Here’s an easy tip for cutting and peeling butternut squash yourself. I used spaghetti here, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great!