Toss your noodles in this extra creamy butternut squash spinach sauce, that’s ready in less than 30 minutes! It’s the best pasta sauce for fall!
We had a teeny-tiny cool front come by this week!
It was so nice out on Saturday, that I had my breakfast and coffee outside, while I planned out my recipes for the week. Since it was so nice and fall-ish out, I decided to stick to my butternut squash kick that I’ve been on.
Last week, I made Loaded Southwest Butternut Squash Breakfast Tacos and Butternut Squash Pitas with Chipotle Sauce. Both were ah-may-zing, if I do say so myself. Next in line is my new favorite pasta sauce, that of course, I made with butternut squash! It’s so creamy and delicious, you’ll find yourself licking the bowl clean. That’s a promise!
Our Favorite Fall-Inspired Recipes
- Clinton Kelly’s pumpkin date bread
- Chicken marsala soup
- Acorn squash hummus
- Healthy cashew cream spinach artichoke dip
- No-knead rosemary garlic parmesan bread
- Crock pot spicy Thai ginger pork tenderloin
- Dairy-free craanberry sage sweet potato salad
- Vegetarian lentil quinoa meatballs
- Lentil stuffed red cabbage rolls
- Vegetable shepherd’s pie with purple potatoes
- The BEST vegetable lasagna soup
This is my new favorite fall comfort food recipe! It’s packed with flavor, easy to make, and it’s ready in less than 30 minutes! Perfect for those busy days, when you don’t have time to spend hours in the kitchen but you need something that will hit the spot. The whole family will love this recipe!
How To Prepare A Butternut Squash
I took a few shortcuts too, which made this super simple to whip up in less than 30 minutes!
Option #1 – You could put the whole squash on a tray and pop it into the oven at 400 degrees for 1 hour.
Option #2 – You could use frozen organic butternut squash chunks.
Option #3 – You could use canned organic butternut squash puree.
I usually pick option #1, but this time, I used frozen butternut squash chunks because I had them in the freezer which means I didn’t have to make a trip to the store. Any of the three options would work for this recipe.
Butternut Squash Spinach Pasta Sauce
Besides how delicious it tastes, the best part of this sauce is how easy it is to make!
I like to let the stew cool down a bit before I put it in batches into the blender. I just don’t think hot ingredients mix with the plastic cup very well, plus I’ve heard horror stories that the heat makes the cup expand and blow up. I definitely don’t want to clean up that mess!
I use my NutriBullet blender to blend the sauce in batches. It works so fast and the sauce comes out perfectly creamy! You can also use an immersion blender or food processor for this step, but I highly recommend the NutriBullet because it does the job so quickly.
Can you see the sauce, and how it really clings to the noodle? I loveee that it’s on the thicker side because it coats the noodles so well. If you prefer a thinner sauce, add an extra 1/2 cup of chicken broth to the recipe.
The butternut squash alone can look bland so I thought the addition of the bright green spinach gave it a nice pop of color, don’t ya agree?
Don’t skip the parmesan cheese, it’s so good with the sauce!
- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 1 tsp pumpkin pie spice
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Pinch of cayenne pepper
- Sea salt & pepper to taste
- (2) 10 oz packages of frozen butternut squash
- 1½ cups chicken broth
- ½ cup half and half or unsweetened coconut milk
- (1) 10 oz package of plain frozen spinach
- 1 package of spaghetti noodles
- ¼ cup parmesan cheese
- Parsley for garnish
- Saute the onion in olive oil, in a large saute pan, for 5 minutes.
- Add cumin, pumpkin pie spice, garlic powder, cayenne, paprika, salt, and pepper to the onions. Stir to combine.
- Add frozen butternut squash chunks, saute for 3-4 minutes until they start to defrost.
- Add chicken broth and cook on medium heat until squash is fork tender. Stir occasionally.
- Let cool for 5-10 minutes.
- Use a measuring cup to scoop the mixture into a Nutribulllet or food processor, Blend until completely smooth.
- Pour the sauce back into the pan.
- Boil water in a separate large pot and cook the noodles.
- Add half & half and frozen spinach to the pan with the sauce. Keep it at a low simmer until the spinach is cooked and sauce is completely combined, about 8-10 minutes.
- Drain the noodles, add them directly to the pan with the sauce. Stir to combine. Add some fresh shaved parmesan cheese over the pasta, stir.
- Serve with more parmesan cheese on top and a sprinkle of parsley.
What’s your favorite way to eat butternut squash? Let me know in the comments!
This post contains affiliate links, which means I will make a small commission (with no extra cost to you) if you make a purchase by using one of my links. I just like to share the products I actually use on a daily basis with my readers.
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