Butternut Squash Pasta Sauce over Gluten Free Tagliolini

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5 from 6 reviews

A healthy and delicious Butternut Squash Pasta Sauce! Served here with Gluten Free Tagliolini, but wonderful with other long or short pasta shapes!


  • 8 oz. Gluten Free Tagliolini (may substitute any other long or short pasta shape)
  • 2 T. olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 lbs. butternut squash, diced (about 4 heaping cups)
  • 1 red pepper, roasted (can chop, toss with olive oil, and roast in 400 degree oven for 30 minutes, or substitute a jarred roasted red pepper)
  • 2 cups chicken broth
  • 1 t. dried sage
  • 1 bay leaf
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup skim milk (may use 2% or heavy cream if you like!)
  • 1/2 t salt
  • 1/4 t. pepper
  • Fresh Parmesan, toasted walnuts, and fresh sage for topping!


  1. Sauté onion in a medium pot in olive oil, for approx. 5 minutes until browned.
  2. Stir in garlic and diced squash and cook for another 3 minutes.
  3. Add chicken broth, roasted red pepper, sage, bay leaf, and salt and pepper. Cover, bring to a boil, reduce and simmer for 8-10 minutes until squash is tender (test with a fork).
  4. Remove bay leaf and puree in blender or Cuisinart until completely smooth.
  5. In a large bowl, combine puree, Parmesan cheese, and milk.
  6. Toss pasta with sauce..
  7. Top with toasted walnuts, fresh Parmesan cheese and fresh sage leaves or ribbons.
  8. Enjoy!


Using only 8 ounces of pasta, I did have some leftover sauce that I froze. If you cook more pasta, start with tossing approx. 12 ounces, and add more pasta if desired. It’s really a preference as to how “coated” and heavy you want the sauce!

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