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Butternut Squash Pasta Sauce

Yield: 4-6 servings 1x
Prep: 15 minsCook: 30 minsTotal: 45 minutes


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • ¾ cup shallots, minced
  • 2 cups butternut squash peeled, seeded and diced fine, about 1 pound
  • 1 tablespoon fresh sage finely minced
  • ¼ cup vermouth
  • 1 tablespoon all-purpose flour
  • 1 14.5-ounce can chicken stock
  • ½ teaspoon kosher salt
  • Few grinds black pepper
  • 2 cups heavy cream
  • ½ cup Parmesan cheese, grated


  1. In a large sauté pan, melt butter in oil over medium high heat and add shallots, butternut squash and sage.
  2. Sauté for five minutes until the onions are translucent.
  3. Add vermouth and cook until vermouth has evaporated.
  4. Lower heat to medium and add flour and stir. Cook for one minute.
  5. Add stock, salt and pepper and bring to a simmer. Cook until stock has reduced by half, about ten minutes.
  6. Add cream and simmer on low heat five minutes. (Mixture should be just slightly bubbling but do not boil)
  7. Remove from heat, add cheese and puree with an immersion blender until creamy.
  8. Serve over your favorite cooked pasta.

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