Creamy Buttercup Squash Pasta
I wanted to use buttercup squash in a way that was different from roasting it with butter and brown sugar. Although it is delicious that way, I felt the squash deserved something a little more savory.
By Exeter Produce
Jun 18, 2025Prep Time
10Cook Time
60Servings
6Nutritional Info
Ingredients
1 buttercup squash
Olive Oil
salt & pepper
2 tablespoons butter
2 cups half & half (I used fat free)
1/2 teaspoon dried sage
scant 1/4 teaspoon cinnamon
1/4 cup water
1/2 cup grated Parmesan cheese
your favorite pasta cooked to al dente
Method
Preheat oven to 400 degrees F.
Cut squash in half, scooping out and discarding seeds, cut each half in half.
Drizzle EVOO over squash pieces and sprinkle with salt & pepper.
Place flesh side down on jelly roll pan and roast for 40-50 minutes. When you start to smell it, check on it. The squash should be very tender.
The squash skin should peel right off. Mash squash flesh and stir in water (don't add it all) you want it to be wet but not soupy.
Over medium heat melt butter in a large skillet. Add half & half and squash puree. Stir until combined. Stir in sage and cinnamon. Heat until simmering, stirring frequently. Sprinkle in Parmesan cheese. Stir to combine. If sauce still seems thick stir in additional water or chicken stock.
Toss sauce with pasta and ENJOY!
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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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