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Cabernet Sauvignon + Creamy Butternut Squash Pasta

Serves: 3–4

Tools: 40

    • Large pot with lid
    • Saute pan
    • Colander


  • Salt
  • 1 medium butternut squash, peeled and diced
  • 1 lb linguine or other pasta
  • 1 1/2 cup veget
  • able broth
  • 1/2 cup heavy cream
  • 2 shallots, peeled
  • 3 cloves garlic, peeled
  • Pinch nutmeg
  • Salt and pepper, to taste
  • 1/2 cup toasted pine nuts
  • Fresh sage & grated parmesan cheese, for serving


  1. Bring a large pot of salted water to a boil and add the butternut squash. Cook until soft, about 12-15 minutes.
  2. While the squash is cooking, cook the pasta in salted water until al dente. When done, drain, reserving 1/2 cup of cooking liquid.
  3. Add the cooked squash to a blender with vegetable stock, cream shallots, garlic and nutmeg. Blend until smooth, add reserved cooking liquid and blend. Season with salt and pepper to taste.
  4. Heat in a pot over medium heat.
  5. Add cooked pasta to sauce and toss to combine. Serve with toasted pine nuts, sage and grated parmesan cheese

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