Curried Butternut Cream Sauce with Pasta

Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

Towards the beginning of 2020 I had some butternut, and I had some cheese, and I had some milk.  And I wanted to do something with them.  I WANTED to make something with sage because I thought that would be a good flavour combination but I didn’t have any sage… so I used curry powder instead.  And oh boy, and I’m glad I did!

Curried Butternut Cream Sauce with Pasta

Makes 1.75 cups. Takes approx. 1 hour


  • ½ butternut squash
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 chicken bouillon cube (optional)
  • 1 ¼ – 1 ¾ cups milk
  • 4 – 5 oz cheese of your choice (cheddar or jack cheeses work well)
  • ¼ – 1 tsp curry powder (to taste)
  • ½ garlic powder (to taste)


Prepare Butternut Squash

  1. Cut a medium butternut squash and remove seeds
  2. Bake ½ the butternut squash for approximately 45 minutes at 350 degrees F
  3. Scoop butternut out and discard skin


  1. Prepare a roux by melting 2 Tbsp butter and combining with 2 Tbsp flour over low to medium heat
  2. Reduce heat to low and incorporate 1 chicken bouillon cube (optional)
  3. Whisk in 1 cup milk and allow mixture to come to a simmer
  4. Whisk in an additional ¼ – ¾ cups milk until desired thickness
  5. Mix in cooked butternut squash meat and fully incorporate into sauce
  6. Melt in approximately 4-5 oz of cheese
  7. Add ¼ – 1 tsp of curry powder (to taste)
  8. Add ½ tsp garlic powder (to taste)

Serve over pasta of your choice


Original recipe by Emily Arnold

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