Name: Butternut Squash Bolognese
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Ingredients: 1 medium butternut squash (about 2 lbs); 2 tablespoons unsalted butter; 1 pound ground pork; 2 tablespoons olive oil; 5 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 1 small leak, sliced (white parts only); 2 celery ribs, finely diced; 4 garlic cloves, minced; 1 cup white wine; 1 cup vegetable stock; ¼ cup heavy whipping cream; ¼ cup red wine vinegar; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh sage, chopped; 2 bay leaves

Butternut Squash Bolognese

By Vanessa M. Sabee
| Photography by Cynthia McConnell
| December 4, 2025

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Vanessa M. Sabee, Owner, Sabee Culinary Services

Butternut Squash Bolognese

Try this take on butternut squash, a versatile winter vegetable that adapts well to sweet and savory dishes. It develops a naturally sweet, nutty flavor when roasted as expressed in this bolognese.

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Prep Time 20

Cook Time 40

Total Time 40

Servings: 4

Course: Main Course

Ingredients Directions

Ingredients

1 medium butternut squash (about 2 lbs)
2 tablespoons unsalted butter
1 pound ground pork
2 tablespoons olive oil
5 teaspoons kosher salt
1 teaspoon ground black pepper
1 medium yellow onion, finely diced
2 medium carrots, finely diced
1 small leak, sliced (white parts only)
2 celery ribs, finely diced
4 garlic cloves, minced
1 cup white wine
1 cup vegetable stock
¼ cup heavy whipping cream
¼ cup red wine vinegar
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
2 bay leaves

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Directions

Preheat oven to 375°F.
Cut squash in half crosswise to separate neck (top) from the bulb (bottom).
Slice neck in half lengthwise. Toss with 2 teaspoons salt and 2 tablespoons olive oil, then roast on a parchment-lined sheet pan until tender, about 25 minutes (check with a paring knife).
Peel the bulb, cut it in half, scoop out the seeds, and dice it into ¾-inch cubes. Toss with 1 teaspoon salt and 1 teaspoon olive oil, then roast until tender, about 12 minutes. Set both aside once fully cooked.
Heat butter in a large Dutch oven pan over medium heat. Add ground pork, season with 1 teaspoon salt and black pepper, and cook until browned, about 7 minutes. Remove from the pan and set aside.
Add onion, carrots, and celery to the pan. Cook until softened, about 8 minutes. Stir in garlic and cook 1 more minute. Deglaze with white wine, reducing until nearly dry. Add vegetable stock and simmer until reduced by half. Return pork to the pan.
Peel roasted neck of squash. Blend until smooth with red wine vinegar and 1 teaspoon salt. Stir purée into pork mixture along with the roasted squash cubes. Simmer on medium-low for 5 minutes.
Stir in heavy cream, rosemary, and sage. Simmer another 5 minutes. Taste and adjust seasoning as needed.
Toss with long pasta such as linguine or pappardelle. Garnish with additional herbs if desired.