Creamy Coconut Sage Sauce for Butternut Squash Ravioli

Stumped how to serve up your butternut squash ravioli? I got you! This Coconut Sauce with Garlic and Sage is the perfect creamy sauce for butternut squash ravioli.

The subtle sweetness of the coconut with the earthy sage makes the absolute best pairing for the butternut squash ravioli, which leans into the same flavor profiles. Plus, creamy sauce and pasta is an age-old match made in heaven.

This sauce is naturally dairy free, quick (20 minutes!!) and easy (less than 10 ingredients!!) to whip up, and versatile. Making it just the kind of sauce recipe I need as a mom with a packed schedule and passion for gourmet food.

This butternut squash and creamy sauce combo is especially delightful as a Fall pasta dish (Fall flavor lovers, check out this Pumpkin Mac and Cheese next!).

In this recipe, you will learn how to make a roux for the base of your creamy sauce, how to infuse strong garlic and sage flavors, and how to store and serve this creamy sauce for butternut squash ravioli and more!

Butternut Squash Ravioli Sauce Ingredients

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Here’s everything you need:

• Coconut oil. Or butter. I like using coconut oil because it infuses a little extra coconut flavor.
• Garlic. Cooked right into the sauce for intense flavor.
• Sage. This brings earthy, herbal flavors that balances out the sweetness of the coconut perfectly.
• Flour. To form your roux for a thick and creamy sauce.
• Coconut milk. To bring the creaminess and some subtle sweetness that is perfectly harmonious with the subtle sweetness of the butternut squash.
• Salt, pepper, & cumin. For nuttiness, heat, and salinity. Just these three basic seasonings go a long way in this sauce.

Creamy Sauce for Butternut Squash Ravioli Tips and Tricks

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How to Mince Garlic for Butternut Squash Ravioli Sauce

Using fresh minced garlic goes a long way in this delicious homemade sauce recipe. The first step to mincing garlic is actually peeling it.

For me, the easiest way to peel off the outer layer of the garlic is by crushing it first. Lay each garlic clove flat on your cutting board and use the flat end of your knife to push down on the garlic as pictured below until you hear it crunch.

This will split open that outermost layer, breaking it away from the garlic and making it much easier to peel away. Once peeled, use a sharp knife to mince your garlic.

Just continue to chop and dice until the garlic is in teeny tiny fragments.

The paper-thin layer of garlic can be saved with other veggie scraps to make your own vegetable broth. Otherwise, it can easily be composted.

How to Prep Sage for Sauce

When it comes to the sage in this sauce, we want it diced. I highly recommend using fresh sage for the best flavor.

Clean and dry your sage if necessary. The stems of the sage is actually very flavorful, and when minced, brings a nice texture. I typically remove any extra-thick stems, but keep the thinner ones and dice them right with the leaves.

For the quickest technique for dicing sage, stack a couple of sage leaves on top of one another. Then, roll them up and dice. This will allow you to dice several sage leaves at once.

Cook the Garlic and Sage in the Seasoning

Once your garlic and sage is prepped, add the coconut oil (or butter) to a large saucepan over medium heat.

Add the garlic, sage, salt, pepper, and cumin. Sautee over medium for about 5-8 minutes, stirring frequently, until the garlic starts to brown.

Make a Roux for the Creamy Sauce

Once your garlic is browned, add the flour and use a wooden spoon or standard whisk to mix, forming a roux,

The coconut oil or melted butter will mix with the flour to form a thick paste around the seasoned garlic and sage. This will set you up for success when it comes to a thick and creamy sauce.

Add the Coconut Milk and Allow it to Thicken

Once you’ve made your roux, all that’s left to do is add your coconut milk. Keep your pan on the heat while you add the milk.

Use a rubber spatula or wooden spoon to stir, integrating the roux into the milk. Continue to heat and stir, bringing the sauce to a simmer. Stir frequently as the sauce thickens, removing it from heat when you are satisfied with the creaminess and thickness of the sauce.

Serving Your Butternut Squash Ravioli Sauce

You can toss your cooked butternut squash ravioli in the pan with the sauce to coat it, or you can use my preferred method of pouring the sauce over top.

Serving the sauce on the side means each serving can be dressed to taste. Some may like more; some may like less sauce.

This creamy sage and garlic infused coconut sauce for butternut squash ravioli is enough of a meal on its own, but if you’re looking for something to serve it up with, here are some of my favorite appetizers:

• Pesto Butter Garlic Bread
• Tuna Caesar Salad

This butternut squash ravioli sauce pasta dish also pairs really well with fish! Here are some of my faves to serve it up with:

• Blackened Cod
• Pecan Crusted Halibut

How to Properly Store and Reheat Your Creamy Coconut Sage Sauce

This Sage and Garlic Coconut Cream Sauce will last up to one week in the refrigerator in an airtight container. However, for this and any cream sauce, it’s best not to freeze for risk of separation.

As for reheating the sauce, the name of the game is low and slow. You can reheat it in either the microwave or on the stove. Heat on the stove over low heat, stirring occasionally until thoroughly heated.

In the microwave, heat on the lowest setting in 30 second intervals, stirring in between. If the sauce seems to be too thick, adding more coconut milk is the best way to thin it out.

Why You Should Make this Creamy Coconut Sage Sauce for Butternut Squash Ravioli

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• The texture. This sauce is super creamy and velvety!
• The flavors. Earthy sage, pungent garlic, and subtle sweetness from coconut.
• It’s quick! This easy sauce comes together in just about 20 minutes.