Print

Ultimate Creamy Roasted Butternut Squash Pasta Sauce (Quick Weeknight Version)

A close-up of penne pasta coated in a vibrant orange butternut squash pasta sauce, topped with herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, velvety butternut squash pasta sauce using roasted squash for deep flavor. This easy recipe is perfect for a comforting weeknight dinner and is naturally vegetarian.

Ingredients

Scale
  • 2 lbs butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta of choice (e.g., spaghetti or penne)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized.
  2. While the squash roasts, cook your pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, add a small amount of olive oil. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and dried sage, cooking for 1 minute until fragrant.
  4. Transfer the roasted squash, sautéed onion and garlic mixture, vegetable broth, and heavy cream (or coconut milk) to a high-speed blender. Blend until the sauce is completely smooth and velvety.
  5. Pour the sauce back into the skillet. Stir in the Parmesan cheese, if using. Heat gently over low heat.
  6. Add the drained pasta to the skillet with the sauce. Toss to coat. Add reserved pasta water, a splash at a time, until the sauce reaches your desired consistency.
  7. Serve immediately for a comforting fall pasta meal.

Notes

  • For a quicker weeknight meal, substitute fresh squash with 2 cups of frozen, pre-roasted butternut squash cubes.
  • To make this a Vegan Butternut Squash Sauce, use full-fat coconut milk instead of heavy cream and omit the Parmesan cheese.
  • Add a pinch of nutmeg or a dash of smoked paprika for extra depth in your sauce.

Nutrition

Find it online: https://cookingbymia.com/butternut-squash-pasta-sauce-recipe-creamy-easy/