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The Ultimate Creamy Roasted Butternut Squash Pasta Sauce

A mound of spaghetti coated in a rich, orange butternut squash pasta sauce served on a white plate.
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This recipe delivers a rich, velvety butternut squash pasta sauce that tastes gourmet but is simple enough for a busy weeknight dinner. Roasting the squash creates deep flavor for this comforting, easy pasta dish.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 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, omit for vegan)
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta of choice

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until tender and lightly browned.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Transfer the roasted squash, onion, garlic mixture, and vegetable broth to a high-speed blender. Blend until completely smooth and velvety.
  5. Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat through gently.
  6. Stir in the fresh sage. Taste the sauce and adjust salt and pepper as needed.
  7. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
  8. Add the drained pasta directly to the skillet with the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
  9. Serve immediately for a quick, comforting dinner.

Notes

  • For a vegan butternut squash recipe, substitute heavy cream with full-fat coconut milk and omit the Parmesan cheese.
  • You can roast the squash ahead of time to make this an even faster weeknight pasta option.
  • This sauce freezes well; cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://dishicious.com/butternut-squash-pasta-sauce-recipe/