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Ultimate Creamy Roasted Butternut Squash Pasta Sauce (Easy Weeknight Recipe)

A close-up of spaghetti coated generously in a rich, orange butternut squash pasta sauce in a white bowl.
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Make this ultimate creamy roasted butternut squash pasta sauce. Roasting the squash gives you a velvety texture perfect for a satisfying, cozy fall dinner that is simple enough for a weeknight.

Ingredients

Scale
  • 2 lbs butternut squash, peeled, seeded, 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, omit for vegan)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta of your choice

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, heat a large skillet over medium heat. Add a small amount of oil if needed, then sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and dried sage, cooking for 1 minute until fragrant.
  3. Transfer the roasted butternut squash, sautéed onion and garlic mixture, and vegetable broth to a high-speed blender. Blend until the mixture is completely smooth and creamy. This forms your base butternut squash puree sauce.
  4. Pour the blended sauce back into the skillet. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat gently over low heat, stirring constantly until the sauce is warmed through and has reached your desired consistency. Taste and adjust salt and pepper.
  5. Cook your pasta according to package directions. Reserve about 1/2 cup of the starchy pasta water before draining.
  6. Add the drained pasta directly to the skillet with the sauce. Toss to coat completely. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, until you reach a silky, coating consistency. Serve immediately for a comforting meal.

Notes

  • For a richer flavor, roast the squash with a pinch of nutmeg.
  • If you do not have a high-speed blender, you can use an immersion blender directly in the pot, but you may need to blend longer to break down all the squash fibers for a truly velvet sauce.
  • This recipe is easily adaptable for a vegan butternut squash sauce by using coconut milk instead of heavy cream and omitting the Parmesan cheese.

Nutrition

Find it online: https://cravybite.link/butternut-squash-pasta-sauce/