Print

Creamy Roasted Butternut Squash Pasta Sauce

A fork lifting rigatoni pasta coated heavily in orange butternut squash pasta sauce from a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a velvety, flavorful pasta sauce using roasted butternut squash. This recipe is simple, vegetarian, and perfect for cozy autumn or weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup vegetable broth (or chicken 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 pound pasta (such as rigatoni or penne)

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 the squash is tender and lightly caramelized.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and chopped sage to the saucepan. Cook for 1 minute until fragrant.
  4. Transfer the roasted squash, onion mixture, vegetable broth, nutmeg, and remaining salt and pepper to a high-speed blender. Blend until the mixture is completely smooth and velvety. This creates your butternut squash puree sauce.
  5. Pour the smooth sauce back into the saucepan over low heat. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat gently until warmed through; do not boil.
  6. Cook your pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
  7. Add the drained pasta directly to the saucepan with the sauce. Toss to coat completely. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
  8. Serve immediately. This is a perfect seasonal vegetable pasta dish.

Notes

  • For a dairy-free or vegan butternut squash pasta, substitute heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • If you are short on time, you can use 3 cups of frozen, thawed butternut squash cubes instead of roasting a fresh one.
  • This sauce pairs well with short pasta shapes like penne, rigatoni, or shells, as they hold the creamy sauce nicely.

Nutrition

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