Print

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

A bowl of bucatini pasta coated in vibrant orange butternut squash pasta sauce, topped with grated cheese and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, 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
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 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 teaspoon fresh sage, chopped
  • 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 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and 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 saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic to the saucepan and cook for 1 minute until fragrant.
  4. Transfer the roasted squash, cooked onion, and garlic mixture to a high-speed blender. Add the vegetable broth. Blend until completely smooth and creamy.
  5. Pour the squash puree back into the saucepan. Stir in the heavy cream (or coconut milk), Parmesan cheese (if using), and fresh sage. Heat gently over low heat, stirring constantly until the sauce is warmed through. Do not boil.
  6. Taste the sauce and adjust salt and pepper as needed. If the sauce is too thick, add a splash more broth or water until you reach your desired consistency for this savory squash sauce.
  7. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
  8. Toss the cooked pasta directly with the butternut squash pasta sauce. Add a little reserved pasta water if needed to help the sauce coat the noodles well. Serve immediately for a comforting meal.

Notes

  • For a richer flavor, use frozen butternut squash cubes; roast them the same way.
  • To make this recipe vegan, substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese.
  • If you prefer a hint of sweetness, add a pinch of nutmeg to the sauce while heating.
  • This veggie-packed pasta sauce freezes well for future weeknight dinners.

Nutrition

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