Print

Creamy Roasted Butternut Squash Pasta Sauce

A plate of spaghetti coated in rich, vibrant orange butternut squash pasta sauce, topped with black pepper.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy, and comforting pasta sauce using roasted butternut squash. This recipe is easy to prepare and perfect for fall meals.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 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 your choice

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the roasted squash flesh, cooked onion and garlic mixture, vegetable broth, dried sage, salt, and pepper to a blender or food processor. Blend until completely smooth and velvety.
  5. Pour the blended mixture back into the saucepan over low heat. Stir in the heavy cream and Parmesan cheese (if using). Heat through gently, stirring constantly, until the sauce is warm and creamy. Do not boil.
  6. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
  7. Toss the cooked pasta with the butternut squash sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Serve immediately.

Notes

  • For a deeper flavor, roast the squash halves cut-side up with a drizzle of maple syrup before roasting.
  • If you do not have a high-powered blender, you may need to add slightly more broth to achieve a smooth consistency.
  • This sauce freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

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