Creamy Roasted Butternut Squash Pasta Sauce
Make this rich, velvety butternut squash pasta sauce. Roasting the squash adds deep, natural sweetness, creating a comforting and flavorful sauce perfect for easy weeknight pasta dinners.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or unsweetened plant-based milk for dairy-free)
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- 1/2 teaspoon dried sage
- 1/4 teaspoon nutmeg
- 1 pound pasta (penne, rigatoni, or fettuccine recommended)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly caramelized.
- While the squash roasts, cook the onion in a large skillet over medium heat with a splash of water or oil until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Transfer the roasted squash, cooked onion mixture, vegetable broth, remaining salt and pepper, sage, and nutmeg to a high-speed blender.
- Blend until the sauce is completely smooth and velvety. If the sauce is too thick, add a little more broth until you reach your desired consistency.
- Return the sauce to the skillet over low heat. Stir in the heavy cream (or plant-based milk) and Parmesan cheese, if using. Heat gently until warmed through. Do not boil.
- Cook your chosen pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
- Toss the drained pasta directly into the skillet with the butternut squash sauce. Add reserved pasta water as needed to help the sauce coat the noodles evenly.
- Serve immediately. This sauce pairs well with a sprinkle of fresh parsley or toasted pine nuts.
Notes
- For a dairy-free or vegan version, substitute the heavy cream with full-fat canned coconut milk or unsweetened almond milk, and skip the Parmesan cheese.
- Roasting the squash is key for deep flavor; do not skip this step for the best results in this creamy pasta sauce.
- If you are short on time, you can substitute the fresh roasted squash with 15 ounces of canned, pureed butternut squash, reducing the broth slightly.
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce + 4 oz pasta)
- Calories: 450
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 8
- Protein: 15
- Cholesterol: 45