Description
This creamy butternut squash pasta sauce is cozy, velvety, and packed with fall flavors. Easy to make with roasted squash, garlic, and herbs, it’s the perfect comfort food for weeknights or entertaining.
Ingredients
Main Ingredients
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 medium onion, chopped
3–4 garlic cloves, peeled
Salt & black pepper, to taste
Flavor Boosters
1–1 ½ cups vegetable broth (or chicken broth)
2–3 fresh sage leaves or 1 tsp fresh thyme
Pinch of red pepper flakes (optional)
Pinch of nutmeg (optional)
Optional Add-Ins
¼ cup heavy cream or ½ cup coconut milk
¼ cup freshly grated parmesan cheese
Extra herbs for garnish
Instructions
Roast the Vegetables: Preheat oven to 400°F (200°C). Spread cubed butternut squash, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast 25–30 minutes, until tender and caramelized.
Blend the Sauce: Transfer roasted vegetables to a blender or food processor. Add 1 cup broth, herbs, nutmeg, and red pepper flakes (if using). Blend until smooth, adding more broth as needed for your desired consistency.
Finish the Sauce: Taste and adjust seasoning. Stir in cream or coconut milk for extra richness, or parmesan for a cheesy finish.
Serve: Toss with cooked pasta, garnish with herbs or cheese, and enjoy warm.
Notes
Sauce can be stored in the fridge for up to 4 days or frozen for up to 3 months.
To reheat, warm gently on the stovetop with a splash of broth to loosen it up.
Works with a variety of pastas—try rigatoni, fettuccine, or spaghetti.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting + Blending
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 310kcl
- Sugar: 6 g
- Sodium: 560mg
- Fat: 14 g
- Saturated Fat: 4g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 6g
- Protein: 7 g
- Cholesterol: 15mg
Keywords: butternut squash pasta sauce, creamy squash sauce, cozy fall pasta