This creamy roasted butternut squash pasta sauce recipe is garlicky, slightly sweet, and super flavorful. Top it with crispy sage, pancetta, and parmesan cheese for a cozy, healthy weeknight dinner.
Easiest butternut squash pasta sauce recipe
Now that the weather is getting colder, it’s time for all the cozy recipes. I love all things butternut squash, from crispy these air fryer butternut squash cubes to this cozy butternut squash chickpea curry. Butternut squash is flavorful, slightly sweet, and a little nutty. It’s delicious!
This butternut squash pasta sauce is filled with roasted garlic, caramelized shallots, herbs, and parmesan cheese. It’s creamy, rich, and slightly sweet. Best of all, there is no heavy cream or butter in this recipe since we use coconut milk instead.
This pasta sauce will change your life. It’s cozy, perfect for the cold weather, and straightforward to make. All you need to do is roast your butternut squash, garlic, and shallots in the oven until they are golden, then blend the sauce together with the rest of the ingredients. So easy!
You can even use frozen butternut squash cubes if you are short on time or want to skip a step. This recipe is for home cooks who want to elevate their cooking and dinner game. I cannot wait to hear what you think!
Why you’ll love this healthy recipe:
- Creamy: The sauce is rich butternut, smooth, and delicious.
- Garlicy: Balanced flavors of garlic and sweetness.
- No Heavy Cream: This recipe calls for coconut milk, not heavy cream.
- Healthy: This butternut squash pasta sauce is simple and healthy.
- Quick & Easy: Any home cook can make this recipe., nourishing,
- Make it Vegan and Dairy-Free: Swap the parmesan cheese for nutritional yeast; it’s so easy!
- Gluten-Free: Use gluten-free pasta!
- High-Protien: Use chickpea or protein pasta to make this meal high-protein.
- Cozy: It’s the perfect cozy, comforting meal.
- Try this sweet potato gnocchi or this chicken bolognese next!
Ingredients needed
This rich, creamy butternut squash pasta sauce calls for simple ingredients. Here is a list of exactly what you will need to make this recipe:
- Butternut Squash: The star ingredient, it provides a sweet and creamy base, adding depth of flavor and a velvety texture to the sauce. You can use fresh or frozen squash!
- Olive Oil: Used to roast the butternut squash and shallots, enhancing the richness and adding subtle sweet notes.
- Shallots & Garlic: Roasted for a savory, aromatic boost, adding depth and richness to the sauce.
- Salt, Pepper & Thyme: Essential seasonings that balance the sweetness of the butternut squash and enhance the overall taste.
- Parmesan Cheese: Adds a savory, umami flavor and a hint of cheesiness, making the sauce more satisfying. Use nutritional yeast if you are vegan!
- Vegetable Broth: Used to thin out the pasta sauce and add a subtle flavor. I recommend low sodium.
- Coconut Milk: Instead of heavy cream, we use coconut milk to add creaminess.
- Dijon Mustard: Adds a subtle tang and depth to the sauce, enhancing its overall complexity.
- Balsamic Vinegar: Introduces a hint of acidity and sweetness, balancing the flavors and making them more vibrant.
- Fresh Sage Leaves: There is nothing better than crispy sage leaves paired with butternut squash!
- Optional Pancetta: If included, it contributes a smoky, salty, and crispy element that contrasts beautifully with the creamy sauce, adding texture and flavor. Omit if you are vegan!
Kitchen tools needed
This cheesy and creamy butternut squash pasta sauce is so easy to make. Here is a list of kitchen utensils you’ll need to make this recipe:
- Baking sheet
- Blender or food processor
- Saucepan
- Saute pan (for cooking the optional pancetta)
- Pot for cooking pasta
- Cutting board and knife
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/4 cup, 1/2 cup.
How to make roasted butternut squash pasta sauce from scratch
Butternut squash pasta sauce is easy to make, and everyone will love it. The sauce is garlicky, sweet, and healthy. Here are step-by-step instructions with pictures for visual reference:
Step 1:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2:
Peel, seed, and cut the butternut squash into 1-inch cubes. Place them on the lined baking sheet, drizzle with olive oil (about 1 tbsp), and lightly season with salt and pepper.
Step 3:
Wrap the halved shallots and peeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt. Place them on the baking sheet. Roast everything 30-40 minutes until the squash is caramelized and tender.
Step 4:
Cook pasta according to the package instructions, then drain and rinse under water (to avoid sticking). Reserve ½ cup of pasta water just in case you need to thin the sauce more. Place the pasta back in the pot and set aside.
Step 5:
In a blender, combine the roasted squash, shallots, garlic, 1 tsp salt, ½ tsp pepper, parmesan or nutritional yeast (start with 2 tbsp), vegetable broth, coconut milk, Dijon mustard, and balsamic vinegar. Blend until creamy.
Step 6:
Pour sauce over pasta in the pot, stir, and adjust thickness with reserved pasta water or extra vegetable broth. Heat over medium for 2-3 minutes until it is warm.
Step 7:
(Optional) Fried Sage Leaves: Heat 1 tbsp olive oil in a small sauté pan over medium heat. Add fresh sage leaves and let them get crispy for about 30 seconds to 1 minute. Transfer to a paper towel to rest. You can also do this with freshly chopped sage.
(Optional) Pan-Fried Pancetta: Add chopped pancetta to a large saute pan over low-medium heat and “fry” for about 3 – 5 minutes until the fat is rendered and crispy.
Step 8:
Serve the pasta immediately in individual bowls, topped with fried sage, extra black pepper, and optional pancetta. Enjoy!
Recipe tips for home cooks:
- Taste as You Go: Taste the sauce as you make it and adjust the seasonings to your liking. Remember, cooking is all about personal preference.
- Frozen Butternut Squash: You can use frozen butternut squash too. I left instructions on the recipe card.
- Roasting Tip: Ensure the butternut squash, shallots, and garlic are nicely caramelized during roasting; this enhances the sauce’s overall flavor.
- Use Reserved Pasta Water: If you don’t have vegetable broth, you can use reserved pasta water.
- Toppings and Garnishes: Get creative with your toppings and garnishes. Crispy fried sage leaves and optional pancetta add texture and flavor, but you can also try toasted pine nuts, grated cheese, or fresh herbs.
- Pasta Shapes: Feel free to experiment with different pasta shapes to suit your preferences.
- Vegan Option: Make it vegan by using nutritional yeast instead of Parmesan cheese.
- Higher in Protein: To increase the protein in this recipe, use chickpea or protein pasta.
What to serve with butternut squash pasta:
- Green Salad: A light, fresh green salad with a simple vinaigrette dressing pairs well to balance the richness of the pasta. We love this kale crunch salad.
- Garlic Bread: A side of garlic bread or a crusty baguette is perfect for soaking up the creamy sauce. Try this gluten-free garlic bread or this air fryer garlic bread.
- Roasted Vegetables: Roasted or steamed vegetables like broccoli, asparagus, or Brussels sprouts make a nutritious and flavorful side dish. Try this air fryer broccolini, air fryer green beans, or parmesan zucchini.
- Grilled Chicken or Sausage: For a protein boost, consider serving grilled chicken, Italian sausage, or another protein of your choice on the side. We love these air fryer chicken sausages!
Frequently Asked Questions
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash in this recipe as a convenient alternative to fresh squash. Just place frozen butternut squash cubes on the baking sheet, drizzle with olive oil, season, and bake for 20 minutes at 450°F, not 30 to 40 minutes. This saves time!
What pasta shape should I use?
Butternut squash pasta sauce pairs nicely with various pasta shapes, including fettuccine, penne, rigatoni, and gnocchi. The choice is yours!
Is butternut squash healthy?
Yes, butternut squash is a nutritious vegetable. It’s a good source of vitamins A and C, as well as fiber.
Is butternut squash pasta sauce healthy?
Yes, this butternut squash pasta sauce is healthy for many reasons; here are a few: (1) it’s made with simple, wholesome ingredients, (2) it’s made with coconut milk, not heavy cream or butter, (3) there is a vegan option, (4) it’s filling and nourishing, and (5) it is refined sugar-free and gluten-free.
Is butternut squash pasta sauce vegan-friendly?
Yes, butternut squash pasta sauce can be made vegan by using dairy-free alternatives for ingredients like nutritional yeast instead of parmesan.
Can I freeze butternut squash pasta sauce?
Yes, you can freeze butternut squash pasta sauce. Cool it, transfer it to an airtight container, and store it in the freezer for up to three months.
How to store and reheat butternut squash pasta:
Storing: Place leftover pasta sauce in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat butternut squash pasta sauce, place it in a saucepan over low to medium heat and stir occasionally until it’s warmed through, or microwave it in a microwave-safe container, stirring every 30 seconds until it reaches the desired temperature.
If you loved this recipe, try these cozy Fall dishes next!
- Air Fryer Butternut Squash
- Butternut Squash Chickpea Curry
- Pumpkin Sweet Potato Soup
- Sweet Potato Cauliflower Mash
- Sweet Potato Shepherd’s Pie
- Vegan Tomato Soup
- Maple Roasted Sweet Potato & Brussel Sprouts
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Roasted Butternut Squash Pasta Sauce
Ingredients
- 1 medium butternut squash, about 1.5 lb, 4 cups roasted and cubed
- 1 – 2 tbsp olive oil
- 2 large shallots, chopped in half
- 4 – 6 large garlic cloves, peeled
- 1 tsp salt, plus more to taste
- ½ tsp pepper, plus more to taste
- ¼ cup parmesan cheese, or 2 – 3 tbsp nutritional yeast for a cheesy flavor (start with 2 and adjust based on your preference)
- 1 cup low-sodium vegetable broth, more if needed or you can use reserved pasta water
- ½ cup coconut milk, light or full-fat
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- ½ tsp dried thyme
- 16 oz dried pasta, I love Banza chickpea pasta for extra protein
- 4 – 6 fresh sage leaves, plus more for garnish
- Optional: 4oz cubed pancetta
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel, seed, and cut the butternut squash into 1-inch cubes. Place them on the lined baking sheet, drizzle with olive oil (about 1 tbsp), and lightly season with salt and pepper.
- Wrap the halved shallots and peeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt. Place them on the baking sheet. Roast everything for 30-40 minutes until the squash is caramelized and tender.
- Cook pasta according to the package instructions, then drain and rinse under water (to avoid sticking). Reserve ½ cup of pasta water just in-case you need to thin the sauce more. Place the pasta back in the pot and set aside.
- In a blender, combine the roasted squash, shallots, garlic, 1 tsp salt, ½ tsp pepper, thyme, parmesan or nutritional yeast (start with 2 tbsp), vegetable broth, coconut milk, Dijon mustard, and balsamic vinegar. Blend until creamy.
- Pour sauce over pasta in the pot, stir, and adjust thickness with reserved pasta water or extra vegetable broth. Heat over medium for 2-3 minutes until it is warm.
- (Optional) Fried Sage Leaves: Heat 1 tbsp olive oil in a small sauté pan over medium heat. Add fresh sage leaves and let them get crispy for about 30 seconds to 1 minute. Transfer to a paper towel to rest. You can also do this with freshly chopped sage.
- (Optional) Pan-Fried Pancetta: Add chopped pancetta to a large saute pan over low-medium heat and “fry” for about 3 – 5 minutes until the fat is rendered and it is crispy.
- Serve the pasta immediately in individual bowls, topped with fried sage, extra black pepper, and optional pancetta. Enjoy!
Notes
Nutrition
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Ryan Morris says
Absolutely LOVED this dish!! Such a fun way to do butternut squash.
Tati Chermayeff says
YAY! I am so glad you loved this recipe, Ryan 🙂
Hailey says
delicious fall idea!!
Tati Chermayeff says
Hi Hailey, I am so happy you loved this recipe! So yummy.
Sam says
Loved this so much – can’t wait to have round two for dinner again tonight. So creamy, so delicious, so comforting but in the best way. Also super filling with Banza pasta. Yum!
Caroline Frock says
I absolutely loved this! So easy to make and my roommates loved it too!
Tati Chermayeff says
Yay!!! So SO SO happy to hear this !!