Butternut Squash Pasta Sauce

This creamy roasted butternut squash pasta sauce is garlicky, slightly sweet, and so flavorful. Top with crispy sage, pancetta, and parmesan for the ultimate cozy dinner!

Homemade butternut squash pasta sauce

Butternut squash is my favorite fall ingredient. It's sweet, nutty, and so comforting. I love using it in recipes like air fryer squash cubes to hearty squash curries. This pasta sauce might be the best one yet.

It is rich, creamy, and packed with roasted squash, garlic, caramelized shallots, and parmesan. There is no heavy cream in this recipe. Coconut milk makes it lighter but just as delicious.

This sauce is easy to make. Roast the squash, garlic, and shallots until golden, then blend them into a smooth, flavorful sauce. You can even use frozen squash if you are short on time.

It is perfect for a cozy night and makes any dinner feel special. I hope you love it as much as I do!

Why I love this easy recipe:

• Creamy & Garlicky: Rich, smooth, and so delicious.
• No Heavy Cream: Made with coconut milk.
• Healthy: Simple, nourishing, and good for you.
• Easy: Quick to make, even for beginners.
• Vegan-Friendly: Swap parmesan for nutritional yeast.
• Gluten-Free: Use gluten-free pasta.
• High-Protein: Try chickpea or protein pasta.
• Cozy: Perfect for a comforting meal.

Ingredients needed

This rich, creamy butternut squash pasta sauce calls for a couple of simple ingredients. Here is a list of exactly what you will need to make this recipe:

• Butternut Squash: The main ingredient for a creamy base. You can buy a full squash or use pre-cut cubes.
• Olive Oil: Used for roasting. Choose good-quality olive oil for the best flavor.
• Shallots and Garlic: Roast whole garlic cloves for a sweeter, milder flavor.
• Seasonings: You need thyme, salt, and pepper to season the pasta sauce and roasted butternut squash.
• Parmesan Cheese: You freshly treated parmesan for the best flavor. For a vegan version, use nutritional yeast.
• Vegetable Broth: Warm slightly before blending to help create a smoother sauce.
• Coconut Milk: You can use light or full-fat coconut milk. Just make sure to shake the can well to mix the cream and liquid before using.
• Dijon Mustard: Weird, I know, but it adds the BEST tang to the sauce. TRUST ME. Start with a small amount and adjust to taste.
• Balsamic Vinegar: Add it at the end to keep its flavor bright.
• Sage & Pancetta: For the perfect garnishes!

Step-by-step how to make butternut squash pasta sauce

This creamy, garlicky butternut squash pasta and ravioli sauce is easy to make. Follow these steps:

Step One: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step Two: Peel, seed, and cut the butternut squash into 1-inch cubes. Place them on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

Step Three: 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 with the squash. Roast for 30-40 minutes until the squash is tender and caramelized.

Step Four: Cook pasta according to the package directions. Drain, rinse with water, and set aside. Reserve ½ cup of pasta water to thin the sauce if needed.

Step Five: In a blender, combine the roasted squash, shallots, garlic, salt, pepper, parmesan (or nutritional yeast), vegetable broth, coconut milk, Dijon mustard, and balsamic vinegar. Blend until smooth and creamy.

Step Six: Pour the sauce over the cooked pasta in the pot. Stir to coat, adjusting the consistency with reserved pasta water or extra broth. Heat over medium for 2-3 minutes until warm. Here are two optional toppings:

• Fried Sage Leaves: Heat olive oil in a small pan over medium heat. Fry sage leaves for 30 seconds to 1 minute until crispy. Rest on a paper towel.
• Crispy Pancetta: Sauté chopped pancetta in a pan over medium heat until crispy, about 3-5 minutes.

Serve the pasta warm, topped with crispy sage, extra parmesan, black pepper, and pancetta if desired. Enjoy!

Expert Tips for Butternut Squash Sauce:

1. Taste as You Go: Adjust seasonings to your liking as you cook because everyone has different preferences.
2. You Can Use Frozen Squash: Frozen butternut squash works just as well—just follow the recipe card instructions.
3. Roast for Flavor: Make sure the squash, shallots, and garlic are caramelized in the oven for better flavor.
4. Get Creative with Toppings: Add crispy sage, pancetta, or even pine nuts, cheese, or fresh herbs.
5. Choose Your Favorite Pasta: Any pasta shape works well—pick one you love.
6. Make It Vegan: Swap Parmesan for nutritional yeast to keep it vegan.
7. Add More Protein: Try using chickpea or protein pasta for a protein boost.

Frequently Asked Questions

How do I thicken the sauce if it's too runny?

Simmer the sauce for a few more minutes to thicken it, or add a bit more coconut milk to adjust the texture.

Do I have to roast the butternut squash?

Roasting brings out the natural sweetness, but if you're short on time, you can skip it and cook the squash on the stovetop instead.

Can I use frozen butternut squash?

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!

Can I make the sauce vegan?

Absolutely! Use nutritional yeast instead of parmesan to keep it vegan.

Can I make the sauce ahead of time?

Yes! You can make the sauce in advance and store it in the fridge for up to 3 days—reheat before serving.

Can I freeze the sauce?

Yes, this sauce freezes well for up to 3 months. Just reheat it when you're ready to use it.

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!

Butternut Squash Pasta Sauce

This creamy roasted butternut squash pasta sauce is garlicky, slightly sweet, and so flavorful. Top with crispy sage, pancetta, and parmesan for the ultimate cozy dinner!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Serving 8 servings

Ingredients

 

1x2x3x

• 1 medium butternut squash, about 1.5 lb, 4 cups roasted and cubed
• 1 – 2 tablespoon olive oil
• 2 large shallots, chopped in half
• 4 - 6 large garlic cloves, peeled
• 1 teaspoon salt, plus more to taste
• ½ teaspoon pepper, plus more to taste
• ¼ cup parmesan cheese, or 2 - 3 tablespoon 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 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• ½ teaspoon 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 teaspoon salt, ½ teaspoon 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 tablespoon 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

Frozen Butternut Squash: 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!

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.

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.

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.

Nutrition

Calories: 350kcal | Carbohydrates: 56g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 358mg | Potassium: 523mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9994IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg

Course Lunch & Dinner

Cuisine American

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