Roasted Butternut Squash Pasta Sauce

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.

5 from 6 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

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

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

Course Lunch & Dinner

Cuisine American

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