Roasted Garlic Butternut Squash Pasta Sauce
This creamy roasted garlic butternut squash pasta sauce is rich, velvety, and full of cozy fall flavor — all without any heavy cream. Made with coconut milk, sage, and crispy pancetta, it’s the ultimate healthy comfort food for easy weeknights, meal prep, or impressing guests. Vegan option included!
Ingredients
- 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 or ravioli
- 4 - 6 fresh sage leaves, plus more for garnish
- Optional: 4oz cubed pancetta
Instructions
- Prep: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the squash: Peel, seed, and cube the butternut squash into 1-inch pieces. Spread on the baking sheet, drizzle with 1 tablespoon olive oil, and lightly season with salt and pepper.
- Roast the veggies: Wrap the halved shallots and peeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt. Place on the baking sheet with the squash and roast for 30–40 minutes, until the squash is tender and caramelized.
- Cook the pasta: Meanwhile, cook pasta according to package directions. Drain and rinse lightly to prevent sticking, reserving ½ cup of pasta water. Return pasta to the pot and set aside.
- Blend the sauce: Add the roasted squash, shallots, and garlic to a blender with 1 teaspoon salt, ½ teaspoon pepper, thyme, Parmesan or nutritional yeast (2 tablespoons to start), vegetable broth, coconut milk, Dijon mustard, and balsamic vinegar. Blend until smooth and creamy.
- Combine: Pour the sauce over the pasta and stir to coat. Adjust thickness with reserved pasta water or broth, then heat over medium for 2–3 minutes until warm.
- Optional – Fried sage: Heat 1 tablespoon olive oil in a small pan over medium heat. Add fresh sage leaves and fry for 30 seconds to 1 minute, until crispy. Transfer to a paper towel.
- Optional – Crispy pancetta: Cook chopped pancetta in a skillet over low-medium heat for 3–5 minutes, until the fat renders and it’s golden and crisp.
- Serve: Dish up the pasta and top with fried sage, crispy pancetta (if using), and a sprinkle of black pepper.
Notes
Frozen Butternut Squash: You can use frozen squash instead of fresh. Spread the cubes in a single layer on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast at 425°F for 25–30 minutes (not 450°F — this prevents burning and cooks evenly). No need to thaw first — just roast until tender and caramelized.
Toppings & Garnishes: Top with crispy pancetta and fried sage for the best flavor and texture. Or try toasted pine nuts, grated Parmesan, or fresh herbs like thyme or parsley for a simple, delicious twist.
Vegan Option: Skip the pancetta and swap Parmesan for nutritional yeast or a dairy-free cheese alternative. The coconut milk already makes this sauce creamy and completely dairy-free.
Higher Protein: Use chickpea, lentil, or protein pasta to add extra protein and make this meal more satisfying. You can also mix in grilled chicken, shrimp, or white beans.
Storing: Store leftover sauce (or pasta with sauce) in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing.
Reheating: Warm on the stovetop over low to medium heat, stirring often, or microwave in 30-second intervals until hot. Add a splash of broth, milk, or pasta water to loosen the sauce and bring back its silky texture.
The nutritional information below does not include pasta.
Nutrition
Serving: 0.5cup | Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 363mg | Potassium: 365mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9994IU | Vitamin C: 21mg | Calcium: 90mg | Iron: 1mg
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