Butternut Squash Pasta Sauce is a creamy, naturally sweet sauce that’s perfect for cozy dinners. It blends the smooth texture of roasted butternut squash with a hint of garlic and herbs, creating a gentle and comforting flavor that pairs wonderfully with any pasta.
I love using this sauce when I want something a little different from the usual tomato or cream-based options. The squash gives it a lovely orange color and a touch of sweetness that feels fresh and satisfying without being too heavy. Plus, it’s super easy to make—just roast, blend, and toss with your favorite noodles.
My favorite way to serve this sauce is with fettuccine or penne, topped with a sprinkle of parmesan and some fresh sage or thyme. It’s a simple, tasty meal that makes chilly evenings feel special. If you have leftovers, it’s just as good reheated, which is always a win in my book.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the sauce. Roasting it brings out the natural sweetness and gives a creamy texture when blended. If out of season, you can use pumpkin or sweet potatoes as a substitute.
Garlic & Sage: Garlic adds a mild bite, and sage brings a warm herbal note that complements the squash well. Fresh sage is great, but dried works fine in a pinch. Thyme is a good alternative if you don’t have sage.
Parmesan Cheese: Parmesan adds a salty, nutty depth to the sauce. For a dairy-free version, try nutritional yeast instead. Vegan parmesan options also work well here.
Olive Oil: Used for roasting and sautéing, it adds richness and helps develop flavor. You can substitute with avocado oil or another neutral oil if needed.
How Do You Get a Smooth, Creamy Butternut Squash Sauce?
The secret to a silky sauce lies in roasting and blending properly.
- Roast the squash until it’s tender and lightly caramelized—this adds sweetness and depth of flavor.
- When blending, add liquid slowly (vegetable broth or pasta water) to control the sauce’s thickness.
- Use a high-speed blender or food processor for a creamy texture without lumps.
- Reheat gently after blending; high heat can cause the sauce to separate.
These steps help you make a smooth sauce that clings beautifully to pasta. Don’t rush roasting—patience makes all the difference!
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting that caramelized flavor.
- Sharp knife – makes peeling and cubing the butternut squash much easier and safer.
- Blender or food processor – helps you get a smooth, creamy sauce without lumps.
- Large skillet – for sautéing garlic and warming the sauce before tossing with pasta.
- Pot for boiling pasta – you’ll need this to cook your pasta al dente.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a smoky, meaty twist that balances the sweet squash.
- Stir in some wilted spinach or kale for extra greens and texture.
- Swap Parmesan for goat cheese or ricotta to add a tangy, creamy depth to the sauce.
- Sprinkle toasted pine nuts or walnuts on top for a nice crunch and nutty flavor.
How to Make Butternut Squash Pasta Sauce?
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage (or 1 teaspoon fresh sage, finely chopped)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth or pasta cooking water (plus more as needed)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 8 ounces pasta (fusilli or your favorite shape)
- Fresh sage leaves, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 25-30 minutes roasting time, plus about 10 minutes to cook the pasta and blend the sauce. So, plan for around 45 minutes total from start to finish. Easy and delicious, ready for your cozy dinner!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper to taste. Spread the squash evenly on a baking sheet in a single layer. Roast for 25-30 minutes, flipping once halfway through, until the squash is tender and lightly browned.
2. Cook the Pasta:
While the squash roasts, bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Before draining, save 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
3. Sauté the Aromatics:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic, dried sage, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
4. Blend the Sauce:
Transfer the roasted squash and the sautéed garlic and sage mixture to a blender or food processor. Add 1/2 cup of vegetable broth or reserved pasta water and blend until smooth and creamy. If the sauce is too thick, add more liquid a little at a time until it reaches your desired consistency.
5. Finish the Sauce:
Return the blended sauce to the skillet and gently heat it over low-medium heat. Stir in grated Parmesan cheese until melted and smooth. Taste and adjust the seasoning with salt and pepper.
6. Combine Pasta and Sauce:
Toss the cooked pasta into the sauce until well coated. Warm everything together for a minute or two to let the flavors meld.
7. Serve and Garnish:
Serve your pasta topped with fresh sage leaves, an extra sprinkle of Parmesan cheese, and a little freshly ground black pepper. Enjoy your creamy and comforting butternut squash pasta sauce!
Can I Use Frozen Butternut Squash for This Sauce?
Yes! Just make sure to thaw it completely and pat dry before roasting to avoid excess moisture. You may need to reduce the added broth or pasta water to keep the sauce creamy.
How Can I Make This Recipe Dairy-Free?
Skip the Parmesan cheese or substitute it with nutritional yeast or a vegan Parmesan alternative. The sauce will still be rich and flavorful.
Can I Prepare the Sauce Ahead of Time?
Absolutely! Make the sauce and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or pasta water to loosen if needed.
What Pasta Works Best with This Sauce?
Fusilli, penne, or any pasta with grooves or ridges is great to hold the creamy sauce. However, feel free to use your personal favorite shape!
