This Butternut Squash Pasta Sauce is smooth, creamy, and naturally sweet, making it a delicious twist on the usual pasta toppings. The sauce is made with roasted butternut squash that brings a velvety texture, combined with garlic and a touch of herbs for extra flavor. It’s a perfect way to enjoy a comforting pasta meal while sneaking in some veggies.
I love making this sauce when I want something easy but flavorful. Roasting the squash beforehand really brings out its sweetness, which makes the sauce taste rich without needing any cream. It’s one of those recipes that feels fancy but comes together so quickly. I sometimes blend in a little Parmesan cheese to add a salty kick, but it’s just as good on its own.
My favorite way to serve this sauce is tossed with fettuccine or any wide noodles that can hold the sauce well. A sprinkle of fresh sage or parsley on top finishes it off nicely. It’s also great for a cozy weeknight dinner, especially when you want something warm and satisfying but not too heavy. Plus, the bright orange color always makes the plate feel cheerful!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the sauce. Roasting it brings out its natural sweetness and creates a creamy texture when blended. If you don’t have butternut squash, sweet potatoes or pumpkin can work as a substitute.
Olive Oil: Used to roast the squash and sauté aromatics. You can swap it for avocado or sunflower oil if preferred. I like olive oil for its flavor and healthy fats.
Garlic & Onion: These give the sauce its base flavor. If you’re short on time, garlic powder can replace fresh garlic, but fresh gives the best taste.
Herbs & Spices: Thyme and smoked paprika add depth. You can try sage or rosemary instead. Red pepper flakes add a nice subtle heat but feel free to skip them if you don’t like spice.
Broth or Pasta Water: This thins the sauce. Vegetable broth adds flavor, but pasta water works great to help the sauce stick to the noodles.
Cream & Parmesan: These are optional but add richness. For a dairy-free version, coconut cream is my go-to. Nutritional yeast can be used instead of Parmesan for a cheesy but vegan touch.
How Do You Get the Silky Smooth Butternut Squash Sauce?
The key to this sauce’s creamy texture is roasting and blending the squash well. Here are some tips:
- Roast the squash cubes evenly with a bit of oil. This softens them and boosts sweetness.
- Blend the roasted squash with cooked onions and garlic slowly, adding liquid a little at a time to get your desired sauce thickness.
- Use a high-powered blender if possible. This makes the sauce especially smooth; a food processor works but might be a bit chunkier.
- Warming the sauce gently after blending helps the flavors combine and keeps the texture silky without breaking apart the cream.
Following these steps will give you a velvety sauce that clings beautifully to pasta for that comforting, rich mouthfeel.
Equipment You’ll Need
- Baking sheet – I like this because it spreads the squash evenly for roasting, which helps it caramelize perfectly.
- Knife and vegetable peeler – making it easy to peel and cut the squash safely.
- Food processor or blender – essential for blending the roasted squash into a smooth sauce.
- Large skillet or pan – for sautéing onions and garlic, and warming the sauce to serve.
- Cooking spoon or spatula – to stir everything smoothly and toss the pasta in the sauce.
- Measuring cups and spoons – handy for measuring broth, cream, and seasonings for precise flavor.
Flavor Variations & Add-Ins
- Mix in cooked sausage or grilled chicken for added protein and heartiness.
- Stir in sautéed kale, spinach, or roasted Brussels sprouts to boost veggie content and texture.
- Use goat cheese or ricotta instead of Parmesan for a creamier, tangy twist.
- Sprinkle with toasted walnuts or pine nuts for crunch and extra 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 and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth or pasta cooking water
- 1/4 cup heavy cream or coconut cream (optional)
- 1/4 cup grated Parmesan cheese, plus more for serving (optional)
- 12 oz pasta of your choice (e.g., rigatoni, spaghetti)
How Much Time Will You Need?
This recipe takes about 40-45 minutes total. You’ll spend around 10-15 minutes prepping, 25-30 minutes roasting the squash, and a few minutes cooking pasta and blending the sauce. It’s a quick, comforting meal perfect for any day!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, turning once halfway through, until tender and lightly caramelized.
2. Cook the Pasta:
While the squash roasts, cook your pasta according to the package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.
3. Prepare the Flavor Base:
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, thyme, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
4. Blend the Sauce:
Transfer the roasted butternut squash to a blender or food processor. Add the sautéed onion and garlic mixture and the vegetable broth or reserved pasta water. Blend until smooth, adding extra liquid as needed to reach your desired sauce thickness.
5. Combine & Finish:
Return the sauce to the skillet over low heat. Stir in the cream and Parmesan cheese if you’re using them. Adjust the salt, pepper, and herbs to taste. Toss the cooked pasta into the sauce, mixing well to coat evenly.
6. Serve:
Dish out the pasta, garnish with fresh thyme leaves, a sprinkle of red pepper flakes or black pepper, and extra Parmesan cheese if you like. Serve warm and enjoy your creamy, flavorful butternut squash pasta!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just make sure to thaw the frozen squash completely and pat it dry before roasting to avoid excess moisture. The rest of the recipe stays the same.
How Can I Make This Recipe Vegan?
Use coconut cream instead of heavy cream and substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative. The sauce will still be rich and delicious!
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare 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 water to loosen it if needed.
What Pasta Works Best with Butternut Squash Sauce?
Wide noodles like rigatoni, fettuccine, or pappardelle are great because they hold the creamy sauce well, but feel free to use your favorite pasta shape!