Butternut Squash Pasta Sauce is a creamy, cozy sauce that’s perfect for cooler days when you want something comforting but still fresh. This sauce blends the natural sweetness of roasted butternut squash with a smooth, velvety texture that clings beautifully to your favorite pasta. It’s a great way to enjoy fall flavors without feeling heavy or overwhelmed.
I love making this sauce when I want a quick dinner that feels a little special but isn’t fussy. Roasting the squash brings out its rich flavor, and then blending it with garlic, a touch of cream or broth, and a sprinkle of Parmesan makes it silky and just the right amount of savory. I often add a pinch of nutmeg or sage to make it even more cozy—little touches like that make all the difference.
One of my favorite ways to serve this sauce is with simple spaghetti or penne, topped with a handful of toasted pine nuts and some fresh parsley for a bit of crunch and color. It’s great for a weeknight meal but special enough to serve guests. It’s one of those dishes I find myself coming back to again and again because it’s easy, delicious, and the kind of dinner that feels like a warm hug.
Key Ingredients & Substitutions
Butternut squash: This is the star of the sauce, lending its natural sweetness and silky texture once roasted. If you can’t find butternut, try kabocha or acorn squash for a similar flavor.
Olive oil: Used for roasting and sautéing, it adds a mild fruitiness. You can swap for avocado or sunflower oil if you prefer a neutral taste.
Sage: Fresh sage adds an earthy, warm note that balances the sweetness. If fresh isn’t available, dried sage works, but add less since it’s stronger.
Broth: Vegetable or chicken broth adds depth to the sauce. For a vegan option, stick with vegetable broth and use coconut milk instead of cream.
Parmesan cheese: This brings umami and creaminess. For dairy-free, nutritional yeast is a great substitute to keep the cheesy tone.
How Do You Get a Smooth, Creamy Butternut Squash Sauce?
The key to a silky sauce is roasting the squash well and blending it with the right liquids and aromatics. Here’s how I do it:
- Roast the squash until it’s tender and caramelized. This step unlocks deep sweetness and develops flavor.
- Sauté onions, garlic, and sage to bring savory, herbal notes before blending.
- Use a good blender or food processor to puree the squash with broth until completely smooth.
- Add cream or coconut milk to the sauce for extra creaminess after blending.
- If the sauce feels too thick, stir in reserved pasta water little by little to reach your preferred consistency.
Taking your time with roasting and blending pays off with a sauce that clings beautifully to pasta and tastes smooth, not grainy.
Equipment You’ll Need
- Baking sheet – I use it to roast the squash evenly and bring out its natural sweetness.
- Large pan – perfect for sautéing onions, garlic, and sage.
- Blender or food processor – essential for turning roasted squash into a smooth, creamy sauce.
- Pot for cooking pasta – makes it easy to toss everything together at the end.
- Measuring cups and spoons – to keep your seasonings just right.
Flavor Variations & Add-Ins
- For a protein boost, add cooked chicken, shrimp, or crispy pancetta to make it heartier.
- Swap Parmesan for crumbled feta or goat cheese for a tangy twist.
- Incorporate roasted vegetables like mushrooms, spinach, or bell peppers for extra color and flavor.
- Sprinkle with toasted nuts like pine nuts or walnuts to add crunch and richness.
Butternut Squash Pasta Sauce
Ingredients You’ll Need:
For The Sauce:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into cubes
- 2 tablespoons olive oil, plus extra for roasting
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth or chicken broth
- 1/4 cup heavy cream or full-fat coconut milk (optional for creaminess)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon fresh sage leaves, chopped (plus extra whole leaves for garnish)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional)
For The Pasta:
- Pasta of choice (fusilli, penne, or spaghetti works well)
Time You’ll Need:
This recipe takes about 40 minutes total: 10 minutes for prepping the squash and vegetables, 25–30 minutes of roasting time, and about 10 minutes to cook pasta and combine everything. It’s a quick and tasty meal!
How to Make It Step-by-Step:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon olive oil, salt, and pepper, then spread it out on a baking sheet in a single layer. Roast for 25 to 30 minutes, turning once halfway through, until tender and slightly caramelized.
2. Sauté Aromatics:
While the squash roasts, heat 2 tablespoons olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and chopped sage, cooking for another 1-2 minutes until fragrant but not browned.
3. Blend the Sauce:
Transfer the roasted squash to a blender or food processor. Add the sautéed onion, garlic, sage, and 1 cup of broth. Blend everything until smooth and creamy, adding extra broth if needed to reach the right sauce consistency.
4. Finish the Sauce:
Pour the blended sauce back into the pan over low heat. Stir in the heavy cream (if using) and grated Parmesan cheese. Adjust seasoning with salt, black pepper, and red pepper flakes to your taste.
5. Cook and Toss Pasta:
Cook your pasta according to the package directions until al dente. Save about ½ cup of pasta water before draining. Toss the pasta with the sauce, adding pasta water little by little if the sauce needs loosening to coat the pasta well.
6. Serve:
Dish out pasta and sauce into bowls. Garnish with fresh sage leaves, extra Parmesan, and a sprinkle of red pepper flakes if you like a bit of heat. Enjoy your comforting and creamy butternut squash pasta sauce!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Just thaw the frozen squash completely and pat it dry before roasting or cooking. The texture may be slightly softer, but it will still make a tasty sauce.
Is There a Dairy-Free Version of This Sauce?
Absolutely! Use full-fat coconut milk instead of heavy cream and substitute Parmesan with nutritional yeast for that cheesy flavor without dairy.
How Should I Store Leftovers?
Keep any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Can I Make This Sauce Ahead of Time?
Yes! Prepare and blend the sauce in advance, then refrigerate for up to 2 days. Reheat on low heat before tossing with freshly cooked pasta to serve.