Butternut Squash Pasta Sauce is a creamy, smooth sauce that brings a lovely touch of natural sweetness and warmth to your pasta. Made from roasted butternut squash, garlic, and a hint of fresh herbs, it creates a comforting dish that feels both cozy and fresh. The sauce is velvety and rich without using any cream, making it a perfect way to enjoy fall flavors any time of the year.
I really like making this sauce when I want something a little different but still easy to throw together. Roasting the squash brings out its sweetness, and blending it with simple ingredients makes a delicious sauce that coats pasta beautifully. I sometimes add a sprinkle of Parmesan or a few toasted nuts on top for extra flavor and crunch, which always makes the meal feel a bit special.
This sauce pairs well with any pasta shape, but I especially enjoy it with bow ties or penne. It’s also great with a side of garlic bread or a simple green salad to keep things light and fresh. Whenever I make it, it feels like a warm hug on a plate, and I always find myself going back for seconds because it’s just so good and satisfying.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash adds a natural sweetness and creaminess to the sauce. If you can’t find butternut, try kabocha or pumpkin for a similar effect.
Olive Oil: Adds richness and helps soften onions and garlic. You can swap for avocado oil or light vegetable oil if needed.
Garlic & Onion: These build flavor and aroma. If you prefer a milder taste, try roasting the garlic first or using shallots instead of onions.
Vegetable Broth or Pasta Water: Helps thin the sauce while adding subtle flavor. Use pasta water for a starchier, silkier texture that clings better to pasta.
Parmesan Cheese: Adds umami and saltiness. For dairy-free versions, nutritional yeast works nicely but adjust salt to taste.
Fresh Herbs (Sage & Thyme): Bring earthy, herbal notes. Dried herbs can be used, but reduce amounts as dried herbs are more concentrated.
Heavy Cream or Coconut Milk: Optional but makes the sauce richer and smoother. Coconut milk gives a slight coconut flavor, so pick based on your taste preference.
How Do I Make the Sauce Smooth and Creamy Without It Being Watery?
The key to a luscious sauce is blending and adjusting the liquid carefully:
- Roast the squash
- Sauté onion and garlic
- Blend well
- Add liquid gradually
- Adjust texture after blending
This careful approach helps create a sauce that sticks nicely to pasta—smooth but not too thin. I like to keep some pasta water handy to loosen the sauce if needed while tossing the pasta for a perfect coating.
Equipment You’ll Need
- Baking sheet – perfect for roasting the butternut squash evenly and caramelizing it.
- Large pot – to boil the pasta until al dente with plenty of water.
- Large skillet – for sautéing onion and garlic before blending into the sauce.
- Blender or food processor – essential for blending the roasted squash and other ingredients into a smooth sauce.
- Wooden spoon or spatula – great for stirring the sauce gently on the stove.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best flavor balance.
Flavor Variations & Add-Ins
- Add cooked crispy bacon or pancetta for a smoky, salty bite that contrasts with the sweet squash.
- Mix in sautéed spinach or kale for extra color and nutrition; the greens pair nicely with the creamy sauce.
- Stir in a pinch of red pepper flakes or smoked paprika for a gentle heat and a touch of warmth.
- Swap Parmesan with Pecorino Romano for a sharper, saltier cheese flavor that stands out beautifully.
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, finely chopped
- 1/2 cup vegetable broth or pasta cooking water
- 1/4 cup heavy cream or full-fat coconut milk (optional, for creaminess)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon fresh sage, finely chopped, plus whole leaves for garnish
- 1/2 teaspoon fresh thyme leaves, plus more for garnish
- 12 ounces pasta (spaghetti, linguine, or your preferred type)
How Much Time Will You Need?
This recipe takes about 40 minutes in total. Roasting the butternut squash will take about 25 to 30 minutes. While the squash roasts, you can prepare the pasta and sauté the garlic and onion, which takes about 10-15 minutes. Blending and mixing the sauce with pasta takes just a few minutes.
Step-by-Step Instructions:
1. Roasting the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, a sprinkle of salt, and freshly ground black pepper. Spread it evenly on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized. This roasting brings out a natural sweetness and adds depth to your sauce.
2. Cooking the Pasta:
While the squash roasts, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s just tender but still al dente. Before draining, reserve about 1/2 cup of pasta cooking water to help thin the sauce if needed. Drain the pasta and set aside.
3. Sautéing Aromatics:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Then add minced garlic and cook for an additional 1 to 2 minutes, stirring frequently, until fragrant but not browned.
4. Blending the Sauce:
Transfer the roasted squash to a blender or food processor. Add the sautéed onion and garlic, vegetable broth or reserved pasta water, heavy cream or coconut milk if you like it creamy, Parmesan cheese, and the fresh herbs—sage and thyme. Blend until the mixture is smooth and creamy. If the sauce feels too thick, add a little more broth or pasta water as you blend to get the consistency you prefer.
5. Finishing the Sauce:
Pour the blended sauce back into the skillet and warm it over low heat. Taste and adjust salt and pepper to your liking. Stir gently so it doesn’t stick or burn.
6. Combining Pasta and Sauce:
Add the cooked pasta to the skillet and toss it gently in the sauce until every strand is nicely coated. Warm everything for a minute or two to let the flavors come together.
7. Serving:
Serve your pasta hot, topped with extra freshly grated Parmesan cheese, a crack of black pepper, and a few fresh sage or thyme leaves for a pretty and flavorful garnish. Drizzle a little olive oil on top if you want an extra smooth finish.
Enjoy your warm, comforting butternut squash pasta—a perfect meal that’s creamy, flavorful, and full of cozy autumn vibes!
Can I Use Frozen Butternut Squash for This Sauce?
Yes, you can! Just thaw the frozen squash completely and drain any excess water before roasting. This helps prevent the sauce from becoming too watery.
Can I Make This 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 pasta water or broth if it’s too thick.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the fridge for up to 3 days. Reheat on low heat, stirring occasionally to maintain a creamy texture. You can also freeze the sauce for up to 2 months.
Can I Substitute Parmesan Cheese?
Yes, Pecorino Romano adds a nice sharpness, or nutritional yeast is a great dairy-free option. Adjust salt accordingly as Pecorino is saltier than Parmesan.
