Name: Butternut Squash Pasta Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups butternut squash, peeled and cubed; 2 tbsp olive oil (divided); 1 small onion, chopped; 2 cloves garlic, minced; 1 cup vegetable broth or chicken broth; 1/2 cup heavy cream, milk, or dairy-free alternative; Salt and black pepper, to taste; 1/4 tsp nutmeg (optional); 1/4 cup grated Parmesan cheese (optional); Fresh sage or thyme, for garnish (optional)

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Butternut Squash Pasta Sauce is a creamy, cozy, and naturally sweet sauce that turns any bowl of pasta into a comforting, fall-inspired meal. I love how velvety the squash becomes when blended, especially when combined with garlic, herbs, and a splash of cream or broth. It’s flavorful, nourishing, and way easier to make than it looks.

Why You’ll Love This Recipe

I love this recipe because it’s a wholesome alternative to heavier cream sauces, but still delivers that rich, satisfying texture. The sweetness of the roasted butternut squash balances perfectly with savory garlic, onion, and a touch of spice. Whether I’m tossing it with pasta, spooning it over gnocchi, or using it as a base for a baked dish, it always feels like comfort food done right. Butternut Squash Pasta Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Onion, chopped
Garlic, minced
Vegetable broth or chicken broth
Heavy cream, milk, or a dairy-free alternative
Salt and black pepper
Nutmeg (optional)
Parmesan cheese (optional, for extra richness)
Fresh sage or thyme (optional, for garnish)

Directions

I start by roasting the butternut squash. I toss the cubes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes until tender and caramelized.
While the squash is roasting, I sauté onion and garlic in a pan with a bit of olive oil until soft and fragrant.
Once the squash is done, I transfer it to a blender or food processor along with the sautéed onion and garlic, broth, and cream. I blend until smooth and creamy.
I pour the sauce back into the pan to warm through, adjust seasoning with salt, pepper, and a pinch of nutmeg, and stir in Parmesan if I’m using it.
I toss the sauce with cooked pasta and garnish with herbs or extra cheese before serving.

Servings and timing

This sauce makes enough for about 4 servings of pasta and takes roughly 40 minutes total, including roasting time. It’s perfect for a weeknight dinner or a cozy weekend meal.

Variations

I make it vegan by using plant-based milk and skipping the cheese.
I spice it up with a pinch of chili flakes or cayenne.
I add sautéed mushrooms, spinach, or sausage for a heartier pasta dish.
I use it as a layer in lasagna or as a pizza sauce base for a seasonal twist.

storage/reheating

I store the sauce in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much. Butternut Squash Pasta Sauce

FAQs

Can I use frozen butternut squash?

Yes! I roast or steam it until soft, then blend as usual. It saves time and still tastes great.

Does this sauce taste sweet?

It has a natural sweetness from the squash, but the garlic, onion, and seasoning help balance it. I can always add more salt, cheese, or spice to suit my taste.

Can I use a hand blender?

Absolutely. I blend the sauce right in the pot with an immersion blender—just be careful of splashes.

What pasta works best with this sauce?

I love it with fettuccine, rigatoni, or shells—anything that holds onto the creamy sauce.

Can I make this sauce ahead of time?

Yes, and it actually gets better as it sits. I make it a day ahead and reheat when I’m ready to serve.

Conclusion

Butternut Squash Pasta Sauce is a smooth, flavorful, and comforting addition to any pasta night. I love how easy it is to make and how it transforms a simple dish into something a little more special. Whether I’m keeping it simple or dressing it up, this sauce is one I keep coming back to all season long.