Butternut Squash Pasta Sauce is a smooth and creamy sauce that’s naturally sweet and full of cozy fall flavors. It’s made with roasted or cooked butternut squash that gets blended into a velvety sauce, perfect for tossing with your favorite pasta. The subtle sweetness of the squash pairs beautifully with garlic, a touch of nutmeg, and creamy cheese or cream, making it a comforting twist on a classic pasta sauce.
I love making this sauce because it’s a great way to enjoy something warm and satisfying without using heavy tomato or cream bases all the time. Plus, it’s easy to put together, and the bright orange color always makes me smile. Sometimes I add a sprinkle of crispy sage or a little parmesan on top to give it an extra cozy vibe that everyone seems to enjoy.
Whenever I serve this sauce, I like to toss it with simple noodles like fettuccine or penne so the sauce can really shine. It’s perfect for a family dinner or when I want a meal that feels homemade and welcoming without a lot of fuss. If you haven’t tried butternut squash pasta sauce before, I think you’ll be pleasantly surprised by how creamy and rich it tastes without needing cream or butter.
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient and gives the sauce its creamy texture and sweet flavor. If you can’t find butternut squash, try kabocha or pumpkin as a substitute.
Onion & Garlic: These add depth and aroma. Yellow or sweet onions work best here. You can swap garlic for garlic powder in a pinch, but fresh gives the best flavor.
Broth: Adds moisture and flavor. Vegetable broth keeps it vegetarian, but chicken broth works well too. Water can work if you’re in a tight spot but broth adds more taste.
Heavy Cream: Optional, but it makes the sauce even creamier. For a lighter version, omit or use milk or a plant-based milk like oat or cashew milk.
Parmesan Cheese: Gives a nice salty, nutty flavor. Nutritional yeast is a good vegan alternative. You can also skip or reduce it for a dairy-free version.
Pasta: Linguine or fettuccine hold the sauce well. But any pasta you like will work. Gluten-free pasta is a great option if you need it.
How Do You Make the Sauce Smooth and Creamy Without Lumps?
The key is blending the roasted squash and cooked veggies until completely smooth. Here’s how:
- Roast the squash well until tender and slightly caramelized to bring out sweetness.
- Cook onions and garlic gently to release their flavor without browning too much.
- Use a potent blender or food processor and blend the squash, onions, garlic, broth, and spices until silky smooth.
- Add reserved pasta water or broth gradually to adjust the sauce thickness and help it blend well with the pasta.
- Warming the sauce gently after blending helps everything come together nicely.
Taking these steps will give you a luscious sauce that beautifully coats the pasta without lumps or graininess.
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash evenly and getting those caramelized edges.
- Sharp knife – makes peeling and cubing the butternut squash safe and easy.
- Large pot – to boil the pasta without crowding it.
- Blender or food processor – essential for turning the roasted squash mixture into a smooth and creamy sauce.
- Large skillet – for cooking onions, garlic, and warming the sauce before tossing with pasta.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a meaty twist that adds smoky flavor and texture.
- Mix in sautéed spinach or kale for extra greens and a boost of nutrients.
- Use goat cheese instead of Parmesan for a tangier, creamier finish.
- Sprinkle in a pinch of red pepper flakes to give the sauce a little kick whenever you want some heat.
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
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken broth (plus more as needed)
- 1/4 cup heavy cream or half-and-half (optional for extra creaminess)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 12 ounces linguine or fettuccine pasta
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh sage leaves, for garnish
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 45 minutes in total. You’ll spend 10 minutes prepping and roasting the squash, about 10 minutes cooking the pasta and sauce components, and a few minutes blending and finishing everything. It’s a straightforward process that comes together quickly.
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 of olive oil and a pinch of salt. Spread the pieces on a baking sheet in a single layer. Roast for 25 to 30 minutes, or until the squash is tender and lightly caramelized. Remove and set aside.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
3. Cook Onion & Garlic:
While the pasta cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Make the Butternut Squash Sauce:
Transfer the roasted butternut squash, cooked onion and garlic, broth, nutmeg, and a pinch of salt and pepper to a blender or food processor. Blend until smooth and creamy. Add extra broth or reserved pasta water if needed to reach your desired sauce consistency.
5. Warm and Finish the Sauce:
Pour the blended sauce back into the skillet over low heat. Stir in the heavy cream (if using) and 1/2 cup grated Parmesan cheese. Stir until the cheese melts and the sauce is warm. Taste and adjust seasoning with salt and pepper as needed.
6. Combine Pasta and Sauce:
Toss the cooked pasta with the butternut squash sauce until the noodles are well coated. If the sauce feels too thick, add a bit more reserved pasta cooking water to loosen it.
7. Garnish and Serve:
Serve your pasta immediately, topped with extra Parmesan cheese, a sprinkle of chopped parsley if you like, and a few fresh or fried sage leaves for a lovely finish.
Enjoy this creamy, cozy, and flavorful butternut squash pasta perfect for fall or any time you want a comforting meal!
Can I Use Frozen Butternut Squash for This Sauce?
Yes! If using frozen butternut squash, thaw it completely and drain any excess moisture before roasting or cooking. This helps prevent the sauce from becoming too watery.
What Can I Substitute for Heavy Cream?
You can omit the heavy cream for a lighter sauce or substitute with half-and-half, whole milk, or even a plant-based milk like oat or cashew milk. Just add it gradually to achieve your desired creaminess.
How Should I Store Leftover Sauce?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce if needed.
Can I Make This Sauce Ahead of Time?
Absolutely! Prepare the sauce up to two days in advance and keep it refrigerated. Reheat it gently before adding to freshly cooked pasta for best results.
