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Ultimate Creamy Roasted Butternut Squash Pasta Sauce

A close-up of fusilli pasta coated in a thick, creamy butternut squash pasta sauce served on a white plate.
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Make a rich, velvety, and comforting pasta sauce using roasted butternut squash. This recipe is easy to prepare and makes a great vegetarian fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta of your choice

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until fork-tender. Let it cool slightly, then scoop the flesh out of the skin. You should have about 2 cups of squash puree.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and dried sage to the saucepan. Cook for 1 minute until fragrant.
  5. Transfer the roasted squash flesh, cooked onion and garlic mixture, vegetable broth, coconut milk (or cream), nutritional yeast (if using), salt, and pepper to a high-speed blender.
  6. Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash more broth or water until you reach your desired consistency.
  7. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
  8. Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta. Toss to coat, adding reserved pasta water as needed to thin the sauce slightly. Serve immediately.

Notes

  • For a deeper roasted flavor, you can roast the squash a day ahead of time.
  • If you do not have a high-speed blender, press the sauce through a fine-mesh sieve after blending for an extra velvety texture.
  • This sauce freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/butternut-squash-pasta-sauce-recipe/