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Creamy Roasted Butternut Squash Pasta Sauce

A white bowl filled with penne pasta coated in a rich, orange butternut squash pasta sauce and sprinkled with black pepper.
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Make this comforting and flavorful butternut squash pasta sauce using roasted squash for a naturally creamy texture. It is a perfect, wholesome fall dinner idea.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or substitute with full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 pound pasta (like penne or rigatoni)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25 to 30 minutes, or until tender and lightly browned.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Transfer the roasted squash, cooked onion, and garlic mixture to a high-speed blender or food processor.
  5. Add the vegetable broth, salt, pepper, and nutmeg to the blender. Blend until completely smooth. If the sauce is too thick, add a little more broth, one tablespoon at a time.
  6. Pour the smooth squash mixture back into the skillet over low heat. Stir in the heavy cream and Parmesan cheese (if using). Heat gently until warmed through. Taste and adjust seasoning if needed.
  7. Cook your pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
  8. Add the drained pasta directly to the skillet with the sauce. Toss to coat completely. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Serve immediately for a cozy pasta dinner.

Notes

  • For a quicker weeknight option, use 2 cups of frozen, pre-cubed butternut squash. Thaw slightly before roasting, or simmer directly in the broth until soft enough to blend.
  • This sauce freezes well. Cool completely before storing in an airtight container for up to 3 months.
  • Add a dash of smoked paprika or a pinch of red pepper flakes when sautéing the garlic for a savory depth.

Nutrition

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