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30 min or less, Gluten Free, Nut free, Sauces, Dips and Dressings, Under 400 calories, Vegan Recipes

Roasted Butternut Squash Pasta Sauce

Easy, creamy Roasted Butternut Squash Pasta Sauce, flavored with fresh sage; a great addition to all kinds of pastas or even gnocchi. 

Roasted Butternut Squash Pasta Sauce | via veggiechick.com #vegan #glutenfree

A sauce made from butternut squash is truly genius. I can’t believe it took me this long to make it. And did I mention it’s so incredibly easy, and healthy? The addition of sage goes so well with the buttery flavor of the squash, it’s no wonder the herb is traditionally paired with it. It’s like fall in a bowl, and it’s a perfect meal for a busy weeknight, when you want to look fancy but without all the effort.

For this recipe, first preheat your oven to 400 degrees. Then trim the ends of the squash, cut in half lengthwise, and scoop out the seeds. Then peel the squash with a vegetable peeler and cut into 1 to 2 inch pieces.

In a medium bowl, add the diced butternut squash and 1 tablespoon olive oil. Stir to coat and then transfer the squash to a baking sheet covered in parchment paper.

Roasted Butternut Squash Pasta Sauce | via veggiechick.com #glutenfree #vegan

Sprinkle the squash with salt and pepper and bake for 25 minutes or until squash is tender when poked with a fork.

To a high powered blender or food processor, add the butternut squash, vegetable broth, almond milk, garlic, paprika, chopped sage and cayenne pepper (if desired). Puree the mixture until smooth. Serve the roasted butternut squash sauce over pasta, gnocchi, spaghetti squash, etc. and top with fresh sage and pumpkin seeds, if desired. I found Pumpkin Spice flavored pumpkin seeds at Trader Joe’s and sprinkled them on top. It added such a nice, sweet flavor.

*This is best served immediately, but if making ahead of time, store the sauce separate until serving.

Roasted Butternut Squash Pasta Sauce | via veggiechick.com #vegan #glutenfree

Roasted Butternut Squash Pasta Sauce | via veggiechick.com #vegan #glutenfree

Looking for more pasta sauce recipes. Try my Creamy Cauliflower Pasta Sauce or Avocado Cream Penne with Herbs.

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Roasted Butternut Squash Pasta Sauce

Easy, creamy Roasted Butternut Squash Pasta Sauce, flavored with fresh sage; a great addition to all kinds of pastas or even gnocchi.

  • Author: Christin McKamey- Veggie Chick
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 cups sauce
  • Category: Vegan, Gluten Free

Ingredients

  • 2-pound butternut squash (about 3 cups diced)
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup low-sodium or unsalted vegetable broth
  • 1/2 cup unsweetened almond milk
  • 2-3 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1 tablespoon chopped sage
  • 1/8 teaspoon cayenne pepper, optional

Instructions

  1. Preheat oven to 400 degrees.
  2. Trim ends of squash, cut in half lengthwise, and scoop out seeds. Peel with a vegetable peeler and cut into 1 to 2 inch pieces.
  3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil. Stir to coat and then transfer squash to a baking sheet covered in parchment paper. Sprinkle with salt and pepper. Bake for 25 minutes or until squash is tender.
  4. To a high powered blender or food processor, add butternut squash, vegetable broth, almond milk, garlic, paprika, chopped sage and cayenne pepper (if desired). Puree the mixture until smooth. Serve this sauce over your favorite pasta, gnocchi, spaghetti squash, etc. and top with fresh sage and pumpkin seeds, if desired.
  5. *This is best served immediately, but if making ahead of time, store the sauce separate until serving.Makes 2 cups sauce. Serving size about 1/2 cup.

Nutrition

  • Serving Size: 1/2 cup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Would this work if I add a 15 oz can of pumpkin puree?

    Reply
    • I haven’t tried it but I imagine it would be delicious. You might need to add extra spices, etc. to make it more flavorful. Let me know if you try it. =)

      Reply
  • This is beautiful….I also roasted the seeds and used them as the tipping will defo be making it again 😉 thanks. X

    Reply
    • Hi Jake, great idea about adding the seeds as a topping! So happy you loved it! =)

      Reply

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