This Roasted Butternut Squash Pasta Sauce is so creamy and comforting, and with the addition of sage, it’s perfectly crafted to be your next favorite fall dish. It’s also simple to make with just a few common ingredients!
The benefits of Butternut Squash:
Butternut squash is a true favorite of many, and it makes good sense. Not only is it a super comforting, buttery, melt-in-your-mouth kind of vegetable, but it’s also surprisingly delicious as a pasta sauce! And it’s so creamy that additional cream isn’t even needed.
This recipe takes roasted butternut squash, adds in just a few simple ingredients, and turns it into a comforting pasta sauce that is great on virtually any type of noodle.
Another great element of this recipe is the addition of sage. It’s truly a must–have ingredient for this recipe. And it’s no wonder that this amazing herb is commonly paired with butternut squash, as the flavors go so well together! It tastes just like fall in a bowl. =)
It’s also so incredibly healthy as it’s rich in nutrients, low in calories, and contains potassium, iron, calcium, magnesium and much more. And it’s vegan and gluten-free with an option for oil-free. Win-win-win.
Serve this pasta with a side of Kale Cranberry Salad and you’ll have yourself the perfect fall meal!
How to make this butternut squash sauce:
For this recipe, begin by preheating your oven to 400 F. Next, prepare the pasta according to the package directions (in salted water), to al dente. Drain the pasta and set the pot to the side (we’ll be using it again later).
Meanwhile, prepare your squash… 1) cut the squash in half lengthwise, 2) scoop out the seeds using a large spoon, 3) then peel with a vegetable peeler, making sure you go over it a couple times so no white is showing (it should be orange on the surface). and finally 4) cut into 1 to 2 inch evenly cut pieces.
Note: sometimes Butternut Squash is confused with Roasted Spaghetti Squash. You can bake in a similar way, but the end result is much different.
Next, in a medium bowl, add the diced butternut squash and olive oil (or unsalted vegetable broth). Stir to coat and then transfer the squash to a baking sheet covered with parchment paper.
Sprinkle the squash evenly with the salt and pepper. Then bake for 25-30 minutes or until the squash is tender when poked with a fork.
To a high powered blender (you can also use a food processor), add the cooked butternut squash, unsalted vegetable broth, unsweetened almond milk, garlic, paprika, sage and cayenne pepper (if desired). Puree the mixture until smooth, starting on low speed and increasing as you go.
Transfer the sauce to the large pot (the same one you used for the pasta) and heat the sauce over medium-low heat for 5-10 minutes, stirring often.
Serve this roasted butternut squash sauce mixed in with pasta, gnocchi, etc. (see additional serving suggestions below) and top with fresh sage and pumpkin seeds, if desired.
In the photo above, I added ‘Pumpkin Spice’ flavored pumpkin seeds from Trader Joe’s and sprinkled them on top. It adds such a nice, sweet flavor and looks fancy too.
This sauce is best served immediately. If making in advance, I highly recommend storing the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful.
I hope you enjoy this creamy and comforting pasta sauce as much as I do!
- Vegetable Peeler– You’ll need a sharp peeler to peel the skin of the butternut squash. This one works well for me.
- Parchment Paper– I always have plenty of this on hand. It helps to keep your baking sheet clean and makes it super easy to clean up!
- Vitamix blender– This is the queen of blenders, and definitely my favorite piece of kitchen equipment. It will blend this sauce to a perfect creamy perfection.
Other ways to use this butternut sauce:
My favorite way to use this sauce is of course on pasta (big surprise), but it’s so versatile you can use it for a lot of other dishes too.
- Use it as a sauce for dipping toasted french bread.
- Mix in with rice or quinoa for a quick meal.
- Use as a delicious sauce in a fall-themed lasagna, by itself or mixed in with traditional marinara sauce.
- Use as a creamy sauce for gnocchi, topped with chopped sage and pumpkin seeds.
- Or you could even add a bit more almond milk and turn it into a fall soup!
Looking for more creamy pasta sauce recipes? Try one of these:
Or serve it with this Pear Crisp for a truly decadent meal.
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Roasted Butternut Squash SaucePin Rate
- 8- ounces pasta noodles of choice – gluten free if desired
- 2- pound butternut squash
- 1 tablespoon olive oil – (or 2-3 tablespoons vegetable broth)
- 1/4 teaspoon ground sea salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup unsalted unsalted vegetable broth
- 1/2 cup unsweetened almond milk
- 2-3 garlic cloves – minced
- 1/2 teaspoon Spanish Paprika or regular paprika
- 1 teaspoon dried ground sage – or 1 tablespoon fresh chopped sage
- 1/8 teaspoon cayenne pepper – optional but recommended
- Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later).
- Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
- In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
- To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
- Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
- *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.
– Use it as a sauce for dipping toasted french bread.
– Mix the sauce in with rice or quinoa for a quick meal.
– Use as a delicious sauce in a fall-themed lasagna, by itself or mixed in with traditional marinara sauce.
– Use as a creamy sauce for gnocchi, topped with chopped sage and pumpkin seeds.
– Or you could even add a bit more almond milk and turn it into a fall soup!
Update Notes: This post was originally published in October 2016, but was republished with tips and FAQs in September of 2019.