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Roasted Butternut Squash Sauce

5 from 8 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
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!


  • 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.


**Nutrition information below includes 1 serving of fettuccine pasta and butternut squash sauce. This recipe makes 4 servings.
Other ways you can use this sauce:
- 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!


Serving: 0.5cup | Calories: 355kcal | Carbohydrates: 70.3g | Protein: 10.7g | Fat: 4.9g | Sodium: 140mg | Sugar: 6.7g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick