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Creamy Roasted Butternut Squash Pasta Sauce (Easy Weeknight Dinner)

Close-up of rigatoni pasta coated in a rich, orange butternut squash pasta sauce, seasoned with pepper.
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Make this velvety butternut squash pasta sauce using roasted squash for deep flavor. It is simple to prepare and delivers a comforting, rich meal perfect for busy weeknights.

Ingredients

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  • 1 medium butternut squash (about 3 lbs), peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup unsweetened plant milk (or heavy cream for non-vegan)
  • 1/4 cup nutritional yeast (for cheesy flavor, optional)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon 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 on a baking sheet. 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 saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Transfer the roasted squash, onion mixture, vegetable broth, plant milk (or cream), nutritional yeast (if using), sage, and nutmeg to a high-speed blender.
  5. Blend until the sauce is completely smooth and velvety. If the sauce is too thick, add a splash more broth or water until you reach your desired consistency. Taste and add more salt or pepper if needed.
  6. Cook your pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
  7. Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta. Toss to coat thoroughly. If the sauce seems too thick, add the reserved pasta water a little at a time until the sauce clings nicely to the noodles.
  8. Serve immediately for a comforting fall pasta meal.

Notes

  • For a dairy-free butternut squash sauce, use unsweetened almond or oat milk and nutritional yeast instead of Parmesan cheese.
  • Roasting the squash deepens the flavor significantly compared to boiling.
  • If you want a quicker sauce, you can use 1 1/2 cups of good quality homemade butternut squash puree instead of roasting fresh squash.

Nutrition

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