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The Ultimate Creamy Roasted Butternut Squash Pasta Sauce

A serving of rigatoni pasta coated thickly in vibrant orange butternut squash pasta sauce, topped with black pepper.
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Create a comforting, velvety butternut squash pasta sauce using roasted squash for deep flavor. This easy recipe delivers a rich, flavorful sauce perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or 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 (such as 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 the squash is tender and lightly caramelized.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the saucepan and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Transfer the roasted squash, cooked onion, and garlic mixture to a high-speed blender. Add the vegetable broth and nutmeg. Blend until completely smooth and velvety. If the sauce is too thick, add a splash more broth.
  5. Pour the smooth squash mixture back into the saucepan over low heat. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat gently until warmed through. Taste and adjust salt and pepper as 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. Toss the drained pasta directly into the saucepan with the butternut squash sauce. Add small amounts of the reserved pasta water as needed to reach your desired consistency.
  8. Serve immediately. You can garnish with fresh sage or toasted pecans if you wish.

Notes

  • Roasting the squash is key to developing the deep, sweet flavor in this sauce. Do not skip this step for the best results.
  • For a dairy-free option, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese. The sauce remains creamy.
  • If you are short on time, you can use pre-cut or frozen butternut squash cubes, though roasting fresh squash provides superior flavor.

Nutrition

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