1. Home
  2. Recipes
  3. Butternut Squash Sauce

Creamy Butternut Squash Sauce

Featured in Cooking Through the Seasons.

This creamy, plant-based butternut squash sauce makes any dinner extra cozy. Blend roasted squash, tomatoes, and onion into a smooth mix, perfect with your go-to pasta. Easy to make for family meals or weekly prep.

Pin it Share it Send it Print it Jump To Recipe
Hannah Author
Updated on Wed, 02 Apr 2025 02:04:53 GMT
Rich Butternut Squash Sauce Pin it
Rich Butternut Squash Sauce | recipesbyhannah.com

Fall-Inspired Butternut Squash Pasta Sauce brings autumn's best flavors to your dinner. This velvety, plant-based sauce combines oven-roasted butternut squash with juicy tomatoes and onions blended until silky smooth. Mix it with your go-to pasta for a comforting, simple meal that's perfect for chilly nights.

INGREDIENTS
  • Frozen butternut squash cubes: 16 oz, creating a smooth, subtly sweet foundation.
  • Diced fresh tomatoes: 1.5 cups, adding a zesty brightness.
  • Half a yellow onion: sliced, providing richness and natural sweetness.
  • Olive oil: 2 tbsp, used for roasting veggies.
  • Salt: 1 tsp, boosting overall taste.
  • Black pepper: ¼ tsp, giving a mild kick.
  • Dried thyme: ½ tsp, for a warm, herbal flavor.
  • Pasta: 1 lb, prepared as directed on package.
  • Pasta cooking water: ⅓ cup, saved to thin sauce perfectly.
INSTRUCTIONS
Step 6:
Toss your cooked pasta with the blended sauce until fully coated. Dig in right away, topping with either regular parmesan or a dairy-free option if you'd like.
Step 5:
Put your roasted veggies into a blender with the saved pasta water and blend till you've got a silky sauce.
Step 4:
As your veggies roast, cook your pasta following package directions. Don't forget to save ⅓ cup water before you drain it.
Step 3:
Roast everything for about 20 minutes until the veggies are soft and starting to brown at the edges.
Step 2:
Place butternut squash, tomatoes, and onion on your lined baking sheet. Pour olive oil over top and sprinkle with salt, pepper, and thyme. Mix everything so it's all coated.
Step 1:
Get your oven hot at 450°F and put parchment on a baking sheet for easier cleanup afterward.
Serving and Storage Tips
  • Store any leftovers in a sealed container in your fridge and eat within 3 days. When reheating, add a splash of water if it's too thick.
  • Enjoy this pasta while it's hot, with some fresh parsley or basil scattered on top for extra flavor.
Helpful Notes
  • Try adding some nutritional yeast if you want a cheesy taste without dairy.
  • You can swap in gluten-free pasta if you don't eat gluten.

Tips from Well-Known Chefs

  • Throw in a small handful of cashews or a bit of coconut milk when blending for an ultra-creamy result.
  • Let your veggies get slightly browned in the oven for a deeper, more complex flavor.
Creamy Butternut Squash Pasta Sauce Pin it
Creamy Butternut Squash Pasta Sauce | recipesbyhannah.com

Butternut Squash Sauce

A velvety sauce full of roasted butternut squash and veggies. This plant-based dish is comforting for chilly evenings.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Seasonal Cooking

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 portions of pasta with creamy sauce)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 lb of pasta.
02 1/3 cup of leftover pasta water.
03 1/2 tsp of dried thyme.
04 1.5 cups of chopped fresh tomatoes.
05 1/4 tsp of ground black pepper.
06 1 tsp of sea salt.
07 1/2 yellow onion, chopped.
08 2 tablespoons of olive oil.
09 16 ounces of frozen diced butternut squash.

Instructions

Step 01

Turn your oven to 450°F and line a pan with parchment paper.

Step 02

On the baking sheet, scatter the butternut squash, tomatoes, and onion. Pour olive oil over them, sprinkle with thyme, salt, and pepper, then mix it all to coat everything nicely.

Step 03

Cook the veggies in the oven for 20 minutes until soft and slightly browned.

Step 04

While the veggies are cooking, boil the pasta following the instructions on the package. Don’t forget to keep 1/3 cup of the pasta water before you drain it.

Step 05

Put the roasted veggies into a blender along with the reserved pasta water. Blend until the mixture turns into a smooth, creamy consistency.

Step 06

Stir the blended sauce into the pasta, making sure it’s all evenly mixed. Serve right away, and feel free to top with grated cheese or a vegan option.

Notes

  1. This smooth and creamy butternut squash sauce is vibrant, plant-based, and full of cozy flavors. Roasted squash and tomatoes make it extra special.
  2. Match it with any pasta type for a quick, comforting meal.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 8 g
  • Total Carbohydrate: 55 g
  • Protein: 10 g