Butternut Squash Pasta Sauce
Butternut Squash Pasta Sauce is a creamy, flavorful sauce made with roasted butternut squash, garlic, onion, and herbs. This healthy pasta sauce recipe creates a naturally rich and velvety texture without heavy cream, making it perfect for cozy dinners, meal prep, and vegetable-packed pasta dishes.
Ingredients
- 3 cups butternut squash peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion chopped
- 1 cup vegetable broth
- ½ cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage or thyme
- Optional Toppings
- ¼ cup grated Parmesan cheese
- Red pepper flakes
- Fresh parsley or basil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread evenly on the baking sheet.
- Roast the squash for 25–30 minutes until tender and lightly caramelized.
- While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Add the chopped onion and cook for 4–5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- In a blender or food processor, combine the roasted squash, sautéed onion and garlic, vegetable broth, milk or cream, and dried sage or thyme.
- Blend until the mixture becomes smooth and creamy.
- Pour the sauce into a saucepan and warm over low heat.
- Adjust seasoning with additional salt and pepper if needed.
- Toss the sauce with freshly cooked pasta and garnish with Parmesan cheese, herbs, or red pepper flakes if desired.
Notes
- Roasting the squash enhances its natural sweetness and deepens the flavor of the sauce.
- Blend thoroughly for a silky-smooth texture.
- If the sauce becomes too thick, add a splash of pasta water or vegetable broth.
- For a vegan version, use plant-based milk and omit the Parmesan cheese.