Description
This quick Creamy Butternut Squash Pasta Sauce is velvety, rich, and made with simple ingredients. It’s a comforting, 30-minute fall dinner the whole family will love—no cream needed!
Ingredients
1 medium butternut squash, peeled and cubed
1 yellow onion, chopped
2–3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vegetable or chicken broth (or reserved pasta water)
1 teaspoon Italian seasoning or fresh herbs like sage or thyme
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan or nutritional yeast
12 oz pasta of your choice
Instructions
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, and roast 25–30 minutes.
2. Boil pasta until al dente. Reserve 1 cup pasta water before draining.
3. In a skillet, sauté onions and garlic until soft.
4. Blend roasted squash, sautéed onions/garlic, broth, and optional cheese until smooth.
5. Combine sauce with cooked pasta and a bit of pasta water as needed. Mix until coated.
6. Serve hot with herbs, cheese, or black pepper on top.
Notes
Use gluten-free or whole grain pasta if preferred.
Freeze leftover sauce for up to 3 months.
Great with roasted broccoli or spinach added in.
Skip cheese for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Blended
- Cuisine: Fall-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: butternut squash pasta, creamy vegan pasta sauce, fall pasta dinner