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Creamy Roasted Butternut Squash Pasta Sauce

Close-up of spaghetti coated in a vibrant orange butternut squash pasta sauce, topped with cracked black pepper.
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Make a rich, creamy, and dairy-free pasta sauce using roasted butternut squash, garlic, and sage. This recipe is quick for a weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)
  • 1 pound pasta of your choice

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until it is very tender when pierced with a fork. Let it cool slightly.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and dried sage to the saucepan. Cook for 1 minute until fragrant.
  5. Scoop the roasted squash flesh out of the skin and add it to the saucepan with the onions and garlic.
  6. Add the vegetable broth, salt, and pepper. Stir well.
  7. Transfer the mixture to a blender or use an immersion blender. Blend until completely smooth and creamy. If using, blend in the nutritional yeast now. Add a splash more broth if the sauce is too thick.
  8. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
  9. Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta. Toss to coat, adding reserved pasta water as needed to reach your desired consistency. Serve immediately.

Notes

  • For a richer flavor, roast the squash ahead of time.
  • You can substitute fresh sage for dried sage; use 1 tablespoon, chopped.
  • This sauce freezes well for up to three months. Cool completely before storing in an airtight container.
  • For a non-vegan version, substitute 1/4 cup heavy cream for the nutritional yeast and some of the broth.

Nutrition

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