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Creamy Roasted Butternut Squash Pasta Sauce

A plate of penne pasta coated thickly in bright orange butternut squash pasta sauce, topped with fresh sage.
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Make a rich, velvety pasta sauce using roasted butternut squash, sage, and warm spices. This recipe is simple and perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup unsweetened plant milk (or heavy cream for non-dairy free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh sage leaves, chopped
  • 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, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 40 to 50 minutes, or until very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin. You should have about 3 cups of cooked squash.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and chopped sage to the saucepan. Cook for 1 minute until fragrant.
  5. Transfer the roasted squash flesh, onion mixture, vegetable broth, plant milk, salt, pepper, and nutmeg to a blender or food processor. Blend until the sauce is completely smooth and creamy.
  6. Pour the sauce back into the saucepan and heat gently over low heat, stirring occasionally. Adjust seasoning if needed.
  7. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
  8. Toss the cooked pasta with the butternut squash sauce. Add a splash of reserved pasta water if the sauce is too thick. Serve immediately.

Notes

  • For a deeper flavor, roast the squash halves cut-side up with a drizzle of maple syrup before roasting.
  • If you do not have fresh sage, use 1/2 teaspoon dried rubbed sage.
  • This sauce freezes well for up to three months. Cool completely before storing in an airtight container.

Nutrition

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