Butternut Squash Pasta Sauce – Mad About Food
This butternut squash pasta sauce is a creamy, naturally sweet, and flavorful option for any pasta dish. It combines roasted butternut squash, aromatics, and herbs to create a sauce that is both comforting and versatile. Perfect for weeknight dinners, casual gatherings, or as a base for more elaborate meals, this recipe is easy to prepare, affordable, and highly customizable.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1/2 cup unsweetened milk or cream alternative
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- Optional: 2 slices turkey bacon or diced chicken ham for added flavor
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast the squash for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
- While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
- Add minced garlic to the skillet and cook for 1 minute, stirring constantly.
- Optional: Add chopped turkey bacon or chicken ham to the skillet, cooking for 3–4 minutes until slightly crispy.
- Transfer the roasted squash to a blender or food processor. Add sautéed onions, garlic, broth, milk or cream alternative, thyme, and sage. Blend until smooth and creamy.
- Return the sauce to the skillet over low heat. Simmer for 5–7 minutes, stirring occasionally. Season with salt and pepper to taste.
- Cook pasta according to package instructions, reserving a small cup of pasta water.
- Add the cooked pasta to the sauce, stirring to combine. Use reserved pasta water to adjust consistency if needed.
- Serve immediately, garnished with fresh parsley or grated Parmesan if desired.
Notes
This sauce can be made ahead and stored in the refrigerator for up to 2 days.
Freezing is possible for up to 3 months. Thaw overnight before reheating.
For a vegan version, omit turkey bacon or chicken ham and use plant-based milk.
Additional roasted vegetables can be blended into the sauce for extra flavor and nutrition.