Print

Creamy Roasted Butternut Squash Pasta Sauce

Close-up of rigatoni pasta coated in a rich, creamy butternut squash pasta sauce, garnished with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy pasta sauce using roasted butternut squash, garlic, and sage. This recipe is easy to prepare and works well for a weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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 35 to 45 minutes, or until the flesh 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. Add the minced garlic and dried sage, cooking for 1 minute until fragrant.
  4. Scoop the roasted squash flesh out of the skin and add it to the saucepan with the onions and garlic.
  5. Pour in the vegetable broth. Simmer for 5 minutes, stirring occasionally.
  6. Transfer the mixture to a blender or use an immersion blender. Add the nutritional yeast, if using. Blend until the sauce is completely smooth and creamy. Add more broth if the sauce is too thick.
  7. Taste the sauce and adjust salt and pepper as needed.
  8. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
  9. Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta. Toss to coat, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency. Serve immediately.

Notes

  • For a richer flavor, roast the squash halves with a drizzle of maple syrup before blending.
  • This sauce freezes well for up to three months. Cool completely before storing in an airtight container.
  • Use any pasta shape; rigatoni or penne hold the sauce well.

Nutrition

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