Creamy Butternut Squash Pasta Sauce
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Some nights you just need dinner that’s easy, quick, and actually tasty. This creamy butternut squash pasta sauce hits all three. The best part? I use a bag of frozen butternut squash from Costco—it makes this recipe so much faster and way less fussy. No peeling, no cutting, no crying over a stubborn squash.
I first tried it when I grabbed that bag on a whim, and honestly, it turned into a weeknight favorite. Smooth, comforting, and ready in about 30 minutes, this sauce goes with pretty much any pasta you have on hand—and it doesn’t involve a million pots and pans.
About This Recipe
Here’s the deal: this sauce is simple but feels like you put in more effort than you actually did. You can toss it with spaghetti, penne, or even replace the marinara sauce in stuffed shells if you’re feeling fancy. I like it for weeknights when you want comfort food but don’t want to be stuck in the kitchen for hours. Everyone in my house actually ate it—and yes, I was a little proud of that.
Ingredients You’ll Need
Here’s a list of all the ingredients you will need with a few notes and substitutions.
- Butternut squash – fresh, frozen or already cut will work!
- Onion – white or yellow will work. Yellow onions are a little sweeter.
- Garlic – lots of garlic creates amazing savory notes.
- Olive oil – helps the vegetables roast evenly without drying out. It also helps them caramelize.
- Salt and pepper – to season the dish and bring out all the flavors.
- Smoked paprika – gives the overall dish a slightly smoky note.
- Fresh thyme or sage (or both!) – herbs for freshness and flavor.
- Chicken stock – helps thin out the sauce. Vegetable stock can be used as well.
- Milk – helps create a creamy sauce. Options are heavy cream, half & half, coconut milk or unsweetened almond milk.
- Parmesan cheese – it’s blended into the sauce for that nutty flavor.
- Lemon juice – used to balance the sweetness and the richness without tasting like lemon.
- Curly pasta – to toss the butternut squash pasta sauce in. I like the look of the curly pasta the best.
Step-By-Step Instructions
The process to make butternut squash pasta sauce is very simple and straight-forward. The sauce can also be made a day in advance and tossed with pasta later.
Wrapping It Up
This creamy butternut squash pasta sauce is proof that squash doesn’t have to be complicated to taste amazing, and it’s perfect for a family dinner when you want something quick and comforting. Using frozen squash makes it fast and fuss-free, and it works with any pasta you have on hand. But squash is more versatile than just a sauce. You can brighten up a weeknight salad by tossing roasted squash cubes with kale, cranberries, and a simple dressing—my butternut squash quinoa kale salad is a favorite for a quick veggie boost the whole family can enjoy.
Squash also makes a cozy soup that’s perfect for lunch or dinner. The butternut squash soup I make comes together quickly and is always a hit at the table. And for a slightly sweet side dish, roasted butternut squash with a little maple syrup and candied pecans makes a simple addition to any meal.
The point is, butternut squash isn’t just for one recipe—it’s easy to use in sauces, salads, soups, or sides, and it can make family dinners a little easier and a lot tastier. Next time you pick up a bag at Costco, think beyond the pasta—you’ve got options that everyone at the table will enjoy.
Butternut Squash Pasta Sauce
This easy recipe for butternut squash pasta sauce comes together quickly and effortlessly. Simply roast butternut squash with onion, garlic and spices then blend it with cream, chicken stock and parmesan cheese. Serve over your favorite curly pasta.
Ingredients
- 1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed
- 1 small yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 1/2 teaspoons salt, plus more to taste
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for depth)
- 1 tablespoon minced fresh thyme or sage
- 1 1/4 cups vegetable broth (or chicken broth)
- ½ cup unsweetened almond milk, coconut cream, whole milk, or cream (for creaminess)
- 1/2 cup freshly grated Parmesan cheese + more for garnish
- 1 1/2 tablespoons lemon juice
- 1 pound curly pasta of your choice
Instructions
- Preheat oven: to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast vegetables: Toss butternut squash, onion, and garlic with olive oil, salt, pepper, paprika, and thyme or sage. Spread evenly on the baking sheet. Bake for 25–30 minutes, stirring once halfway through, until squash is tender and caramelized on the edges.
- Blend: Transfer roasted veggies to a blender or food processor. Add broth, milk (or cream), Parmesan cheese and lemon juice. Blend until smooth and creamy. Add more broth if you prefer a thinner consistency.
- Taste and adjust: Add more salt, pepper, or lemon juice to taste.
- Toss with your favorite curly pasta and warm together for 2–3 minutes before serving. Garnish with parmesan cheese and fresh herbs.
- Protein options: Add grilled seasoned chicken or crumbled cooked breakfast sausage or Italian sausage. I have made it with sausage before and it's delicious!
- Spice options: Garnish with crushed red pepper for heat or add a few shakes to the sauce before blending.
Notes
Butternut Squash Pasta Sauce will last up to 2 days in the refrigerator in a sealed container. It can be frozen for up to 3 months without the dairy. Thaw overnight. Reheat and add dairy before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 415Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 1286mgCarbohydrates: 52gFiber: 4gSugar: 9gProtein: 14g
Nutrition information is automatically calculated. Use as an approximation only.
