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Creamy Roasted Butternut Squash Pasta Sauce

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A silky, vibrant pasta sauce made from roasted butternut squash, infused with sage and garlic. This blender-friendly recipe offers a healthy comfort food option, perfect for a cozy fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/4 cup grated Parmesan cheese (optional, for dairy version)
  • 1 tablespoon lemon juice
  • Cooked pasta, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Add the minced garlic and sage to the skillet and cook for 1 minute more until fragrant.
  5. Transfer the roasted butternut squash, sautéed onion and garlic mixture, and vegetable broth to a blender.
  6. Blend until completely smooth and creamy. If the sauce is too thick, add a little more broth or water until you reach your desired consistency.
  7. Stir in the grated Parmesan cheese (if using) and lemon juice. Taste and adjust seasoning if needed.
  8. Serve the sauce immediately over your favorite cooked pasta.

Notes

  • For a dairy-free or lighter sauce, omit the Parmesan cheese.
  • This sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Add a pinch of nutmeg for an extra layer of fall flavor.
  • For a spicier kick, add a pinch of red pepper flakes with the garlic.

Nutrition

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