Butternut Squash Pasta Sauce

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This butternut squash pasta sauce is ultra-creamy, hearty, and comforting! Featuring roasted butternut squash, garlic, and fresh herbs, it pairs exceptionally well with fusilli or other pasta varieties. Serve a bowl with vegan Parmesan and extra herbs on top for a wholesome lunch or dinner any day of the week.

🧡 Why you’ll love this recipe

• Comforting flavors: The blend of butternut squash, roasted garlic, and savory herbs creates a rich and satisfying taste.
• Easy to make: Just roast the squash and garlic, caramelize the onions, and blend everything into an unbelievably delicious butternut squash pasta sauce.
• Ready in 40 minutes: You can have this silky-smooth masterpiece on the dinner table in less than an hour.
• Allergen-friendly: Designed with plant-based eaters in mind, this sauce caters to a wide variety of dietary needs and preferences.

If you love this butternut squash pasta sauce, you should really check out our San Marzano tomato sauce, vegan Alfredo sauce, and vegan garlic bread.

🎃 What is butternut squash pasta sauce?

This butternut squash pasta sauce is one of our favorite recipes to have on hand, especially as the fall season approaches! It showcases the natural sweetness of butternut squash, resulting in a rich, creamy, and nutrient-dense dish.

Roasting the squash and garlic and caramelizing the shallots create depth of flavor, while fresh herbs, red pepper flakes, and nutritional yeast add savory, cheesy elements. And to create a silky-smooth texture, a handful of soaked cashews are thrown in before blending.

This sauce is incredibly simple to prepare and comes together in less than 45 minutes, making it suitable for even beginner-level cooks. Plus, it stores well in the fridge or freezer so you can double the batch for easy lunches and dinners all week long!

🤔 How to pick the perfect butternut squash

Selecting the perfect butternut squash is essential for the best flavor and texture in your butternut squash pasta sauce (it’s in the name after all). Here’s what to look for:

• Skin: Ensure the skin is smooth, matte, and free of cracks or soft spots. However, a few scars or imperfections are natural and won’t affect the flavor.
• Color: Look for a consistent beige color without green patches.
• Weight: It should feel heavy for its size, indicating good moisture content.
• Stem: Look for a squash with a dry, intact stem.
• Shape: Choose one with a long neck and bulbous base for easier cutting and more flesh.

🌱 Is butternut squash pasta sauce vegan?

Butternut squash pasta sauce can be vegetarian or vegan. Here’s how we’ve kept things 100% plant-based:

• Cream: We’ve replaced dairy-based sour cream and milk or half & half with raw cashews, providing creaminess without the need for animal products.
• Cheese: Instead of cream cheese or Parmesan, we’ve opted for nutritional yeast and vegan Parmesan.

🛒 Ingredients & substitutions

• Butternut squash: Provides a nutty, sweet, and creamy flavor profile. Not a fan of butternut squash? Swap it for pumpkin, sweet potato, or any other winter squash.
• Olive oil: To roast the squash and garlic and caramelize the shallots. Avocado, safflower, or sunflower oil will also work as an alternative.
• Garlic: Roasting the garlic adds the perfect savory depth of flavor. You can also use a quarter of the amount of garlic powder in a pinch.
• Shallots: Offer a subtle onion flavor without being too overpowering. Yellow or white onions can be used instead.
• Raw cashews: Contribute to the creamy texture of this sauce. If you don’t have raw, unsalted cashews, try sunflower seeds or vegan sour cream. 
• Nutritional yeast: Adds cheesy, savory, and umami notes. You can also try white miso paste or omit this ingredient altogether if you don’t have access.
• Fresh herbs: We love the combination of fresh thyme and rosemary, but fresh sage, oregano, basil, or other herbs will all work too. If you use dried herbs, remember to use them in reduced amounts.
• Red pepper flakes: Introduce a hint of spice. Adjust them up or down based on your preferences.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make butternut squash pasta sauce

Step 1: Start roasting

Cut the squash in half lengthwise and scoop out the seeds. Coat both halves and the garlic with olive oil, then sprinkle on some salt and pepper. Roast them both until they’re tender and caramelized.

Step 2: Caramelize the shallots

In the meantime, heat some more oil in a skillet over low. Caramelize the onions until they are golden brown, then remove them from the heat.

Step 3: Blend the sauce

When the squash and garlic are cool enough to handle, scoop the flesh out of the squash and peel the garlic, then add them to a high-speed blender. Add the shallots, cashews, nutritional yeast, and seasonings, then blend the sauce with a bit of water until it’s smooth and creamy. Happy eating!

If you have questions about this roasted butternut squash pasta sauce recipe, check out our FAQs or leave a comment down below!

🍝 How to serve butternut squash pasta sauce

While the obvious pairing for butternut squash pasta sauce is pasta, it also pairs well with a variety of other dishes! Try some of these classic and unique options:

• Pasta: Serve it on fusilli, rotini, penne, cavatappi, farfalle, rigatoni, or ziti.
• Roasted veggies: Use it as a dip with air fryer zucchini, air fryer baby potatoes, or potatoes and green beans.
• Risotto: The richness of this sauce makes it a top pick for risotto!
• Lasagna: Replace bechamel with this butternut squash pasta sauce for a cozy twist.
• Toppings: Fresh herbs, vegan Parmesan, toasted nuts, or chile flakes help elevate the savory flavors.

🌡️ Storage & reheating

If you have leftover butternut squash pasta sauce or want to make a double batch, here’s what to do:

• Fridge: Store the leftovers in an airtight container or mason jar for up to 4-5 days. 
• Freezer: Butternut squash pasta sauce can be frozen for up to 3 months. Just keep it in a freezer-safe bag or container with enough room at the top for expansion.
• Reheating: Thaw the sauce overnight in the fridge if it’s frozen, then warm it in a saucepan over low heat, adding water if necessary.

♻️ Variations

• Roasted vegetables: Add roasted bell peppers or cherry tomatoes for a smoky-sweet flavor.
• Nut-free: Substitute cashews with sunflower seeds for a nut-free pasta sauce.
• Curried: Incorporate curry powder or garam masala and coconut milk.
• Lemon zest: Add a touch of lemon zest to bring a fresh, citrusy note.
• Pesto: Blend in some vegan pesto for an herbaceous flavor.
• Green: Try adding spinach or kale as an antioxidant-rich component.

🧑‍🍳 Top tips

• Roast the squash well: Ensure the squash is a rich, caramelized color as it really enhances the overall flavor.
• Use a high-speed blender: Achieve a silky-smooth consistency by blending your butternut squash pasta sauce in a high-speed blender like a Vitamix.
• Soak the nuts: Soak the cashews overnight for the creamiest texture.
• Fresh over dried: Opt for fresh herbs whenever possible for the best flavor.
• Adjust the consistency: Adjust the consistency of the pasta sauce with water as needed until it’s just right for your preferences.
• Use the right pasta: Opt for pasta that holds the sauce well. Some good examples include rigatoni, penne, fusilli, fettuccine, rotini, or orecchiette.

💬 FAQ

🍴 More sauce recipes

If you love this roasted butternut squash pasta sauce as much as we do, you’ll have to check out some of our favorites right now:

• Creamy Balsamic Dressing: A delicious twist on classic balsamic vinaigrette. 
• Vegan Teriyaki Sauce: Packed with sweet, savory, umami-rich flavors.
• Lemon Herb Tahini: A zesty, herbaceous, and creamy sauce ready in 5! 
• Mexican Adobo Sauce: Made from dried chiles, spices, and vinegar.

Best Butternut Squash Pasta Sauce

Mitch and Justine

This butternut squash pasta sauce is ultra-creamy, hearty, and comforting! Featuring roasted butternut squash, garlic, and fresh herbs, it pairs exceptionally well with fusilli or other pasta varieties.

5 from 35 votes

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Sauce

Cuisine American, Gluten-Free, Vegan

Servings 10 servings

Calories 131.5 kcal

Equipment

• Chef's knife
• Cutting board
• Baking pan
• High-speed blender

Ingredients

 

1x2x3x

US Customary – Metric

• ▢ 1 small-medium butternut squash
• ▢ 3 tablespoons olive oil (divided)
• ▢ 1 head of garlic (top sliced off)
• ▢ 2-3 shallots (chopped)
• ▢ ⅔ cup raw cashews (soaked overnight)
• ▢ 3 tablespoons nutritional yeast
• ▢ ½ tablespoon fresh thyme (minced)
• ▢ ½ tablespoon fresh rosemary (minced)
• ▢ ¼ teaspoon red pepper flakes
• ▢ Sea salt & cracked black pepper to taste
• ▢ 2-2 ½ cups of water to blend

For serving

• ▢ 16 ounces fusilli or other pasta

Instructions

 

Roasting

• Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
• Cut the squash in half lengthwise, and scoop out the seeds. Add the squash to the prepared baking pan face-side up. Brush both halves with ~1 tablespoon of olive oil and season with salt and pepper, then turn the halves to face down.
• Drizzle the garlic head with another ½ – 1 tablespoon of olive oil and wrap it in foil. Roast the squash and garlic for 30-35 minutes until tender and caramelized.
• In the meantime, heat the last tablespoon of oil in a skillet over low. Caramelize the onions until they are golden brown, then remove them from the heat.

Blending

• When the squash and garlic are cool enough to handle, scoop the flesh out of the squash and peel the garlic, then add them to a high-speed blender.
• Add the shallots, drained cashews, nutritional yeast, thyme, rosemary, red pepper flakes, sea salt, and black pepper. Pour in 2 cups of water to start, then blend it on high until smooth and creamy, adding more water if necessary.

Pasta

• Bring a stockpot of water to boil, then salt it generously. Cook the fusilli according to package directions until al dente. Reserve some of the pasta water.
• Drain the pasta (do not rinse it) and add it back to the pot or a large serving dish. Pour in ~¾ of the sauce and stir to combine. Add more sauce and pasta water as needed to smooth the sauce out and thoroughly coat the pasta.
• Taste and adjust the salt and pepper to your liking, then serve immediately with vegan parmesan cheese, fresh herbs, extra pepper flakes, etc. Happy eating!

Notes

• Roast the squash well: Ensure the squash is a rich, caramelized color as it really enhances the overall flavor.
• Use a high-speed blender: Achieve a silky-smooth consistency by blending your butternut squash pasta sauce in a high-speed blender like a Vitamix.
• Soak the nuts: Soak the cashews overnight for the creamiest texture.
• Fresh over dried: Opt for fresh herbs whenever possible for the best flavor.
• Adjust the consistency: Adjust the consistency of the pasta sauce with water as needed until it’s just right for your preferences.
• Use the right pasta: Opt for pasta that holds the sauce well. Some good examples include rigatoni, penne, fusilli, fettuccine, rotini, or orecchiette.
• Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 131.5kcal | Carbohydrates: 13.4g | Protein: 3.6g | Fat: 8.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.1g | Sodium: 5.6mg | Potassium: 387.5mg | Fiber: 2.6g | Sugar: 2.6g | Vitamin A: 8007.1IU | Vitamin C: 16.9mg | Calcium: 43.5mg | Iron: 1.4mg

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