This butternut squash pasta sauce is such an easy way to change up some of your favorite meals! It's packed full of roasted veggies and it's so creamy. I love a traditional pasta but I also love to try something different every once in a while and this butternut squash sauce was a big hit with the whole family. (I think since it's orange, my kids thought it was cheese sauce hah!)
It does take a little bit of time to roast in the oven but that's just 45 minutes that I can be doing something else! I like to make this sauce while my kids nap and then all I have to do for dinner is boil some noodles and dish up some fruit for them (For some reason my kids can't go a single meal without a side of fruit...anyone else's kids like that?) 
Isn't that color gorgeous?! So I added my parmesan cheese after my sauce cooled this time so that's why it didn't melt in and you can see it in the photo. It melted when it hit the hot pasta though. 🙂
I like to serve this butternut squash pasta sauce with some extra parmesan cheese on top and a little fresh chopped parsley. (Unless it's for my kids...then double the parm cheese and nix the green stuff!)
Butternut Squash Pasta Sauce
Ingredients
- 2 lbs butternut squash (1 large or 2 small)
- 1 small yellow onion
- 3 large garlic cloves
- 3-4 tablespoon olive oil
- 2 teaspoon salt (divided)
- ½ teaspoon pepper
- ⅓ cup heavy cream (you can use milk if you'd like)
- 2.5 cups water
- ½ cup parmesan cheese
Instructions
- Heat your oven to 375 degrees.
- Peel your butternut squash and then scoop the seeds out with a spoon. Cut the squash into cubes no larger than an inch.
- Quarter your onion and leave the garlic whole. Add everything to a sheet pan (I line mine with parchment paper for easy clean-up) and drizzle with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss everything to combine.
- Roast in the oven for 45 minutes.
- Add your roasted vegetables, the cream, 1 teaspoon salt, and the parmesan cheese to the blender and blend on high for a few pulses.
- Add your water ½ cup at a time, blending in-between each addition, until your sauce reaches your desired thickness.
Notes
Dannii says
We make this in the slow cooker and it makes such a nice change to usually creamy sauces.
Coco and Ash says
The slow cooker sounds like a great idea too 🙂
Marlene Bisbee says
How do you prepare in a slow cooker!
Coco and Ash says
I have never made this in the slow cooker but let me know if you experiment!
Lauren says
I love using squash in recipes for the Fall. This sauce looks great!
Coco and Ash says
Thanks Lauren!
Jagruti says
Saving your recipe straight away as I'm making this tomorrow morning, thanks for this very useful recipe
Coco and Ash says
Thank you! I hope you love it!
Ginny says
That butternut squash really is gorgeous! This would be a new recipe for our house and thanks so much!
Coco and Ash says
Thanks so much Ginny!!
Tricia @ Saving room for dessert says
I cannot wait to give this a try! Brilliant way to create a sauce for pasta. We adore butternut squash and we're absolutely ready for fall recipes. Thanks for sharing.
Coco and Ash says
Thank you Tricia!!
Chris Jeffs says
Can this butternut squash sauce go in the freezer??
Coco and Ash says
I would try to use this one fresh 🙂
Ploy A says
Made your sauce and it was incredibly delicious, not too heavy and super simple and easy to make.
Paired it with fettuccine and bacon crumble on top.
Thank you for sharing!
Coco and Ash says
Thank you!!