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Butternut Squash Pasta Sauce

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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!)

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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?) Butternut Squash Pasta Sauce, Butternut Squash, Pasta Sauce, Butternut squash recipe, pasta sauce recipe, Pasta recipe, Butternut recipe, butternut pasta sauce, butternut squash,

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!)

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Print Recipe
5 from 4 votes

Butternut Squash Pasta Sauce

Servings: 5 cups

Ingredients

  • 2 lbs butternut squash (1 large or 2 small)
  • 1 small yellow onion
  • 3 large garlic cloves
  • 3-4 tbsp olive oil
  • 2 tsp salt (divided)
  • 1/2 tsp pepper
  • 1/3 cup heavy cream (you can use milk if you'd like)
  • 2.5 cups water
  • 1/2 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 tsp salt, and 1/2 tsp pepper. Toss everything to combine. 
  • Roast in the oven for 45 minutes. 
  • Add your roasted vegetables, the cream, 1 tsp salt, and the parmesan cheese to the blender and blend on high for a few pulses. 
  • Add your water 1/2 cup at a time, blending in-between each addition, until your sauce reaches your desired thickness. 

Notes

NOTES:
If you bought a huge squash and are having trouble slicing into it, poke it all around with a fork and microwave it for about 5 minutes. It will be a little bit softer and easier to cut. 
 
BE CAREFUL WITH THE BLENDER! Steam from the hot veggies can cause your blender lid to pop off. To avoid this just open the little vent on the top of your blender lid and cover loosely with a towel to prevent splatters. 
 
Because there are so many different variables in this recipe (size of the squash, size of the onion, whether you used cream or milk...) add your water in little by little. If you dump it all in at once, it may be more than you needed and ruin your sauce. 
 
 

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12 Comments

  • Reply
    Dannii
    September 7, 2017 at 12:11 pm

    We make this in the slow cooker and it makes such a nice change to usually creamy sauces.

    • Reply
      Coco and Ash
      September 7, 2017 at 12:44 pm

      The slow cooker sounds like a great idea too 🙂

  • Reply
    Lauren
    September 7, 2017 at 12:24 pm

    I love using squash in recipes for the Fall. This sauce looks great!

  • Reply
    Jagruti
    September 7, 2017 at 12:34 pm

    Saving your recipe straight away as I’m making this tomorrow morning, thanks for this very useful recipe

  • Reply
    Ginny
    September 7, 2017 at 12:50 pm

    That butternut squash really is gorgeous! This would be a new recipe for our house and thanks so much!

  • Reply
    Tricia @ Saving room for dessert
    September 7, 2017 at 2:36 pm

    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.

  • Reply
    Chris Jeffs
    March 20, 2019 at 6:20 pm

    Can this butternut squash sauce go in the freezer??

    • Reply
      Coco and Ash
      March 20, 2019 at 8:22 pm

      I would try to use this one fresh 🙂

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