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Butternut Squash Pasta Sauce Recipe

This creamy butternut squash pasta sauce is bursting with fall flavor. This dairy-free, freezer-friendly sauce delivers cozy depth and luscious, creamy texture.

4.7 from 135 votes
40 mins
Total Time
4
cups
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Butternut Squash Pasta Sauce

How to Make the Best Butternut Squash Pasta Sauce

Fall cooking reaches its peak with this velvety butternut squash pasta sauce. Roasting the squash and onions brings out their natural sweetness, while miso paste adds an umami depth that makes this sauce surprisingly complex. The result is a luscious, creamy coating for pasta that happens to be dairy-free.

What makes this sauce special is its versatility. Toss it with your favorite pasta shapes—rigatoni and penne work beautifully to catch all that silky goodness. You can also use it as a base for lasagna, drizzle it over roasted vegetables, or simply enjoy it as a warming soup on a crisp autumn evening.

The freezer-friendly nature of this sauce makes it perfect for meal prep. Roast a big batch of butternut squash on the weekend, blend up the sauce, and you’ll have cozy weeknight dinners ready to go whenever the craving strikes.

Butternut Squash Pasta Sauce

Butternut Squash Pasta Sauce

This creamy butternut squash pasta sauce is bursting with fall flavor. This dairy-free, freezer-friendly sauce delivers cozy depth and luscious, creamy texture.

4.7 from 135 votes
CourseSauce
CuisineAmerican
Keywordbutternut sauce, butternut pasta sauce, harvest sauce, butternut squash sauce, fall pasta recipe, butternut squash recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4 cups
Calories141kcal
AuthorChristina Hill
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Ingredients

Roasted Vegetables

Sauce

Instructions

Roast the Vegetables

  1. Preheat oven to 425°F.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place them cut side down on a parchment-lined sheet pan. Cut the onion into 1-inch wedges, drizzle with a little olive oil, and place next to the butternut.
  3. Roast until tender, 30-45 minutes depending on size, tossing the onions halfway through and removing them early when tender.

Make the Sauce

  1. Scoop out 2 heaping cups of roasted butternut squash and add it to a blender along with the onions, broth, olive oil, salt, pepper, nutmeg, sage, and miso paste. If adding pecorino, blend it as well.
  2. Blend until silky smooth.
  3. Place in a saucepan and heat through.
  4. Taste and season, adjusting the salt, pepper, and nutmeg as needed. Add a pinch of cayenne if desired.
  5. Toss the warm pasta sauce with your favorite pasta.

Notes

  • Use granulated garlic instead of fresh for a milder, more evenly distributed flavor.
  • This sauce is dairy-free without the optional cheese and freezes beautifully for up to 3 months.
  • The sauce is so good you might want to drink it like soup—and that's totally acceptable!
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