This post may contain affiliate links. Please see our disclosure policy for more details.

This fresh butternut squash pasta sauce recipe is so easy to make and with simple ingredients. It is creamy, flavorful, and the perfect fall comfort food.

A close up shot of cooked sauce tossed with pasta.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Butternut Squash Sauce

There are so many fall foods I just adore – apples, pears, and all the winter squash! Pumpkin, spaghetti squash, butternut squash…gosh I heart this season.

I love how delicious and versatile butternut squash is. Once roasted, you can enjoy as an easy side to family meals or add to all kinds of recipes, like butternut squash pancakes and super moist meatballs.

You’re going to love how easy this creamy pasta sauce is to make with just a handful of healthy ingredients. Its creaminess comes from the butternut squash and beans, which happen to be quite a lovely duo!

You can also stir in some yogurt and cheese if you are in need of extra comfort ;).

And just like my creamy sweet potato sauce, green pasta sauce, and carrot pasta sauce, it’s a great alternative to tomato-based sauces.

Here’s a collection of favorite vegetarian pasta sauces all in one place.

Ingredients

All the ingredients labeled and laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Butternut Squash – Choose one that is about 2 pounds. And yes you’re going to need all of it!
  • Beans – white beans, such as great northern and cannellini, will work best. You can also use chickpeas if that’s what you have on hand.
  • Vegetable stock – added to thin out the sauce and for flavor. You can also use chicken stock if you wish.

Step-by-Step Instructions

A two image collage of before and after roasting all the vegetables.
A two image showing before and after blending vegetables.
  1. Prep the vegetables – Slice butternut squash in half lengthwise. Scoop out the seeds. Slice a whole onion into quarters. Leave the garlic cloves in their skin.
  2. Roast the vegetables – rub oil all over the butternut squash and drizzle some over the onion and garlic. Place butternut squash cut side down onto baking sheet pan along with onion and garlic cloves. Roast for 30-45 minutes, until squash is fork tender.
  3. Once slightly cooled, add all the roasted veggies to the food processor or blender along with the rest of the ingredients.
  4. Blend until smooth. Pour into a pan and heat over medium low heat for several minutes until heated through.
  5. Add cooked pasta. Stir in some yogurt or cheese, like ricotta cheese or parmesan cheese.

Tips for Success

A close up shot of roasted garlic clove.
  • There is no need to peel the garlic cloves as they will just pop right out perfectly caramelized and delicious once roasted. A fan of garlic? Go ahead and roast a whole head and add more to this sauce or save to enjoy throughout the week!
  • Meal prep – Since roasting the vegetables is what takes the longest, feel free to prep over the weekend for a super easy weeknight meal.

Serving Suggestions

Pasta served 3 ways for adult, baby, and toddler.

To make the butternut squash sauce creamier and more savory, stir in some yogurt or cheese.

Toss some cooked pasta with the sauce. If you want the sauce to really cling to the pasta, I highly recommend going for ruffled or ridged shapes, like fusili, rotini, and cavatappi (pictured). Top with some fresh herbs for some brightness.

BUT this creamy sauce isn’t just for pasta. Try serving with:

If you’d like, you can enjoy the dish with an additional protein source, such as:

It’s actually super delicious as a soup too!

Tip: if your child doesn’t like mixed foods, try serving the pasta and sauce separately. Here are some more dinner serving suggestions for toddlers and kids.

Storage

Store leftover butternut squash sauce in an airtight container or jar and refrigerate for up to 5 days.

They freeze really well too. I personally like to freeze in individual portions. This freezer tray is really great! Once frozen, you can pop the molded sauce out and transfer to a freezer-safe bag or container.

Frequently Asked Questions

Can I use frozen butternut squash?

Yes! I love using frozen vegetables for convenience. You will need to decrease the cooking time as they will cook faster since they’re already cubed.

Do I need to cook the sauce?

It depends on how you want to enjoy it. Warm it up if combining with pasta as the recipe suggests. Otherwise, you can eat it as soon as it’s blended. It’s tasty served cold, too.

More Pasta Dishes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 14 votes

Butternut Squash Pasta Sauce

This fresh butternut squash pasta sauce recipe is so easy to make and with simple ingredients. It is creamy, flavorful, and the perfect fall comfort food.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 (makes 4 cups)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 3 tablespoons olive or avocado oil
  • 2 pounds butternut squash
  • 1 medium yellow onion, peeled and quartered
  • 4-5 garlic cloves, peel on
  • 1 cup low sodium vegetable broth
  • 15 ounce can no-salt-added white beans, rinsed and drained
  • 1/4 teaspoon nutmeg
  • Stir in: yogurt, shredded cheese like parmesan

Instructions 

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or baking mat.
  • Prep the vegetables – Slice butternut squash in half lengthwise. Scoop out the seeds. Slice a whole onion into quarters. Leave the garlic cloves in their skin.
  • Roast the vegetables – rub oil all over the butternut squash and drizzle some over the onion and garlic. Place butternut squash cut side down onto baking sheet pan along with onion and garlic cloves. Roast for 30-45 minutes, until squash is fork tender.
  • Once slightly cooled, add all the roasted veggies to the food processor or blender along with the rest of the ingredients.
  • Blend until smooth. Pour into a pan and heat over medium low heat for several minutes until heated through.
  • Add cooked pasta. Stir in some yogurt or cheese, like ricotta cheese or parmesan cheese.

Notes

  • Since roasting the vegetables is what takes the longest, feel free to prep over the weekend for a super easy weeknight meal.
  • Store leftovers in the refrigerator for up to 5 days and in the freezer for up to 3 months (See storage suggestions section above).

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Fiber: 5g | Sugar: 5g | Vitamin A: 12117IU | Iron: 3mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. Hi! Love your recipes, as a first time mom it’s made feeding my little guy much easier! How much squash would you say this is? I have precut squash. Either aprox. cups or weight would be helpful! Thank you!

  2. 5 stars
    Made this for dinner tonight! I realize now that I was a little crazy trying to squeeze in roasting the squash and making this dish on a weeknight! Barely got it on the table in time 😉 Next time I will prep the squash ahead of time (as recommended!).

    Love the texture and how easy it is to customize it to the taste of whomever is eating it. I added ricotta and Parmesan cheese to my son’s dish, with a side of steamed broccoli. I always hold my breath when he tries something new and this did not disappoint. He ate it up happily.

    1. Yes! I always make this when I have some leftover butternut squash on hand :). SO happy to hear that it got your son’s seal of approval!

  3. Hello. Thanks for your recipes and tips.
    I am korean and i am a bit panic about korean baby meal style. It is all about porridg… soo many steps and rules to follow. So i googled to check other country styles and found yours . Now i feel more free to play diverse cooking styles!!!

  4. 5 stars
    Great that I found this pg .. really helps me alot in coming out new ideas of meals and snacks .. love it thanks

    1. I’m so glad you’re finding my blog helpful!! Thanks for being here! If there’s any topic or recipes you’d like for me to share, don’t hesitate to let me know!