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This butternut squash pasta sauce is creamy, comforting, and made without a drop of cream. Roasted butternut squash and white beans blend into a silky sauce that clings to your favorite pasta shape, and it’s easy enough for a weeknight but good enough for guests.
Recipe at a Glance
- Creamy without dairy: Roasted squash and beans give the sauce its silky texture, no cream or cheese needed (though you can stir some in for extra richness).
- A tomato-free alternative: Like my creamy sweet potato sauce, green pasta sauce, and carrot pasta sauce, this is a great swap for a tomato-based pasta sauce.
- Built for every age at the table: This works for babies, toddlers, and adults, all from one pot of sauce.
- Just a handful of ingredients: No long shopping list, no complicated steps.
- Freezer-friendly: Make a double batch and freeze in portions for busy weeknights.
“Thank you for this recipe. It’s not easy to find vegan/vegetarian recipes with extra protien AND kids love AND easy to make. This was delicious! Please share more 🙂” – Carla
There are so many fall foods I adore, but butternut squash might be my favorite. Once roasted, it’s just as good as a simple side to family meals as it is blended into recipes like butternut squash pancakes and moist baby meatballs.
If you’re looking for another cozy, veggie-filled dinner, try this veggie mac and cheese, or browse the full collection of favorite vegetarian pasta sauces.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Butternut Squash – Look for one around 2 pounds. You’ll use the whole thing.
- Pasta – Ruffled or ridged shapes like fusilli, rotini, or cavatappi hold the sauce best.
- Beans – White beans, like great northern or cannellini, work best and add a boost of plant-based protein. Chickpeas are a fine swap if that’s what you have.
Substitutions
- Butternut squash – Any winter squash works, like acorn, kabocha, or delicata, though the flavor will vary a bit (kabocha is sweeter, acorn is milder). Pre-cut or frozen squash also works; just reduce roasting time since it’s already broken down.
- White beans – Chickpeas are a good swap if that’s what you have. For a bean-free version, use an extra ½ cup of vegetable stock instead, though the sauce will be a bit thinner.
- Vegetable stock – Chicken stock or bone broth both work in place of vegetable stock.
- Pasta – Use gluten-free or chickpea pasta for a gluten-free version. Rice, quinoa, or lentils also work well in place of pasta (see Serving Suggestions).
- Dairy add-ins – Yogurt and parmesan are optional, not required. Skip both to keep this dairy-free, or use a dairy-free yogurt or nutritional yeast in their place.
How to Make Butternut Squash Pasta
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Prep the vegetables – Slice butternut squash in half lengthwise and scoop out the seeds. You do not need to peel the squash before roasting. The skin softens and separates easily once roasted, and any skin left behind blends smooth. Slice onion into quarters. Leave garlic cloves in their skin.
Step 2: Roast the vegetables – Rub oil over the squash, onion, and garlic. Place squash cut-side down on the baking sheet with the onion and garlic. Roast 30-45 minutes, until squash is fork-tender.
Step 3: Once the vegetables are cool enough to handle, scoop the squash flesh away from the skin (discard the skin) and add to a blender with the onion, garlic (squeezed from skins), and remaining sauce ingredients.
Step 4: Blend until smooth – Pour into a pan and heat over medium-low until warmed through, thinning with reserved pasta water if needed. Add the cooked pasta to the sauce and toss to coat. Stir in yogurt or cheese if using. Serve.
Expert Tips
- No need to peel the garlic before roasting – The cloves will pop right out perfectly caramelized once they’re done. If you’re a garlic lover, roast a whole head and add extra to the sauce, or save it to spread on toast or stir into other meals throughout the week.
- Meal prep – Roasting the vegetables is the longest step, so prep them over the weekend to make this a fast, easy weeknight meal.
- Get the pasta-to-sauce ratio right – This recipe makes about 4 cups of sauce, enough for 1 pound of pasta. For a lighter, saucier dish, use less pasta (8-12 oz); for a thicker coating, use the full pound.
Serving Suggestions
This butternut squash pasta sauce isn’t just for pasta. Try spooning it over:
Pair it with a protein for a more complete meal, such as:
Thin it out with a little extra vegetable stock and it works beautifully as a soup, too.
Tip: if your child doesn’t love mixed foods, serve the pasta and sauce separately instead of tossed together. Here are more dinner idas for toddlers and kids.
Butternut Squash Pasta FAQs
No. Roast it unpeeled, cut-side down. Once roasted, the flesh scoops away from the skin easily, so there’s no need to peel it raw.
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, and it’s tasty served cold, too.
Yes. Reduce roasting time since frozen squash is usually already cut and partially broken down, so it cooks faster than a whole fresh squash.
Store the sauce in an airtight container or jar in the refrigerator for up to 5 days.
Yes, it freezes well. Freeze in individual portions using a freezer tray, then pop out the frozen portions and transfer to a freezer-safe bag or container for up to 3 months.
More Easy Pasta Recipes
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!
Butternut Squash Pasta Sauce
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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).
Could you clarify if you blend the cooked vegetables also with the white beans and nutmeg? I’m a bit confused?
Yes! blend with the veggies!
Thank you for this recipe. It’s not easy to find vegan/vegetarian recipes with extra protien AND kids love AND easy to make. This was delicious! Please share more 🙂
I’m so glad this was a hit!!
Hi there! Your picture has a caption for “milk” but I don’t see milk on the recipe? Can you clarify? Thanks!
oops! sorry that shouldn’t be there. Please ignore!
Hello! Do I leave the skin on the squash?
No you want to peel the skin
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!
Hi! I’m so glad my recipes have been helpful! I would say 1.5 pound or so
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.
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!
Thank you so much for sharing all these healthy recipes with us. I find them super helpful and inspiring!!
I’m so glad you are here!
This sauce is simply wonderful! I loved it as a soup too.
Yes! We too enjoy this as a soup with a side of grilled cheese!
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!!!
Hi! I am Korean too! I can’t wait for you to try some of my other recipes too ;).
Great that I found this pg .. really helps me alot in coming out new ideas of meals and snacks .. love it thanks
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!