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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Easy Butternut Squash Pasta Sauce

    By Min On October 12, 2022

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

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    A close up shot of cooked sauce tossed with pasta.

    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.

    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 and green pasta sauce, it's a great alternative to tomato-based sauces.

    Jump to:
    • Butternut Squash Sauce
    • Ingredients
    • Step-by-Step Instructions
    • Tips for Success
    • Serving Suggestions
    • Storage
    • Frequently Asked Questions
    • More Pasta Dishes
    • Butternut Squash Pasta Sauce

    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:

    • Oatmeal
    • Lentils
    • Quinoa
    • Rice

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

    • Chicken
    • Tofu
    • Salmon
    • Shrimp

    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

    • Iron-rich Baby Pasta
    • Creamy Broccoli Pasta (One Pot Meal)
    • Easy Thai Red Curry Pasta
    • Easy Pumpkin Pasta Bake

    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!

    A close up shot of cooked sauce tossed with pasta.

    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.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8 (makes 4 cups)
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Sheet Pan
    • Parchment Paper
    • Baking Mat

    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
    • ¼ 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
    Course Main
    Cuisine Italian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

    Share or Save It for Later!

    Share: [addtoany]

    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.

    Reader Interactions

    Comments

    1. Tiffany says

      October 26, 2022 at 9:54 pm

      Thank you so much for sharing all these healthy recipes with us. I find them super helpful and inspiring!!

      Reply
      • Min says

        October 27, 2022 at 6:52 pm

        I'm so glad you are here!

        Reply
    2. Julia says

      October 18, 2022 at 4:00 am

      5 stars
      This sauce is simply wonderful! I loved it as a soup too.

      Reply
      • Min says

        October 19, 2022 at 5:47 am

        Yes! We too enjoy this as a soup with a side of grilled cheese!

        Reply
    3. Yim says

      October 17, 2022 at 5:28 pm

      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!!!

      Reply
      • Min says

        October 17, 2022 at 9:23 pm

        Hi! I am Korean too! I can't wait for you to try some of my other recipes too ;).

        Reply
    4. Subanggi Auly says

      October 15, 2022 at 3:26 am

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

      Reply
      • Min says

        October 15, 2022 at 1:16 pm

        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!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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