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Ultimate Creamy Roasted Butternut Squash Pasta Sauce

Close-up of rigatoni pasta coated in a thick, creamy orange butternut squash pasta sauce, with a fork lifting a piece.
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A recipe for a rich, velvety sauce made from roasted butternut squash, perfect for a comforting weeknight pasta dish.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg
  • 1 tablespoon fresh sage, chopped
  • 1 pound pasta (such as rigatoni or penne)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until tender and lightly browned.
  2. While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and chopped sage, cooking for 1 minute until fragrant.
  4. Transfer the roasted squash, cooked onion mixture, vegetable broth, salt, pepper, and nutmeg to a blender or food processor. Blend until completely smooth and creamy.
  5. Pour the squash mixture back into the saucepan over low heat. Stir in the heavy cream and Parmesan cheese (if using). Heat gently, stirring constantly. Do not boil.
  6. Add the drained pasta to the sauce. Toss to coat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  7. Serve immediately.

Notes

  • For a richer flavor, substitute half of the vegetable broth with chicken broth.
  • If you prefer a vegan version, use full-fat coconut milk instead of heavy cream and omit the Parmesan cheese.
  • Add cooked Italian sausage or wilted spinach during Step 6 for added protein and greens.

Nutrition

Find it online: https://kitchnkudos.com/butternut-squash-pasta-creamy-roasted-sauce/