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Creamy Roasted Butternut Squash Pasta Sauce

Close-up of spaghetti coated in rich, orange butternut squash pasta sauce being lifted by a fork.
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Make a rich, creamy pasta sauce using roasted butternut squash, garlic, and sage. This recipe is easy to prepare and works well for a weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast (for cheesy flavor, optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta of your choice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until it is very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin into a bowl.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and dried sage and cook for 1 minute more until fragrant.
  4. Transfer the roasted squash flesh, cooked onion and garlic mixture, vegetable broth, and nutritional yeast (if using) to a high-speed blender or food processor.
  5. Blend until the sauce is completely smooth and creamy. Add more broth if you prefer a thinner consistency. Taste and adjust salt and pepper as needed.
  6. Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
  7. Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta. Toss to coat, adding reserved pasta water a tablespoon at a time until the sauce clings nicely to the noodles. Serve immediately.

Notes

  • For a richer flavor, roast the squash halves with a drizzle of maple syrup before blending.
  • This sauce freezes well. Cool completely before storing in an airtight container for up to 3 months.
  • Use fresh sage instead of dried; sauté 1 teaspoon of chopped fresh sage with the garlic.

Nutrition

Find it online: https://savorsensations.com/butternut-squash-pasta-sauce-recipe/