Butternut Squash Pasta Sauce

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Enjoy a rich and velvety pasta meal by roasting butternut squash with tomatoes and onions, then blending until smooth with reserved pasta water. This sauce brings a natural sweetness and creamy texture without dairy, relying on wholesome vegetables and olive oil. Toss with your favorite cooked pasta for a nourishing, plant-based dish. Finish with parmesan or a vegan alternative, and serve hot for a deeply satisfying dinner that highlights the subtle sweetness and earthy flavors of roasted squash and herbs.

Barbara Chef
Updated on Fri, 06 Jun 2025 14:40:59 GMT
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A spoon is in a pot of macaroni and cheese. | gracefulflavors.com

When I want a comforting pasta sauce that feels creamy and decadent without any dairy, this butternut squash pasta sauce is always my go to. It captures the richness of fall flavors and transforms simple vegetables into a velvety sauce that wraps perfectly around each strand of pasta. You would never guess how easy it is to make or that it is loaded with nourishing ingredients.

The first time I served this at a big family dinner, everyone asked for seconds and could not believe it was vegan. Even my most pasta loving friends are hooked and use it to sneak in extra veggies for kids.

Ingredients

  • Frozen diced butternut squash: brings naturally sweet and velvety body to the sauce. Look for evenly sized cubes with bright orange color and use fresh if you have it for even deeper flavor
  • Fresh chopped tomatoes: supply acidity and brightness. Choose ripe tomatoes that feel heavy for their size and smell fragrant
  • Yellow onion: adds savory depth and natural sweetness. Look for firm onions with papery skin
  • Olive oil: helps roast the veggies for rich caramelization and carry the flavors. Choose extra virgin for best taste
  • Salt and black pepper: enhance every other flavor. Use kosher salt and freshly cracked pepper if possible
  • Dried thyme: gives the sauce its subtle earthy note. Crush it between your fingers before adding to bring out aroma
  • Pasta: forms the base for this dish. Any shape works well but I love short ridged shapes to catch the sauce
  • Reserved pasta water: helps blend everything silky smooth and gives just the right consistency

Step-by-Step Instructions

Prep the Vegetables:
Chop the onion and tomatoes and scatter them with the frozen butternut squash on a parchment lined baking sheet. Drizzle with olive oil and season with salt pepper and thyme. Toss everything really well to coat each piece so you do not miss any flavor
Roast Until Tender:
Roast the veggie mixture in a hot four hundred fifty degree oven for twenty minutes. The high heat lets everything caramelize and brings out that natural butternut sweetness. The onions should look lightly golden and smell positively delicious
Cook the Pasta:
While the veggies roast bring a big pot of salted water to a boil and cook your pasta just until al dente. Before draining scoop out about one third cup of the starchy pasta water and set it aside for the sauce
Blend the Sauce:
Combine the hot roasted veggies and reserved pasta water in your blender. Blend until completely smooth. Scrape down the sides a couple of times so you do not miss any little bits this makes the sauce irresistibly creamy without dairy
Dress and Serve:
Pour the golden sauce over drained hot pasta and toss gently to coat every noodle. For extra creaminess top with a sprinkle of parmesan or your favorite plant based cheese. Serve immediately for the best texture
A wooden spoon is in a pot of macaroni. Pin it
A wooden spoon is in a pot of macaroni. | gracefulflavors.com

My favorite thing is how the edges of the butternut squash get golden and almost caramelized in the oven. Sometimes I sneak a roasted piece or two from the pan before blending because that flavor is just so good on its own. My family laughs when they catch me doing it but they agree it is impossible to resist

Storage Tips

Leftover sauce keeps beautifully in the fridge for up to four days. Store the sauce and pasta separately if planning ahead to avoid soggy noodles. When reheating add a splash of water or broth and warm gently on the stove while stirring to revive the silky texture

Ingredient Substitutions

You can swap fresh tomatoes for a drained can of diced tomatoes in a pinch. A chopped shallot or leek works well in place of onion for a touch of sweetness. For extra spice add a pinch of red pepper flakes to the roasting vegetables. If you only have fresh butternut squash roast until you can easily pierce with a fork before blending

Serving Suggestions

Toss in some sautéed spinach or peas for a complete meal in one bowl. It is delicious with a side salad of bitter greens and roasted walnuts. For a richer dish add a swirl of cashew cream or serve with garlic bread. This sauce is also great as a base for baked pasta or over roasted vegetables

A wooden spoon in a pot of macaroni and cheese. Pin it
A wooden spoon in a pot of macaroni and cheese. | gracefulflavors.com

A Nod to Its Roots

Butternut squash is a classic in many fall and winter dishes thanks to its long storage and natural sweetness. While Italians have long made creamy pasta sauces from vegetables and nuts this version shines for how easily it comes together and for its plant based simplicity that everyone at the table can enjoy

Frequently Asked Questions

→ Can fresh butternut squash be used instead of frozen?

Absolutely! Just peel and cube fresh butternut squash before roasting as directed. Cooking time may stay the same.

→ What type of pasta works best for this sauce?

Any pasta shape pairs well, but penne, rigatoni, or spaghetti are especially good at catching the creamy sauce.

→ How can I make this dish gluten-free?

Simply use your favorite gluten-free pasta to enjoy all the flavors without the gluten.

→ Is there a substitute for the dried thyme?

Try dried oregano, basil, or Italian seasoning for a different herbal note in the sauce.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Butternut Squash Pasta Sauce

Smooth butternut squash sauce blended with tomatoes and herbs for a creamy, plant-based pasta dinner.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ For the Sauce

01 16 oz (454 g) frozen diced butternut squash
02 1.5 cups (about 225 g) fresh tomatoes, chopped
03 1/2 yellow onion, sliced
04 2 tablespoons olive oil
05 1 teaspoon salt
06 1/4 teaspoon black pepper
07 1/2 teaspoon dried thyme

→ Pasta

08 1 lb (454 g) dried pasta
09 1/3 cup (80 ml) reserved pasta cooking water

Instructions

Step 01

Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.

Step 02

Arrange frozen butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet.

Step 03

Drizzle olive oil over the vegetables, then season with salt, black pepper, and dried thyme. Toss to distribute oil and seasonings thoroughly.

Step 04

Roast the vegetables in the oven for 20 minutes, until tender and slightly caramelized.


A wooden spoon is in a pot of macaroni.
Step 05

Meanwhile, cook the dried pasta in a large pot of salted boiling water according to package directions until al dente.

Step 06

Before draining, reserve 1/3 cup (80 ml) of the pasta cooking water and add it to a blender.

Step 07

Transfer hot roasted vegetables to the blender with reserved pasta water. Blend until a creamy, smooth sauce is achieved.


A wooden spoon in a pot of macaroni and cheese.
Step 08

Return cooked pasta to the pot, pour over the butternut squash sauce, and toss until thoroughly coated. Serve immediately, garnishing with parmesan or plant-based parmesan as desired.

Notes

  1. For optimal texture, blend sauce while vegetables are hot. Use high-speed blender for ultra-smooth consistency.

Tools You'll Need

  • Baking sheet
  • Parchment paper
  • Large pot
  • Blender
  • Colander

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from pasta; use gluten-free pasta if needed.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 367
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~