This smooth and creamy Butternut Squash Pasta Sauce is easy to make with minimal ingredients, like roasted butternut squash, onions, and herbs. Pour it over cooked pasta noodles for comforting fall family dinners!
Looking for more butternut squash recipes? You’ll also love my Butternut Squash Lasagna, Butternut Squash Soup and Butternut Squash Curry recipes.
In this Butternut Squash Pasta Sauce recipe, the roasted winter squash blends seamlessly with cashews and simple seasonings to transform into a rich, creamy, and dreamy sauce. Pour it over the cooked pasta noodles of your choice and dig in!
Even if you’re not the world’s biggest fan of butternut squash, you’ll still love this recipe. Kids, adults, and picky eaters have no problem gobbling it up.
Why you’ll love this butternut squash pasta sauce
- The perfect easy dinner for fall – Making this butternut squash sauce is foolproof and tastes like autumn in a bowl!
- A twist on a classic comfort food – The roasted squash gives the pasta sauce sweet and rich undertones, plus a boost of vitamin C, fiber, and a ton of other vitamins and minerals.
- Quick and simple – This easy fall dinner is ready in under an hour. Make it even easier with pre-chopped squash!
How to make butternut squash pasta sauce
Find the complete recipe with measurements in the recipe card below.
Roast the butternut squash cubes and onions for 35-45 minutes, until fork tender and golden brown in some spots.
To make things even easier, use store-bought pre-chopped cubes of butternut squash. They’re usually available during fall and winter in most major grocery stores.
Next, cook your pasta of choice in a pot of salted boiling water until al dente. Drain and add the noodles back into the empty pot (or use another pan/pot).
Add all the other sauce ingredients along with the roasted vegetables to a high powered blender and blend until smooth and creamy.
Pour the butternut squash sauce over the cooked noodles in the pot. Over low-medium heat, stir until the sauce thickens and the noodles are evenly coated.
Frequently asked questions
Dump the al dente pasta into a baking dish, pour the sauce over top, and toss to coat. You can top it with the breadcrumb topping from my Vegan Baked Mac and Cheese recipe before baking it at 350ºF for 15 to 20 minutes or until the top is golden brown.
One 16-ounce can of pumpkin puree or sweet potato puree works just as well as the squash here.
Yes, slivered raw almonds can be used instead of cashews. For a nut-free option, replace 1/2 cup of the water in the recipe with 1/2 cup of full fat coconut milk, or omit the nuts from the sauce entirely.
Yes, you can blend the sauce as normal and pour it into airtight containers. It will last for 3 to 4 days in the refrigerator.
The sauce freezes really well! To freeze, pour it into a freezer-safe airtight container (leaving an inch of space at the top) and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight or reheat it from frozen on the stove or in the microwave.
Butternut Squash Pasta Sauce
Ingredients
Butternut Squash Pasta Sauce
- 4 cups chopped butternut squash about 1 medium-large squash
- 1 small sweet onion chopped
- 2 tablespoons olive oil
- 1/2 cup raw cashews soaked in boiling hot water for 5 minutes
- 1 cup water
- 1/4 cup nutritional yeast optional
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 teaspoon salt or to taste
For Serving
- 12 ounces pasta of choice
- roasted broccolini or other vegetable
- sliced sun dried tomatoes or tempeh bacon
- shaved parmesan I used Violife non-dairy
Instructions
- Prepare – Preheat the oven to 400 degrees F and get out a large rimmed baking sheet.
- Roast butternut squash and onions – Place the chopped squash and onions on the baking sheet and drizzle with olive oil. Toss right in the pan to coat with oil, then sprinkle with a little salt and pepper. Roast in the oven for about 35-45 minutes, until the squash is fork tender and golden brown in some places.
- Cook the pasta – Cook the pasta according to package instructions, then drain and set aside while you blend the sauce.
- Blend the sauce – In a high powered blender, add the roasted squash and onions and all other sauce ingredients. Blend until very smooth.
- To finish – Add the drained pasta back to the pot it cooked in, and pour in the sauce. Stir over low-medium heat until it warms throughout. Serve immediately, perhaps with a side of roasted broccolini, sun dried tomatoes or some shaved parmesan. Enjoy!
Notes
- You can also use canned butternut squash puree, or replace it with pumpkin! You will need 16 ounces (1 can) to replace the fresh squash.
- Gluten Free: Use gluten free pasta.
- Cashew allergy? Substitute slivered raw almonds, or for a nut free option use 1/2 cup of full fat coconut milk for 1/2 cup of the water called for, and leave the nuts out entirely.
- Make this easier by purchasing pre-chopped butternut squash! I find it at Costco, Trader Joe’s and many other grocery stores.
Nutrition
This recipe was originally posted in February of 2018 and has been updated October 2024. The new version is quite a bit different than the original recipe.
Oh dear, I need the old recipe back! We make it almost every week!
Here is the old version! Butternut Squash Mac and Cheese.
So creamy, dreamy, and fluffy. This is a really good version of everyone’s favorite comfort food for those who don’t like vegan cheese.
Thanks for sharing your wonderful feedback and review, Tina! Glad you loved the Mac and cheese!
Would this recipe be suitable for a baked mac with an added breadcrumb topping? Or are there any changes I should make to bake it? I absolutely LOVE your vegan baked mac and cheese recipe, hoping to do a butternut squash version of it for the holidays.
Thanks!
Yes, that would be so tasty! Just cook the pasta until it’s almost al dente, then dump it and the cheese sauce into a baking dish and toss to coat. From there, you can top it with a breadcrumb topping and follow the baking instructions from this Vegan Mac and Cheese recipe. Hope this helps!