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square image of long noodles coated in creamy yellow sauce
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4.90 stars (19 ratings)

Butternut Squash Pasta Sauce

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 380kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. Gluten Free: Use gluten free pasta.
  3. 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. 
  4. Make this easier by purchasing pre-chopped butternut squash! I find it at Costco, Trader Joe's and many other grocery stores. 

Nutrition

Serving: 1of 6 servings | Calories: 380kcal | Carbohydrates: 62g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 403mg | Potassium: 637mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9924IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 2mg