Nothing says fall like butternut squash! This creamy butternut squash pasta sauce is simple to make, with a sweet and nutty flavor that’s perfect for sweater weather.
What you’ll love about this recipe:
- Quick Comfort Food: A cozy, comforting meal that’s ready in under an hour (and makes plenty of extra for leftovers!)
- Chock-Full of Veggies: This creamy (but cream-free!) sauce is made from roasted fall vegetables for extra nutrition.
- Perfect for Meal Prep: Make the sauce ahead of time and freeze it for up to 6 months! You can also use it as the base for a creamy butternut squash soup – just add chicken or vegetable broth.
Cozy Up with Butternut Squash Pasta
As the leaves start to change color and the air gets crisper, nothing calls to me more than a cozy, comforting bowl of pasta.
The sweet and nutty flavor of butternut squash is always a favorite of mine, especially with pasta. My butternut squash mac and cheese is always a huge hit, but this butternut squash pasta sauce recipe is simpler and creamier with just a sprinkle of Parmesan cheese on top.
The sauce is luxuriously velvety, and is the perfect way to highlight the flavor of the squash.
Ingredients You’ll Need
Butternut Squash. Look for a medium-sized squash that feels heavy for its size.
Plum Tomatoes & Yellow Onion. Adds depth and a hint of acidity to balance the sauce.
Fresh Thyme. My absolute favorite herb! It reaaly helps bring the flavor of this sauce together and adds a touch of fresh flavor.
Red Pepper Flakes. Because I can never resist the sweet and spicy combination. You can leave them out if you must, but they help balance out the sweetness of the squash.
Penne Pasta: The perfect vehicle for our creamy sauce. Feel free to substitute with any medium pasta shape like rigatoni or farfalle. You can also use your favorite gluten-free pasta.
Vegetarian Parmesan Cheese. A sprinkle of parmesan adds a nutty, salty finish. But did you know that all parmesan isn’t vegetarian? If you’re making this dish for vegetarian friends or family, look for Parmesan that’s made with vegetable rennet. I like BelGioso.
You’ll also need a blender or food processor to puree your sauce.
Recipe Tips
- Roasting Is Key: Roasting the vegetables intensifies their flavor and adds caramelization, bringing out their natural sweetness and adding complexity to the sauce.
- Save the Pasta Water: This starchy liquid is gold for achieving the perfect sauce consistency. You’ll add some to the sauce to thin it out.
- Adjust the Heat: The red pepper flakes are there for a bit of warmth. Adjust according to your heat preference.
- Fresh Thyme Over Dry: If possible, opt for fresh thyme. It adds a pop of freshness that dried thyme can’t quite capture.
Commonly asked questions
How to store Leftovers
Let the pasta sauce cool down to room temperature, then transfer it to an airtight container or a resealable freezer bag. The sauce will keep in the fridge for 4-5 days or can be frozen for up to 6 months. If you plan to freeze the sauce, be sure to leave some extra room at the top of your container so it has room to expand.
Can I use frozen butternut squash?
Yes, it’s a great time-saver. Just adjust roasting time as needed.
Can I prep this ahead?
Yes! The sauce itself will keep well in the fridge for several days, and can be frozen for longer storage. Just reheat it and toss it with cooked pasta when you’re ready to enjoy it!
if you’re making this butternut squash sauce ahead of time, you likely won’t have pasta water. That’s ok – you can replace it with 1/2 cup warm water mixed with 1/4 teaspoon cornstarch.
Can I add protein?
Grilled chicken, steak, or roasted chickpeas make great additions.
Can I make this gluten free?
Yes, just swap 1/2 cup warm water mixed with 1/4 teaspoon cornstarch for the pasta water. Serve the sauce over your favorite gluten free pasta.
More delicious fall squash recipes
- How to Roast Acorn Squash
- Curried butternut squash soup with shrimp
- Butternut Squash Bisque with Maple Whipped Cream
- Miso Maple Roasted Carrots + Squash
- Sausage Stuffed Acorn Squash
- How to Bake Spaghetti Squash
- Honey Chipotle Roast Acorn Squash
Roasted Butternut Squash Pasta Sauce
Ingredients
- 1 medium (1.5 pounds) butternut squash diced
- 2 plum tomatoes quartered
- 1 yellow onion quartered
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme
- ½ teaspoon red pepper flakes
- 1 pound penne pasta
- ¼ cup grated vegetarian Parmesan cheese
- 1 Tablespoon olive oil for serving
Instructions
- Heat your oven to 450ºF. Bring a large pot of salted water to a boil.
- In a large mixing bowl, combine the olive oil, salt, pepper, thyme and red pepper flakes. Mix well.
- Add the butternut squash, tomatoes and onion and toss to coat evenly.
- Spread vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender.
- While the vegetables roast, cook the pasta according to package directions. Reserving ½ cup of the pasta water before draining.
- Add the cooked vegetables and the reserved pasta water to a blender and blend until smooth.
- Pour the butternut squash pasta sauce over the pasta. Stir well to coat the pasta evenly.
- Drizzle with olive oil and sprinkle with parmesan cheese.
