Butternut Squash Pasta Sauce

Elevate your pasta night with this creamy, flavorful Butternut Squash Pasta Sauce, a comforting twist on classic marinara. Made with roasted butternut squash, sautéed garlic and onions, and a hint of fresh thyme and nutmeg, this velvety sauce is blended to perfection with vegetable broth and your choice of heavy cream or coconut cream for a dairy-free option. The natural sweetness of the squash is balanced with savory herbs and spices, creating a rich, luscious sauce that clings beautifully to any pasta, from fettuccine to penne. This recipe is easy to make and perfect for cozy dinners, featuring a healthy dose of seasonal flavor and an optional sprinkle of parmesan for added decadence. Ready in under an hour, this roasted butternut squash sauce is a heartwarming dish worth savoring.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium squash (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 medium yellow onion
• 1.5 cups vegetable broth
• 0.5 cups heavy cream (or coconut cream for dairy-free)
• 1 teaspoon fresh thyme
• 0.25 teaspoons nutmeg
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 12 ounces pasta (your choice, such as fettuccine or penne)
• 0.25 cups parmesan cheese (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the squash into roughly 1-inch cubes.

Step 3

Place the squash cubes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and black pepper. Toss to coat evenly, then spread out in a single layer.

Step 4

Roast the squash in the oven for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.

Step 5

While the squash roasts, finely chop the onion and mince the garlic.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened and translucent. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 7

Once the squash is done roasting, transfer it to a blender or food processor. Add the sautéed onions and garlic, vegetable broth, and heavy cream. Blend until smooth and creamy. If the sauce is too thick, add more broth, one tablespoon at a time, to reach your desired consistency.

Step 8

Return the blended sauce to the skillet over low heat. Stir in fresh thyme, nutmeg, salt, and black pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.

Step 9

Meanwhile, cook your pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.

Step 10

Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, stir in a bit of the reserved pasta water to thin it out.

Step 11

Serve the pasta hot, garnished with freshly grated parmesan cheese if desired.

Nutrition Facts

Serving size	1931.2 grams (1931.2g)

Amount per serving	% Daily Value*
Calories	2006

Total Fat 94.60g	121%
Saturated Fat 44.10g	221%
Polyunsaturated Fat 3.70g
Cholesterol 182mg	61%
Sodium 4189mg	182%
Total Carbohydrate 240.90g	88%
Dietary Fiber 41.90g	150%
Total Sugars 33.80g
Protein 60.80g	122%

Vitamin D 24IU	119%
Calcium 1227mg	94%
Iron 11mg	62%
Potassium 3649mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 11.8%

Carbs: 46.8%