Welcome the Flavors of Butternut Squash Pasta Sauce Recipe
Nothing warms up the kitchen quite like a luscious butternut squash pasta sauce simmering on the stove. I love how this sauce is velvety, subtly sweet, and packed with cozy autumn vibes. If you’re craving something comforting yet surprisingly fresh for a family dinner or weeknight meal, this Butternut Squash Pasta Sauce Recipe is your new go-to.
You’ll enjoy the delightful blend of roasted squash, tomatoes, and fragrant thyme that creates a sauce both hearty and bright. Plus, it’s easy enough to whip up on a busy evening but still feels like a special occasion treat. Grab your pasta pot and let’s turn simple ingredients into a dish everyone will rave about.
Daisy’s Top Tips
- Flavor Builder: Add a splash of white wine or a squeeze of lemon juice for a bright twist.
- Texture Magic: Roast your veggies until golden crisp on the edges — it deepens the flavor beautifully.
- Budget Friendly: Use frozen butternut squash if fresh isn’t available—it still roasts well and keeps costs low.
- Time Saver: Prep your squash and veggies in advance to streamline weeknight cooking.
Market Basket & Pantry Picks
Choosing the right ingredients makes all the difference in this Butternut Squash Pasta Sauce Recipe. Fresh squash with smooth skin will yield creamier sauce. Look for firm tomatoes bursting with color for natural sweetness, and don’t shy away from fragrant fresh thyme—it’s the herb that ties it all together.
- Butternut Squash: Ideally about 1.5 pounds, diced evenly for even roasting.
- Plum Tomatoes: Quartered—fresh and ripe ones bring juiciness.
- Yellow Onion: Quartered; it adds subtle sweetness when roasted.
- Olive Oil: Two tablespoons for roasting, plus a drizzle to finish.
- Salt & Pepper: Season to taste; I recommend sea salt for deeper flavor.
- Fresh Thyme: About a teaspoon; adds a fragrant, earthy note.
- Red Pepper Flakes: Half a teaspoon for a gentle kick without overpowering.
- Penne Pasta: One pound; it holds the sauce beautifully.
- Vegetarian Parmesan Cheese: A quarter cup for that perfect savory sprinkle.
Smart Shopping Ideas
When picking your butternut squash, look for smooth skin and a heavy feel—freshness is key. If tomatoes aren’t in season, canned plum tomatoes work well too. For a quicker version, frozen diced butternut squash is a solid choice—just adjust roasting time slightly. Don’t forget to grab good quality olive oil and try to find vegetarian parmesan or nutritional yeast for a cheesy kick without animal rennet.
Cook Butternut Squash Pasta Sauce Recipe Step by Step
Cooking this sauce is as satisfying as it is straightforward—I promise. As you roast the veggies, your kitchen will fill with bubbly, sweet aromas that just invite you to sit down and enjoy. Follow along, and by the end, you’ll have a creamy, dreamy sauce ready to swirl through your favorite pasta.
- Preheat & Prep: Set your oven to a toasty 450°F (230°C). Meanwhile, fill a large pot with salted water and bring it to a rolling boil for the pasta. This high heat helps the squash caramelize beautifully.
- Toss the Veggies: In a mixing bowl, whisk 2 tablespoons olive oil with salt, pepper, fresh thyme, and red pepper flakes. Add diced butternut squash, quartered tomatoes, and onion. Toss gently until every piece is evenly coated, ready to roast to golden perfection.
- Roast to Perfection: Spread the veggies in a single layer on a large baking sheet. Slide it into the oven and roast for 20 to 30 minutes. You’re looking for tender veggies with slightly browned edges that add a little smoky depth to your sauce.
- Cook the Pasta: Now’s the time to cook your penne according to the package directions. Just before draining, scoop out about a half cup of that starchy pasta water and set it aside—this will help your sauce cling and loosen up beautifully.
- Blend into Sauce: Move the roasted vegetables to your blender, add the reserved pasta water, and blend until smooth and creamy. This is the magic moment where simple ingredients turn into a luscious, velvety sauce packed with flavor.
- Combine & Serve: Pour the sauce over the drained pasta and stir well to coat every bite. Finish with a drizzle of olive oil and a generous sprinkle of grated vegetarian Parmesan cheese. Serve hot and enjoy the cozy, golden crisp flavors you created!
Serving the Dish with Flair
Once your Butternut Squash Pasta Sauce Recipe is ready, I encourage you to serve it with a little flourish. A drizzle of good olive oil and a sprinkle of fresh herbs or Parmesan can make it truly Instagram-worthy. Gather your loved ones around the table, and watch how this vibrant dish brings smiles and seconds!
Serve It Up Right
- Perfect Pairings: A crisp green salad or garlic bread complement the creamy sauce wonderfully.
- Plating Magic: Twirl the penne with sauce into neat nests for a charming presentation.
- Leftover Love: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of pasta water to bring back creaminess.
- Occasion Twist: For holiday dinners, add toasted pine nuts or a sprinkle of fresh sage on top for festive flair.
Fun Variations with Butternut Squash Pasta Sauce Recipe
- Stir in a handful of sautéed spinach or kale for a boost of greens and color.
- Add a smoky touch with crumbled roasted red peppers or a dash of smoked paprika.
- Mix in cooked chickpeas or white beans to make it heartier and protein-rich.
- Swap penne for gluten-free pasta or spiralized zucchini for a light twist.
- Top with chopped fresh basil or parsley for a fresh herbal note.
- For a creamier sauce, blend in a splash of coconut milk or nut cream.
Make-Ahead & Storage Tips
- Refrigerate: Store your sauce separately in an airtight container for up to 3 days.
- Freeze: This sauce freezes beautifully—pour into freezer-safe containers and thaw overnight for a quick meal later.
- Reheat: Warm gently on the stovetop or in the microwave, adding a bit of reserved pasta water or olive oil to keep it silky.
- Prep Ahead: Roast and blend veggies a day ahead, then cook pasta fresh when ready to serve.
Butternut Squash Pasta Sauce Recipe FAQs
- Can I use canned squash instead of fresh? While fresh gives the best flavor and texture, you can use canned butternut squash—just roast it briefly to deepen the taste.
- Is this sauce suitable for vegans? Yes! Just swap out the Parmesan for a vegan cheese or nutritional yeast, and you’re good to go.
- What pasta shapes work best? Penne is perfect as it holds the sauce well, but rigatoni, fusilli, or shells also work beautifully.
- Can I make this gluten-free? Absolutely! Use your favorite gluten-free pasta and follow the recipe as is.
- How spicy is this sauce? The red pepper flakes add a gentle kick, but you can adjust the amount up or down depending on your taste.
Butternut Squash Pasta Sauce Recipe
A creamy and flavorful butternut squash pasta sauce made by roasting squash, tomatoes, and onions, then blending them into a rich sauce. This comforting dish is finished with vegetarian Parmesan and a drizzle of olive oil for a delicious vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 1 medium butternut squash (about 1.5 pounds), diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
Pasta and Garnish
- 1 lb. penne pasta
- 1/4 cup grated vegetarian Parmesan cheese
- 1 tablespoon olive oil for serving
Instructions
- Preheat and Prepare Water: Preheat the oven to 450°F (230°C). Meanwhile, bring a large pot of salted water to a boil to cook the pasta later.
- Toss Vegetables: In a mixing bowl, combine 2 tablespoons olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Add diced butternut squash, quartered tomatoes, and quartered onion, tossing until all vegetables are evenly coated with the seasoning mixture.
- Roast Vegetables: Spread the coated vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 20-30 minutes, or until the vegetables are soft and slightly browned around the edges.
- Cook Pasta: While the vegetables roast, cook 1 lb. of penne pasta according to package instructions. Before draining, reserve approximately 1/2 cup of the pasta cooking water and then drain the pasta.
- Blend Sauce: Transfer the roasted vegetables to a blender. Add the reserved pasta water and blend until the sauce is smooth and creamy in texture.
- Combine Pasta and Sauce: Pour the blended butternut squash sauce over the drained pasta. Stir well to ensure the pasta is thoroughly coated with the sauce.
- Finish and Serve: Drizzle 1 tablespoon of olive oil over the sauced pasta and sprinkle with 1/4 cup grated vegetarian Parmesan cheese before serving. Enjoy warm.
Notes
- You can substitute penne with any pasta shape you prefer, such as fusilli or rigatoni.
- For a nuttier flavor, try roasting the squash until it is caramelized and golden brown.
- If you prefer a thinner sauce, add more reserved pasta water gradually when blending.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days.
- To make this recipe vegan, omit or substitute the Parmesan cheese with a vegan alternative.
