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The Ultimate Creamy Roasted Butternut Squash Pasta Sauce

Close-up of penne pasta coated in a rich, vibrant orange butternut squash pasta sauce.
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Make this easy butternut squash pasta for a cozy weeknight dinner. Roasted squash blends into a creamy, comforting sauce that pairs well with penne pasta.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 1 pound pasta (penne or rigatoni recommended)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and sage on a baking sheet.
  2. Roast the squash for 25 to 30 minutes, or until tender and lightly browned.
  3. While the squash roasts, cook your pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
  4. Transfer the roasted squash, minced garlic, vegetable broth, and nutmeg to a high-speed blender. Blend until completely smooth and creamy.
  5. Pour the squash sauce into the empty pasta pot over medium heat. Stir in the heavy cream (or coconut milk). Heat gently until warm.
  6. Add the drained pasta to the sauce. Toss to coat everything evenly. Add reserved pasta water, a splash at a time, until the sauce reaches your desired consistency.
  7. Stir in Parmesan cheese, if using. Serve immediately for a cozy fall dinner.

Notes

  • For a richer flavor, add 1/2 cup of cooked, crumbled Italian sausage or sautéed spinach to the finished dish.
  • If you do not have a high-speed blender, you can mash the squash well before blending with the liquids.
  • Use frozen, pre-cubed butternut squash to reduce prep time for this easy weeknight pasta.

Nutrition

Find it online: https://devourdish.com/butternut-squash-pasta-creamy-roasted-recipe/