If you’re looking for a deliciously creamy butternut squash pasta sauce that’s healthy, flavorful, and vegan, then look no further! This easy recipe is perfect for picky eaters, and it captures all the autumnal flavors in a creamy, dreamy sauce. You won’t even miss the dairy!
This butternut squash pasta sauce is absolutely delicious and perfect for
For picky eaters. You’ll love this butternut squash sauce if you have picky eaters. They’ll never know it’s made with so many good-for-you ingredients.
Fall produce. I was inspired to create this recipe after a visit to my local farmer’s market where I bought a lot of autumn produce. I ended up with more butternut squash than we could eat, so I roasted it and turned it into a delicious sauce.
Craving Autumnal flavors. The combination of tomato and butternut squash in this pasta sauce is amazing. The acidity of the tomato perfectly balances the sweetness of the butternut squash, making the sauce even more delicious and addictive. Even though these vegetables are technically fruits, their flavors complement each other very well, creating an irresistible taste.
Some of our other favorite ways to use butternut squash include
- Curried Red Lentil and Butternut Squash Soup
- Roasted Butternut Squash Soup in two steps
- Butternut Squash Soup with grilled cheese croutons
Why You’ll Love This Butternut Squash Sauce Pasta Recipe
- Packed with veggies. The sauce is primarily made of squash and tomatoes, with the addition of onion and garlic.
- Easy to make. Just roast until tender and blend. It’s really that simple!
- Versatile. While this sauce works well with pasta, it also makes a great base for creamy soups.
- Meal prep-friendly. You can prepare this sauce ahead of time and store it in the refrigerator or freezer.
- Kid-friendly. My children adore it, and it’s a fantastic method to make creamy pasta dishes healthier.
Ingredients for butternut squash sauce
- Olive oil. To flavor the sauce and for roasting the squash and tomatoes.
- Butternut squash. You will need 2 ½ cups of cubed butternut squash; pre-cut squash cubes save time.
- Tomatoes. I usually use 3-4 tomatoes in this sauce and cut them into large chunks for roasting.
- Onion. For added flavor, I use half a large onion. Again, you need to slice it into large chunks for roasting.
- Garlic cloves. You’ll need two, and leave the skins on while they roast and peel them after. For an extra garlicky flavor, feel free to add more.
- Salt. Just a little to enhance the flavors of the other ingredients.
- Seasonings. A pinch of dried chili pepper flakes, dried oregano, and freshly ground black pepper.
How to make butternut squash tomato pasta sauce
To prepare the vegetables, chop them into chunks and coat them with oil and salt. Spread them in a single layer on a baking sheet and roast them at 350ºF for 20-25 minutes. Roasting adds an extra layer of flavor to the veggies.
Once the vegetables are roasted, peel the garlic and blend the tomato, garlic, onion, and butternut squash with some pasta water (if you’re making pasta) or use water or veggie stock. You can use a regular blender or an immersion blender .
Then, transfer the blended mixture to a saucepan, add more oil, and season it with black pepper, chili pepper flakes, and a pinch of salt. Warm it on the stovetop until heated through. Taste for seasoning, and adjust if necessary.
🔥TIP Learn the easiest way to cut and peel butternut squash by watching this video so you can make the best.
Storage and freezing tips
Storage: The butternut squash sauce can be stored in an airtight container in the refrigerator for up to four days. Simply reheat it on the stovetop or in the microwave when you’re ready to use it.
Freezing: Let the sauce cool completely and place it in a freezer-safe container, leaving space at the top for the sauce to expand. You can also store it in freezer bags. It should last for up to 3 months in the freezer. To defrost, let it sit in the refrigerator overnight and reheat it in the microwave or stovetop.
- Serve it with wheat pasta, gluten-free pasta, or chickpea pasta.
- Toss it with zucchini noodles.
- Try using it as a pizza sauce.
- Enjoy it as a thick and creamy soup with a grilled cheese sandwich on the side or croutons on top.
- Add a tablespoon of nutritional yeast and smoked paprika to the sauce, and serve it as a cheese sauce for chips and nachos.
- Finish it with a big cream dollop or Mexican crema
Additional recipe tips
Have fun with the ingredients. Make this recipe your own and add more tomato, onion, or other ingredients.
Roast your veggies in a single layer. This will help them roast evenly. If the pan is overcrowded, the veggies will steam instead of roast. And you want all the flavor that roasting brings out.
Hide the garlic. Ensure you hide the garlic cloves under the tomatoes or butternut squash pieces, so they don’t burn.
Carefully transfer the roasted veggies to a stand blender. The veggies will be hot right out of the oven, so be careful. Use a heat-proof blender, or if the veggies are too hot to handle, wait for them to cool slightly.
Blend in batches. Depending on the size and power of your blender, you may need to blend the sauce in batches.
Add some liquid. If the mixture is too thick for your blender, add more water or veggie stock to help it blend into a smooth sauce.
Other vegan recipes to try
- How to Make Homemade Tomato Sauce
- Easy Homemade Enchilada Sauce
- Vegan Bolognese Sauce
- Simple vegan broccoli soup
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Tomato and butternut squash sauce
- Immersion blender
- 1 tablespoon olive oil
- 2 ½ cups cubed butternut squash
- 3-4 tomatoes cut in large chunks
- 1/2 large onion sliced
- 2 cloves garlic with skin
- 1 teaspoon Kosher salt
- 1 tablespoon oil
- 1 pinch dried chili pepper flakes
- 1 teaspoon dried oregano
- freshly ground black pepper
- 1 package of pasta 1 lb or 454grs
- Preheat the oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- To prepare the vegetables, cut the pumpkin and other veggies into big chunks. Place them on a tray and add a tablespoon of olive oil and half a teaspoon of salt. Mix well so that all the vegetables are coated with the oil. Arrange them on the tray in a single layer to ensure even cooking. To avoid burning the garlic, hide it underneath the tomatoes.
- Place vegetables in oven for 20-25 minutes until browned.
- Meanwhile, cook the pasta according to the package instructions, and reserve one cup of the pasta water before draining.
- After cooking the vegetables, peel the garlic and blend it with the water used to cook the pasta.
- After cooking the pasta, you can use the same pot to prepare the sauce. Simply add a tablespoon of olive oil, oregano and chili pepper flakes to the pot and let them cook for a minute until they release their aroma. Then, add the sauce to the pot and mix everything together well. Check the seasoning and add salt and pepper as needed. Finally, add the cooked pasta to the pot and mix it very carefully to make sure everything is well combined.
- Serve immediately.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.