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Creamy Roasted Butternut Squash Pasta Sauce

A close-up of spaghetti coated in a rich, orange butternut squash pasta sauce, topped with fresh sage leaves.
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Make a rich, creamy pasta sauce using roasted butternut squash, garlic, and sage. This recipe is easy to prepare and works well for weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 pound pasta of your choice

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the flesh is very tender.
  2. While the squash roasts, cook your pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Scoop the roasted squash flesh into a high-speed blender or food processor. Add the cooked onion and garlic mixture, vegetable broth, nutritional yeast (if using), sage, salt, pepper, and nutmeg.
  5. Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning.
  6. Toss the sauce with the drained hot pasta. Add more pasta water, a tablespoon at a time, if needed to coat the pasta evenly. Serve immediately.

Notes

  • For a richer flavor, you can roast the squash with the sage sprinkled over the cut sides before baking.
  • If you do not have a high-speed blender, you can mash the squash well and then whisk vigorously with the other ingredients until smooth.
  • This sauce freezes well; cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://tastetaught.com/butternut-squash-pasta-sauce-recipe/