Dinner

Butternut Squash Pasta Sauce: The Ultimate Guide to Deliciousness Recipe

BySophie Carsel February 22, 2026February 22, 2026

Introduction

This creamy butternut squash pasta sauce is the perfect cozy meal for fall or any time you crave comfort food. Roasted squash combined with savory herbs and a touch of cream creates a luscious sauce that pairs beautifully with your favorite pasta. It’s simple, flavorful, and sure to become a new favorite.

The image shows a close-up of a silver pan filled with bright yellow cooked rotini pasta as the bottom layer. On top of the pasta, there is a light sprinkling of finely grated white cheese on the left side. Covering the center, a thick layer of creamy, smooth orange sauce is being spread with a wooden spatula that has a light brown handle. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (or coconut cream for dairy-free)
1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
Salt and freshly ground black pepper to taste
1 pound pasta (penne, rigatoni, or your favorite shape)
Fresh sage leaves, for garnish (optional)
Toasted pine nuts, for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
Step 2: In a large bowl, toss the cubed squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
Step 3: While roasting, heat remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Step 4: Stir in garlic, dried sage, thyme, and red pepper flakes if using. Cook for another minute until fragrant.
Step 5: Add the roasted squash to the pot. Pour in the broth and bring to a simmer.
Step 6: Reduce heat to low, cover, and simmer for 15-20 minutes until squash is very tender and flavors meld.
Step 7: Carefully blend the sauce until smooth using a blender or immersion blender. Work in batches if needed and be cautious with hot liquids.
Step 8: Return the blended sauce to the pot. Stir in heavy cream and Parmesan if using. Heat gently without boiling.
Step 9: Season with salt and pepper to taste.
Step 10: Cook pasta in boiling salted water until al dente according to package instructions. Reserve 1 cup pasta water before draining.
Step 11: Drain pasta without rinsing and add to the pot with sauce. Toss to coat evenly.
Step 12: Add reserved pasta water a little at a time if sauce needs thinning.
Step 13: Serve immediately, garnished with fresh sage leaves and toasted pine nuts if desired.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut cream and skip the Parmesan or use a plant-based alternative.
Roasting the squash brings out its natural sweetness, so don’t skip this step—it’s key to building flavor.
Use any pasta shape you like; tubular shapes like penne or rigatoni hold the sauce well.
For extra warmth, increase the red pepper flakes slightly or add a pinch of smoked paprika.
To add protein, toss in cooked sausage or sautéed mushrooms before serving.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce if needed. Pasta is best cooked fresh, but you can store cooked pasta separately in the fridge for 2-3 days. Combine with reheated sauce just before serving.