This Butternut Squash Pasta Sauce is a super easy recipe that’s creamy, flavorful, and packed with butternut squash and tomatoes. You can serve it as a pasta sauce or use it as a base for soups. This pasta sauce captures all fall flavors and it is creamy, healthy, and vegan.
this butternut squash pasta sauce is perfect
- For picky eaters. If you have picky eaters in your house, you’ll love this butternut squash sauce. They’ll never know it’s made with so many good-for-you ingredients
- When you buy a lot of autumn produce. This recipe was inspired by a trip to my local farmer’s market. I couldn’t resist all of the fall produce, so when I came home with way more butternut squash than we could eat, I roasted it up to create this sauce.
- Craving Autumnal flavors. I love the combination of tomato and butternut squash in this pasta sauce as the acidity of the tomato cuts through the sweetness of the butternut squash and makes this pasta sauce savorier and difficult to stop eating. The flavors of these vegetables (that are technically a fruits) balance each other very well.
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
Reasons to love this butternut squash pasta sauce recipe
- Packed with veggies. The base of the sauce is squash and tomatoes, along with onion and garlic.
- Easy to make. Just roast and blend. It’s really that simple!
- Versatile. While I’m using it as a pasta sauce in this recipe, it makes a wonderful base for creamy soups.
- Meal prep friendly. You can make this sauce in advance and store it in the fridge or freezer.
- Kid friendly. My kids love it and it’s a great way to make creamy pasta meals a little healthier.
Ingredients for butternut squash sauce
- Olive oil. To flavor the sauce and for roasting the squash and tomatoes.
- Butternut squash. You’ll need 2 ½ cups of cubed butternut squash. To save time, you can even buy pre-cut squash cubes.
- Tomatoes. I normally use 3-4 tomatoes in this sauce and I cut them into large chunks for roasting.
- Onion. For added flavor, I use half of a large onion. Again, you just 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
- Chop your veggies into chunks and toss them with some oil and salt.
- Place them on a sheet pan in a single layer and bake on 350ºF for about 20-25 minutes.
- When the veggies are roasted, peel the garlic and then blend together the tomato, garlic, onion, and butternut squash with some pasta water (if you’re making pasta to go with the sauce) or use water or veggie stock.
- Transfer it to a saucepan, add some more oil and season with black pepper, chilli pepper flakes and a pinch of salt. Warm on the stovetop until heated through. Taste for seasoning and adjust if needed.
- Add to pasta, use as a soup base or store covered in the refrigerator until ready to use.
🔥TIP Watch the video so can learn the easiest way to cut and peel butternut squash.
Storage and freezing tips
Storage: The sauce can be stored in an airtight glass container in the refrigerator for 3-4 days. When ready to use, reheat in the microwave or on the stovetop.
Freezing: Let the sauce cool completely and then place it in a freezer-safe container, leaving some 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 then reheat it in the microwave or on the 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 some nutritional yeast and smoked paprika to the sauce, and serve it as a cheese sauce for chips and nachos.
Additional recipe tips
- Have fun with the ingredients. Make this recipe your own and add more tomato or 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.
- Line your sheet pan with parchment paper. This makes for easy clean up.
- Hide the garlic. Make sure 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.
- Finish the pasta with fried sage, fresh basil or chopped cilantro. Roasted walnuts or almonds will be great here as well or roasted chickpeas.
Add some liquid. If the mixture is too thick for your blender, you can 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 brocoli soup
Here is the recipe, for this butternut squash and tomato sauce for pasta, and I hope you like it and enjoy it as much as we do. If you like it, please take a picture of your dish and share it on Instagram, FB or save it for later on Pinterest.
Tomato and butternut squash sauce for pasta
- 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
- 1/2 teaspoon 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
- Turn on the oven to 350ºF and prepare a tray with a mat or a piece of parchment paper.
- Prepare the pumpkin and other vegetables by cutting them in big chunks. Put them on the tray and add a tablespoon of olive oil and half a teaspoon of salt. Mix so all the vegetables are well coated with the oil. Arrange them on the tray in a single layer. Hide the garlic under the tomatoes so it doesn't burn.
- Put in the oven for about 20-25 minutes or until you see the vegetables start to brown.
- Meanwhile, cook the pasta as the package indicates. When ready, save a cup of water in which the pasta cooked.
- When the vegetables are ready, peel the garlic and blend together with water where the pasta cooked.
- In the same pot where you cooked the pasta, add a tablespoon of olive oil, oregano and chile pepper flakes. Leave them for a minute or until they release their aroma. Add the sauce, mix well, check salt and pepper. Add the cooked pasta and mix well very carefully.
- Serve immediately.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.