Butternut Squash Pasta Sauce

Butternut pasta sauce on pasta in two bowls.

5 from 3 votes

With creaminess and color from butternut squash, plus the extra flavor it adds, this Butternut Squash Pasta Sauce is a favorite creamy pasta sauce. Try it as a vegetarian meal with any pasta you prefer or paired with Italian sausage or chicken meatballs.

Prep Time10

Cook Time24

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 359kcal

Author: Amy Palanjian

Equipment

Ingredients

2 tablespoons olive oil
2 cloves garlic (minced)
1 small onion (minced; about 1 cup)
2 cups butternut squash cubes
½ teaspoon salt
⅔ cup milk
1 cup grated cheddar cheese
2 tablespoons butter
1 pound pasta
Fresh thyme or rosemary (minced; optional)

US Customary - Metric

Instructions

Add the olive oil to a large skillet set over medium heat. When warm, add the garlic and onion. Stir to coat and cook for 2 minutes or until just starting to turn translucent.
Add the butternut squash and salt. Turn the heat to medium-low and cover.
Cook for 14-18 minutes or until the squash is very soft, stirring often. (If the mixture sticks at all, add ¼-½ cup water or broth.)
Add the cooked squash mixture to a blender with the remaining ingredients except the pasta.
Blend the sauce very smooth. Add more salt, if desired, to taste.
Serve as much of the sauce as you like with prepared pasta and top with Parmesan cheese, if desired.

Notes

Serve any leftovers in an airtight container and heat for 30-60 seconds in the microwave to warm.
To help the butternut squash cook quickly, make sure the cubes are small (about 1/2 inch) and roughly uniform.
Use the type of pasta your family prefers, whether whole wheat, gluten-free, bean-based, or traditional.
Try serving the Butternut Squash Sauce as a dipping sauce for other cooked veggies.
You can use canned butternut squash puree if desired. Simply cook the garlic and onion until very tender, then add to a blender with 1 cup butternut squash puree and the remaining ingredients.
Dairy-free: Use plain nondairy milk or lactose-free milk and either omit the cheese or use a nondairy cheese. Or, you can add 1/2 cup white beans in place of the cheese to add extra creaminess.

Nutrition