This classic, vegan Roasted Butternut Squash Sauce with sage is a delicious accompaniment to your favorite pasta! It’s healthy, surprisingly easy to make and need I say absolutely delicious!
The flavor profile of this Butternut Squash + Sage Sauce is both sweet & savory, and the warm fall color will brighten those dreary winter days. It’s a cozy combination that’s perfect for an easy weeknight meal, and I think you’ll enjoy it time and time again!
Simple and straight-forward, this butternut squash pasta sauce recipe adds a little twist of adding an optional ingredient, cannellini beans. Adding the beans to the mix will add extra protein and heartiness without changing the flavor. Once blended no one will ever know they’re there!
Butternut Squash Pasta Sauce Ingredients
Simple ingredients and easy to make, this butternut squash pasta sauce recipe will be ready in about 30 minutes.
- Olive oil. I use a light flavored olive oil, but any neutral flavored oil will work great.
- Shallot. This mild onion has a hint of garlic and is a perfect addition to this squash pasta sauce.
- Butternut squash. Use a medium to large butternut squash.
- Sage. This earthy herb pairs wonderfully with all the ingredients.
- Red pepper flakes. For a slight addition of heat, feel free to omit it if you prefer.
- Nutmeg. Just a pinch is all you need!
- Vegetable broth. I use 1/4 to 1/2 teaspoon of Better Than Bouillon Vegetable Base (affiliate link) with water for my veg broth. It adds lots of flavor without too much sodium and the jar lasts a long time!
- Unsweetened almond milk. Use your favorite plant milk, just be sure it’s unsweetened.
- Cannellini or great northern beans. For a protein rich pasta sauce that’s nice and thick, this is optional.
- Pasta. I used the curvy campanelle pasta and it held the sauce perfectly in its unique shape. Of course you can use any pasta shape you like.
- Toasted walnuts or pine nuts. For added flavor, protein and texture a small handful of nuts is a nice finishing touch!
- Salt & Pepper. My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs. Season to taste with your favorite salt and pepper.
How To Make Butternut Squash Sauce
- Pasta: Cook pasta of choice according to package directions, set aside.
- Cook: Saute shallots until soft, add butternut squash and herbs and cook 4 minutes. Add broth an simmer, until squash is softened, about 8 – 10 minutes. Let cool a few minutes. Add milk and optional beans to the pot.
- Puree: Using an immersion blender (affiliate link) or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.
- Serve: To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer toss your pasta and sauce together in the pot and then serve). Top with toasted nuts and fresh cracked pepper.
- This recipe has the potential of being a one pot meal if you cook the pasta in the pot first and then cook the sauce.
- You may like to toss the pasta and sauce together at the end to warm the pasta after it’s been setting and cooled. For myself I chose to serve it separately and lightly toss the pasta and sauce in my bowl. There’s always a few ways of doing things so do whatever way you feel is best.
How To Store Leftovers
Leftovers can be stored in the refrigerator for 4 – 5 days, in covered containers. Reheat on the stovetop over low heat until warmed through or in the microwave.
Can You Freeze Butternut Squash Pasta Sauce?
Yes, squash pasta sauce is freezer friendly and lasts for up to 2 – 3 months. Simply let cool completely before freezing. I love using these freezer safe containers (affiliate link) when freezing. For larger portions, ziplock freezer bags work great too, and you can flatten them out. Let thaw before reheating.
More Butternut Squash Recipe To Try
Take a look at these other easy butternut squash recipes, you may find a new favorite for the meal rotation!
- Autumn Butternut Squash Quinoa Salad
- Butternut Squash + Red Lentil Soup
- Butternut Squash & Black Bean Chili
- Butternut Squash, Beans & Barley Bowl
- Butternut Squash Stuffed Shells
- See all Butternut Squash recipes on TSV!
If you try this butternut squash sauce recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CREAMY BUTTERNUT SQUASH PASTA SAUCE with SAGE
Butternut squash pasta sauce is a perfect fall sauce for your favorite pasta! Easy to make with simple ingredients, you’ll also find an option to add white beans to the puree for added protein.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Sauce, Condiment
- Cuisine: Vegan, American
- 1 tablespoon olive oil or 1/4 cup water/broth (for water saute)
- 1 large shallot, diced
- 1 medium/large butternut squash (6 – 8 cups), diced
- 6 – 7 large sage leaves (about 2 – 3 tablespoons), chopped or 1 tablespoon dried
- pinch of red pepper flakes
- pinch of nutmeg
- 1 1/2 cups vegetable broth
- 1/2 – 1 cup unsweetened almond milk, plus more as needed
- 1 cup cooked cannellini or great northern beans, optional
- mineral salt & fresh cracked pepper, to taste
- 12 – 16 oz pasta of choice
- toasted walnuts or pine nuts, to serve
Pasta: Cook pasta of choice according to package directions, set aside.
Cube Squash: Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
Cook: In a large pot, heat oil over medium heat, add shallots and saute a 3 -4 minutes or until softened. Add butternut squash and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Let cool a few minutes. Add milk and optional beans to the pot.
Puree: Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.
Serve: To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer toss your pasta and sauce together in the pot and then serve). Top with toasted nuts and fresh cracked pepper.
Serves 4 – 6
Adding cannellini beans when pureeing/mixing will add extra creaminess and protein.
Nutrition facts are calculated with the beans included.
Store: Leftovers can be stored in the refrigerator for 4 – 5 days, in covered containers. For longer storage, keep in the freezer stored in freezer safe containers or baggies. Reheat on the stovetop over low heat until warmed through or in the microwave.
RECOMMENDED EQUIPMENT: I love using my immersion blender for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer (affiliate link). For more of my favorite cooking tools, shop my kitchen essentials.
Keywords: butternut squash sauce, squash pasta sauce