Creamy Butternut Squash Pasta Sauce
This creamy vegan Butternut Squash Sauce with sage is a quick and easy, delicious accompaniment to your favorite pasta! It’s healthy, customizable, and need I say simply delicious!
Butternut squash is an extremely versatile winter squash. It’s superb in Butternut Squash Stuffed Shells, Black Bean + Butternut Squash Chili, Squash, Bean + Barley Bowl, Autumn Quinoa Salad, or simple Roasted Butternut Squash Soup.
In comes this easy butternut squash pasta sauce with sage to the mix that has a wonderful flavor profile including both sweet & savory characteristics.
It’s a cozy and comforting combination of flavors that makes for a perfect quick and easy, one pot, weeknight meal.
The warm fall color of this delicious pasta sauce will brighten those dreary winter days. And I think you’ll enjoy it time and time again!
Simple and straight-forward, this squash recipe adds the option of adding a little twist of cannellini beans for extra protein and heartiness.
So without further ado, let’s get cooking!
Ingredients + Subs
In this recipe, butternut squash is simmered with shallots, sage, and vegetable broth then pureed into a creamy and delicious pasta sauce ready in about 30 minutes.
Here is everything you will need, plus substitution ideas (see recipe card below for measurements):
- Shallot – This mild onion has a hint of garlic and is a perfect addition to this squash pasta sauce. Sub with 1 small onion.
- Butternut squash – Use a small to medium-sized butternut squash. If you can find pre-cut squash, by all means use it for convenience.
- Garlic – Use fresh or dried.
- Sage – This earthy herb is a classic pairing with butternut squash. Feel free to switch it up with thyme.
- Red pepper flakes – Adds a slight addition of heat, but feel free to omit it if you prefer.
- Nutmeg – Just a pinch is all you need!
- Vegetable broth – I used 1/2 teaspoon of Better Than Bouillon Vegetable Base (affiliate link) with water for my veg broth. It adds lots of flavor and allows me to control the sodium!
- Unsweetened almond milk – Use your favorite plant milk or vegan cream, preferably unsweetened and plain.
- 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
Here is a quick look at the steps with pictures you can use as a reference when cooking. The full printable recipe is at the bottom of this post.
- Pasta: Cook pasta of choice according to package directions and set aside.
- Saute: Saute shallots until soft, about 4 minutes. Add butternut squash, garlic, and herbs, and cook for another 4 minutes.
- Simmer: Add the broth and simmer until squash is softened, about 8 – 10 minutes.
- Add Milk: Remove from heat and add the milk and optional beans.
- 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.
- Assemble: Toss with pasta of choice. Alternatively, 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.
Top Tips
- Make it a one-pot meal. 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.
- Add cannellini or great northern beans. For a protein-rich pasta sauce that’s nice and thick. Toss in beans at the end of cooking.
How To Store + Reheat
Leftover butternut squash sauce can be stored in covered containers in the refrigerator for 5 – 6 days. Reheat on the stovetop over low heat until warmed through or in the microwave.
Can You Freeze Butternut Squash Pasta Sauce?
Yes, butternut squash pasta sauce is freezer-friendly and lasts for up to 2 – 3 months in the freezer. To freeze, let cool completely and store in multi-use freezer-safe containers (affiliate link). For larger portions, store in ziplock freezer bags, removing as much as possible before sealing (you can flatten them out for space saving). Let thaw before reheating.
Serving Suggestions
- Pasta: I used the rigatoni pasta, but any pasta or ravioli will do – spaghetti, shells, macaroni, penne, linguine, etc.
- Cheese: Add a little shaved Violife vegan parmesan or homemade Almond Parmesan for another layer of flavor.
- Herbs: Top with fresh chopped parsley or sage.
- Nuts: To your plated serving, chopped walnuts or pine nuts will add protein and texture for a nice finishing touch!
- Salad: Serve with a side salad like this quick and easy Classic House Salad or Baby Kale, Date + Almond Salad for a healthy dose of greens and roughage.
More Easy Pasta Recipes!
Take a look at these other easy pasta recipes, you may find a new favorite for the meal rotation!
- Creamy Broccoli Pasta
- Quick & Easy Vegetable Spaghetti
- One Pot Penne Pasta
- One Pot Vegan Chili Mac
- Butternut Squash Mac + Cheese
If you try this easy pasta sauce recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCREAMY BUTTERNUT SQUASH PASTA SAUCE
Butternut squash pasta sauce is a perfect fall sauce for your favorite pasta or ravioli! Easy to make with simple ingredients and ready in about 30 minutes for a quick and easy weeknight meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Category: Sauce, Condiment
- Method: simmer, puree
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil or 1/4 cup water/broth (for water saute)
- 1 large shallot, diced
- 2 cloves garlic, minced (or 1 tsp. garlic powder)
- 1 small butternut squash (about 6 cups), diced
- 6 – 7 large sage leaves (about 2 – 3 tablespoons), chopped or 1 tablespoon dried
- 1/4 – 1/2 teaspoon red pepper flakes, optional
- 1/8 teaspoon nutmeg
- 1 1/2 cups vegetable broth
- 1/2 – 1 cup unsweetened almond milk or Vegan Cream, 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
To serve, optional
- small handful toasted walnuts or pine nuts
- fresh chopped parsley
- fresh cracked pepper
Instructions
Pasta: Cook pasta of choice according to package directions, set aside.
Cube Squash: Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut 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 4 minutes or until softened. Add butternut squash, garlic, 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. 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 optional toppings and fresh cracked pepper.
Serves 4 – 6
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 bags. Reheat on the stovetop over low heat until warmed through or in the microwave.
Notes
Adding cannellini beans when pureeing/mixing will add extra creaminess and protein.
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).
Nutrition information is calculated with 12 oz of pasta. Nutritional values are estimates only. See our full nutrition disclosure here.
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I made this tonight. I decided to roast the butternut squash as well as onions and garlic. I made my own cashew cream. It was very creamy and loved this, but it was too sweet. I tried to counter this by adding 1/3 cup nutritional yeast. Still too sweet. I really wanted to like this. Sigh.
Delicious! Just made this for dinner tonight & it was absolutely lovely. Thank you Julie! Xoxo.