top down view of bowl with serving of butternut squash pasta sauce with rigatoni and items surrounding.

5 from 3 reviews

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.


  • 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
  • 67 large sage leaves (about 2 – 3 tablespoons), chopped or 1 tablespoon dried
  • 1/41/2 teaspoon red pepper flakes, optional
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups vegetable broth
  • 1/21 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
  • 1216 oz pasta of choice

To serve, optional

  • small handful toasted walnuts or pine nuts
  • fresh chopped parsley
  • fresh cracked pepper


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.


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.

Keywords: butternut squash sauce, squash pasta sauce