As the weather starts to cool down, our thoughts turn to hearty and comforting meals that warm our bellies and souls. And what’s more comforting than a rich and creamy pasta dish? In this article, we’ll explore 20 delicious recipes for creamy butternut squash pasta sauce that are sure to become new favorites.
From classic combinations like roasted garlic and sage, to spicy twists with harissa and smoky paprika, these sauces offer something for everyone. Whether you’re a vegan or just looking for a dairy-free option, we’ve got you covered with cashew-based and coconut milk-infused sauces. And if you’re feeling extra fancy, why not try one of our more adventurous options like apple cider or balsamic glazed?
In this article, we’ll dive into the world of creamy butternut squash pasta sauce and share our favorite recipes for making a delicious and comforting meal that’s perfect for any time of year. So grab your apron, heat up the kitchen, and get ready to cozy up with some seriously tasty pasta.
Roasted Garlic Butternut Squash Pasta Sauce
Roasted Garlic Butternut Squash Pasta Sauce Recipe
This rich and creamy pasta sauce combines the natural sweetness of roasted butternut squash with the deep flavor of caramelized garlic. Perfect for a cozy night in, this sauce is ideal for serving over cooked pasta, such as pappardelle or fettuccine.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 3-4 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Sauté the chopped onion and garlic in olive oil until caramelized.
4. Add crushed tomatoes, vegetable broth, dried basil, salt, and pepper. Stir well.
5. Scoop out the roasted squash flesh and add it to the sauce. Blend until smooth.
6. Simmer the sauce for 10-15 minutes, or until heated through.
7. Taste and adjust seasoning as needed. Serve with grated Parmesan cheese, if desired.
Cooking Time: approximately 1 hour
Creamy Sage Butternut Squash Pasta Sauce
Elevate your pasta game with this rich and creamy sauce, bursting with the warm flavors of roasted butternut squash and earthy sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., pappardelle or fettuccine)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. Scoop out the flesh and puree it in a blender with garlic, sage leaves, and salt.
3. In a large skillet, combine the squash mixture, heavy cream, and Parmesan cheese. Bring to a simmer over medium heat.
4. Reduce heat to low and let the sauce thicken for 5-7 minutes, stirring occasionally.
5. Toss cooked pasta with the creamy sage sauce and serve immediately.
Cooking Time: approximately 1 hour (including roasting time)
Spicy Harissa Butternut Squash Pasta Sauce
Add a kick of North African spice to your pasta dishes with this vibrant and flavorful sauce, perfect for fall and winter meals. This recipe combines roasted butternut squash with harissa chili peppers for a rich, creamy, and spicy condiment.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1/4 cup harissa chili pepper paste
– 1/2 cup heavy cream or half-and-half
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a blender or food processor, combine roasted squash, onion, garlic, and harissa paste. Blend until smooth.
4. Add heavy cream or half-and-half and blend until well combined.
5. Season with salt and black pepper to taste.
6. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Cooking Time: 45-50 minutes (roasting squash) + 5 minutes (blending)
Coconut Milk Butternut Squash Pasta Sauce
This creamy and comforting pasta sauce combines the natural sweetness of butternut squash with the richness of coconut milk, perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 teaspoon dried basil
– Salt and pepper to taste
– 8 oz pasta of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, and garlic on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a blender or food processor, combine roasted squash, coconut milk, basil, salt, and pepper. Blend until smooth.
4. Cook pasta according to package instructions. Toss with the butternut squash sauce. Serve hot.
Cooking Time: 45 minutes
Rosemary and Thyme Butternut Squash Pasta Sauce
This autumnal pasta sauce combines the warmth of roasted butternut squash with the herbal flavors of rosemary and thyme, perfect for a cozy fall dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp dried thyme
– 1 onion, diced
– 3 garlic cloves, minced
– Salt and pepper, to taste
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped rosemary and sauté for 1 minute.
4. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional 1-2 minutes.
6. Scoop the roasted squash flesh into the skillet and stir to combine with the herb mixture.
7. Season with salt, pepper, and thyme.
8. If desired, stir in heavy cream or half-and-half to enrich the sauce.
9. Simmer the sauce for 10-15 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Vegan Cashew Butternut Squash Pasta Sauce
This creamy sauce combines the sweetness of butternut squash with the richness of cashews, perfect for a comforting vegan pasta dish. With just 7 ingredients and 10 minutes of cooking time, this recipe is quick, easy, and delicious.
Ingredients:
– 1 small butternut squash (about 1 lb)
– 1/2 cup cashews
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and blend with cashews, olive oil, garlic, lemon juice, salt, and pepper until smooth.
4. Add vegetable broth and blend until creamy.
5. Cook pasta according to package instructions. Toss with the sauce and serve.
Cooking Time: 10 minutes (plus roasting time)
Browned Butter Butternut Squash Pasta Sauce
Transform your pasta dishes with this velvety sauce that combines the natural sweetness of butternut squash with the nutty flavor of browned butter.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 tablespoons unsalted butter
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes on a baking sheet lined with parchment paper for 30-40 minutes, or until tender.
3. Melt butter in a large skillet over medium heat. Cook, stirring occasionally, until browned and fragrant (about 5-7 minutes).
4. Add chopped onion and cook until translucent. Stir in garlic, then add roasted squash and heavy cream or half-and-half.
5. Simmer sauce for 10-15 minutes or until slightly thickened. Season with salt and pepper to taste.
6. Serve warm over cooked pasta, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Maple Glazed Butternut Squash Pasta Sauce
Transform your pasta dishes with this sweet and savory maple glazed butternut squash sauce, perfect for the fall season. This recipe is a delicious twist on traditional tomato-based sauces, featuring roasted butternut squash and a hint of maple syrup.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup pure maple syrup
– 1/2 cup chicken or vegetable broth
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a large bowl with olive oil, onion, and garlic until tender, about 45 minutes.
3. Scoop out the squash flesh and puree it in a blender or food processor until smooth.
4. In a saucepan, combine the squash puree, maple syrup, broth, salt, and pepper.
5. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Season with additional salt and pepper if needed.
Cooking Time: 1 hour
Smoky Paprika Butternut Squash Pasta Sauce
Smoky Paprika Butternut Squash Pasta Sauce Recipe
Summary: This rich and flavorful sauce combines roasted butternut squash with smoky paprika, garlic, and heavy cream for a delicious accompaniment to pasta.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45-50 minutes, or until tender, flipping halfway through.
4. In a large skillet, heat the olive oil over medium-low. Add chopped onion and cook until softened, about 5 minutes.
5. Add minced garlic and smoked paprika; cook for an additional 1 minute.
6. Scoop out the roasted squash flesh and add to the skillet. Stir in heavy cream and season with salt and pepper.
7. Simmer the sauce for 10-15 minutes or until thickened slightly.
8. Taste and adjust seasoning as needed.
9. Serve over cooked pasta, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes (including roasting time)
Caramelized Onion Butternut Squash Pasta Sauce
Elevate your pasta dishes with this sweet and savory sauce, perfect for fall and winter meals.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 3 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup dry white wine (optional)
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook onions over medium-low heat, stirring occasionally, for 20-25 minutes, or until caramelized.
4. Add roasted squash, white wine (if using), and heavy cream or half-and-half (if using) to the skillet. Simmer for 10-15 minutes, or until sauce thickens slightly.
5. Serve warm over cooked pasta, such as pappardelle or spaghetti.
Cooking Time: Approximately 1 hour
Spinach and Kale Butternut Squash Pasta Sauce
This creamy pasta sauce combines the nutty flavor of roasted butternut squash with the earthy goodness of spinach, kale, and garlic. Perfect for a cozy fall evening, this recipe makes about 2 cups of sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup chopped curly kale
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add garlic and cook for 1 minute, or until fragrant.
5. Add spinach and kale; cook until wilted, about 2-3 minutes.
6. Scoop the roasted squash into the skillet and stir to combine with the greens.
7. Season with salt and pepper to taste. If desired, add Parmesan cheese and stir to melt.
8. Serve over cooked pasta, such as pappardelle or linguine.
Cooking Time: 50-60 minutes
Sun-Dried Tomato Butternut Squash Pasta Sauce
Sun-Dried Tomato Butternut Squash Pasta Sauce Recipe
This creamy pasta sauce combines the sweetness of roasted butternut squash with the savory flavor of sun-dried tomatoes, perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, packed in oil and drained
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large skillet, sauté onion and garlic over medium heat until softened.
3. Add sun-dried tomatoes, diced tomatoes, and roasted squash to the skillet. Stir to combine.
4. Reduce heat to low and simmer for 15-20 minutes or until sauce has thickened slightly.
5. Stir in heavy cream. Season with salt and pepper to taste.
6. Serve over cooked pasta and garnish with chopped parsley if desired.
Cooking Time: Approximately 1 hour and 30 minutes
Parmesan and Nutmeg Butternut Squash Pasta Sauce
Elevate your pasta dishes with the comforting flavors of roasted butternut squash, Parmesan cheese, and a hint of nutmeg. This creamy sauce is perfect for fall and winter meals.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon ground nutmeg
– Salt and pepper, to taste
– 1/4 cup chicken or vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. Scoop out the roasted squash flesh and add it to the skillet, stirring to combine with the onion mixture.
5. Add Parmesan cheese, nutmeg, salt, and pepper; stir until smooth.
6. Gradually add broth, whisking continuously, until the sauce reaches desired consistency.
Cooking Time: 1 hour
Roasted Red Pepper Butternut Squash Pasta Sauce
Elevate your pasta game with this vibrant and flavorful sauce, perfect for fall and winter meals. Roasting red peppers and butternut squash brings out their natural sweetness, which pairs beautifully with the tanginess of goat cheese.
Ingredients:
– 2 medium red bell peppers
– 1 large butternut squash (about 2 lbs)
– 3 tablespoons olive oil
– 1 small onion, finely chopped
– 4 garlic cloves, minced
– 1/2 cup goat cheese, crumbled
– 1/4 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred.
3. Peel and cube the butternut squash, tossing with olive oil, onion, and garlic. Roast for 45-50 minutes, or until tender.
4. Let the roasted vegetables cool, then blend them with goat cheese, chicken broth, salt, and pepper until smooth.
5. Cook pasta according to package instructions, serve with the sauce, and garnish with chopped parsley if desired.
Cooking Time: About 1 hour 15 minutes (includes roasting time)
Apple Cider Butternut Squash Pasta Sauce
This sweet and savory pasta sauce combines the warmth of roasted butternut squash with the tanginess of apple cider, perfect for a cozy fall dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup apple cider
– 1/4 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 8 oz pasta of your choice
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. In a large saucepan, sauté the chopped onion and minced garlic in olive oil until softened.
4. Add roasted butternut squash, apple cider, chicken broth, thyme, salt, and pepper to the saucepan. Stir well.
5. Simmer the sauce for 10-15 minutes or until heated through and slightly thickened.
6. Cook pasta according to package instructions. Toss cooked pasta with the Apple Cider Butternut Squash Sauce and serve.
Cooking Time: Approximately 1 hour 15 minutes (including roasting time)
Turmeric and Ginger Butternut Squash Pasta Sauce
This creamy sauce combines the sweetness of roasted butternut squash with the earthy warmth of turmeric and ginger, perfect for a cozy night in.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon grated fresh ginger
– 1/2 cup vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic, turmeric, and ginger; cook for an additional minute.
4. Scoop the roasted squash into the skillet and stir to combine with the spice mixture.
5. Gradually add vegetable broth, whisking until smooth. If desired, stir in heavy cream or half-and-half.
6. Season with salt and pepper to taste.
7. Serve hot over cooked pasta, garnished with chopped parsley if desired.
Cooking Time: 1 hour (including squash roasting)
White Wine Butternut Squash Pasta Sauce
This creamy pasta sauce combines the natural sweetness of roasted butternut squash with the subtle flavor of white wine, perfect for a cozy night in. This recipe makes about 2 cups of sauce, serving 4-6 people.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup white wine (dry)
– 1/2 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the olive oil, garlic, salt, and pepper for about 45 minutes, or until tender.
3. Scoop out the flesh and puree it with the white wine, chicken broth, and butter.
4. Simmer the sauce over medium-low heat for 10-15 minutes, stirring occasionally, to thicken slightly.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 60-70 minutes
Balsamic Glazed Butternut Squash Pasta Sauce
This sweet and tangy pasta sauce is a perfect fall treat, made with roasted butternut squash, caramelized onions, and a hint of balsamic glaze. Serve it over your favorite pasta for a cozy dinner.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/4 cup balsamic glaze
– 1 teaspoon brown sugar
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes, or until caramelized.
3. Add the roasted squash, garlic, broth, balsamic glaze, brown sugar, salt, and pepper to the skillet. Stir to combine.
4. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot over cooked pasta and garnish with chopped parsley, if desired.
Cooking Time: About 1 hour and 15 minutes
Mushroom and Thyme Butternut Squash Pasta Sauce
Elevate your pasta game with this creamy, flavorful sauce that combines the earthy sweetness of butternut squash with the savory goodness of mushrooms and thyme. Perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 3 sprigs fresh thyme
– 1/4 cup dry white wine (optional)
– 1/2 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and mushrooms in olive oil until softened.
4. Add thyme, wine (if using), and chicken broth; simmer for 5 minutes.
5. Scoop out the roasted squash flesh and blend with the mushroom mixture until smooth.
6. Stir in butter and season to taste.
7. Serve over cooked pasta, garnished with parsley if desired.
Cooking Time: 1 hour 15 minutes (including roasting time)
Crispy Sage Butternut Squash Pasta Sauce
Savor the flavors of fall with this creamy, crispy pasta sauce that combines roasted butternut squash, crispy sage leaves, and aromatic garlic. Perfect for a cozy dinner party or a quick weeknight meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 6-8 fresh sage leaves
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1/4 cup heavy cream
– Salt and pepper to taste
– Freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
2. Remove the squash from the oven and let it cool slightly. Scoop out the flesh and blend with garlic, olive oil, salt, and pepper until smooth.
3. In a large skillet, heat the heavy cream over medium heat. Add the crispy sage leaves (see note) and cook for 1-2 minutes or until fragrant.
4. Combine the roasted squash mixture with the creamy sage sauce. Simmer for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve hot over cooked pasta, topped with freshly grated Parmesan cheese if desired.
Crispy Sage Note: To make crispy sage leaves, simply pan-fry the fresh sage leaves in a little olive oil over medium heat until crispy and golden brown. Drain on paper towels before using in the recipe.
Cooking Time: 1 hour 15 minutes
Summary
Get cozy with these 20 creamy butternut squash pasta sauce recipes! From classic combinations like roasted garlic and sage to bold flavors like harissa and smoky paprika, there’s something for everyone. Add some heat with spicy sauces or keep it simple with browned butter and maple glazed options. Go vegan with cashew-based sauces or indulge in rich and creamy parmesan-infused varieties. Whether you’re a fan of bright and tangy flavors or comforting and savory dishes, this collection has got you covered.
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