Description

This simple and creamy butternut squash pasta sauce is a comforting and nutritious way to elevate your pasta dishes. Roasted butternut squash is blended with shallots, garlic, fresh herbs, and Parmesan cheese to create a velvety sauce that pairs perfectly with your favorite pasta. Easy to prepare and naturally rich in flavor, this sauce can also be used as a base for various vegetable or grain bowls.

Ingredients

Scale

Butternut Squash Sauce

4 cups butternut squash, peeled and cubed
1 shallot (or small red onion)
3 large cloves garlic
2 Tbsp olive oil
1 Tbsp dried thyme (or 2 Tbsp fresh thyme)
Salt and pepper, to taste
1/4 cup fresh parsley
1 cup freshly grated Parmigiano-Reggiano cheese
1.5 cups reserved pasta water (or vegetable broth if not cooking with pasta)

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Instructions

Prep: Preheat your oven to 400°F (205°C). Peel the butternut squash, cut it in half, and remove the seeds. Then cut the squash into approximately 3/4-inch pieces. Peel and slice the shallot or onion, and peel the garlic cloves.
Toss: Place the cubed squash, shallot, and garlic cloves in a large baking dish. Toss them with olive oil, dried thyme, salt, and pepper until evenly coated.
Roast: Roast the squash and seasonings in the oven for 30 to 35 minutes, stirring or tossing halfway through. The squash is done when it’s easily pierced with a fork and tender.
Cook Pasta (optional): If serving with pasta, cook enough pasta for 4 to 6 servings in a large pot of salted boiling water. Reserve about 1.5 cups of the pasta cooking water before draining. If not using pasta, simply use vegetable broth for the sauce liquid.
Blend: Transfer the roasted squash, onion, garlic, and seasonings to a high-speed blender. Add fresh parsley, Parmigiano-Reggiano cheese, and 1.5 cups of the reserved pasta water or broth. Blend until smooth, using the blender tamper to help incorporate all ingredients evenly.
Adjust: Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or thyme. If you prefer a thinner sauce, add more broth or pasta water and blend again briefly.
Serve or Store: Stir the creamy butternut squash sauce into warm cooked pasta or use as desired. Store any leftovers in the refrigerator for up to 3 days.

Notes

For a vegan version, omit the Parmesan and substitute nutritional yeast or vegan cheese.
Fresh thyme adds a more vibrant flavor, but dried thyme works well and is more convenient.
Make sure to reserve pasta water as its starchiness helps the sauce cling to pasta perfectly.
This sauce can be reheated gently on the stovetop or microwave; add a splash of broth or water if it thickens too much.
You can roast the squash a day ahead to speed up meal preparation.