Name: Butternut Squash Pasta Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 16 oz bag of frozen diced butternut squash; 1.5 cups fresh chopped tomatoes; 1/2 yellow onion, sliced; 1 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme; 2 tbsp olive oil; 1/3 cup reserved pasta water; 1 lb pasta of your choice

Jump to Recipe· 3.9 from 90 reviews

If you’re craving comfort food that feels both rich and fresh, this Butternut Squash Pasta Sauce Recipe is going to steal your heart. It combines the naturally sweet, velvety butternut squash with juicy tomatoes and aromatic herbs to create a sauce that’s creamy without any cream. Whether you’re a longtime squash fan or just discovering its magic, this sauce makes for a simple yet stunning upgrade to any pasta night. I love how it’s perfectly smooth, with just the right balance of sweetness, savoriness, and a touch of warmth from thyme. Cooking it feels like a cozy hug in a bowl.

Ingredients You’ll Need

The image shows five white bowls and one small white cup arranged on a white marbled surface. The top left bowl is filled with yellow spiral pasta, dense and textured. To the right, a bowl holds small orange frozen cubes that look like diced butternut squash. In the center is a small shallow dish containing three piles of dried herbs and salt. Below to the left, a bowl contains bright red cherry tomatoes cut in halves. To the right of it, another bowl is filled with thinly sliced white onion rings. Near the center right is a small white cup with a little golden olive oil. photo taken with an iphone --ar 4:5 --v 7

These ingredients come together beautifully to create a sauce that’s vibrant and full of flavor, with each element playing a key role in the final taste, texture, and color. Plus, everything is easy to find and fuss-free.

16 oz bag of frozen diced butternut squash: Convenient and perfectly ripe, this forms the creamy base of the sauce.
1.5 cups fresh chopped tomatoes: Adds brightness and natural acidity to balance the sweetness of the squash.
1/2 yellow onion: Brings warm, mellow flavor when roasted alongside the veggies.
2 tbsp olive oil: Essential for roasting and adding a subtle richness.
1 tsp salt: Enhances and rounds out every flavor.
1/4 tsp black pepper: Adds just the right hint of spice and depth.
1/2 tsp dried thyme: Gives an earthy, herbaceous note that ties the sauce together.
1 lb pasta: Your favorite shape works, but I like using something that holds sauce well like rigatoni or penne.
1/3 cup pasta water reserved from cooked pasta: Helps achieve the perfect sauce consistency and silkiness.

How to Make Butternut Squash Pasta Sauce Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 450°F and lining a baking sheet with parchment paper to keep things easy and clean. Toss the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion right onto the sheet. Drizzle everything with olive oil, then season with salt, pepper, and thyme. Give the veggies a good mix so every piece is evenly coated. Roast them at high heat for 20 minutes until they become tender, caramelized, and bursting with flavor.

Step 2: Cook the Pasta

While your vegetables are roasting, get the pasta going in a large pot of salted boiling water according to the package directions. Just before draining, be sure to scoop out and save about 1/3 cup of that starchy pasta water—this little trick will help your sauce have that beautifully silky texture.

Step 3: Blend to Create the Sauce

Right after the veggies come out of the oven, transfer them to a blender along with the reserved pasta water. Blend everything together until the sauce is perfectly smooth and creamy. The warmth of the roasted vegetables paired with the pasta water makes for a luscious sauce base that clings beautifully to your noodles.

Step 4: Toss and Serve

Pour your freshly blended butternut squash pasta sauce over the drained pasta. Toss gently to coat every piece in that golden, dreamy sauce. The contrast of the warm pasta and silky sauce is downright irresistible at this point—almost ready to serve!

How to Serve Butternut Squash Pasta Sauce Recipe

A large silver pot filled with twisted spiral pasta, all coated evenly in a thick, bright orange sauce giving the pasta a smooth and creamy look. A wooden spoon with a simple texture is placed inside the pot, mixing the pasta, showing some sauce stuck to it. The pot rests on a white marbled surface that adds a clean and bright background to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the final touch, sprinkle generously with freshly grated parmesan cheese or a plant-based alternative if you prefer. The cheese adds a salty, savory finish that complements the natural sweetness of the sauce. A few fresh thyme leaves or a pinch of crushed red pepper flakes also elevate this dish.

Side Dishes

This sauce pairs wonderfully with simple side dishes. A crisp green salad with a lemon vinaigrette cuts through the richness, while roasted garlic bread offers a satisfying crunch. Lightly sautéed greens like spinach or kale can add a nutritious balance and lovely color on the plate.

Creative Ways to Present

Feeling playful? Serve this sauce stirred into gnocchi or stuffed shells for a comforting twist. Drizzle a bit of toasted pumpkin seed oil or sprinkle toasted pumpkin seeds on top for an unexpected, nutty crunch. You can also layer the sauce in a baked pasta casserole with mozzarella for a cozy crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, so the next-day taste can be even better. Just be sure to keep the pasta and sauce separate if you can, to avoid mushy noodles.

Freezing

This Butternut Squash Pasta Sauce Recipe freezes like a dream. Pour the sauce (without pasta) into freezer-safe containers or bags, marking the date. It will stay good for up to 3 months. Thaw overnight in the fridge and stir well before reheating.

Reheating

Gently warm the sauce in a saucepan over low heat, adding a splash of water or reserved pasta water if it’s too thick. You can reheat pasta separately and then combine for the best texture. Avoid microwaving for too long to keep the sauce creamy and smooth.

FAQs

Can I use fresh butternut squash instead of frozen?

Absolutely! Simply peel and dice the fresh butternut squash into even cubes and roast along with the tomatoes and onions. Fresh squash may take a little longer to cook, about 25-30 minutes, until tender and caramelized.

Is this sauce dairy-free?

The sauce itself is naturally dairy-free, which makes it perfect for vegans and those avoiding dairy. Just swap out parmesan cheese for a plant-based alternative or omit it entirely if you prefer.

What pasta shapes work best with this sauce?

Shapes that catch sauce well are ideal—think rigatoni, penne, fusilli, or even farfalle. That way each bite has a good balance of pasta and sauce in every forkful.

Can I add protein to this dish?

Definitely! Grilled chicken, sautéed shrimp, or crispy tofu cubes all pair wonderfully with the subtle sweet-savory flavor of this pasta sauce.

How can I make this recipe spicier?

Try adding a pinch of red pepper flakes when roasting the veggies or stir in some hot sauce right into the blended sauce. A bit of warmth contrasts beautifully with the sweetness of the squash.

Final Thoughts

There’s something truly special about this Butternut Squash Pasta Sauce Recipe—it’s cozy, colorful, and surprisingly simple to make. Whether you’re cooking for a weeknight dinner or impressing friends at a weekend gathering, this sauce delivers big flavor with minimal effort. Give it a try, and I promise it will become one of your go-to comfort meals filled with sunshine and satisfaction.