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Butternut Squash Pasta Sauce

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This easy, creamy butternut squash pasta sauce is vegan-friendly, healthy, and packed with autumn flavor. Roasted squash, garlic, and onion blend into a silky sauce perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 3 cups (about 1 pound) butternut squash, peeled and cubed
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1/2 cup plant-based milk (such as oat, almond, or coconut)
  • 1/4 cup raw cashews, soaked and drained (optional)
  • 2 tablespoons nutritional yeast (optional)
  • 1 teaspoon dried sage or thyme, or 1 tablespoon fresh (optional)
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 12 ounces pasta of choice (regular, gluten-free, or whole wheat)
  • Red pepper flakes, lemon juice, or spinach (optional, for variation)

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cube the butternut squash into 1-inch pieces. Dice the onion and peel the garlic cloves.
  2. Spread squash, onion, and garlic on a baking sheet. Drizzle with olive oil, toss with 1/2 teaspoon salt and pepper. Roast for 25-30 minutes, stirring halfway, until golden and fork-tender.
  3. If using cashews, soak them in hot water for 10 minutes while veggies roast. Drain before blending.
  4. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  5. Add roasted squash, onion, garlic, soaked cashews (if using), vegetable broth, plant-based milk, nutritional yeast, and herbs to a blender. Blend until silky smooth, 1-2 minutes. Add more broth or pasta water if needed for a pourable, rich consistency.
  6. Taste and adjust seasoning with more salt, pepper, nutritional yeast, chili flakes, or lemon juice as desired.
  7. Return drained pasta to the pot. Pour sauce over and toss gently, adding reserved pasta water as needed to coat. Serve hot, garnished with extra sage, cracked pepper, or toasted nuts if desired.

Notes

Roasting the squash, onion, and garlic adds depth and sweetness. Soak cashews for extra creaminess, or skip for nut-free. Use reserved pasta water to adjust sauce consistency. Sauce can be made ahead and stored in the fridge for up to 4 days or frozen for 2 months. For variations, add spinach, swap in sweet potato or pumpkin, or spice it up with chili flakes.

Nutrition

Keywords: butternut squash pasta sauce, vegan pasta sauce, creamy pasta sauce, dairy-free, autumn recipes, healthy comfort food, plant-based, gluten-free option, easy dinner, meal prep

Find it online: https://yumnode.com/butternut-squash-pasta-sauce-recipe-easy-creamy-and-vegan-friendly/