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Roasted Butternut Squash Pasta Sauce

September 25, 2018 by foodnessgracious 8 Comments

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An easy way to make your own roasted butternut squash pasta sauce. Toss with some linguine and top with fresh Parmesan!

Butternut squash pasta sauce

Butternut squash is my favorite fall vegetable. Even though I think most people feel intimidated by the shape and the thick skin that it has, it can be used for so many recipes.

And it’s usually always on sale or cheap, so you can buy two or three and meal prep for a few days!

Steamed, baked or roasted, you’ll end up with different flavors depending on how you like to cook it. It can be a tough veggie so I prefer roasted butternut squash just because it tends to end up sweeter with all of those crispy caramelized bits which means more flavor!

I made this roasted butternut squash sauce for pasta but you could turn this into chowder or make it a little thinner and pour it over some stuffed enchiladas!

Diced butternut squash

How do I prepare my roasted butternut squash?

First of all, you’ll need a really sharp knife, preferably with a serrated edge. Slice off the top and the bottom and simply slice down the sides just enough so that you take off the outer layer. You could also try using a vegetable peeler but I find that it doesn’t’ go deep enough so your left with a white layer of skin still attached.

If you’re steaming or baking the butternut squash, you won’t need to peel it. Just slice it in half right down the middle and place both halves skin side facing up on a pan. Add some water and bake in the oven until you can pierce each half easily with a knife.

Roasted butternut squash

Is this recipe good for vegetarians?

Yes! By using vegetable broth and just a few other ingredients, this makes a really good dinner choice. Make a batch on the weekend and it’ll last you a few days into the week if it lasts that long!

You can also add some sliced grilled chicken, shrimp or scallops if you prefer.

How long will my sauce last?

Once you taste it, probably not that long! But if you have leftovers, store them in a sealed container and keep in the fridge for 3-4 days or the freezer for a month.

Yummy butternut squash pasta sauce

What’s the best pasta to use for my sauce?

Any pasta will do actually. I prefer spaghetti, linguine or fettuccine just because the kids are big fans of those varieties. Penne, farfalle or even ravioli will all still be amazing!

Do I have to use Parmesan cheese on top?

I’d say a firm yes to this although Parmesan can get pricey so another alternative would be Pecorino Romano or Grana Padano. They have the same texture as Parmesan and taste almost the same but can be slightly less expensive.

Butternut squash pasta sauce

Here are some more butternut squash recipes that I think you’ll love and as always let me know if you make anything by tagging me on Instagram or leaving a comment! I love to see what everyone is feeding the family.

 

Creamy butternut squash soup-

Butternut Squash Chorizo Tacos-

 

Roasted Butternut Squash Pasta Sauce

Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 165 kcal
Author: foodnessgracious

A creamy and rich vegetable based roasted butternut squash sauce perfect for any pasta and topped with freshly grated Parmesan cheese! 

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Ingredients

  • 2 medium size squash
  • 1/4 cup olive oil
  • 1 tbsp garlic minced
  • 2 tbsp rosemary chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 4 tbsp butter
  • 2 cups vegetable broth

Instructions

  1. Preheat your oven to 395. Cover a large baking sheet pan with parchment paper or foil.

  2. Peel the squash and chop into 1-inch cubes making sure to discard the seeds and transfer to a bowl.

  3. Add the olive oil, garlic, rosemary, salt and pepper to the diced squash and toss well. 

  4. Transfer the squash to the pan and roast in the oven for 40 minutes and the squash becomes soft. Make sure to toss the squash around halfway through cooking.

  5. Once the squash I cooked transfer it to a blender and add the brown sugar and broth.

  6. Blend on low at first and then increase to high until smooth.

  7. Add the butter and blend

  8. Taste the sauce and add more salt and pepper if desired. 

  9. Add more broth if the sauce is too thick, this will depend on the size of the squash you buy,

  10. To serve, cook your pasta and toss with some of the sauce. Top with grated Parmesan cheese.

Nutrition Facts
Roasted Butternut Squash Pasta Sauce
Amount Per Serving (1 cup)
Calories 165 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 770mg 32%
Potassium 10mg 0%
Total Carbohydrates 4g 1%
Sugars 2g
Vitamin A 8.8%
Vitamin C 1.3%
Calcium 1.9%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

A creamy and rich vegetable based roasted butternut squash sauce perfect for any pasta and topped with freshly grated Parmesan cheese! #butternutsquash #fall #veggies #pasta #healthy #foodnessgracious
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Filed Under: All, Entree, Fall and Winter Recipes, main posts, Pasta, Vegetables

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Comments

  1. Gaby Dalkin says

    September 26, 2018 at 4:49 pm

    YUM!

    Reply
  2. Kristy Bernardo says

    October 1, 2018 at 7:59 am


    What a wonderful base recipe to use for so many different dishes!

    Reply
  3. Samantha @FerraroKitchen says

    October 1, 2018 at 6:40 pm


    I literally just bout like 4 pounds of butternut squash! Thanks for the inspiration!

    Reply
  4. Katie says

    October 1, 2018 at 6:43 pm


    I love the beautiful color of this sauce- and the different spices and even brown sugar added. It sounds divine!

    Reply
  5. Jennifer Blake says

    October 2, 2018 at 8:00 am


    Mouth watering and gorgeous!!! We’ve been eating pasta a bit more so this is definitely going on the menu!

    Reply
  6. Lindsay Cotter says

    October 2, 2018 at 8:26 pm


    I love butternut squash! This is pasta sauce a definite must-make!

    Reply
  7. Maggie Harvey says

    January 5, 2019 at 11:58 am


    This was super good. I used a little more garlic because I wasn’t cooking for children. So velvety and creamy.
    Thank you!

    Reply
    • foodnessgracious says

      January 7, 2019 at 3:24 pm

      Awesome Maggie, glad to hear it!!

      Reply

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