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Roasted Butternut Squash Pasta Sauce

A creamy and rich vegetable based roasted butternut squash sauce perfect for any pasta and topped with freshly grated Parmesan cheese! 
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 165kcal
Author foodnessgracious


  • 2 medium size squash
  • ¼ cup olive oil
  • 1 tbsp garlic minced
  • 2 tbsp rosemary chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp brown sugar
  • 4 tbsp butter
  • 2 cups vegetable broth


  • Preheat your oven to 395. Cover a large baking sheet pan with parchment paper or foil.
  • Peel the squash and chop into 1-inch cubes making sure to discard the seeds and transfer to a bowl.
  • Add the olive oil, garlic, rosemary, salt and pepper to the diced squash and toss well. 
  • 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.
  • Once the squash I cooked transfer it to a blender and add the brown sugar and broth.
  • Blend on low at first and then increase to high until smooth.
  • Add the butter and blend
  • Taste the sauce and add more salt and pepper if desired. 
  • Add more broth if the sauce is too thick, this will depend on the size of the squash you buy,
  • To serve, cook your pasta and toss with some of the sauce. Top with grated Parmesan cheese.


Serving: 1cup | Calories: 165kcal | Carbohydrates: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 770mg | Potassium: 10mg | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 1.1mg | Calcium: 19mg | Iron: 0.4mg