Butternut Squash Pasta Sauce

This easy butternut squash pasta sauce recipe is ultra creamy and full of roasted garlic flavor. Prep and freeze it for later or toss it over your favorite pasta for dinner!

Why this recipe works

Rich and creamy butternut squash pasta sauce with roasted garlic and shallots adds a warm seasonal touch to noodles of all shapes and sizes! It’s velvety, nutty, and naturally sweet. Plus, it’s packed with vitamins, fiber, and antioxidants all while being low-calorie and flavorful. It’s such a nice switch-up from your typical marinara or alfredo.

Butternut squash sauce is really easy to make. Simply peel, roast, and blitz the squash with the other ingredients to create a smooth consistency then, toss it over the pasta of your choosing. You can leave the sauce on the thicker side or thin it out with additional half and half, broth, or water. There are no rules around here.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SQUASH – You will need 2 pounds of butternut squash for this recipe. Choose squash that has creamy-tan skin and is void of any bruises or gashes.

GARLIC – We use our roasted garlic for this recipe. If you decide to use jarred roasted garlic instead, measure out 3 tablespoons.

How to Make Butternut Squash Pasta Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F.
2. Slice both ends of the butternut squash. Peel the outer skin of the squash. We do this by standing the squash on the flat bottom then running a knife down the sides.
3. Cut the squash in half lengthwise and remove the seeds. Cut squash into 2-inch cubes and place in a large mixing bowl.
4. Add 3 tablespoons of the olive oil and toss with the cubes. Sprinkle with garlic salt and black pepper and toss to distribute seasoning.
5. Move squash to a baking sheet and set aside.
6. Add shallots to a small mixing bowl and pour in the remaining olive oil. Make a bowl out of foil and add the shallots to it.
7. Place the foil bowl of shallots on the baking sheet with the squash and roast in the preheated oven for 30-35 minutes.
8. Remove from oven and allow to cool for 10 minutes.
9. Add squash, shallots, garlic, chicken broth, and half of the half and half to the mini food chopper and blend until smooth. The mixture will be fairly thick.
10. Allow to cool before storing. Store sauce in a jar or container with a lid in the refrigerator for up to a week.

Frequently Asked Questions & Expert Tips

Store the sauce in an air-tight container kept in the refrigerator for up to one week.

Yes! To do so, allow the sauce to cool completely then transfer it to an air-tight container or gallon-sized zipper bag. Leave some room at the top to allow for expansion once frozen. You can freeze this sauce for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet over medium-low heat. You can use half and half, milk, or broth to loosen the sauce to your liking.

Serving Suggestions

To use the pasta sauce, add the mixture to a large deep-sided skillet. Warm over medium heat for 3-4 minutes then add the cooked pasta. You can use half and half, milk or broth to loosen the sauce to your liking.

Check out our butternut squash pasta recipe to make a full meal out of this sauce. Some of our favorite pastas to use this sauce over are rotini or rigatoni but it would pair well with just about any shape you prefer. Enjoy!

More Squash Recipes

• Squash Casserole
• Baked Spaghetti Squash
• Butternut Squash Mac and Cheese
• Slow Cooker Butternut Squash Soup

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