With creaminess and color from butternut squash, plus extra flavor, this Butternut Squash Pasta Sauce is a favorite homemade mac and cheese option. Try it as a vegetarian meal with any pasta you prefer or paired with Italian sausage or chicken meatballs.
After making my Butternut Mac and Cheese for years, I wanted to try a version with slightly more flavor. Enter this Butternut Squash Pasta Sauce! It has extra yumminess from sautéing garlic and onion with cubes of squash, which creates the yummiest flavor combination.
There’s an easy option to make this recipe dairy-free if needed, and you can also toss it with pasta without blending it smooth if you want to skip a step.
This pasta sauce is a delicious option for a vegetarian meal or you can pair it with more protein if you prefer. And it freezes beautifully, so you can stash leftovers away until you need them or make it in advance to pull out on a busy day.
(You may also like Baked Zucchini Fritters, Zucchini Tots, Zucchini Fries, Healthy Zucchini Muffins, or my Vegetable Sauces for Pasta.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Butternut Squash Pasta Sauce so you know what to pick up from the store or have ready.
- Olive oil: I cook with extra virgin olive oil so that’s what I use here to sauté the onion and garlic.
- Garlic: You can mince fresh garlic cloves or use minced garlic from a jar. Both work similarly.
- Onion: I’m using white onion in this recipe but a yellow onion also works. You can also use frozen minced onion to reduce the amount of chopping.
- Butternut squash: You can use precut butternut squash from the produce aisle, frozen precut butternut squash, or cut a whole butternut squash into cubes.
- Milk: I prefer to make this recipe with whole milk but a lower fat option works fine, too.
- Cheddar cheese: I like to use shredded sharp cheddar cheese. I regularly make this with pre shredded cheese from the store and find that it blends into the other ingredients nicely. You can also grate a block of cheese using a handheld grater.
- Butter: I use unsalted butter in my cooking, but salted butter works too if that’s what you have on hand. It adds richness to the sauce, which is nice in the mix with the vegetables.
- Pasta: Any type of pasta or pasta shape works in this recipe, so feel free to use the one that your family prefers.
- Fresh thyme or rosemary (minced; optional)
Step-by-Step Instructions
Here’s a preview of how to make this Butternut Squash Pasta Sauce so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the oil, garlic, and onion to a warm skillet over medium heat. Stir to coat and cook for 2 minutes or until just starting to turn translucent.
Step 2. Add the butternut squash and salt. Cook for 14-18 minutes or until the squash is very soft, stirring often. (If the mixture sticks at all, add 1/4-½ cup water or broth.)
Step 3. Add the cooked squash mixture to a blender with the remaining ingredients (except the pasta).
Step 4. Blend the sauce very smooth. Add more salt as desired. Serve sauce with prepared pasta and top with Parmesan cheese, if desired.
Frequently Asked Questions
Yes, just add the cubed frozen squash to the pan as directed in the recipe. It will cook about the same.
You can pair the sauce with Baked Chicken Meatballs, serve over rice or another grain, serve as a dip for steamed veggies like broccoli, or pair with anything else you like, really!
Yes, let cool and freeze in small portions in a freezer container, freezer bag, or freezer container. Thaw as desired and warm slightly to serve.
How to Store
Serve any leftover Butternut Squash Pasta Sauce in an airtight container and heat for 30-60 seconds in the microwave to warm.
Best Tips for Success
- To help the butternut squash cook quickly, make sure the cubes are small (about ½ inch) and roughly uniform.
- Use the type of pasta your family prefers, whether whole wheat, gluten-free, bean-based, or traditional.
- Try serving the Butternut Squash Sauce as a dipping sauce for other cooked veggies.
- You can use canned butternut squash puree if desired. Simply cook the garlic and onion until very tender, then add to a blender with 1 cup butternut squash puree and the remaining ingredients.
- Dairy-free: Use plain nondairy milk or lactose-free milk and either omit the cheese or use a nondairy cheese.
Related Recipes
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Butternut Squash Pasta Sauce
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small onion (minced; about 1 cup)
- 2 cups butternut squash cubes
- ½ teaspoon salt
- ⅔ cup milk
- 1 cup grated cheddar cheese
- 2 tablespoons butter
- 1 pound pasta
- Fresh thyme or rosemary (minced; optional)
Instructions
- Add the olive oil to a large skillet set over medium heat. When warm, add the garlic and onion. Stir to coat and cook for 2 minutes or until just starting to turn translucent.
- Add the butternut squash and salt. Turn the heat to medium-low and cover.
- Cook for 14-18 minutes or until the squash is very soft, stirring often. (If the mixture sticks at all, add ¼-½ cup water or broth.)
- Add the cooked squash mixture to a blender with the remaining ingredients except the pasta.
- Blend the sauce very smooth. Add more salt, if desired, to taste.
- Serve as much of the sauce as you like with prepared pasta and top with Parmesan cheese, if desired.
Equipment
Notes
- Serve any leftovers in an airtight container and heat for 30-60 seconds in the microwave to warm.
- To help the butternut squash cook quickly, make sure the cubes are small (about ½ inch) and roughly uniform.
- Use the type of pasta your family prefers, whether whole wheat, gluten-free, bean-based, or traditional.
- Try serving the Butternut Squash Sauce as a dipping sauce for other cooked veggies.
- You can use canned butternut squash puree if desired. Simply cook the garlic and onion until very tender, then add to a blender with 1 cup butternut squash puree and the remaining ingredients.
- Dairy-free: Use plain nondairy milk or lactose-free milk and either omit the cheese or use a nondairy cheese. Or, you can add ½ cup white beans in place of the cheese to add extra creaminess.
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