Why I love this butternut squash pasta sauce
This whole mac and cheese conundrum has got my wheels spinning and I just can’t seem to get it quite right. I know that I could use vegan cheeses and make something pretty good, but I really do try to stick with more natural options when I can.
So when I saw frozen butternut squash at the grocery store, I thought it would be a great way to make a super simple, cheesy butternut squash pasta sauce.
I’ve had quite a bit of success with similar sauces. I used butternut squash for pasta before, and I’ve made pumpkin pasta with Italian sausage and spinach and sweet potato to make a creamy sauce.
My goal was to make a cheesy-tasting pasta sauce that was super simple and relatively healthy, and I think I achieved that. And, you don’t even need to dirty a pot to make the sauce, so it can’t get much better than that.
How do you make butternut squash pasta sauce?
Cook the butternut squash. I used a frozen package of butternut squash for my pasta sauce. I popped it into the microwave for 6 minutes (per the package instructions), and transferred the cooked squash to the food processor bowl. If you don’t have this option, you can roast your butternut squash in the oven for about 45 minutes at 400˚F (or until it’s nice and tender).
Blend with the remaining ingredients. After transferring your squash to a blender or food processor, you need to blend them until smooth. I used a food processor this time, but I have used my immersion blender in the past as well. Blend until smooth, and add to pasta just before serving. Make sure to reserve about ½ cup of pasta water before draining your pasta.
Tips for making butternut squash pasta sauce
- Be sure to really blend your sauce well to make sure you aren’t getting any lumps.
- If you want super creamy pasta, hold off on tossing your pasta with the sauce until you’re ready to serve. Dairy free sauces tend to get absorbed more quickly into the pasta, meaning they’re going to dry out faster than traditional mac and cheese.
- Want to bake your pasta? Add a little extra broth or coconut milk to the sauce. Toss the pasta, and top it with seasoned breadcrumbs. Bake in the oven for 20 – 30 minutes at 350˚F. Just make sure your breadcrumbs are dairy free.
Substitutions and alternatives
- Coconut milk – If you can’t use coconut milk, you can easily swap cashew cream, or even unsweetened coconut yogurt.
- Since this butternut squash pasta sauce is already gluten free, you can easily swap your pasta to make the whole dish celiac friendly.
More dairy free pasta recipes:Print
- 1 10-ounce package frozen butternut squash
- 1/2 cup full-fat canned coconut milk
- 1/4 cup nutritional yeast
- 1 garlic clove
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon dried mustard
- 1/4 teaspoon turmeric
- Pinch nutmeg
- 1 teaspoon salt
- 3 tablespoons – 1/4 cup pasta water
- Combine ingredients in a food processor.
- Blend until completely smooth.
- Add to pasta just before serving, adding a few tablespoons of pasta water as needed.
If you can’t find frozen butternut squash, roast 10 ounces of cubed butternut squash in a 400˚F oven for about 45 minutes (or until soft).
- Category: Condiments
- Method: Blending
- Serving Size:
- Calories: 54
- Sugar: 0.8 g
- Sodium: 297.2 mg
- Fat: 3.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 5.6 g
- Fiber: 1.2 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: butternut squash pasta sauce, butternut pasta sauce, pasta sauce with butternut squash, butternut squash pasta, butternut squash sauce, frozen butternut squash recipes, butternut squash pasta recipes, squash pasta sauce
Published: December 19, 2018. Updated: April 30, 2023.
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