This butternut squash pasta is coated in a silky smooth, comforting pasta sauce made with roasted butternut squash, and sage for a cozy autumn inspired dish that is delicious paired with parmesan cheese, and grilled chicken – or on its own for a vegetarian favorite.
If your family likes to add a vegetarian meal occasionally to the mix, this butternut squash pasta is a huge winner! It’s got a creamy sauce, made with vegetable stock, almond milk, and butternut squash pieces – tossed over your favorite pasta noodles, for a super easy dinner you’ll love.
This pasta is covered in a rich and nutty butternut squash sauce. And the sauce is so tasty, it would also be great on pizza, lasagna, or over some roasted veggies.
It’s super comforting, and packed full of flavor – even without any cheese, or meat added in.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Butternut Squash Pasta Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- olive oil – for sautéing the onion, celery, and garlic
- onion
- celery
- minced garlic
- roasted butternut squash – you can by cubed butternut squash and roast it for about 30 minutes, or roast a halved squash for about 1 hour.
- sage leaves
- vegetable broth
- almond milk
- oregano
- salt and pepper
How to make Butternut Squash Pasta Sauce
- Saute the onions and celery in olive oil in a large pot for a few minutes, until they are soft, translucent and fragrant. Stir them occasionally as they cook. Add in the minced garlic and let it cook for about 30 seconds.
- Add in the squash and sage and cook for another minute stirring often.
- Blend. Add the vegetable mixture, vegetable broth, and the milk to a blender and blend it until smooth, or keep it in the pot and blend it smooth with an immersion blender.
- Season. Return the sauce mixture to the pan and season to taste with oregano, and salt and pepper. Add more milk as needed to reach your desired consistency. Serve over cooked noodles.
Tips and Tricks
- Experiment with flavor – Experiment with additional seasonings by adding about 1/2 teaspoon of dried basil, or thyme if desired. You could also add 1/4 tsp of nutmeg.
- Best Pasta – The best pasta shapes for this dish are ones that will hold the sauce well, I like fusilli, penne, or fettucine.
- Sauce Consistency – Experiment with the consistency of the sauce according to what you like, add more milk or cream for a thinner and smoother sauce, for a thicker sauce, add less.
- Milk Substitution – Instead of almond milk use your favorite dairy milk, or dairy milk substitute. Half and half or heavy cream can also be used for a creamier sauce.
Storage Instructions
Store any leftover pasta in an airtight container in the refridgerator for up to 3 or 4 days. Reheat in the microwave until warm, or in a saute pan with a splash of milk or broth to maintain the creamy texture.
The sauce can also be stored separately and reheated in a small sauce pan, over low heat until warm, then serve over your choice of pasta.
Butternut Squash Pasta FAQs
Yes you can. Using pre-cut butternut squash is a great way to save time because it will roast faster. Look for it in the refrigerated part of the produce section of your local grocery store.
Definitely! Use your favorite gluten-free pasta to make this dish suitable for anyone who eats gluten free.
This butternut squash pasta dish is a such a cozy and nutritious way to enjoy the flavors of butternut squash, and the flavors of fall. It’s great for a cozy weeknight dinner, or even a dish that is sure to impress!
More Pasta Recipes
- Chicken Bacon Ranch Pasta
- Caprese Pasta Salad
- Casarecce Pasta with Pesto
- Chicken Sausage Pasta
- Mexican Stuffed Shells
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Butternut Squash Pasta
Ingredients
For Pasta Sauce
- 1 TBS olive oil
- 1/3 cup diced onion
- 1/3 cup diced celery
- 1 TBS minced garlic
- 2 1/2 cups roasted butternut squash*
- 4 fresh sage leaves
- 3/4 cup vegetable broth
- 1/2 cup almond milk (can sub dairy milk)
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
For Pasta
- 16 oz cooked pasta noodles (fettucine, penne, fusili, etc.)
Instructions
- Heat olive oil in a large pot over medium heat.
- Once hot add in the onion and celery. Cook for about 5-6 minutes, stirring occasionally til soft and translucent.
- Add in the minced garlic and saute for 20 seconds.
- Add in the roasted squash and sage leaves. Cook for another minute stirring often.
- Pour the veggie mixture, vegetable broth, and milk into a blender and blend until nice and smooth.
- Return sauce to the sauce pan and season with oregano, salt and pepper.
- Heat for another 5 minutes then serve on cooked noodles.
Notes
Nutrition
This butternut squash pasta was first posted on September 16, 2015. The photos and text were updated for clarity on January 15, 2024.
This post was first made in partnership with Silk. The opinions and text are all mine.
fortheloveofpb says
This was delicious! I used a kabocha squash instead of a butternut, since its what I had lying around and it turned out really well. My meat and dairy eating family also really enjoyed it (:
Ellen Garrett says
That’s awesome. I am glad to know that it worked well for you too.
LarChar Welsh says
I want to try this. It appears from the picture of the plated dish that half a butternut squash will make a lot of sauce. For my trial I will scale it down considerably. Thanks for the recipe! It looks delicious.
Aimee Berrett says
Yes it does make quite a bit of sauce, you should be fine cutting the recipe in half instead for a smaller amount.
Sina @ Vegan Heaven says
This looks so delicious and creamy, Aimee! Thanks for sharing this recipe! 🙂
Kelly - Life Made Sweeter says
This pasta looks fantastic, Aimee! Love that it’s meatless and the butternut squash is perfect for fall! Such a great idea to use almond milk too!
Matt Robinson (@realfoodbydad) says
Nothing better than butternut squash and this looks absolutely awesome!