Fall is the perfect time to enjoy the comforting flavors of butternut squash, and this creamy vegan pasta sauce is a fantastic way to showcase this versatile vegetable. Made with just a handful of wholesome ingredients, this sauce is smooth, flavorful, and comes together quickly — perfect for an easy weeknight dinner or meal prep.
Why Butternut Squash?
Butternut squash offers a naturally sweet and nutty flavor that pairs beautifully with pasta. I love roasting it with fresh tomatoes and onions to deepen the taste, then blending it all into a velvety sauce that’s both dairy-free and nourishing.
What You’ll Need
- Frozen diced butternut squash (for convenience and ease, but fresh works too)
- Fresh chopped tomatoes
- Yellow onion
- Olive oil
- Salt & pepper
- Dried thyme
- Your favorite pasta
- Reserved pasta water (to help blend the sauce perfectly)
Equipment Needed
- Baking sheet lined with parchment
- Blender
- Large pot for cooking pasta
Step-by-Step Instructions
1. Roast the Veggies
Preheat your oven to 450°F (230°C). On a parchment-lined baking sheet, spread the frozen butternut squash, chopped tomatoes, and sliced onion. Drizzle with olive oil, then season with salt, pepper, and dried thyme. Toss everything together to coat evenly. Roast for about 20 minutes until tender and slightly caramelized.
2. Cook the Pasta
While the veggies roast, cook your pasta according to package instructions. Before draining, reserve about ⅓ cup of the pasta cooking water — this will help make your sauce silky smooth.
3. Blend the Sauce
Transfer the hot roasted veggies into a blender, add the reserved pasta water, and blend until creamy and smooth.
4. Combine and Serve
Pour the creamy butternut squash sauce over your cooked pasta and toss well to coat. Serve immediately with a sprinkle of parmesan cheese or a plant-based alternative for a tasty finish.
Tips & Variations
- Use fresh butternut squash: If you prefer fresh, simply peel and cube it before roasting.
- Add herbs: Fresh basil or sage can add an extra burst of flavor.
- Make it spicy: A pinch of red pepper flakes adds a nice kick.
- Meal prep friendly: Store sauce and pasta separately in the fridge for up to 7 days.
Nutrition Snapshot (per serving)
- Calories: 367
- Protein: 11g
- Fiber: 5g
- Vitamin A: 167% DV
- Vitamin C: 27% DV
This creamy vegan butternut squash pasta sauce is a delicious way to enjoy fall’s bounty in a wholesome, comforting dish. Give it a try and let me know how you like it!
If you loved this recipe, check out these other veggie pasta favorites:
- Mushroom Alfredo Pasta
- Asparagus Lemon Garlic Pasta
- Baked Feta and Broccoli Pasta
Creamy Vegan Butternut Squash Pasta Sauce
Ingredients:
- 16 oz frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- ½ yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 1 lb pasta
- ⅓ cup reserved pasta water
Instructions:
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Spread butternut squash, tomatoes, and onion on the baking sheet. Drizzle with olive oil, then season with salt, pepper, and thyme. Toss to coat evenly.
- Roast for 20 minutes, until tender and caramelized.
- Meanwhile, cook pasta according to package instructions. Before draining, reserve ⅓ cup of pasta water.
- Transfer roasted vegetables to a blender, add reserved pasta water, and blend until smooth and creamy.
- Toss the sauce with cooked pasta until well coated. Serve immediately with optional parmesan or plant-based cheese.