Can you put butternut squash in spaghetti sauce?

Yes, you could! You can roast the squash and purée it in our marinara sauce for a "squash marinara," or you can turn it into its own creamy sauce like we do here.

What does butternut squash pasta sauce taste like?

Our butternut squash pasta sauce has a subtle, sweet, caramelized flavor with warm spice and cozy, savory depth. If desired, you can add pecorino, parmesan, roasted garlic, or browned butter to enhance the flavor further.

What goes well with butternut squash pasta sauce?

The sauce can be enjoyed simply tossed with pasta, or it goes with with roasted or sautéed veggies mixed in, such as roasted Brussels sprouts , roasted broccoli , or sautéed mushrooms .

What flavor goes with butternut squash?

Warm, nutty spices like nutmeg or cinnamon complement the sweetness of the squash. Sage or thyme, roasted garlic, and brown butter are also great pairings for this sweet squash!

Butternut Squash Pasta Sauce (Vegan & Freezer-Friendly)

Description

This creamy butternut squash pasta sauce is bursting with fall flavor. This dairy-free, freezer-friendly sauce delivers cozy depth and luscious, creamy texture.

Ingredients

Units Scale

1 medium butternut squash
2 1/2 tablespoons olive oil, divided
1 sweet onion, cut into 1-inch wedges
2 cups veggie broth or water
1 teaspoon salt, more to taste
1 teaspoon black pepper
1 teaspoon granulated garlic (see note)
generous pinch nutmeg
1 tablespoon white or yellow miso paste
2-4 sage leaves, chopped (or sub 1 teaspoon dried sage or Italian seasoning)
optional: 1/4 cup parmesan or pecorino cheese

Instructions

Preheat oven to 425°F
Roast. Cut the butternut squash in half lengthwise, scoop out the seeds, and place them, cut side down on a parchment-lined sheet pan. Cut the onion into 1-inch wedges, drizzle with olive oil, and place next to the butternut. Roast until tender, 25-35 minutes, depending on size, tossing the onions halfway through and removing them earlier if tender.
Blend. Scoop out 2 heaping cups of roasted butternut squash and add it to the blender along with the onions broth, salt, pepper, nutmeg, sage and miso paste. If you want to add pecorino, blend it as well. Blend until silky smooth.
Warm. Place it in a saucepan and heat it up. You will want to drink it like soup, and sometimes I do this too. 🙂
Season. Taste and season, adjusting the salt, pepper, and nutmeg as needed. Add a pinch of cayenne if desired.
Toss the warm pasta sauce with your favorite pasta.

Notes

Browned Butter: For extra richness, blend in a 2-3 tablespoons of browned butter. My husband LOVES this.

Storage: Butternut pasta sauce will keep up to 4 days in an airtight container in the refrigerator. Freeze for up to 3 months.

Garlic: Roasted garlic is really lovely in the recipe, too, but I wanted to keep it easy. You could roast a whole head, use some for this, and save the rest for spreading on crostini.

Nutrition

Serving Size: 1 cup ( without cheese)
Calories: 141
Sugar: 4.4 g
Sodium: 862.8 mg
Fat: 9.4 g
Saturated Fat: 1.4 g
Carbohydrates: 15 g
Fiber: 2.4 g
Protein: 1.8 g
Cholesterol: 0 mg