Butternut Squash Pasta Sauce That Tastes Like Fall
A creamy and comforting butternut squash pasta sauce that captures the flavors of fall. This healthy, dairy-free alternative to Alfredo sauce is made with roasted squash, garlic, and a touch of nutmeg, perfect for cozy, wholesome meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash (peeled, cubed)
- 3 cloves garlic (whole, peeled)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup vegetable broth (or chicken broth)
- ½ cup unsweetened plant milk or heavy cream
- 2 tbsp nutritional yeast (or ¼ cup grated Parmesan, if not vegan)
- ¼ tsp nutmeg (optional but recommended)
- Cooked pasta of choice (shells, penne, fettuccine, etc.)
- Fresh sage or basil, for garnish
- Extra black pepper to finish
Instructions
- Preheat oven to 400°F (200°C). Toss squash and garlic in olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and soft.
- Transfer roasted squash and garlic to a blender or food processor. Add broth, milk (or cream), nutritional yeast, and nutmeg. Blend until smooth and creamy.
- Pour the sauce into a saucepan and simmer for 5–10 minutes, adjusting consistency with more broth if needed. Taste and season.
- Toss with hot cooked pasta and serve immediately. Top with fresh herbs and cracked pepper.
Notes
- For a vegan version, use plant milk and nutritional yeast instead of cream and cheese.
- For extra creaminess, substitute plant milk with heavy cream and add Parmesan cheese.
- Adjust the thickness of the sauce by adding more broth if needed.
- Pairs well with hearty pasta like penne or fettuccine.
Nutrition
- Serving Size: 1 cup sauce with pasta
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg