This butternut squash pasta sauce is next-level creamy, and I can’t wait for you to try it! With just five simple, wholesome ingredients, you can create a golden, velvety sauce that transforms any pasta dish into a cosy, comforting meal.
If you’ve never thought of using butternut squash for pasta sauce, now is the time to give it a go. Roasting the squash brings out its natural sweetness, and when blended with onion, garlic, cashews, and a touch of nutritional yeast (or cheese), it becomes luxuriously smooth and creamy. This sauce has all the warmth of autumn with its seasonal flavours, and it’s completely dairy-free – the perfect alternative to creamy, dairy-based pasta sauces.
Tips
- Soak the cashews if you don’t have a high-speed blender – just 15–20 minutes in hot water will make them blend into a super creamy sauce.
- Wrap garlic and onion in foil before roasting – this keeps them from burning while the squash caramelises beautifully.
- Chop the squash small so it roasts quicker and gets soft all the way through.
- Blend while hot – warm ingredients blend more smoothly into a silky sauce.
- Taste before serving – add a little extra salt, lemon juice, or even a splash of pasta water if needed to loosen the sauce.
- Make ahead – the sauce keeps well in the fridge for 3–4 days, so it’s perfect for meal prep.
Swaps
Butternut squash: Pumpkin or sweet potato work really well too – both bring that natural sweetness and creamy texture, you might need to
Cashew nuts: For a nut-free option, try sunflower seeds. Or go for 2–3 tablespoons of tahini for a richer flavour.
Nutritional yeast: Grated Parmesan or pecorino will make it cheesier if you’re not keeping it dairy-free.
Onion: Shallots or even leeks are great alternatives – they add a lovely gentle sweetness.
Garlic: Short on time? Garlic powder works too. Start with ½ tsp and adjust to taste.
Storage
Fridge: Keep the sauce in an airtight container in the fridge for up to 2-3 days – just make sure it hasn’t been mixed with pasta yet. Once combined, it’s best enjoyed straight away or within a day, as the pasta will soak up the sauce and change the texture. For the creamiest result, store the sauce on its own and mix with freshly cooked pasta when ready to eat.
More Butternut Squash Recipes
- Kale&butternut squash cous cous
- Thai Butternut Squash Soup
- Parmesan Squash Chips
- One-Tray Lentil & Roasted Vegetable Salad
Butternut Squash Pasta Sauce
Ingredients
- 1/2 butternut squash
- 1 onion
- 5 garlic
- 2 tbsp nutritional yeast you can swap with cheese
- 60 g cashew nuts
- Salt& pepper to taste
- 200 g pasta
Instructions
- Chop butternut squash, onion and garlic and roast in the oven at 180C for 30mins (a little trick is to put the garlic and onion wrapped in a foil so they cook slower and won’t burn along with the butternut squash)
- Put all the ingredients into the blender a blend until silky and smooth
- Pour on top of your favourite pasta