This butternut squash pasta sauce recipe is a hearty, pasta sauce that you can make variations of depending if you’re in the mood for spicy, savory or sweet!
Squash is one of THE best things about fall. Seriously. I mean there’s like a million different types of squash, coming in all different types of flavors that you can make into all different types of meals.
Instead of just roasting butternut squash to have as a side dish at a meal, why not make it the focal point?! Butternut Squash Pasta Sauce is so creamy and helps thicken your pasta and/or pasta bakes. It’s a nice change of pace from tomato-based sauces. I’ve written out the base recipe for you but feel free to add various ingredients to flavor it as you wish.
To make it savory add some Italian spice, rosemary and some roasted garlic into the blender with the base mix.
To make it spicy add some chili peppers and paprika into the blender with the base mix.
To make it sweet add some cinnamon, sub out the regular milk for vanilla almond milk or coconut and add a pinch of brown sugar.Print
Butternut Squash Pasta Sauce
Butternut squash pasta sauce is a hearty, pasta sauce recipe that you can make variations of depending if you’re in the mood for spicy, savory or sweet!
- Prep Time: 45
- Cook Time: 10
- Total Time: 55 minutes
- 1 medium butternut squash
- 2 1/2 cups almond milk
- Sea Salt
- Black Pepper
- Pre-heat oven to 375 degrees.
- Peel and dice butternut squash into cubes.
- Place on a lined baking sheet and drizzle with EVOO, black pepper and sea salt.
- Roast for 45 minutes.
- Add squash cubes into a food processor or blender (I used my Ninja).
- Pour in almond milk and season with black pepper and sea salt.
- Process until smooth and a thick liquid consistency.
This butternut squash pasta sauce recipe stores in the fridge for about a week in an air tight container. Make a big batch in your Sunday food prep so you can have easy and healthy meals throughout the week!