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Creamy butternut squash pasta sauce

Creamy Butternut Squash Sauce

Creamy butternut squash sauce—sweet, savory, and velvety! Perfect for pasta, risotto, or as a dip. Easy, dairy-free, and packed with flavor.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Condiment, Sauce
Cuisine American
Servings 4

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 3gFat: 6gSugar: 3.5g

Ingredients
  

  • 2 cups butternut squash peeled and cubed (about 1 small squash or 12 oz)
  • 1 tablespoon olive oil
  • 1/2 small yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 cup vegetable broth or water
  • 1/2 cup unsweetened milk dairy or plant-based
  • 2 tablespoons nutritional yeast or grated Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional
  • Pinch of nutmeg optional

Instructions
 

  • Preheat oven to 400°F (200°C). Toss squash cubes with a bit of olive oil and roast on a baking sheet for 20–25 minutes, or until fork-tender. (Alternatively, steam until soft, about 10–12 minutes.)
  • In a skillet, heat olive oil over medium heat. Add onion and garlic. Cook for 3–4 minutes until fragrant and soft.
  • In a blender, combine cooked squash, sautéed onion/garlic, broth, milk, nutritional yeast (or Parmesan), and spices. Blend until silky smooth. Add more broth to thin, if needed.
  • Pour the sauce into a pan over low heat and warm through. Taste and adjust seasoning.

Notes

  • Use plant-based milk and nutritional yeast for a vegan version.
  • Add more Parmesan or melt in some cream cheese.
  •  Keeps in fridge up to 4 days or freeze up to 2 months.
  • Use frozen cubed squash to save time and money.
Keyword gluten-free recipe, healthy sauce, homemade condiment, homemade sauce
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