Some days, there’s nothing more comforting than a warm bowl of pasta. And this Creamy Butternut Squash Pasta Sauce has it all. It’s flavorful and creamy without any dairy or heavy cream. And the crunchy, herby topping made from gluten-free breadcrumbs and pine nuts is truly addictive. It’s the perfect bowl of nourishing comfort food.
Why You’ll Love This Recipe
- It’s comfort food at its finest. There’s nothing better than a warm, cozy bowl of pasta on a cold winter night. Or any night, for that matter!
- Butternut squash is a deeply nourishing seasonal vegetable that is the perfect base for this vegan pasta sauce.
- It’s creamy without needing any dairy or being too heavy. So it’s a great option if you’re avoiding dairy products for any reason.
- It’s simple to make and freezes well, so you can save leftovers and easily reheat for a quick weeknight dinner anytime.
- The breadcrumb topping is the perfect crunchy contrast to the creamy pasta sauce and adds even more flavor to this delicious dish.
How To Make Roasted Butternut Squash Pasta
It honestly doesn’t get much easier than this. The most labor-intensive part of this recipe is peeling and chopping the butternut squash. After that, it’s as simple as roasting and blending.
The Ingredients
For the pasta sauce, you’ll need…
Medium butternut squash – I know butternut squash can come in a range of sizes. But luckily it’s not critical to get an exact “right” size of squash. So just snag what you think is a nice medium-sized squash and go with it.
Yellow onion – I prefer to use yellow onion when roasting because it has a stronger flavor and caramelizes better than white onion. But feel free to use a white or red onion if that’s what you have on hand.
Garlic cloves – When removing your garlic cloves from the bulb, try to leave a layer of skin around each clove. This will help protect the clove while roasting and keep it from browning too much. This results in mild, creamy roasted garlic cloves.
Avocado oil – Avocado oil has a higher smoke point than other oils, so it’s my go-to when roasting veggies at a high temperature.
Milk – Any milk you like works great here. I’ve used both oat milk and soy milk and they were great. You could, of course, use regular dairy milk or another dairy-free option like almond or coconut milk. You could even use canned coconut milk or coconut cream for a thicker, creamier sauce, though you may be able to taste the coconut flavor if you go that route.
Stock – Vegetable stock or chicken stock both work great here, so pick your preference. In a pinch, you could use pasta water in place of the stock but you may need to adjust the seasoning if you go that route.
Dried thyme, nutmeg, salt, and pepper – Thyme is probably my favorite herb to pair with roasted vegetables. And just a pinch of nutmeg brings out the flavor of the butternut squash without making it taste like a spiced dessert. And then, of course, salt and pepper, to taste.
For the breadcrumb topping, you’ll need…
Butter – Dairy-free or regular butter works perfectly here.
Panko breadcrumbs – I like to use panko breadcrumbs because they’re lighter and crunchier. And crunch is what we’re after here. I’m able to find this gluten-free option in my grocery store. But feel free to use any type of breadcrumbs you like. And if you’re feeling extra ambitious, you could even make your own.
Pine nuts – Adding chopped pine nuts to the breadcrumb mixture adds a delicious nutty, umami flavor to the topping. If you’re avoiding nuts for any reason, feel free to leave them out and just use more breadcrumbs.
Garlic powder and rosemary or thyme – The addition of herbs and seasonings is what takes this crunchy breadcrumb topping from good to amazing. Fresh or dried herbs work perfectly fine here, so use whatever you have on hand.
And then, for serving, you’ll need 1 pound of pasta of your choice. This sauce would work with any kind of pasta you like but I do love a penne pasta, personally. Feel free to let your heart guide you to whatever your favorite pasta is. This is a comfort food recipe, after all.
The Method
Start by preheating the oven to 400° Fahrenheit and lining a large baking sheet with parchment paper and set aside.
Either in a large bowl or directly on the baking sheet, combine the peeled, diced butternut squash, chopped yellow onion, garlic cloves still in their skin, avocado oil, salt, and pepper. Toss to coat evenly. Spread out on the baking sheet in a single layer.
Roast the squash in the preheated oven for 30-40 minutes, tossing midway through. Start checking the squash for doneness at the 30-minute mark by piercing it with a fork. If it pierces easily, you’re done.
While the squash is cooking, prepare the breadcrumb topping. Heat the butter in a skillet over medium heat. Once hot, stir in the breadcrumbs and minced pine nuts to evenly coat in butter. Toast the breadcrumb mixture, stirring frequently, for about 5-7 minutes until the mixture takes on a golden color and begins to smell toasted and nutty. Keep an eye on it as it can go from golden brown to burned fairly quickly. Remove from heat and stir in the herbs and garlic powder. Set aside until ready to use.
Once the squash is tender, remove from the oven and set aside to cool slightly.
Cook the pasta according to the package instructions. Reserve ¼ cup of pasta water before draining.
While the pasta is cooking, add the roasted butternut squash mixture to a blender, being sure to remove and discard the skin from the garlic cloves. Add the milk, stock, thyme, and nutmeg, if using. Blend on high until completely smooth and creamy, scraping down the sides, if needed.
Drain the pasta and return it to the pan. Pour the butternut squash sauce over the pasta and toss to combine, adding a bit of pasta water if needed to loosen up the sauce.
Serve topped with a generous sprinkle of the toasted breadcrumbs.
If you want to store leftovers, it’s best to store the sauce separately from the cooked pasta (especially if you’re using gluten-free pasta, as gluten-free pasta tends to fall apart in the fridge in my experience). If this is the case, I suggest only mixing as much pasta and sauce together as you’ll need for one meal, then store the leftover sauce in an airtight container in the fridge for up to 3 days or in the freezer for up to three months.
Reheat the sauce gently on the stovetop when ready to use and toss with freshly cooked pasta.
Let’s Talk Nutrition
Butternut Squash Benefits
Butternut squash is a nutrient-packed winter vegetable that’s bursting with vitamins and minerals, like vitamin A, vitamin C, magnesium, and potassium. Just one cup of cooked butternut squash delivers over 450% of your daily vitamin A needs and more than 50% of your vitamin C requirements!
The vibrant orange color of this veg comes from carotenoids like beta-carotene, which your body converts into active vitamin A to support eye health, immunity, and even fetal development. Plus, its fiber content aids digestion and helps manage blood sugar levels.
Yellow Onion Benefits
Onions, members of the Allium family along with garlic and leeks, are known for their bold flavor and impressive health benefits. The organosulfur compounds responsible for onions’ signature smell may also play a role in fighting harmful cells in the body (though more human studies are needed).
Onions boast over 25 flavonoids and are rich in vitamin C, both of which act as powerful antioxidants that support immune health. They’re also a great source of fiber and prebiotics, feeding your gut bacteria to promote digestion. While raw onions can sometimes cause bloating, cooking them makes them easier to digest—so you can enjoy their benefits without the discomfort!
Garlic Benefits
Garlic has been a go-to remedy throughout history, used by ancient civilizations like the Egyptians, Greeks, and Chinese for its health-boosting powers. The sulfur compounds released when garlic is chopped, crushed, or chewed are responsible for its health benefits. These compounds can support the immune system and help manage healthy blood pressure and cholesterol.
Tip: Smashing, chopping, or mincing is what releases the sulfur compounds in garlic. But once you cook garlic, that sulfur production stops. To get the most out of garlic’s health benefits, smash or chop garlic and let it sit for 10 minutes before adding it to your recipe.
Thyme Benefits
Thyme is a powerful multitasker when it comes to health! Known for its antimicrobial, antifungal, and soothing properties, it’s a go-to remedy for infections, especially in the lungs and digestive tract. It can calm an upset stomach, ease bloating, and even help with gut bugs, parasites, or IBS.
Thyme also shines as a respiratory hero, soothing coughs—especially dry, lingering ones—while opening up airways to ease breathing. It’s great for treating sore throats, inflamed gums, and minor mouth infections as a tea or gargle.
This is why I love adding thyme generously to recipes, especially in the winter.
Other Posts You May Like
- Simple But Perfect Roasted Sweet Potatoes: This simple recipe is my go-to method for creating perfectly crispy, flavorful, and delicious roasted sweet potatoes. It’s a perfect side dish and incredibly versatile.
- Easy Lemony Kale Pesto: Who needs basil? This lemony kale pesto is easy, nutrient-dense, and so flavorful! It’s a delicious way to use kale and freezes beautifully.
- Thyme Roasted Delicata Squash Recipe: This thyme-roasted delicata squash recipe is a simple, delicious way to take advantage of squash season. It’s quick to assemble and requires minimal ingredients.
- Roasted Fall Veggie Breakfast Hash Recipe: This breakfast hash recipe is a deliciously easy way to enjoy seasonal produce and get breakfast prepped for the week.
Creamy Butternut Squash Pasta Sauce
Ingredients
- 1 medium butternut squash peeled, seeds removed, and cut into 1-inch dice (about 3 cups)
- 1 yellow onion, peeled, ends trimmed, and cut into large chunks (about 1 ½ cups)
- 6-8 garlic cloves, smashed but skin left on
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup milk of choice
- 1 cup vegetable or chicken stock
- 1 teaspoon dried thyme
- Pinch of nutmeg or allspice optional
For Breadcrumb Topping
- 1 tablespoon salted butter regular or dairy-free
- ½ cup panko breadcrumbs regular or gluten-free
- ¼ cup pine nuts finely chopped
- 1 tablespoon finely chopped fresh rosemary or thyme or 1 teaspoon dried
- ¼ teaspoon garlic powder
- Pinch of salt and pepper
For Serving
- 1 pound pasta regular or gluten-free
Instructions
- Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Either in a large bowl or directly on the baking sheet, combine the butternut squash, yellow onion, garlic cloves, avocado oil, salt, and pepper. Toss to coat evenly. Spread out on the baking sheet in a single layer.
- Roast the squash for 30-40 minutes, tossing midway through cooking, until tender when pierced with a fork.
- While the squash is cooking, prepare the breadcrumb topping. Heat the butter in a skillet over medium heat. Once hot, stir in the breadcrumbs and pine nuts to evenly coat in butter. Toast the breadcrumb mixture, stirring frequently, for about 5-7 minutes until the mixture takes on a golden color and begins to smell toasted and nutty. Keep an eye on it as it can go from golden brown to burned fairly quickly. Remove from heat and stir in the herbs and garlic powder. Set aside until ready to use.
- Once the squash is tender, remove from the oven and set aside to cool slightly.
- Cook the pasta according to the package instructions. Reserve ¼ cup of pasta water before draining.
- While the pasta is cooking, add the roasted butternut squash mixture to a blender, making sure to remove and discard the skin from the garlic cloves. Add the milk, stock, thyme, and nutmeg or allspice, if using. Blend on high until completely smooth and creamy, scraping down the sides, if needed.
- Drain the pasta and return it to the pot. Pour the butternut squash sauce over the pasta and toss to combine, adding a bit of pasta water if needed to loosen up the sauce.
- Serve topped with a generous sprinkle of the toasted breadcrumbs.
- If you want to store leftovers, it’s best to store the sauce separately from the cooked pasta. In this case, only mix as much pasta and sauce as you’ll need for one meal, then store the leftover sauce in an airtight container in the fridge for up to 3 days or in the freezer for up to three months.
- Reheat the sauce gently on the stovetop when ready to use and toss with freshly cooked pasta.
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