Butternut Squash Pasta Sauce

Butternut squash pasta sauce is a nice trade-off to the traditional tomato-based marinara sauce. It is thick, creamy, and perfect for a quick weeknight meal. The best part is that the sauce can be made in advance and stored in the fridge or freezer.

Butternut squash Onion Olive oil Garlic Lemon juice Heavy cream Butter Parmesan cheese Salt White or black pepper


Heat the oven to 425°F line a baking sheet with parchment paper. Cut the squash in half lengthwise, and remove the seeds and stringy membrane. Brush the surface of the squash and onions with oil and set on the lined sheet pan. 

bake the butternut squash

Drizzle the cut area of the garlic with 1 tablespoon of oil. Wrap it in foil and place it on the sheet pan. Transfer the pan to the oven.  Roast for 45 to 50 minutes or until the squash is tender when pierced with a knife.

roasted butternut squash

Scoop the squash flesh into a blender. Add the roasted onion and lemon juice. Unwrap the garlic from the foil and pick out the garlic cloves. Add them to the blender with the cream and process until pureed. 

scoop out the squash

Add the butter, Parmesan cheese, salt, and pepper. Process until smooth.

blend until smooth

To use immediately: Heat sauce in a saucepan over medium heat, adding reserved pasta water in 1/4 cup portions, thinning the sauce until it does not spit.  Serve with your favorite pasta.


To store: Pour into Ball canning jars to 1-inch from the top.  Cover and refrigerate for 3-4 days. Or cover and place in the freezer for up to 3 months.

storing butternut squash sauce

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