Possibly my favorite pasta sauce of all time, this kid-friendly butternut squash pasta sauce is silky, mildly sweet, and savory. It pairs well with any pasta shape, is simple to make, and yields enough to freeze for an easy weeknight meal. It’s easy to keep vegan or dairy-free and requires only about 15 minutes of active prep.
I’ve been holding out to share this recipe—mostly because I keep making batch after batch and stashing them in the freezer. If you’re a sauce person, meet your new go-to: a creamy butternut squash sauce made by simmering squash with onion, garlic, and fresh sage, then pureeing until smooth. It’s a hit with kids and adults alike.
This sauce makes enough to dress about two pounds of dry pasta, so unless you’re feeding a large group, plan to eat half and freeze half. That “cook once, eat twice” approach saves time and gives you a fast, comforting meal on busy nights.
Why I love this butternut squash sauce
- Everyone in the family enjoys it, including picky kids
- Quick and straightforward to prepare
- Uses simple, easy-to-find ingredients
- Many components can be prepped ahead
- Makes a double batch so you can freeze extra for another night
Ingredients for this butternut squash pasta sauce recipe
A short ingredient list and a fairly long freezer life for squash and onions makes this sauce an easy staple. You’ll need:
- Olive oil
- Butternut squash (about 2–2½ pounds whole)
- Onion
- Garlic
- Fresh sage (optional but recommended)
- Salt and freshly ground black pepper
- Chicken or vegetable broth
- Finely grated Parmesan cheese (omit or replace for vegan/dairy-free)
Helpful tips & tools to make this recipe
- Peeling and chopping squash is the most time-consuming step. Save time with pre-peeled, pre-cut squash when available.
- Peel until you reach the bright orange flesh; you may need a couple of passes with a sturdy peeler depending on the skin thickness.
- Cut the squash in half horizontally, then slice and scoop out seeds from the larger bulb. Cut into 1-inch cubes for even cooking.
- This recipe yields a double batch. If freezing a portion, set aside what you’ll freeze before adding Parmesan. The cheese is best added to hot pasta and sauce right before serving to help thicken and enrich the sauce.
- If you find a very large squash, use it—scale other ingredients and freeze the extra for another meal.
- Cook pasta al dente or slightly undercooked so it finishes cooking when combined with the sauce without becoming mushy.
- Top finished pasta with crispy pancetta or other favorite garnishes for extra texture, if desired.
How to make butternut squash pasta sauce
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add chopped squash, onion, garlic, and sage. Season with salt and pepper and sauté, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
Add the broth and increase the heat to bring the mixture to a boil. Reduce heat to medium-low and simmer, uncovered, until the squash is very soft and the liquid has reduced by about half, roughly 15–20 minutes.
Let the mixture cool slightly, then puree until very smooth. A high-speed blender yields the creamiest result, but an immersion blender works well and reduces cleanup.
If serving immediately, use roughly 3 cups of sauce and 1/3 cup grated Parmesan per pound of dry pasta. Combine the sauce and cooked pasta, stir in the Parmesan, and serve. Freeze the remaining sauce once cooled.
How to serve this sauce
This sauce is best tossed with freshly cooked pasta. Rigatoni or linguine are great choices, but any shape will work. For more fiber and a heartier meal, try whole wheat or lentil pasta.
- Boil a large pot of generously salted water and cook pasta according to package directions. Drain when al dente or slightly under.
- Warm about 3 cups of sauce in the (now empty) pasta pot over medium heat, add the drained pasta back in, and stir to combine for a few minutes.
- Stir in grated Parmesan, then finish with additional Parmesan, flaky sea salt, and freshly ground pepper to taste.
Freezing tips
Extra sauce freezes well in freezer bags or glass jars.
- For freezer bags, press out excess air, seal, and freeze the bags flat on a tray; stack them once frozen to save space.
- Plan on about 3 cups of sauce per pound of dry pasta; portion accordingly if you usually cook less than a full pound.
- Glass jars work fine—leave headspace for expansion. Enjoy frozen sauce within about 4 months for best flavor and texture.
Other easy pasta recipes you might like
- Kid-friendly pea pesto
- Quick and easy kale pesto
- Instant Pot bolognese sauce
Easy Butternut Squash Pasta Sauce
This creamy, kid-friendly butternut squash sauce works with any pasta and makes enough to freeze for another meal. It’s simple to make dairy-free or vegan with easy swaps.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Makes: about 6 cups
Ingredients
- 2 tablespoons olive oil
- 2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4½ cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced or pressed
- 1 tablespoon finely chopped fresh sage
- Kosher salt and freshly ground black pepper
- 3 cups chicken or vegetable broth
- 2/3 cup finely grated Parmesan (⅓ cup per batch; omit or substitute for vegan/dairy-free)
Instructions
- Saute the squash, onion, garlic, and sage. Heat the oil in a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
- Add broth and simmer. Add the broth, raise the heat to bring the liquid to a boil, then reduce to medium-low and simmer, uncovered, until the squash is very soft and the liquid has reduced by about half, about 15–20 minutes.
- Cool slightly and puree. Let the mixture cool a bit, then puree until very smooth. Season with additional salt and pepper to taste.
- Serve and freeze. If serving over pasta, return half the sauce to the pot, add cooked pasta and 1/3 cup grated Parmesan per pound of pasta, and toss to combine. Portion the remaining sauce into airtight containers and freeze once cooled.
Notes
Recipe notes
This recipe yields about 6 cups (enough for roughly two pounds of dry pasta). For freezing, reserve the portion you plan to freeze before adding Parmesan. The cheese is best added to hot pasta and warmed sauce right before serving.
Ingredient swaps
- Parmesan: Add ⅓ cup Parmesan for every 3 cups sauce and 1 pound dry pasta. Add just before serving.
- Vegan option: Use vegetable broth and nutritional yeast instead of Parmesan.
- Dairy-free: Substitute nutritional yeast for Parmesan.
Prep ahead
- Grate Parmesan up to two weeks in advance.
- Chop squash and onion up to five days ahead and refrigerate until ready to cook.
Nutrition
- Serving Size: 1/2 cup sauce
- Calories: 86
- Sugar: 2 g
- Sodium: 268 mg
- Fat: 4 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 3 g
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