Nothing says cozy like a bowl of pasta coated in creamy butternut squash sauce. This vegan butternut squash pasta sauce is pure comfort food with a healthy twist. It’s smooth, rich, slightly sweet from the squash, and perfectly balanced with savory garlic, onion, and a hint of nutmeg.
Whether you’re embracing fall flavors or simply want a dairy-free, plant-based sauce that feels indulgent yet nourishing, this recipe has your name on it. It’s quick to make, packed with fiber and vitamins, and pairs beautifully with any pasta shape.
Why You’ll Love This Vegan Butternut Squash Pasta Sauce
- Ultra creamy – No cream or cheese needed! The roasted squash blends into a velvety, luscious sauce.
- Naturally sweet + savory – Butternut squash offers natural sweetness that’s balanced with onion, garlic, and nutmeg.
- Healthy and dairy-free – A great alternative to traditional creamy sauces—100% vegan, gluten-free (if served with GF pasta), and full of nutrients.
- Perfect for meal prep – Make a big batch and freeze portions for quick dinners all week long.
- Versatile – Use it with pasta, lasagna, grain bowls, or even as a dipping sauce.
Ingredient Notes
Here’s what you’ll need to make this cozy vegan butternut squash pasta sauce:
🍠 Butternut Squash
The star of the show. When roasted, it becomes sweet, soft, and buttery. You can use fresh squash or pre-cut cubes to save time. One small squash (about 2–3 cups cubed) works perfectly.
🧅 Onion
Adds depth and savory flavor. Yellow or white onions work best here.
🧄 Garlic
A few cloves of garlic enhance the savory profile and add warmth to the sauce.
🫒 Olive Oil (or Vegan Butter)
Used for sautéing the onion and garlic. Adds richness and helps round out the flavor.
🥛 Unsweetened Plant Milk
Oat, almond, or soy milk keeps the sauce creamy without dairy. Make sure it’s unsweetened to avoid clashing with the squash’s natural sweetness.
🧂 Vegetable Broth
Thins out the sauce and adds savory depth. Use low-sodium if preferred.
🧀 Nutritional Yeast
Optional but highly recommended—it brings a cheesy, umami flavor to the sauce without dairy.
🌰 Ground Nutmeg
A pinch adds a cozy, slightly sweet aroma that pairs beautifully with the squash.
🍋 Lemon Juice or Apple Cider Vinegar (optional)
A splash of acid brightens everything and cuts through the creaminess.
🌶️ Chili Flakes (optional)
For a touch of heat, if you like a little kick.
Step-by-Step Instructions
Let’s walk through the simple steps to make this creamy vegan pasta sauce from scratch:
1. Roast the Butternut Squash
- Preheat oven to 200°C (400°F).
- Peel the squash, scoop out the seeds, and cut it into cubes.
- Spread on a baking sheet lined with parchment paper. Drizzle with a little olive oil and a pinch of salt.
- Roast for 25–30 minutes, flipping halfway, until golden and fork-tender.
2. Sauté Onion and Garlic
- While the squash is roasting, heat 1 tbsp olive oil in a pan.
- Add chopped onion and cook for 4–5 minutes until softened.
- Add minced garlic and cook for 1 more minute until fragrant.
3. Blend the Sauce
- In a high-speed blender or food processor, add:
- Roasted butternut squash
- Sautéed onion and garlic
- 1 cup plant milk
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Blend until smooth and creamy. Add lemon juice or chili flakes if using.
4. Adjust Consistency
- If the sauce is too thick, add more broth or milk 1 tbsp at a time and blend again.
5. Heat and Serve
- Pour the sauce back into the pan and heat over medium-low for a few minutes until warm.
- Toss with cooked pasta and enjoy immediately.
Butternut Squash Pasta Sauce Recipe Tips
- Save time with pre-cut squash or frozen butternut squash cubes.
- Use a high-speed blender for the creamiest texture.
- Add more flavor by roasting the garlic with the squash for a deeper, caramelized taste.
- Customize the consistency to your preference: Add more broth for a thinner sauce or keep it thick and rich.
- Taste and adjust before serving—add more salt, lemon, or spice as needed.
Vegan Serving Suggestions and Pairings
This sauce is super versatile. Try these pairings for a full, satisfying plant-based meal:
- Pasta – Toss with penne, spaghetti, fusilli, or fettuccine. Great with gluten-free pasta, too!
- Greens – Stir in sautéed kale, spinach, or Swiss chard for a nutrient boost.
- Protein – Add crispy chickpeas, vegan sausage, or marinated tofu on top.
- Grains – Use as a sauce over quinoa, brown rice, or farro.
- Casseroles – Use it in lasagna, baked pasta, or as a base for a plant-based mac and cheese.
Top with vegan parmesan, fresh sage, or toasted walnuts for extra flavor and texture.
Storage Tips
This sauce keeps beautifully, making it perfect for meal prep.
- Fridge – Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave with a splash of plant milk if needed.
- Freezer – Freeze in individual portions or a large container for up to 2 months. Thaw in the fridge overnight and reheat gently.
Tip: Freeze in silicone molds or ice cube trays for easy portion control.
Frequently Asked Questions about Butternut Squash Pasta Sauce
Can I use canned butternut squash puree?
Yes! If you’re in a hurry, canned or pre-cooked squash works. Just skip the roasting step and blend it directly with the other ingredients.
Is this sauce gluten-free?
Yes, the sauce is naturally gluten-free. Just make sure to pair it with gluten-free pasta if needed.
Can I use other types of squash?
Absolutely. Try this with kabocha, acorn squash, or even pumpkin. The flavor may vary slightly but will still be delicious.
Can I make this without a blender?
You can mash the ingredients together with a potato masher or immersion blender for a chunkier texture, though a high-speed blender gives the creamiest result.
How can I make it spicy?
Add chili flakes, a pinch of cayenne, or a splash of hot sauce to the blender.
Essential Equipment
Here’s what you’ll need to make this recipe easily:
- Sharp knife + peeler – For prepping the squash.
- Baking sheet – For roasting the squash.
- Non-stick pan – To sauté onion and garlic.
- High-speed blender or food processor – For blending the sauce.
- Large pot – To cook your pasta.
Optional but helpful:
- Silicone spatula – For scraping down the blender and getting every last bit of sauce.
- Immersion blender – If you don’t have a countertop blender.
This Vegan Butternut Squash Pasta Sauce is one of those recipes you’ll return to again and again. It’s warming, wholesome, and satisfying, with a beautifully creamy texture that feels indulgent but is totally nourishing.
Whether you’re making a quick weeknight dinner, prepping for the week ahead, or hosting a cozy fall dinner, this sauce is sure to impress. And best of all—it’s made with simple, wholesome ingredients you probably already have in your kitchen.
So grab that butternut squash, fire up the oven, and let’s make something delicious. 💛
Have you tried this vegan butternut squash pasta sauce?
I’d love to hear how it turned out!
Leave a comment below and let me know:
- Did you add any extras like mushrooms, sage, or chili flakes?
- What pasta did you pair it with?
- Any fun variations or tips to share with other readers?
Tag me on Instagram if you post a photo—I LOVE seeing your creations!
And don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating if you enjoyed the recipe!
Butternut Squash Pasta Sauce
This creamy vegan butternut squash pasta sauce is cozy, healthy, and full of flavor. Made with roasted squash, garlic, and nutritional yeast—perfect for fall dinners!
Ingredients
- 1 small butternut squash (about 2–3 cups cubed)
- 1 tbsp olive oil (or vegan butter)
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup unsweetened plant-based milk (like oat, almond, or soy)
- 1/2 cup vegetable broth (more as needed to thin)
- 2 tbsp nutritional yeast (for a cheesy flavor)
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- Optional: 1–2 tbsp lemon juice or apple cider vinegar (for brightness)
- Optional: pinch of chili flakes (for heat)
Instructions
- Preheat oven to 200°C (400°F). Peel, deseed, and cube the butternut squash. Spread on a baking tray, drizzle with a little olive oil, and roast for about 25–30 minutes or until fork-tender and lightly golden.
- In a pan, heat 1 tbsp olive oil. Add chopped onion and sauté for 4–5 minutes until soft. Add garlic and cook for 1 more minute.
- In a blender, combine roasted butternut squash, sautéed onion and garlic, plant milk, vegetable broth, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth and creamy. Add lemon juice or vinegar if using.
- If the sauce is too thick, add more broth or milk until it reaches your desired texture.
- Pour the sauce back into a pan, heat over medium-low until warmed through. Toss with cooked pasta of your choice.
