Butternut Squash Pasta Sauce
This dairy-free butternut squash pasta sauce transforms frozen squash into a silky, nutrient-rich coating for pasta. Infused with garlic, herbs, and a hint of nutmeg, it delivers sophisticated comfort food in just 25 minutes—no cream required.
Ingredients
- 1 pound 16oz frozen butternut squash cubes
- 3 tablespoons olive oil
- 1 medium onion diced
- 4-5 cloves garlic minced
- 1 cup vegetable broth low sodium preferred
- 1 tablespoon nutritional yeast adds cheesy flavor without dairy
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1-2 tablespoons lemon juice
- 1 pound pasta of choice for serving
Instructions
- Prepare the squash: If time allows, thaw the frozen butternut squash for about 15 minutes before cooking to ensure even heating. If you’re in a hurry, you can use it straight from frozen, but cooking time may increase slightly.
- Sauté the aromatics: Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add the squash: Add the butternut squash to the pan and stir to combine with the onions and garlic. Cook for 2-3 minutes, stirring occasionally.
- Add liquids and seasonings: Pour in the vegetable broth, then add nutritional yeast, nutmeg, sage, and thyme. Season with a pinch of salt and black pepper. Bring to a gentle simmer.
- Simmer until tender: Cover and simmer for about 10 minutes, or until the butternut squash is completely soft and can be easily mashed with a fork. If using completely frozen squash, this may take 12-15 minutes.
- Blend until smooth: Transfer the mixture to a blender or food processor and blend until completely smooth and creamy. Be careful when blending hot liquids—work in batches if necessary and allow steam to escape.
- Finish the sauce: Return the blended sauce to the pan over low heat. Add lemon juice and adjust seasonings to taste. If the sauce is too thick, add a splash more vegetable broth until you reach your desired consistency.
- Serve: Toss with freshly cooked pasta, reserving some pasta cooking water to thin the sauce if needed. Garnish with additional herbs, a drizzle of olive oil, or toasted pine nuts if desired.
Notes
- This sauce thickens as it cools, so you may need to add a splash of pasta water or broth when reheating.
- For extra depth of flavor, roast the thawed squash with olive oil before adding to the sauce.
- The sauce freezes beautifully for up to 3 months in airtight containers.
- For a protein boost, add white beans to the blender when pureeing the sauce.
- Reserved pasta cooking water is ideal for thinning the sauce as the starch helps maintain the creamy texture.
- This sauce works wonderfully as a base for fall-inspired pizza or as a spread on crusty bread.