Introduction

Remember those chilly autumn evenings, the kind where the air smells like woodsmoke and fallen leaves? This Butternut Squash Pasta Sauce brings all those warm, comforting feelings right to your kitchen table, even if it’s a sweltering summer day! It’s incredibly simple, surprisingly quick, and tastes like you’ve been slaving away for hours. Trust me, this is one of those recipes that will become a cherished staple in your home.

Why You’ll Love This Recipe

Fast: From pantry to plate in under 45 minutes, perfect for busy weeknights.
Easy: Minimal chopping and straightforward steps mean even beginner cooks can nail it.
Giftable: Make a big batch and freeze it – it makes a thoughtful homemade gift!
Crowd-pleasing: The naturally sweet and creamy flavor is a hit with kids and adults alike.

Ingredients

Gather ’round, friends! Here’s what you’ll need for this delightful butternut squash pasta sauce:

16 oz bag frozen diced butternut squash: The magic shortcut! No peeling or chopping needed.
1.5 cups fresh chopped tomatoes: Adds a lovely brightness and acidity.
1/2 yellow onion: The foundation of flavor, it sweetens as it cooks.
2 tbsp olive oil: To get everything sautéed beautifully.
1 tsp salt: Enhances all those wonderful flavors.
1/4 tsp black pepper: Just a little kick to make things interesting.
1/2 tsp dried thyme: This herb is the perfect partner for squash.
1 lb pasta: Your favorite shape will do! We love fettuccine or penne.
1/3 cup pasta water (reserved from cooked pasta): This is our secret weapon for a silky-smooth sauce!

How to Make It

Alright, let’s get cooking! This is so easy, you’ll want to make it again and again.

Get Your Pasta Going: First things first, cook your pasta according to the package directions. While that’s bubbling away, make sure to scoop out about 1/3 cup of that starchy pasta water before you drain it. This liquid gold is key to making your sauce luscious!
Sauté the Aromatics: Grab a big pot or a Dutch oven and heat up your olive oil over medium heat. Toss in your chopped yellow onion and let it soften and become translucent, which usually takes about 5-7 minutes. You want it sweet and tender, not browned.
Introduce the Squash: Now, add your frozen diced butternut squash to the pot. Stir it around occasionally and let it cook until it’s thawed and warmed through, about 8-10 minutes.
Flavor Boost: Time to add the rest of the goodies! Stir in your chopped fresh tomatoes, salt, black pepper, and dried thyme. Give it all a good mix.
Simmer and Soften: Lower the heat to low, pop a lid on your pot, and let it simmer for 15-20 minutes. This is where the magic happens – the squash will become super tender and ready to be blended.
Make it Silky Smooth: Now for the transformation! You have two options: use an immersion blender right in the pot to purée the sauce until it’s wonderfully smooth. Or, if you don’t have one, carefully transfer the mixture to a regular blender (be cautious with hot liquids!) and blend until it’s creamy.
Achieve Perfect Consistency: This is where that reserved pasta water comes in! Stir it into the sauce, a tablespoon at a time, until it reaches the silky, luxurious consistency you’re dreaming of.
Toss and Serve: Finally, add your drained, cooked pasta directly to the pot with the butternut squash sauce. Toss it all together until every strand is coated in that gorgeous, creamy sauce. Serve immediately and enjoy!

Substitutions & Additions

Feeling creative? This sauce is super adaptable! Here are a few ideas:

For a Richer Sauce: Add a splash of heavy cream or coconut milk during the simmering stage for extra creaminess.
Spice it Up: A pinch of red pepper flakes can add a nice little kick.
Veggie Power: Feel free to add other tender vegetables like frozen peas or spinach towards the end of the simmering time.
Cheesy Goodness: Stir in some grated Parmesan or nutritional yeast for a cheesy, umami flavor.
Herb Swap: Fresh sage is also fantastic with butternut squash.

Tips for Success

A few little tricks to make sure your sauce turns out perfectly every time:

Don’t Overcook the Pasta: Cook your pasta just shy of al dente, as it will finish cooking in the sauce.
Pasta Water is Your Friend: Seriously, don’t skip reserving it! It emulsifies with the sauce, making it cling beautifully to your pasta.
Blending Safety: If using a regular blender, fill it only about halfway with the hot mixture, vent the lid (cover it with a towel), and start on a low speed.
Prep Ahead: You can chop your onion and tomatoes a day in advance and store them in the fridge. The sauce itself can also be made ahead and reheated gently on the stove.

How to Store It

Got leftovers? Lucky you! This sauce stores beautifully:

Refrigeration: Let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Freezing: This sauce freezes like a dream! Let it cool, portion it into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge and reheat.

FAQs

Got a question? We’ve got answers!

Can I use fresh butternut squash instead of frozen? Absolutely! You’ll need about 1.5 – 2 pounds of fresh butternut squash, peeled and diced. You may need to add a little extra liquid and cooking time to get it tender enough to blend.
Is this sauce vegan? Yes, as written, this recipe is vegan and dairy-free!
What kind of pasta is best? Honestly, any pasta shape you love will work! Heartier shapes like penne, rotini, or fettuccine hold the sauce well.

Cozy & Creamy Butternut Squash Pasta Sauce

This Butternut Squash Pasta Sauce brings warm, comforting feelings to your kitchen table. It’s incredibly simple, surprisingly quick, and tastes like you’ve been slaving away for hours.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

Large pot or Dutch oven
Immersion blender or regular blender Be cautious with hot liquids when using a regular blender.

Ingredients

Main ingredients

16 oz bag frozen diced butternut squash The magic shortcut! No peeling or chopping needed.
1.5 cups fresh chopped tomatoes Adds a lovely brightness and acidity.
0.5 yellow onion The foundation of flavor, it sweetens as it cooks.
2 tbsp olive oil To get everything sautéed beautifully.
1 tsp salt Enhances all those wonderful flavors.
0.25 tsp black pepper Just a little kick to make things interesting.
0.5 tsp dried thyme This herb is the perfect partner for squash.
1 lb pasta Your favorite shape will do! We love fettuccine or penne.
0.33 cup pasta water (reserved from cooked pasta) This is our secret weapon for a silky-smooth sauce!

Instructions

First things first, cook your pasta according to the package directions. While that's bubbling away, make sure to scoop out about 1/3 cup of that starchy pasta water before you drain it. This liquid gold is key to making your sauce luscious!
Grab a big pot or a Dutch oven and heat up your olive oil over medium heat. Toss in your chopped yellow onion and let it soften and become translucent, which usually takes about 5-7 minutes. You want it sweet and tender, not browned.
16 oz bag frozen diced butternut squash
Now, add your frozen diced butternut squash to the pot. Stir it around occasionally and let it cook until it's thawed and warmed through, about 8-10 minutes.
16 oz bag frozen diced butternut squash
Time to add the rest of the goodies! Stir in your chopped fresh tomatoes, salt, black pepper, and dried thyme. Give it all a good mix.
16 oz bag frozen diced butternut squash
Lower the heat to low, pop a lid on your pot, and let it simmer for 15-20 minutes. This is where the magic happens – the squash will become super tender and ready to be blended.
Now for the transformation! You have two options: use an immersion blender right in the pot to purée the sauce until it's wonderfully smooth. Or, if you don't have one, carefully transfer the mixture to a regular blender (be cautious with hot liquids!) and blend until it's creamy.
This is where that reserved pasta water comes in! Stir it into the sauce, a tablespoon at a time, until it reaches the silky, luxurious consistency you're dreaming of.
16 oz bag frozen diced butternut squash
Finally, add your drained, cooked pasta directly to the pot with the butternut squash sauce. Toss it all together until every strand is coated in that gorgeous, creamy sauce. Serve immediately and enjoy!
16 oz bag frozen diced butternut squash

Notes

This recipe is naturally vegan and dairy-free. For a richer sauce, add a splash of heavy cream or coconut milk. For a spicy kick, add a pinch of red pepper flakes. Feel free to add other tender vegetables like frozen peas or spinach towards the end of simmering. Parmesan or nutritional yeast can be stirred in for a cheesy flavor. Fresh sage is also a great herb swap. Don't overcook the pasta, and always reserve pasta water for a perfect sauce consistency.