Creamy Butternut Squash Pasta Sauce

After a major Thanksgiving recipe fail on Tuesday I decided to switch gears.  I was just trying too hard.  The recipe looked + smelled promising but tasted completely like…not much at all.

Time for an un-Thanksgiving recipe.

Unless you eat pasta on Thanksgiving.  Anyone? 

Well maybe you can make this on Thanksgiving-eve.  You know, for training.  Carb loading before the big day.  You’ll need your energy!!

Are you baffled to see another butternut squash recipe so soon after I went on + on about how it takes me a month to muster up the energy to peel the dang thing?

Well, if you’re like me you buy enormous butternut squashes so once you do decide to finally peel it you can use it for multiple recipes. 

But don’t worry, there is always the money + time saving [and possibly finger saving] option of buying frozen cubed butternut squash in a bag.  I want to see the machine that peels and cubes a butternut squash. 

Print this!

Creamy Butternut Squash Pasta Sauce

vegan, gluten-free // yields ~3 cups // inspired by Dave’s Gourmet Butternut Squash Pasta Sauce 

see notes for additional instructions on roasting the squash and red pepper

  • 2 1/2 cups roasted + cubed butternut squash [see notes below]
  • 1 roasted + peeled red pepper
  • 1 canned peeled tomato [just one]
  • 1/2-3/4 cup low/no sodium vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/3 cup diced onion
  • 1/3 cup chopped celery
  • 1 1/2 Tablespoons chopped parsley
  • 1 1/2 Tablespoons olive oil
  • 2 1/2 teaspoons minced garlic
  • 2 teaspoons lemon juice
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4-3/4 teaspoon salt
  • 1/8 teaspoon cayenne [optional]
  1. Heat olive oil in a pot over medium heat. 
  2. Once hot add the onion and celery and cook until softened and light golden brown.  Stir frequently. About 6-8 minutes. 
  3. Add the garlic and stir for 20-30 seconds then add in the 2 1/2 cups of roasted butternut squash and chopped roasted pepper and cook for 1 more minute, stirring frequently.
  4. Place contents of the pan in a blender along with 1/2 cup vegetable stock, the milk, one canned peeled tomato, parsley, lemon juice, oregano, black pepper, 1/4 teaspoon salt, and cayenne if using.
  5. Blend starting on low and working to high until smooth. 
  6. Taste and adjust seasonings if necessary.  I used 1/2 teaspoon salt in total.
  7. Return to the pot and add the remaining 1/4 cup vegetable stock over medium-low heat.  Add more stock for a thinner sauce.
  8. Bring to a simmer for 5 minutes then remove from the heat.
  9. Serve as a sauce with pasta, vegetables, lasagna, pizza, etc. 
  10. Let cool and store in a sealed container in the fridge for up to 5 days.


  • To roast your butternut squash: Preheat your oven to 400*. Peel and cube in 1/4-1/2” pieces and toss with about 1 tablespoons of oil and sprinkle with salt + pepper. Roast for about 35min until tender. Toss 1-2 times while cooking.  Measure 2 1/2 cups.
  • To roast your red pepper: Roast your red pepper on a pan under your broiler, on top of your gas range over medium heat, or in your grill over med-high heat. Rotate 4 times until all sides are charred. Place the pepper in a heat safe bowl and cover with plastic wrap for 15 minutes.  After 15 minutes carefully peel the skin off your pepper [it will be hot!].  It’s okay if all of the char does not come off.  Remove the stem, seeds, and juice, then chop.
  • For the vegetables: Chop broccoli, mushrooms, and bell pepper.  Have 3-4 cups of baby spinach on hand.  Heat a large pan over medium with a drizzle of oil.  Once hot add the broccoli to the pan and season with salt + pepper.  Cook for about 3-4 minutes, stirring frequently then add the pepper.  Cook for another 4-5 minutes then add the mushrooms.  Cook for 2-3 minutes or until everything is cooked to your liking.  Add in the spinach stirring constantly until the spinach is just wilted.  Add to pasta and sauce.
  • Feel free to sub roasted sweet potato for butternut squash.  Also sub 2% milk or unsweetened soy milk instead of almond if needed. 

What I love most about this sauce is its thick and creamy consistency without the use of heavy cream, tofu, or cheese.  Or is it the smooth balance of flavors between the slightly sweet squash and the smoky roasted red pepper??  I’ll let you be the judge.

Even the squash hating husband loved this sauce.  And that is a major victory.

Back to Thanksgiving recipes tomorrow.