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Roasted Butternut Squash Pasta Sauce

Roasted Butternut Squash Pasta Sauce
Roasted Butternut Squash Pasta Sauce

“What exactly are you making?” — my parents when I told them I would be taking over the kitchen for a few hours to make this roasted butternut squash pasta sauce. Not your typical pasta sauce, but it still did not disappoint. A mix between a cream sauce and a marinara sauce, there’s sweet, there’s savory, there’s spicy… this roasted butternut squash pasta sauce has it all

I have so many recipes that involve squash, roasting and soups galore. The fall recipe ideas are flowing and coming together. For this recipe, I bought a fairly large butternut squash and it made SO much sauce. Enough to cover a pound of pasta and then some.

Wondering how to roast the butternut squash? I used these instructions here as a guide, and also roasted 6 cloves of garlic with the squash.

roasted butternut squash pasta sauce

You can use any kind of milk you want for this recipe. You can use almond, soy, regular milk, whatever you want. I also added in red pepper flakes to offset/compliment the sweetness of the butternut squash. If you don’t like spicy things, then you don’t have to add those in. Or add in at your own risk.

Below you’ll find the recipe for this sauce!

Roasted Butternut Squash Pasta Sauce


  • 1 butternut squash, roasted
  • 6-8 cloves garlic, roasted
  • 2 1/2 c. milk of choice
  • 2 tbsp olive oil
  • 2 tbsp dried basil
  • salt, pepper + red pepper flakes to taste
  • 1 lb pasta
  • handful of grape tomatoes, halved


  1. pre-heat your oven to 400, slice your butternut squash in half, and then slice into 1-inch thick slices. be sure to cut/peel the skin off.
  2. place your slices on a cookie sheet covered in aluminium foil, drizzle your 2 tbsp oil over the slices, sprinkle some salt and pepper over as well.
  3. place your 6-8 cloves of garlic around the pan, and roast for 30 minutes
  4. once your butternut squash is done, break out your food processor and put in the squash, garlic and milk. be sure to not overload your food processor. add in the dried basil, salt, pepper and red pepper flakes.
  5. process until creamy, you can always add more milk if you would like a thinner consistency.
  6. once you sauce is done, cook your pasta of choice according to the package. top your cooked pasta with this sauce, grape tomatoes, shaved Parmesan and enjoy!
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i’m a coffee addict, chocolate lover, too fast of a talker and the face behind all this madness. i’ve always had a love for all things food and creative, and that’s how bits + bites was born.

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