This is a creamy butternut squash pasta sauce that is made with roasted fresh butternut squash, carrots, tomato, spices like garlic and basil, and cream.
If you're looking to cozy up with the perfect fall comfort food, this creamy butternut squash sauce is a game-changer!
It's rich, flavorful, and perfect for fall, bringing a touch of sweetness that pairs beautifully with zucchette pasta aka “pumpkin pasta”.
Butternut Squash
If you’ve never cooked with butternut squash before, it has a sweet, nutty flavor that gets richer when it’s cooked.
The outside skin should be peeled off with a vegetable peeler because it has a slightly bitter taste and is very tough. Even after cooking, it remains chewy.
Some of the best ways to prepare squash are dicing and roasting it in the oven, serving it mashed, or pureed in soup.
Zucchette Pasta
Okay, you might have noticed the pasta in the photos and that brought you here. It’s called Zucchette pasta and they look like mini pumpkins with the top cut off.
Some actually call them pumpkin pasta. I love these because they’re little cups that fill up with pasta sauce so every bite has lots of sauce!
So where can you find them? They sell them at Trader Joe’s during the fall, World Market has a tricolor version, and I found mine at Walmart this fall (links go directly to their product page.)
I’ll be curious if they are only around for the fall season at Walmart too because they just appeared there in September.
Ingredients
- Butternut Squash
- Carrots
- Olive Oil
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
- Tomato Sauce
- Chicken or Vegetable Broth
- Basil
- Heavy Whipping Cream
- Zucchette Pasta or Similar
How to Make Butternut Squash Pasta Sauce
- Preheat oven to 450℉. Line a baking sheet with aluminum foil.
- Peel the entire butternut squash and trim the ends. Slice in half lengthwise and spoon out the seeds from the center of each half. Dice the squash into 1″ pieces and place on the baking sheet.
- Peel and dice carrots into ½″ coins. Add to the baking sheet. Toss the squash and carrots with olive oil, garlic powder, onion powder, salt, and black pepper.
- Bake the carrots and butternut squash in the oven for 20 minutes. They should be mushy and easy to blend.
- While they’re still hot, add them to a blender or food processor. Add chicken broth and blend until smooth.
- Cook pasta of your choice (I used zucchette “pumpkin pasta”) to al dente according to package directions.
- Pour the pureed pumpkin and carrots into a large pot over the stove on medium heat. Add tomato sauce, basil, heavy whipping cream, and salt and black pepper to taste. Bring to a simmer.
- Serve the sauce with pasta and top with fresh grated Parmesan.
Storing Leftovers
Store leftover butternut squash pasta sauce in an airtight container in the fridge for 3-5 days.
Recommended Recipes
- 32 Easy Pumpkin Desserts Made with Canned Pumpkin Purée
- Chicken Alfredo Lasagna
- Creamy Cajun Sausage Pasta
- Crockpot Italian Chicken and Pasta
- Jack-O'-Lantern Stuffed Peppers
Creamy Butternut Squash Pasta Sauce
Ingredients
- 2 pounds Butternut Squash
- 2 Large Carrots
- 1-2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 15 ounce Can of Tomato Sauce
- 2-14 ounce Cans of Chicken Broth
- 1 teaspoon Basil
- ½ cup Heavy Whipping Cream
Instructions
- Preheat oven to 450℉. Line a baking sheet with aluminum foil.
- Peel the entire butternut squash and trim the ends. Slice in half lengthwise and spoon out the seeds from the center of each half. Dice the squash into 1″ pieces and place on the baking sheet.
- Peel and dice carrots into ½″ coins. Add to the baking sheet. Toss the squash and carrots with olive oil, garlic powder, onion powder, salt, and black pepper.
- Bake the carrots and butternut squash in the oven for 20 minutes. They should be mushy and easy to blend. While they’re still hot, add them to a blender or food processor. Add chicken broth and blend until smooth.
- Cook pasta of your choice to al dente according to package directions.
- Pour the pureed pumpkin and carrots into a large pot over the stove on medium heat. Add tomato sauce, basil, heavy whipping cream, and salt and black pepper to taste. Bring to a simmer.
- Serve the sauce with pasta and top with fresh grated Parmesan.
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