Roasted Butternut Squash Pasta with Roasted Garlic & Sage

Name: Roasted Butternut Squash Pasta with Roasted Garlic & Sage
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 large butternut squash, peeled and cubed; 1 tablespoon olive oil (for roasting); ¼ teaspoon salt (for roasting); 1 garlic bulb; ½ cup cashews, soaked; 1-2 teaspoon lemon juice; 1 teaspoon Better-Than-Bouillon (vegetable base); 4 cups vegetable stock or water; 1 tablespoon margarine or olive oil; 1-2 tablespoons fresh sage; 2 sprigs fresh thyme; Salt, to taste (1 -1/2 teaspoon); Pasta of your choice (I use fettuccine); Optional garnishes: extra fresh herbs, toasted seeds, crushed red pepper, or vegan parmesan

posted by Chef Ani on Oct 3, 2025

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If you’re looking for the ultimate creamy, cozy pasta sauce to make this fall, you’ve just found it! This Roasted Butternut Squash Pasta Sauce is velvety smooth, naturally sweet, and flavored with caramelized roasted garlic and earthy fresh sage. It’s the perfect recipe for chilly nights when you want something comforting but still nourishing.

Roasted butternut squash pasta with roasted butternut squash, sage, and thyme

Not only is this recipe easy and healthy, but it’s also 100% plant-based, dairy-free, and can be made gluten-free with your favorite pasta. Whether you’re cooking for your family or meal-prepping for the week, this butternut squash sauce will quickly become a staple in your kitchen.

Butternut squash pasta served on two white plates

Why You’ll Love This Roasted Butternut Squash Pasta Recipe

Looking for reasons to fall in love with this butternut squash dish? Here are just a few—but I know there are so many more! I’d love to hear yours in the comments below.

Fall flavors in every bite – sweet roasted butternut squash, nutty roasted garlic, and fragrant fresh sage. What more could you want in a cozy autumn dish?
Creamy without the cream – naturally silky, dairy-free, and 100% vegan.
Simple & easy – roast everything on one pan, blend, and toss with pasta.
Versatile – pairs beautifully with spaghetti, penne, ravioli, or pillowy gnocchi.
Make-ahead friendly – freezes well and reheats like a dream.

Vegan roasted butternut squash pasta dish

Butternut squash pasta twirled on a fork

A Note from Chef Ani

Fall is officially here, and I couldn’t be more excited! Growing up in New England, I was spoiled with the most breathtaking fall foliage across New Hampshire’s landscape. Even though I now live on the opposite side of the country, my heart still longs for apple orchards, farm stands, colorful leaves, and the cozy comfort of warm autumn dishes — just like this roasted butternut squash pasta. The best part? You don’t have to be in New England to enjoy the flavors of fall.

If you’ve been with me for a while, you might remember that one of the very first recipes I ever shared here was a butternut squash pasta sauce. It’s no surprise—my heart has always loved two things: butternut squash and pasta. Put them together, and I’m completely smitten.

While testing this recipe, I discovered that roasting the butternut squash brings out a far deeper, more robust flavor than simply boiling it. Once you experience the caramelized sweetness that roasting creates, it’s hard to go back! I also tried roasting a whole bulb of garlic—and wow, did it take the sauce to the next level. The rich, mellow roasted garlic blended beautifully with the squash and sage, creating the ultimate cozy fall pasta sauce. When I served it to my husband, he told me, “I love this dish so much you could even serve it on my birthday!” I’d say that’s quite the compliment—and proof of just how delicious this roasted butternut squash pasta recipe really is.

I hope this roasted butternut squash pasta sauce brings as much warmth to your dinner table as it does to mine. Wishing you all the joy, coziness, and color that fall has to offer.

Happy cooking, friends!

Roasted butternut squash pasta served in two bowls with vegan parmesan

What is Roasted Butternut Squash Pasta?

Roasted butternut squash pasta is a cozy, creamy pasta dish made by blending roasted butternut squash into a smooth sauce. The roasting process caramelizes the squash, bringing out its natural sweetness and depth of flavor. When combined with roasted garlic, fresh herbs like sage, and a splash of vegetable broth, it creates a velvety, dairy-free sauce that clings beautifully to pasta. It’s a healthier alternative to traditional cream-based sauces and is naturally vegan, but just as rich and satisfying.

Roasted butternut squash pasta served in a bowl

Roasted Butternut Squash Pasta Ingredients

Let’s take a closer look at the ingredients and also substitutions.

Butternut Squash – peeled and cubed; roasting brings out its natural sweetness. You can experiment with other types of squashes, but butternut squash is my favorite for this recipe.
Olive Oil – Extra virgin olive oil for roasting the squash and garlic. Avocado oil works well too.
Sea Salt – enhances the natural flavors. Himalayan pink salt is a great alternative.
Garlic – roasted whole for a mellow, caramelized flavor.
Cashews – soaked and blended for a creamy, dairy-free texture. Blanched almonds or sunflower seeds (for a nut-free version) also create a smooth sauce. You can also use your favorite unsweetened vegan creamer in this recipe.
Better-Than-Bouillon (vegetable base) & Vegetable Stock – for rich, savory depth.
Lemon Juice – brightens and balances flavors.
Margarine (optional) – adds extra creaminess. Vegan butter, olive oil, or omit entirely for a lighter version.
Fresh Sage – adds earthy, aromatic notes. It pairs perfectly with butternut squash.
Fresh Thyme – adds subtle depth and complements the squash perfectly. Dried thyme or Italian seasoning blend can work in a pinch.
Pasta of Your Choice – spaghetti, fettuccine, or gluten-free noodles work beautifully. Zucchini noodles or other vegetable noodles for a low-carb version.

Roasted butternut squash pasta served on a white plate with roasted butternut squash

How to Make Roasted Butternut Squash Pasta

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, and drizzle with olive oil and a pinch of sea salt.

Peeling and cutting the butternut squash

Putting the diced butternut squash in a bowl

Pouring a drizzle of olive oil over the butternut squash

Slice the top off a garlic bulb, drizzle with olive oil, and wrap in foil.

2. Roast the Vegetables

Place the squash and garlic on a baking sheet and bake for 40 minutes or until golden and tender.

3. Blend the Sauce

In a high-speed blender, combine roasted squash (save a few pieces for garnish), soaked cashews, vegetable stock, lemon juice, and Better-than-Bouillon. Once the roasted garlic has cooled enough to handle, gently squeeze the cloves out of their skins.

Roasted butternut squash on a baking tray

Adding the roasted butternut squash to a blender

Blend until smooth and creamy, adding reserved pasta water as needed to reach desired consistency.

Squeezing the roasted garlic out of the garlic bulb

Blending the roasted butternut squash pasta sauce in a blender until smooth

4. Cook the Pasta

Cook your pasta according to package directions.
Reserve some pasta water before draining to thin the sauce if necessary.

5. Sauté the Herbs

Add margarine or olive oil to a pot over low to medium heat, then stir in the herbs. Cook gently until the herbs become fragrant, being careful not to let them burn.

Pour the blended butternut squash into the pot with the herbs and stir to fully incorporate their flavors. Adjust the seasoning with salt to taste, and add reserved pasta water as needed to reach your desired consistency.

Pouring in the blended butternut squash mixture

5. Toss the sauce with the Pasta

Toss the cooked and drained pasta with the roasted butternut squash sauce until well coated.
Adjust seasoning with salt and extra herbs if desired.

Tossing the roasted butternut squash sauce with pasta

Tossing pasta with the roasted butternut squash sauce

6. Serve and Garnish

Top with toasted pumpkin seeds, vegan parmesan, or extra fresh sage leaves.
Serve warm and enjoy your cozy, flavorful vegan pasta!

Roasted butternut squash pasta served on a white plate with slices of crusty bread

Recipe Variations and Add-ons:

1. Add More Veggies

Sautéed mushrooms, roasted bell peppers, or spinach for extra nutrients and color.
Roasted cherry tomatoes add a sweet-tart pop that pairs beautifully with the creamy sauce.

2. Plant-Based Protein Boost

Roasted chickpeas, white beans, or lentils make this dish more filling and protein-rich.
Tofu cubes or tempeh tossed with a little olive oil and seasoning also work beautifully.

3. Spice It Up

A pinch of red pepper flakes, smoked paprika, or a dash of cayenne adds warmth and depth.

Roasted butternut squash pasta served on a white plate with a fork

4. Herb & Topping Ideas

Fresh herbs like thyme or parsley complement the sage perfectly.
Top with toasted pumpkin seeds, pine nuts, or vegan parmesan cheese for crunch and flavor.

5. Pasta Pairing

Toss with gnocchi, penne, fettuccine, spaghetti, or whole-grain noodles.
For a lighter, low-carb option, serve over zucchini noodles or spaghetti squash.

These vegan variations make this roasted butternut squash pasta sauce versatile, nutrient-packed, and perfect for cozy weeknight dinners or special occasions.

Roasted butternut squash pasta plated on a white plate with a fork

Allergy-Friendly Options:

This roasted butternut squash pasta sauce can easily be adapted for common allergies, so everyone can enjoy it:

Nut-Free: Replace cashews with sunflower seeds, pumpkin seeds, or white beans to keep the sauce creamy without nuts.
Gluten-Free: Use gluten-free pasta or zucchini noodles instead of regular pasta.
Soy-Free: Ensure your vegan butter or margarine is soy-free.
Dairy-Free / Vegan: Already naturally dairy-free, but you can also add unsweetened plant-based cream for extra creaminess.

What to Serve with Roasted Butternut Squash Pasta

Mediterranean Cucumber Salad: A crisp and refreshing salad like this Mediterranean Cucumber Salad is the perfect balance to the richness of pasta. With fresh cucumbers, herbs, and a light dressing, it brightens the meal and adds a fresh pop of flavor to your plate.
Roasted Garlicky Brussels Sprouts: Brussels sprouts and pasta are a match made in heaven. These Roasted Garlicky Brussels Sprouts are crisp on the outside, tender on the inside, and packed with roasted garlic flavor that ties in beautifully with the roasted garlic in the pasta sauce.
Roasted Carrots with Spicy Maple Glaze: For a sweet-and-spicy kick, try these Roasted Carrots with Spicy Maple Glaze and Pistachios. The slight heat and crunch of pistachios bring contrast to the silky pasta sauce, making every bite more interesting.
Crusty Bread or Vegan Garlic Knots: It’s hard to go wrong with bread on the side! A slice of warm crusty bread or homemade vegan garlic knots is perfect for soaking up any extra sauce from your plate.
Sautéed Greens: For something quick and healthy, sauté fresh kale, spinach, or Swiss chard with garlic and a splash of lemon. The slight bitterness of greens cuts through the creaminess of the pasta, keeping the meal balanced and satisfying.

Fettuccine pasta tossed in a roasted butternut squash sauce and served in a bowl

Roasted butternut squash pasta served on a white plate with roasted butternut squash, sage, and crushed red pepper

Tools and Equipment

Chef’s knife & cutting board – for peeling and chopping the butternut squash.
Large baking sheet – to roast the squash and garlic until golden and tender. Line the sheet pan with parchment paper or a silicon baking mat.
High-speed blender or food processor – to blend the sauce into a silky, creamy consistency.
Large pot – for cooking the pasta.
Colander – to drain the pasta before adding it to the sauce.
Wooden spoon or heatproof spoon – for stirring the sauce and incorporating the herbs.

How to Store Roasted Butternut Squash Pasta

Fridge: If you have leftovers (lucky you!), this roasted butternut squash pasta stores really well. Allow the pasta to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3–4 days. To reheat, warm gently on the stove over low heat, adding a splash of vegetable broth or reserved pasta water to loosen the sauce if needed.

Freezer: For longer storage, you can also freeze the sauce on its own. Simply transfer the blended butternut squash sauce to a freezer-safe container or bag, and freeze for up to 2 months. When ready to use, thaw overnight in the fridge and reheat on the stove before tossing with freshly cooked pasta.

Roasted butternut squash Pasta served with vegan parmesan

Tips & Tricks to Make the Best Roasted Butternut Squash Pasta

Choose a ripe squash – Look for butternut squash with a deep beige color and no green spots.
Roast for maximum flavor – Don’t rush the roasting process. Let the squash caramelize around the edges for a naturally sweet, nutty flavor that makes the sauce irresistible.
Use roasted garlic – Roasting the garlic in its skin mellows the sharpness and creates a rich, buttery flavor that blends perfectly into the sauce.
Reserve pasta water – Before draining the pasta, save a cup of the starchy cooking water. It’s the secret to adjusting sauce consistency and helping it cling beautifully to the noodles.
Blend until creamy – A high-speed blender will give you the silkiest sauce. If you don’t have one, a food processor works too—just blend a little longer.
Season to taste – Butternut squash is naturally sweet, so don’t skip the salt and a splash of lemon juice to balance the flavors.
Garnish generously – Fresh sage, thyme, vegan parmesan cheese, crushed red pepper, or even a sprinkle of toasted breadcrumbs adds flavor, texture, and that cozy fall touch.

Nutritional Benefits of Butternut Squash

Butternut squash isn’t just delicious — it’s packed with nutrients that make it a powerhouse for your health. This vibrant orange squash is rich in vitamin A, which supports healthy vision, immune function, and skin health. It also provides a good dose of vitamin C, helping to boost immunity. Butternut squash is high in dietary fiber, which promotes healthy digestion and helps keep you feeling full and satisfied. (1)

FAQs

Can I make this pasta dish ahead of time?
Yes! The sauce can be made ahead and stored in the refrigerator for 3–4 days. You can also freeze the sauce for up to 2 months. Just thaw overnight and reheat on the stove before tossing with freshly cooked pasta.

How do I make this dish nut-free?
You can replace the cashews with your favorite nut-free creamer or with sunflower seeds, pumpkin seeds, or white beans to keep the sauce creamy without nuts.

What pasta works best with this sauce?
This sauce is versatile! It pairs beautifully with spaghetti, fettuccine, penne, ravioli, gnocchi, or even vegetable-based noodles like zucchini noodles.

How to roast garlic?

Roasting garlic is one of the easiest ways to bring out its natural sweetness and mellow, caramelized flavor — perfect for enhancing your butternut squash pasta sauce. Start by preheating your oven to 400°F (200°C). Slice the top off a whole garlic bulb to expose the cloves, drizzle with olive oil, and wrap it loosely in foil. Roast in the oven for 30–40 minutes until the cloves are soft, golden, and fragrant. Once the garlic has cooled enough to handle, gently squeeze the roasted cloves out of their skins. You can then add them directly to your blender with the roasted butternut squash.

Roasted butternut squash pasta served on white plates with slices of crusty bread

How can I adjust the sauce consistency?
If the sauce is too thick, add a splash of the reserved pasta water or vegetable broth until it reaches your desired creaminess.

Is this dish healthy?
Yes! Butternut squash is high in vitamin A, vitamin C, fiber, potassium, and magnesium, while this pasta remains naturally vegan, low in saturated fat, and packed with nutrient-rich ingredients.

Can I add protein to this pasta?
Definitely! For a vegan protein boost, try roasted chickpeas or tofu cubes. These additions complement the creamy sauce and make the dish more filling.