The ultimate vegan butternut squash pasta sauce for pasta and pizza! Brilliantly flavored with herb-infused sage oil and garlicky roasted vegetables blended into a nutrient-rich sauce for a sophisticated meal.
Butternut squash sauce for pasta and pizza
This is a terrific sauce that is nightshade free, dairy-free, and quick and easy to make. It is naturally sweetened by roasting butternut squash cubes which caramelizes the outer layer that blends beautifully into a creamy sweet butternut squash pasta sauce that is also wonderful on pizza. While the vegetables roast, we make a 3-minute infused sage oil to compliment the sweet and earthy notes of butternut squash.
It is similar to this butternut squash sauce recipe, just without the cheese and dairy!
- butternut squash (½-inch cubes, can be purchased precut)
- small yellow onion, skin removed and cut into large chunks
- 3 small garlic cloves, skin removed (or 2 large ones)
- sage leaves
- coconut oil or vegan butter
- extra-virgin olive oil
- Himalayan salt
- black pepper
How to make butternut squash pasta sauce
In a small saucepan, add the coconut oil, olive oil, and sage leaves. Heat on low for about 3 minutes or until fragrant. Turn the heat off, remove and discard the leaves, and let it cool slightly.
Roasting the vegetables
Preheat the oven to 400 degrees F. Spray a baking pan with cooking oil. Add the butternut squash, onion, and garlic and spread evenly on the pan so the vegetables do not overlap. Spray lightly with cooking oil.
Bake for about 25 minutes until roasted and lightly golden.
Add the roasted vegetables and sage oil to a blender or food processor and blend until smooth to make the sauce.
Where to serve this sauce
Serve butternut squash pasta sauce on your favorite pasta noodles and pizza recipes in place of tomato sauce or mix in with tomato sauce. Here are our favorites:
- Spaghetti Squash Pasta With Butternut Pasta
- AIP Pizza Crust Without Yeast and Egg – serve it on this pizza for an allergy friendly Autoimmune protocol meal.
- Arugula Prosciutto Pizza – if vegan is not an issue, top it on this mouthwatering gourmet pizza before adding the cheese.
- Gluten-Free Pizza Crust – double the recipe and top it on this gluten-free pizza crust.
- Healthy Spaghetti Recipe – serve butternut squash sauce over spaghetti noodles in place of tomato sauce.
- Broccoli Pasta – ramp up the flavor in broccoli pasta by adding butternut sauce into this vegan recipe.
How to use this butternut sauce in pasta
When using butternut squash pasta sauce over noodles, reserve about ½ cup of the cooked pasta liquid before draining the noodles. Add the noodles back to the pot, then add ¼ cup of the reserved water and this pasta sauce recipe. Mix to coat the noodles and add more of the water if needed. If it is too liquidy let it keep heating a bit until the extra liquid evaporates.
Frequently Asked Questions
Sweet herbs and flavorful spices go well with butternut squash. The best ones include cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, bay leaf. In addition, maple syrup, honey, and brown sugar compliment the earthy nutty flavors of squash.
Butternut squash is roasted and creamed into a spreadable sauce, making this recipe a wonderful and healthy nightshade free addition to use in spaghetti and pasta recipes. Use butternut squash for pasta sauce, and spaghetti squash as noodles, but not vise versa.
Butternut squash recipes
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Vegan Butternut Squash Pasta Sauce
- 10 ounces cubed butternut squash (½-inch cubes, can be purchased precut)
- ½ small yellow onion skin removed and cut into large chunks
- 3 small garlic cloves skin removed (or 2 large ones)
- 5 large sage leaves
- 1 tablespoon coconut oil or vegan butter
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Himalayan salt
- ¼ teaspoon black pepper
- In a small saucepan, add the coconut oil, olive oil, and sage leaves. Heat on low for about 3 minutes or until fragrant. Turn the heat off, remove and discard the leaves, and let it cool slightly.
- Preheat the oven to 400 degrees F. Spray a baking pan with cooking oil.
- Add the butternut squash, onion, and garlic to the prepared baking pan and spread evenly on the pan so the vegetables do not overlap. Spray lightly with cooking oil. Bake for about 25 minutes until roasted and lightly golden.
- Once done remove the vegetables from the oven. Add the roasted vegetables and sage oil to a blender or food processor and blend until smooth to make the sauce.